By Sheena Moore of Sheena's Pickles in Austin, TX. All pickles are homemade, vinegar-based, and take 4 weeks before they are ready for consumption. Brine yields about 5-6 pints.
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Pickled Peaches
By Caitlin Harris of Shepard’s Flock Canning Company! Yield is 6 pints.
John Soules Foods’ Orange Chicken Pita Wrap
Filled with tangy, juicy chicken and fresh veggies, this Orange Chicken Pita Wrap is delicious and easy to make at home! John Soules Foods’ crispy Orange Chicken is pre-cooked, so you only have to heat them up to enjoy—get the recipe here!
Bumdoodlers’ Chocolate Peanut Butter Pie
Eighteen Ninety Grille & Lounge’s Honey Citrus Glaze Salmon
Berbere spice is integral Ethiopian cuisine and adds a hot, tangy and smoky flavor to all kinds of dishes! If this isn’t something you typically have in your house, it’s easily made with a blend of tons of dried spices found in most households, like cayenne, paprika, cinnamon and garlic powder. Eighteen Ninety shows us […]
Delicious peach cobbler
Peppermint-Surprise Brownie Bites
Fudge brownies that pack a certain freshness! Just in time for the holidays…
Goya Foods Shredded Chicken Tacos
For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico – especially the Puebla region – is made by slowly cooking chicken breasts in a seasoned tomato-and-chile-sauce to make them super tender and extra tasty. Wrap the chicken tinga filling in warm corn […]
Sean Brock’s Pimento Cheese Dip
I’ve seen people almost get into fistfights over who has a better pimento cheese recipe. Southerners don’t mess around when it comes to their cherished “pâté de Sud.” We slather the stuff on everything from celery stalks to saltine crackers, and some people won’t even consider eating a hamburger without a half-inch layer of pimento […]
Giada’s Fabulous Tiramisu
Courtesy of the one and only Giada De Laurentiis…I met with her at Metro Cooking in Houston. She’s great! And so is her tiramisu…
Rosella at the Rand’s Chicken Wings
If you love chicken wings, you’ll love this version from Rosella at the Rand in San Antonio. Their version is extra juicy thanks to their special brine. These beauties are also baked before they're fried. You’ll want to start 24 hours in advance, but it's well worth the extra effort.
Rosella at the Rand’s Concha French Toast
This south of the border remake from Rosella at the Rand in San Antonio takes French toast to new heights. Chef Devin Galarneau sourced fresh concha (pan dulce) from a local panaderia. It’s crispy on the outside, light as a feather on the inside and one of the most unique and delicious French toast we’ve […]
Zinc Bistro & Wine Bar’s Quail Knots
Pecan Grill’s Chocolate Aftershock Cookie
Navajo Grill’s Spiced Red Snapper and Sesame Slaw
This spiced red snapper from Navajo Grill in Fredericksburg is loaded with flavor. Red snapper has a sweet, nutty quality with a firm texture (and the skin is edible). It’s an excellent source of protein and heart-healthy omega-3 fatty acids. You can substitute other types of snapper in this dish, such as mutton, vermilion, mangrove, […]