This Southern-inspired, veggie-forward recipe by chef Chris Williams of Lucille’s in Houston is both comforting and filling.
A Hico chocolatier reminisces on his youth with a not-too-sweet dessert featuring seasonal orange and lemon.
Sweet potato pie gets an upgrade with this crowd-pleasing dessert (and you get to use a torch!).
You’ll always have a bacon, egg, and potato taco at the ready with this make-ahead shortcut.
Chefs from around the state shared the recipes that will be on their own tables this holiday season.
Flavored with nutty einkorn flour and anise, nutmeg, and cardamom, this versatile cake works as a weekday snack or a festive table centerpiece.
Cowritten with chef David Chang, the book encourages home cooks to hone their intuition with approachable instructions—as with this flatbread pizza that Krishna writes makes her "the most popular person in the house."
Elemi's Emiliano Marentes tweaked his restaurant's most popular mole recipe into a version for home cooks that takes advantage of fall flavors and produce.
Texas chefs are putting a fresh spin on the dish, which often comes loaded with toppings—or even lit on fire.
A Denton bartender created this take on a classic to appease his bourbon-loving grandmother, Joyce, with the fall flavors of salted pecan, orange, and chocolate.
I ate a quarter-pound of the mood-altering queso developed by Trudy’s and Earlybird CBD. For journalism!
Served with eggs and/or chorizo, this ode to the fall harvest season makes a nutritious breakfast, lunch, or dinner.
Thickly sliced cabbage, coated in olive oil and imbued with oaky smoke, makes for a worthy main course or the best side dish at the table.
Meet the Under the Texan Sun, a crisp, refreshing nod to the season.
This cooling, rejuvenating summer drink is made up of four ingredients that you already have at home: water, lime juice, ice, and sugar.
The beloved Austin ’cue truck’s chunky, tangy salsa is simple to make at home—with or without a smoker in your backyard.
Roasted red peppers, artichokes, and corn, all served over garlic labneh, elevate this nutritious warm-weather dish.
The Desert Plant & Pepper appears as soft and alluring as a glass of pink lemonade, but prepare your palate for a punch.
No need to turn on your oven for this French interpretation of Texas sheet cake, courtesy of Dallas-born pastry chef Molly Wilkinson.
Grab those Texas tomatoes off the vine and get to sippin’.
This light, fresh springtime dessert is sophisticated enough to impress any dinner-party guest, but it comes together with a foolproof four-step recipe.
At its core, a paloma is just tequila and Squirt, but you wouldn't know that from the elaborate iterations on Texas bar menus.
This vibrant springtime dish, created by Mixtli’s Rico Torres, is the chef’s go-to Sunday supper all season long.
Can your blender hack it?
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.
Jesse Griffiths goes hog wild to reinvent a favorite childhood meal.
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.
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.
You'll always be ready for cocktail time with this make-ahead batch recipe from Houston Eaves, of San Antonio's Esquire Tavern.
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.
Bartender Robert Bjorn Taylor of Austin shows how to make his at-home cocktail, the Robert Royale.
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.