This surprising barbecue dish is taking over local menus—and it's so good, our barbecue editor developed his own recipe.
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Liven up your lunch (and breakfast, and midnight snack) with brisket and eggs, peanut butter and pickles, and more.
If we all make this New Year’s dish, maybe things will get better soon. It’s worth a shot!
Spread the love with this vibrant, versatile condiment that's a righteous kick to the system.
The Houston food writer credits her adopted hometown's immigrant community for encouraging her connections to her beloved childhood dishes, including this delicious holiday treat.
The smoky, citrusy soup is the perfect way to use up leftover Thanksgiving turkey, and it includes a stock recipe you’ll be using all year long.
Leonard Botello IV shares a longtime family recipe that’s become a staple at the Houston joint.
Yes, this is as good as it sounds. The secret, Tex-ifying ingredient? Spicy sausage!
Let chef John Currence show you how to tailgate at home—even though he's pulling for the wrong SEC team.
Chef Jam Sanitchat's first recipe collection is based on her many years of teaching Thai cooking and running a South Austin staple.
In honor of the State Fair of Texas, here’s how to enjoy these annual treats at home.
Plus: Feges BBQ's recipe for smoked sweet potatoes in beef fat.
Shiner, jalapeños, fish sauce, and sweet onion put a Texas stamp on this easy, comforting dish.
A simple recipe is all it takes when you use Texas pasture-raised lamb.
With some advice from Roy Perez of historic Kreuz Market, I smoked a delicious dinner that couldn’t have been easier.
Plus, our recipe for the celebratory dish.
For the Old Pepper, acclaimed Houston bartender Alba Huerta takes bourbon and spices it up.
It's easier than you think—just leave the peels on for natural thickening when using those Texas peaches.
Bill Norris, of Alamo Drafthouse and Midnight Cowboy, pours one out for the Pegu Club, the beloved New York cocktail mecca that has permanently closed in the wake of COVID-19.
Pedro Ricalo, of Bullion in Dallas, shows how to make an easy, refreshing summer drink with a favorite brown spirit.
Fort Worth’s Megan McClinton shows us how to make a berry-based cocktail, a perfect segue into the sizzling summer season.
How to get a Muenster-Parmesan crust with a nice, smoky flavor.
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.