Print Recipe Third Coast’s Butternut Squash Soup Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Servings MetricUS Imperial Ingredients 1 butternut squash, peeled and seeded chopped into one-inch cubes1 carrot, peeled and chopped3 stalks celery, chopped1 yellow onion – diced4 garlic cloves, crushed1 fennel bulb, chopped3 Tbsp canola oil1 cup pecans, toasted and […]
La Table’s playful spin on beef tartare made with vibrant red beets.
This recipe and photo is courtesy of Chef Austin Simmons at TRIS.
Print Recipe Café J’s Canyon Chicken A local throwback favorite at an artsy and fun hotspot, Cafe J — The Canyon Chicken. Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Occasion Casual, Fall Servings MetricUS Imperial Ingredients 1 cup heavy cream2 tsp Pureed Chipotle2/3 tsp Cumin2/3 tsp paprika3 T sundried tomatoes1/2 c Black […]
Try these over-the-top, cheesy, fried avocados from Picoso’s Mexican Kitchen in Lubbock. Before hitting the hot oil, they are coated in cheese and breadcrumbs, creating a crispy, gooey crust. Here, we stuff them with shredded chicken, but you can also top with grilled shrimp, sliced steak, or peppers and black beans for a vegetarian alternative.
This playful hot dog has all of the spicy, creamy and citrusy flavors of my favorite Mexican street food, Elote Asado. The grilled corn relish comes together in minutes, while the slightly-sweet chipotle mayo packs a lot of flavor with only 2 ingredients. I suggest mixing up the sauce and preparing the ingredients for the relish before you head out to the grill. Bring a cutting board and chef’s knife with you and assemble the whole dish grill-side.
Calling all cauliflower lovers! No doubt you’ve seen cauliflower in recent months all over menus — and we’re especially big fans of the Korean Fried Cauliflower made with spicy Gochujang and a Korean pepper sauce from Moxie’s in Houston.
Give that granola an upgrade with coconut and pecans! This recipe for Coconut, Pecan and Flax Seed Granola with Dried Fruit from Central Market can be whipped up several days ahead of Mother’s Day.
Reach for these California Breakfast Muffins from Central Market. This recipe packs so much ‘good for you’ goodness, including hemp milk, oat bran, almond flour, carrots, ginger and so much more. They’re naturally sweetened with honey and applesauce.
Beets are back! You’ll love this refreshing salad from our friends at Hubbell & Hudson in The Woodlands made with a fresh beet vinaigrette.
This spicy salad with fresh Gulf shrimp is so refreshing for spring! We’re ready to fork this one over with a glass of white wine!
Fresh spinach is such a terrific ingredient. It cooks up fast, looks great, and is loaded with vitamins and minerals that elevate it to nutritional powerhouse status. It tops this balsamic vinegar–basted chicken with panache!
This tasty chile relleno recipe comes from Jacala Mexican Restaurant in San Antonio and is local treasure! The secret is in the light and fluffy batter!
This recipe comes to us from our friends at Boiler House Texas Grill and Wine Garden in San Antonio! You’ll love this hearty dish because it will keep you full and happy! Pass the red wine!