What a perfect beginning or end to any lovers' celebration. The BE MINE cocktail from our friends at The Bar at Bohanan's.
Karkade (‘kar-ka-day’), or Iced Hibiscus Flower Tea, is among the most popular drinks in Egypt. Courtesy of Francine Spiering (Edible Houston
One of the house favorites at Ouisie's Table in H-Town, pan-seared and prepared with their sassy sauce, grilled asparagus, and Louisiana’s favorite starch...rice with French bread for dipping!
This simple and delicious quinoa salad from Hungry's Cafe in Houston has it all: organic veggies, a rockin' roasted garlic vinaigrette and padded with the protein of your choice! We went with grilled shrimp.
Authentic as they come! This 'Cazuelita de Rajas, Elote y Queso Panela' aka our Grilled Cheese Queso from Aldaco's comes together like clockwork, thanks to my friends at H-E-B Cooking Connection!
Fresh, vibrant, coastal inspired tostadas with sliced Scottish salmon and a fruity twist from the guys at Foxhole Culinary Tavern! The simple prep includes fresh strawberries - something I've never had before in ceviche! Habanero sea salt gives it an extra kick.
A prime example of Executive Chef Johnny Hernandez' Tex meets Mex...gargantuan beef ribs served family style with house ground, homemade corn tortillas and colorful condiments so guests at Tejas can make their own customized tacos!
A recent trip to Quebec begot an incredible recipe for pork belly with tarragon mustard, fava beans, green peas--all in a light pork jus. Compliments of the lovely folks at Chez Muffy!
One of the signature plates at State Fare Kitchen & Bar in H-Town are these scrumptious pan fried crab cakes dressed in a Creole remoulade and served with a garden vegetable and herb side salad. Now they're all yours!
Chef Michael Sohocki of Restaurant Gwendolyn has revolutionized the classic recipe for eggnog by adding burning oak to everyone's favorite holiday sip! Cheers!
I fell in love with State Fare when we shot our segment with these great guys for our TV show! So many delicious dishes, but the Dill Pickle Dip was a real surprise. Dill Pickle Dip, really! Yes, and it's fantastic.
And now for something completely customizable for the holidays - how to make Crunch Cakes! Fetch your favorite chocolate cookie and get the kiddos involved! From H-E-B Culinary Director Scott Tompkins.
Take the mystery out of preparing octopus. It’s delicious, easy to do and affordable! My friends at H-E-B Cooking Connection shared this fantastic recipe for serving up during the holidays!
The signature Smoked Duck Pastrami from Noble Sandwich Co. gets a tasty twist with fresh turkey breast on grilled rye bread from H-E-B Cooking Connection. And yes, leftover Thanksgiving turkey does the trick!
The fan favorite Double Dip from Down on Grayson gets a fun makeover with gourmet pickled jalapeños and a superb chile seasoning courtesy of Chef Adrian with H-E-B Cooking Connection.
This version of Rails' rich & creamy Red Velvet Cake comes with an extra kick! We've added rum extract as well as chile chipotle powder to our mixture from H-E-B Cooking Connection for a twist on this devilish delight...
That delicious coconut spicy sauce from Stone Werks, recreated by my friends at H-E-B Cooking Connection. We served ours over pan seared salmon, garnished with spring onions. As seen on Goodtaste with Tanji...SO easy!
Our H-E-B Cooking Connection take on Chef Jack Gilmore's Chowda Fries from Salt Traders in Round Rock, TX. Perfect for the first cold snap of the year or for a comfort food dinner! Watch how it comes together here
One of El Machito's most popular marinades from Chef Johnny Hernandez re-worked by my friends at H-E-B Cooking Connection. Here it's made simple and easy with chicken jicama tacos!
Famous Green Sauce from Tex Mex landmark, Ninfa's on Navigation, re-imagined by my friends at H-E-B Cooking Connection! Joined by Texas Brand Quail, as seen on Season 2 of Goodtaste with Tanji...
A flaky French galette filled with tart Granny Smith apple slices and a creamy caramel sauce from Central Market
Oyster Boudin Fritters served with a zesty chipotle remoulade, courtesy of the Salty Sow
Chef David Garrido's Crispy Oysters at Dine
, inside the Radisson Austin.
Roasted Gulf Oysters plated
with sweet pepper, provolone & spicy bourbon butter from the State Fare Kitchen & Bar.
Courtesy of Executive Chef Ben Baker at The Preserve Kitchen + Bar at Travaasa Austin
. The restaurant is known for its local sourcing, using herbs, veggies and eggs from the on-site farm as well as it’s amazing views of the Texas Hill Country.
Liberty Kitchen Garden Oaks allows
guests to customize their Hawaiian Poke. Additional add-ins from Chef Travis Lenig include: cucumber, mango, avocado,
jalapeño and ginger.
Juicy, tender Texas ribeye plated with gluten free mac n cheese and charred broccolini. With the new Gluten Free Corn and Jalapeño breading,
you can bring back classic tastes and textures to your
dishes for those with gluten sensitivities. Good things come from Sysco
Pack your kiddos a dessert that POPS! These Pop Rocks
infused Rice Krispie treats are a fun fix. Courtesy of Chef David Skinner of Eculent
A tasty treat from Chef David Skinner of Eculent
. Perfect for a lazy afternoon snack.
Ayran is the national drink of Turkey! It's a cold, yogurt-based beverage mixed with salt. Very refreshing! "Afiyet olsun"
—or bon appétit, in Turkish! Courtesy of Evin Ashley Erdoğdu (Edible Houston).
How's this for a quick refresher! A Thai Basil Lime Agua Fresca recipe, thanks to Thai Fresh Cafe + Eatery
in Austin. Thai Fresh is a family owned restaurant, cooking school, and Thai market all in one!
Take your next tailgate up a notch--or four! This Texas Truffled Parmesan Quail from H-E-B Cooking Connection adds that 'black tie' effect in less than 10 minutes!
The perfect simple cocktail to cool you off
during Labor Day pool parties and backyard BBQs. Made with Cachaça (The National Spirit of Brazil) from The Park
in Austin, TX.
Chargrilled eggplant salad, blackfin tuna, parsley, crunchy bread and lemon from Chef John Russ of Lüke San Antonio.
Another quick summer grill recipe from Executive Chef Robbie Nowlin of Boudro's/Zinc! Chicken skewers marinated in a savory/spicy Korean "Gochujang" paste.
Use peppers as a lacto-fermented addition to any meal or to culture salsas! Thanks to Kate Payne of Hip Girl's Guide to Homemaking
for sharing! Yield is 1 pint.
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
Courtesy of Francine Spiering (Edible Houston) using a quick pickling tip via Chef Justin
Yu of Oxheart!
The key to a great margarita is the ingredients; if you cut corners on the staples you cut the flavor! For Hugo's Rita you'll need
Sauza Silver, Triple Sec, simple syrup and fresh lime juice.
These Hatch Green Chile Biscuits from Central Market
come with a homemade jalapeño pimiento cheese spread. Good for practically any meal of the day!
Hatch chile cheesecake topped with a strawberry and hatch chutney from Central Market
. It's time!