Cooking en papillote is a no-fuss, simple way to cook fish that doesn’t make a mess out of your kitchen. In this recipe, we use cod, blood orange and fennel with salty olives and capers for an aromatic dish that will transport you right to the French coast.
dry white wine
Print Recipe ROMA’s Classic Bolognese Sauce This classic bolognese is from Chef Angelo Cuppone of ROMA in Houston. While this recipe says it serves 4 people, it makes a significant amount of sauce. The sauce freezes incredibly well, so pop it in your freezer for future meals or up the amount of pasta if you’re […]
Print Recipe Bejas Shrimp and Mango Enchiladas Bejas in Fredericksburg brings the flavors of Baja, Mexico to the plate in this easy, but flavorful enchilada made with marinated shrimp, a colorful mango salsa and a cheesy cream sauce spiked with sherry. Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Servings servings MetricUS Imperial […]
Print Recipe Mario’s Seawall Italian Restaurant’s Chicken Française Chicken Française is a lemony one-pan dish made popular in upstate New York. This simple version comes from Mario’s Seawall Italian Restaurant in Galveston. Here, brothers Johnny and Joey Smecca serve classic New York style Italian cuisine with an ocean view. Votes: 7 Rating: 3.29 You: Rate […]
Print Recipe Savor’s Mussels Provencal This classic mussel dish is from Savor in San Antonio where culinary school students get a hands-on fine dining experience in the kitchen. Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Servings servings MetricUS Imperial Ingredients 1 Tablespoon olive oil1 small yellow onion finely chopped2 garlic cloves minced1/3 […]
Print Recipe Grape Juice’s Crackeroni Grape Juice in Kerrville is a charming wine bistro in the Hill Country that prides itself on cooking up “things you know…with a twist”. This craveable mac-and-cheese was named “Crackeroni” by its guests is amped up with smoked gouda cheese. Votes: 5 Rating: 4.6 You: Rate this recipe! Course Entrées […]
This classic French spread is a super simple way to use leftover cheese. It all comes together in a snap.
Pro tip: Save time by purchasing watermelon juice from the grocery store.
A 1920’s movie theater in downtown New Braunfels, is now one of Texas’s best steakhouses where sizzling, succulent steaks are the stars! And Pescatarians can rejoice as co-starring on this menu is steak of the sea, like this hit, The Sprimp Myron.
With a little fresh baked bread, you can make a crostini in a snap! This recipe for Prosciutto di Parma Crostini with mushroom includes a few simple steps, but can be prepared in about 30 minutes.
Prepared with meat and béchamel sauce, served with broccoli mousse. As seen on KEYE-TV’s We are Austin.Buon appetito!
Bistrot du Gabriel is a wonderful bistro in the bustling city of Bordeaux. Classic bistro menu with some wonderful variations and creative touches.
This risotto at Badia a Coltibuono was one of my all time faves. Keep in mind, the pecorino in Tuscany is FRESH, not pasteurized, and therefore has much more flavor and texture.
Apple punch with a twist! Try this delicious recipe from Sparkling ICE. Made with apple brandy and white wine ;).
Mouthwatering mussels drizzled in an awesome Dijon white wine sauce from my friends at Central Market. Garnished with parsley and served with warm baguettes.