Cacio e pepe is one of the simplest, but most satisfying meals. Meaning literally “cheese and pepper” in Italian, we’ve taken the backbones of this humble Italian pasta and applied the winning combination of fruity cracked peppercorns and salty aged cheese to good ol’ popcorn. While you can use just Parmesan cheese in this recipe, […]
Appetizers
Honey-Baked Brie with Rosemary
Think of this baked brie kind of like a one-step fondue! It’s so easy, we’re not even sure we can call it a recipe. The top rind of the brie is scored with a knife for easy dipping (and extra presentation points) and then brushed with floral honey, helping the top caramelize while the sweet […]
The Garden Company Feed & Firewater’s Korean Street Tacos
These sweet-and-spicy Korean street tacos are stuffed in deep-fried wonton shells. They were innovated by the queen of all things creative, Stevie Thompson, owner of The Garden Company Feed & Firewater in Round Top, Texas. She added them to the menu because “They just taste good”! You can find all these ingredients in the Asian […]
Calle Onze’s Ostiones Asados (Chargrilled Oysters)
Calle Onze in Houston brings the flavors of Mexico City’s finest restaurants to each dish. This recipe for chargrilled oysters is extra tangy thanks to bone marrow butter and a fresh chimichurri sauce. The oysters are also served on a plate of smoldering hickory chips lit just before they arrive at the table.
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.
Zinc Bistro & Wine Bar’s Quail Knots
Bluewater Seafood’s Crawfish Pistolet
This fun appetizer combines the flavors of crawfish etouffee and the fun of a hand-held cup made out of crusty French bread. Once fried, the French bread takes on the consistency of a delectable donut! Combined with the spicy crawfish filling – ooh la la!
J-Prime Steakhouse’s Gingery Tuna Tartare
This vibrant and tangy tuna tartare appetizer comes from J Prime in San Antonio. It’s a simple preparation that is dressed up with tiny bits of fresh fruit. If you do not have a biscuit cutter that would work as a ring mold, then you can cut the top and bottom off of a tuna […]
Hula Hut’s Mexonesian Shrimp Flautas
You can find the fresh wonton wrappers for these flautas from the Hula Hut in Austin in your refrigerated grocery aisles.
Fromage Fort
This classic French spread is a super simple way to use leftover cheese. It all comes together in a snap.
Goya Foods Bean Chili Plantain Chip “Nachos”
Octopus Campechana
Treebeards’ Jalapeño Cornbread
Creamed corn and Cheddar cheese make this cornbread moist and a few jalapeño peppers give it a kick. Adjust the amount of jalapeño peppers to accommodate your individual taste.
Baked Ham-and-Cheese Sliders with Everything Spice
These baked sliders will quickly become your go-to party dish. They’re beyond easy to make for a crowd and you can assemble the whole thing in advance.
Esquire Tavern’s Green Pea Hummus
Spring peas are sweet and bursting from the ground, so turn them into this bright green silky hummus. This recipe comes together in 10 minutes, and it tastes so much better than any store-bought variety. Esquire Tavern in San Antonio serves theirs with a spread of pickled vegetables, so get creative with your spread of […]