A great corn on the cob recipe for grill season from Chef Justin Wangler of Kendall-Jackson. Served with lemon verbena butter, grilled lemon and finishing salt on the side.
Slap this Strawberry Honey Butter on just about anything. Tarts, toast, croissants–whatever you’re craving! Compliments of Chef Carlos Crusco.
Twice fried plantains or “tostones” with a scratch made avocado cream sauce courtesy of Analida’s Ethnic Spoon! Crunchy on the outside, soft on the inside.
A very European take on a delicious goat cheese marinade made with extra virgin olive oil, fresh herbs and lemon from Chef Greg Martin of Bistro Menil.
Curry is a delicious Asian seasoning with an interesting history and multiple uses. This creative curry blend comes by way of Analida’s Ethnic Spoon.
I LOVE these incredible tomatoes! The longer they sit, the better they get! At least one night in the fridge before you eat them is best, although they’re good right away too. I learned how to make these when I took a Bistro Boot Camp at the CIA local campus.
Medium heat, MAXIMUM flavor in this Creamy Jalapeño Salsa from Freebirds! Inspired by local taco houses, it’s a jalapeño salsa with a flavor as vibrant as its color. Jalapeños, garlic and cilantro are blended to perfection to create a fresh, creamy texture.
Delicious salt block sautéed veggies from H-E-B Cooking Connection. We’ve paired our broccoli with a beautiful cracked pepper béarnaise sauce for the holidays. As seen on Goodtaste with Tanji!
Holy Moly! This whipped honey pumpkin butter from my friends at Frank San Antonio is absolutely delicious! Try it on everything from dinner rolls to desserts…
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…