“It’s hearty, zippy, and feel-good with Tex-Mex toppings that make my head spin in the best possible chili-loving way[…]
When it comes to making breakfast strata from scratch, the owner of The Buttermilk Cafe knows all the secrets!
You read that right: this recipe pairs chicken with chocolate! You’ll love this recipe for a creative twist on Chicken in Adobo Sauce, or maybe a special dinner for two!
Just as the name suggests…a homemade chicken soup with fresh vegetables and seasonings that’s sure to be enjoyed with family and friends. This soup makes a great gift for a friend or relative who’s feeling under the weather. Enjoy!
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!
A fabulous offering from Chef Steven McHugh for Fiesta! Cured’s cabrito sliders are tangy, zesty and ready to party!
Enchiladas aren’t difficult to make per se, but getting all the components prepared dictates some work before the final assembly can begin. For the best-tasting results, make the fillings and sauces well ahead of time and reheat just in time to assemble the final product when it’s time to eat. Share the fun by having an assembly line to put the enchiladas together!
Choose these chilled tenderloin tacos from Tacodeli in ATX! Garnish yours with a delicious homemade mole sauce, topped with crumbled queso fresco, sliced green onions, and toasted sesame seeds in a warm tortilla. Happiness achieved!
Tender BBQ baked beans with ALL the trimmings! Made with fried bacon bits, sliced sausage and a bottle of your favorite dark beer. Shiner Bock is a shoe-in for us!
A comfort classic-especially in Texas! Tamales of all different fillings make their way to family gatherings- from beef, chicken, bean and cheese, to even sweet ones made with raisins and cinnamon. This one hails from the coast of the Yucatan region of Mexico, Cochinita Pibil.
Whip up this tasty recipe for Jambalaya using Louisiana shrimp, andouille sausage and chicken. Let’s be honest—it’s straight comfort food!
Eat your fill on Fat Tuesday! H-E-B Cooking Connections set us up with this ancho chile pulled pork, complete with roasted root veggies, and a delectable CHEESY chorizo grits.
A seasonal offering from Executive Chef Stefan Bowers of Rebelle inside The St. Anthony Hotel in downtown San Antonio. Plated with Braised Corona Beans in a Basil Pistou.
Spaghetti squash seems to be every health nut’s go-to carb replacement. We’ve tried many many recipes before, but no other spaghetti squash recipe comes close to this New York nutritionist’s!
Executive Chef Alberto Gutierrez’s take on the classic Mexican dish, which hales from the coast of the Yucatan region of Mexico, Cochinita Pibil. Cochinita Pibil gets its robust flavor from the Achiote paste.