For a savory side or main dish, make these delicious Ranch-Style Black Beans any day of the week. This quick recipe blends the unique flavors of GOYA® Black Beans and GOYA® Chorizo with the classic taste of Mexican red salsa and Cotija cheese.
Print Recipe 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. Votes: 15 Rating: 4.07 You: Rate this recipe! Course Appetizers, Sides Servings servings MetricUS Imperial Ingredients 2 1/2 teaspoons baking powder1 […]
Print Recipe Sylvia’s Enchilada Kitchen’s Poblano Grits A cheesy sidekick to your Easter ham, these Poblano Grits are a southern staple kicked up by the Enchilada Queen at Sylvia’s Enchilada Kitchen. Sylvia serves hers wrapped up in a corn husk, but you can make them in ramekins or a baking dish. She says these grits […]
Print Recipe Backstreet Café’s Spring Risotto We all crave something starchy on the menu, but this year consider a creamy risotto instead of mashed or scalloped potatoes. Backstreet Cafe in Houston uses one pot to cook everything for this risotto. You want your rice to be creamy and your green vegetables to still have a […]
Print Recipe 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 bright spread of pickled […]
Print Recipe ZAS! Mango Chili Deviled Eggs You’ll need a solid Deviled Eggs recipe to keep everyone happy. For Easter, try this tropical spin from Twang The addition of mango chutney and ZAS! Mango Chili Super-Seasoning might just win over the classic version. Votes: 0 Rating: 0 You: Rate this recipe! Course Appetizers, Sides Servings […]
Crispy, rich and savory these poppable Blue Crab Beignets will make for the perfect starter to your Mardi Gras feast. B.B Lemon in Houston serves theirs claws-in, like a little lollipop and they’re so good, you’ll forget about those sweet powdered sugar versions.
Nothing says comfort like a bowl of homemade soup. We head to Spoons Cafe and try one of Karen Klassen’s best sellers: the velvety-smooth Pumpkin Soup. It’s on the menu year-round, and it’s so easy to make. We have the recipe for you!
This recipe is courtesy of Scruffy Duffies.
This decadent side dish from Steak 48 in Houston is a clever mash-up of silky crème brûlée and a classic corn pudding. If you can, make this dish in the fall when fresh corn is still in season – we promise you’ll taste the difference.
“These simply prepared vegetables need no more than an herb-and-caper vinaigrette.”
“Pasta salads get a bad rap but I find that the more I think of them as room temperature summer dishes and the less as mayo-slicked bowls of suspicion and dread, the more inviting they become, not only for cookouts and picnics, but (ahem) a gorgeous Tuesday night.”
Print Recipe Corn on the Cob with Parsley Butter and Parmesan Votes: 0 Rating: 0 You: Rate this recipe! Course Sides Occasion Casual, Fall, Spring, Summer, Winter Servings servings MetricUS Imperial Ingredients 1 stick unsalted butter softened1 cup lightly packed parsley leaves1 garlic clove chopped Kosher salt4 to 6 ears of Corn in the huskMaldon […]
“These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centennial cookbook. They’re layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious.”
“Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.”