Chilean sea bass is buttery and flaky and perfect in this dish from Jonathan’s The Rub in Houston. If you can’t find it, black cod is also a good white fish substitute. If you’re using a store-bought rub, look for one with citrus in it like dried grated lemon or orange peel.
Entrées
Goya Foods Orzo and Bean Salad with Charred Radicchio and Olives
This delicious bean and pasta salad can be served as a delicious lunch or as a side dish for dinner.
Altstadt Brewery’s Braised Duck Ragout
Muscovy ducks are tender, full-flavored ducks native to Mexico, Central and South America. The lean meat from these birds tastes more like filet mignon than duck. This sophisticated dish from Altstadt Brewery in Fredericksburg will steal the show at your next dinner party.
Mario’s Seawall Italian Restaurant’s Chicken Française
Chicken Française is a lemony one-pan dish made popular in upstate New York. This simple version comes from Mario’s Seawall Italian Restaurant in Galveston. Here, brothers Johnny and Joey Smecca serve classic New York–style Italian cuisine with an ocean view.
Goya Food’s Halibut en Papillote with Chipotle
Goya Foods executive chef Fernando Desa whips up a savory sauce that gives baked halibut a tangy twist. This preparation in parchment paper keeps the fish super moist and can be used with almost any white fish and even salmon.
Savor’s Mussels Provençal
This classic mussel dish is from Savor in San Antonio, where culinary school students get a hands-on fine-dining experience in the kitchen.
Grape Juice’s Crackeroni
Grape Juice in Kerrville is a charming wine bistro in the Hill Country that prides itself on cooking up "things you know … with a twist." This craveable mac and cheese was named "Crackeroni" by guests and is amped up with smoked Gouda cheese.
The ULTIMATE Mac and Cheese
Mac-and-cheese just became a weeknight possibility thanks to this easy no-roux recipe. Traditionally, mac-and-cheese begins with a béchamel sauce that is thickened by a butter and flour roux. In this version, we skip the roux all-together and use good ol’ American cheese.
Montelongo’s Citrusy Steak Fajitas
Goya Foods Coffee and Adobo-Rubbed Rubbed Steaks
Helen Greek Food and Wine’s Pumpkin Moussaka
30-Minute Pumpkin and Apple Soup
Pumpkin purée is a phenomenal shortcut ingredient when you’re looking for a dose of fall in a flash. This beyond-easy soup comes together in 30 minutes, but it tastes like it’s been simmering on the stove for hours.
Sysco Foodie’s Shakshuka Breakfast Pizza
Have you ever had pizza for breakfast? We’re not talking about a leftover slice from the fridge, but a fresh pie topped with all of your breakfast favorites? This recipe from Chef Neil Doherty, Senior Director of Culinary Development in Sysco Houston, perfectly melds Middle Eastern and Italian flavors and tops it off with golden sunny-side-up eggs.
The ULTIMATE Coffee Cake
This coffee cake is for the person who likes to eat the crumbly streusel right off the top. This version is scented with freshly grated orange zest and a touch of almond extract.
Sysco’s Sweet and Spicy Glazed Salmon
When you’re lacking some dinner inspiration, consider this beyond-easy sweet-and-spicy glazed salmon. Chef Javier Lopez, the Culinary Consultant at Sysco, shares his recipe that can be grilled, pan seared and baked – or even made with a different fish!