Boerne's Laurel Evans has made a career of teaching Italians about American cuisine. With ‘Liguria,’ she's out to prove that Italians eat more than pizza and pasta.
The owner of Austin’s Dai Due has crafted a thorough, beautifully photographed new guide to hunting, preparing, and cooking wild hog.
Part historical text, part recipe book, ‘Lost Restaurants’ memorializes the self-made entrepreneurs who uplifted the island during its years of segregation.
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.
Chef Jam Sanitchat's first recipe collection is based on her many years of teaching Thai cooking and running a South Austin staple.
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.
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.
Food writer Francine Spiering compiles recipes from the city’s diverse array of restaurants.
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.
The former Austinite follows up her award-winning "The Jemima Code" with a cookbook of African American recipes.
The original ranch-to-table restaurant shares its Texas spin on comfort food classics.
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.
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.
The Superica restaurateur offers recipes for comfort classics, from the famous Felix queso to grilled Gulf oysters divorciados.
How Priya Krishna’s New Cookbook Celebrates Her Dallas Childhood (Plus: Her Recipe for ‘Indian Gatorade’)
The popular food writer has struck a chord with ’Indian-ish,’ which features easy recipes from her working mother.
The family behind the iconic San Antonio restaurant reveals its Tex-Mex secrets.
We launch our new Texas Cookbooks series, which looks at new recipes as well as old favorites from around the state, by revisiting a 1987 gem packed with great finds.
Cheryl Jamison’s new cookbook adapts Texas classics for busy chefs.
Tacos go uptown in the hands of Dean Fearing. All it takes is a little lobster, jalapeño-spiked cheese, fresh spinach, and Fearing’s snappy yellow-tomato salsa. This new, beautifully photographed compendium by Arlene Feltman-Sailhac focuses on nine masters of Southwestern cuisine. Other Texas chefs spotlighted are Robert Del Grande of Houston’s
The bird on your Thanksgiving table this year should be pheasant—specifically, the savory roast pheasant with garlicky sausage jambalaya dressing from Cheryl and Bill Jamison’s new cookbook, Texas Home Cooking (Harvard Common Press). When Thanksgiving is over, try other recipes—both traditional and modern—from the Jamisons’ eminently readable text, which has
2 chicken breasts1 egg1 glop of milkSalt and pepper1/2 cup flourCornflakesOlive oil3 tablespoons butterCheap white wineOreganoSweet basil1 can cream of mushroom soupPaper sack (for shaking up chicken)1 stool (for seeing over the stove)Kill one chicken and rip out its breast. Beat one egg lightly with a glop of milk. Add