You won't get leftovers fatigue from this dish, which works as a taco or enchilada filling, in a soup, or over rice.
Using five great Texas cookbooks, you can create a coursed meal that will take you across the state, from the comfort of your kitchen.
Sylvia Casares returns to her Brownsville roots with this frontera-style family dish.
Eric Silverstein's dishes from his Austin restaurant are the fun we need right now.
The award-winning restaurant in Buffalo Gap offers up a salad strong enough to withstand the Texas summer heat.
This favorite dessert from the Houston chef's Underbelly days is based on an Appalachian recipe modeled after a chess pie.
The most popular cocktail from Marfa's Capri restaurant captures the desert in a glass.
For my experiment, I used a beer marinade from Valentina's, a kalbi-style marinade from Roy Choi, and a simple rub.
An underrated cut of meat, tri-tip is a practical (and delectable) choice as beef prices skyrocket.
A Texpat finally finds her inner chef through a simple dish that reminds her of home.
Re-create some Tex-Mex restaurant magic in your kitchen.
San Angelo–raised Joe Yonan goes there with his chili in his new cookbook, ‘Cool Beans.’
This recipe with a Texas twist isn't strictly kosher, but it's in the DIY spirit of Passover.
The Austin baker's book seems essential for these times.
In his new cookbook, ‘Cool Beans,' the San Angelo native and Washington Post food editor explores all things legume, including a version of his mom's Texas Salad.
How to turn pork slices into a juicy steak without leaving your kitchen.
For her new best-selling cookbook, the Dallas food writer came up with a healthier—and just plain adorable—version of the state's beloved casserole.
Everyone seems to have different tastes for what works best in this classic dish.
The former Austinite follows up her award-winning "The Jemima Code" with a cookbook of African American recipes.
Get the roux you want in a shorter amount of time by living dangerously with the "burn" notice on your appliance.
Celebrate this holiday season with the one thing that brings all communities together—food. From the history of tamales at Christmas, to the perfect wine to pair with each dish, to a bevy of Instant Pot recipes and a Christmas tree made of best wurst, this holiday collection from Texas Monthly and our partner H-E-B is sure to inspire. Happy holidays!
The original ranch-to-table restaurant shares its Texas spin on comfort food classics.
The coastal hot spot features a menu of midcentury island-time sippers, perfect for any time of the year.
Houston's PJ and Benchalak Srimart Stoops tell you everything you need to know, from catching to cooking.
The Los Angeles chef celebrates his San Antonio roots by sharing his secrets to making Tex-Mex classics.
This easy-to-make recipe combines two of our favorite snacks into one heavenly tailgate or party dish.
In ’Cook Like a Local,’ the award-winning Houston chef shares the secret to this dish from the late, great Underbelly.
This mid-century recipe collection offers an overwhelming look at the state’s cuisine. Its limitations are a product of its time.
As always, bacon makes everything better, even this classic go-to for parties and cookouts.
The lemonade-infused version, which debuted last year, makes for refreshing cocktails. Here are three to try at home.
Baker Abby Love shares her recipe, which uses flour from Barton Springs Mill, in Dripping Springs.
Just four minutes of pressure-cooking brings out the flavor of these summer-ripe vegetables.
The Superica restaurateur offers recipes for comfort classics, from the famous Felix queso to grilled Gulf oysters divorciados.
The popular food writer has struck a chord with ’Indian-ish,’ which features easy recipes from her working mother.
It requires some advanced skills to create, but the delicious caramel sauce sets this dessert apart and makes the effort worth it.
Two Texas favorites combine for a unique barbecue sauce to slather on your meat.
Food writer Lisa Fain discusses why she just moved back to Dallas from New York and shares her recipe for Herrera's Crazy Nachos (which she won't have to make as much anymore).
The family behind the iconic San Antonio restaurant reveals its Tex-Mex secrets.
Orange slices make the difference in cooking this sweet, meaty taco filling.
Put those different settings to work to make a smooth, flavorful bowl of the unofficial comfort (and party!) food of Texas.
Put that popular Christmas present to good use by making a comforting Bowl of Red. (By all means, ignore the Beans/Chili setting.)
Learn more about five of the not-so-traditional ingredients used in our chefs' globally inspired recipes.
Chef Steve McHugh, of San Antonio’s Cured, creates a through line from Wisconsin to Louisiana to Texas with a meal built around roast duck, grapefruit, and chile pequins.
Austin chef Maribel Rivero, of Yuyo, creates a celebratory feast inspired by the highly acclaimed cuisine of Peru.
Chef Kiran Verma, of Kiran's, started a Houston Thanksgiving tradition years ago for many customers with her tandoori turkey and Indian trimmings.
Like he does each night at Sachet, Dallas chef Stephen Rogers celebrates the flavors of one of his favorite regions in the world with a meze-inspired meal.
Inspired by her mother-in-law, Fort Worth chef Denise Shavandy, of Café Modern, draws on Eastern Mediterranean influences for her sophisticated dinner.
For one of her two "East Meets West" vegetable side dishes, chef Denise Shavandy uses za'atar vinaigrette to add extra flavor.
Crumbled goat-milk feta adds a nice final touch to this side dish in chef Denise Shavandy’s “East Meets West” feast.
This seafood side dish is a colorful component of chef Maribel Rivero’s “Peruvian Party” feast.