Print Recipe Hugo’s Huachinango a la Veracruzana Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 1 4-pound Red snapper scaled and gutted with fins clippedJuice of 2 limes1 teaspoon sea salt1/2 cup extra virgin olive oil6 cloves garlic chopped4 pounds roasted roma tomatoes peeled, chopped and seeded1/2 white onion finely sliced4 […]
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 O’Brien’s Restaurant’s Chicken Piccata Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Occasion Casual, Formal Servings MetricUS Imperial Ingredients O’Brien’s Chicken Piccata 2 skinless and boneless chicken breasts, butterflied and then cut in half and poundedSea salt and freshly ground black pepper to tasteAll-purpose seasoned flour, for dredging6 Tablespoons unsalted butter5 […]
Southern Living just named Fredericksburg the best small town in Texas and we couldn’t agree more! This charming little town boasts a one-of-a-kind restaurant in the basement of an old stone hospital […]
Just 10 simple ingredients and 20 minutes in the oven — now that’s a thing of beauty!
You’re looking at a superbly appetite-sustaining meal idea with a sustainable, planet-friendly perk: Nick’s Fish Dive & Oyster Bar’s ‘Minimal Waste’ Mediterranean Salmon Burger. Chef Justin Santallana makes this burger using the last bits of salmon filets at his restaurant. That way, nothing goes to waste and no precious bite of salmon is ever thrown away! Chef Santanalla also includes the recipe for his pickled red onions, which add a little gut-healthy kick to this sensational salmon burger.
An elegant little dish from Ralph’s on the Park in New Orleans brings together fresh crab, salsa verde, and ravigote sauce!
Plan to split this starter that’s totally Texan! Make your own crostinis to scoop up this salty beef tartare from my friends with Delicious in Austin.
This is my favorite dish at Arturo Boada Cuisine in Houston! Sautéed shrimp with hearts of palm, tomato, cilantro in a soy-ginger sauce on a bed of sweet plantains…enjoy!
Blue Dahlia is a European bistro with two locations in Austin. Their Coq Au Vin Blanc is a dish of chicken, mushrooms, garlic, capers and prosciutto cooked in a white wine cream sauce.
It’s shrimp season! Texas sweet brown shrimp recipe from Chef Shawn Cirkiel of Olive & June and restaurant in Austin, Texas. Click Here to watch the video of the dish being prepared by the chef himself.
Garden fresh from Chef Jacob Weaver of Juliet in Austin! Easy as an appetizer or spring side dish.
A delicious chicken from Dewberry Hills Farm garnished with a basil puree and mint leaves, and plated with roasted eggplant topped with caponata.
Southerleigh makes a statement with their Deviled Eggs – topped with candied bacon jam!
Those AMAZING Brussels Sprouts from The Garden Company Marketplace & Café that taste unlike any I’ve ever had! Here they’re re-done by H-E-B Cooking Connection, as seen on Goodtaste with Tanji…