InterStellar BBQ in Austin has just been named the #2 Best BBQ in the state by Texas Monthly—and this spicy and refreshing slaw is the perfect side to serve along with rich and smoky BBQ!
Jumbo lump crab meat with fried green tomatoes, tartar sauce, and a delectable apple-jalapeño slaw courtesy of Monger’s Market + Kitchen in ATX!
This creative cobb salad from Cordúa in Houston brings together iron-rich black beans and protein-packed quinoa for a refreshing new salad. We love it with chopped avocado and fresh-made pico de gallo — and a loving sprinkle of bacon!
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!
This is from our friends at Schug Winery in the Napa Valley– and you’ll love the richness of this recipe! It’s not a difficult recipe, but it does take some time. You can make the shanks and the ragout in advance, however!
These sweet and spicy short rib noodles are a best-seller at Botika! Combining braised beef short ribs, egg noodles and edamame with a medley of Peruvian peppers from the Amazon.
Le Colonial’s Rice Noodle Salad comes together with fresh Vietnamese vegetables and herbs, and begs for a chardonnay. Delicious with grilled shrimp or steak.
This tortellini soup is a modern take on pasta e fagioli and is hearty and healthy with the addition of collard greens. It’s perfect any time of year for lunch, a starter, or a side, but we love it as a light summer soup!
Texas Heartbrand Akaushi beef bolognese, ricotta & cheese founde from my friends at Quattro – home to some of the best of authentic Italian cuisine from Executive Chef Maurizio Ferrerase.
Call an audible on game day for these Crispy Duck Wings from Executive Chef Danny Trace of Brennan’s of Houston! Coated in a Crystal Hot Sauce Beurre Blanc with Five Pepper Jelly.
Banh Mi style tacos from The Peached Tortilla featuring Vietnamese braised pork belly, pickled daikon carrot, Sriracha mayo and topped with cilantro.
Pulpo with Navy beans, Romesco sauce, Spanish chorizo, grapefruit and young onions.
Crispy fried confit of duck on a bed of mixed greens with ginger soy vinaigrette and apricot dipping sauce! A famous, longtime menu item from my friends at Boudro’s/Zinc.