Print Recipe Mandina’s Seafood Gumbo This recipe is courtesy of Mandina’s in New Orleans. Votes: 9 Rating: 4.89 You: Rate this recipe! Occasion Casual, Fall, Spring, Summer, Winter Servings servings MetricUS Imperial Ingredients 2 quartz water1 cup Chicken Base1/3 cup Granulated Garlic1/3 cup File powder¼ cup fresh thyme chopped1 -2 bay leaves½ tsp salt¼ tsp cayenne […]
Print Recipe BB Italia Kitchen & Bar’s Mushroom Marsala Votes: 2 Rating: 3.5 You: Rate this recipe! Course Entrées Occasion Formal Prep Time 20 min Cook Time 30 min Servings people MetricUS Imperial Ingredients 2 lb Cremini mushroom cleaned and thinly slicedVegetable oilkosher salt and pepper½ cup thinly sliced shallots2 cup marsala wine2 quarts low-sodium […]
This vegetarian meal will bring a little taste of Italy to your table. The Zucchini Roulade with Cherries and Balsamic Vinegar is a great way to use zucchinis, which are typically under a dollar a pound. The cherries offer just a touch of natural sweetness if you’re hoping to help curb a few sugar cravings!
Want to add a little more green for extra iron? Our friend Ali Miller, R.D., L.D., & C.D.E. in Houston has the right recipe for you! Her butternut and brussels sprouts hash is easy to whip up and packs a few extra vegetables to the mix.
This New Orleans classic restaurant is home of the “World’s Best Ham!” But their menu is full of delicious Creole recipes that are some of the best in the town! Jerry’s Jambalaya is named for co-owner Jerry Amato!
Sous vide, or “under vacuum” in French, means the food is vacuum-sealed in a plastic pouch and then placed in a water bath at a regulated temperature. The result is a fantastically tender meat that retains moisture on the inside and isn’t overcooked on the outside.
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.
A prime example of Executive Chef Johnny Hernandez’ Tex meets Mex…gargantuan beef ribs served family style with house ground, homemade corn tortillas and colorful condiments so guests at Tejas can make their own customized tacos!
Mary Martini, who runs Central Market’s fabulous Cooking School, showed me how to make this delicious dish. We used a butternut squash but you could use any winter squash variety.
Jumbo Lump Crab Cakes from the historic Rainbow Lodge in H-Town, dressed with green onion, crispy bacon and a decadent Creole Mustard Butter Sauce!
A delicious chicken from Dewberry Hills Farm garnished with a basil puree and mint leaves, and plated with roasted eggplant topped with caponata.
A fab side dish for Easter Sunday! Orange Scented Glazed Heirloom Carrots from Chef Kevin Bryant.
Fresh spaghetti from Chef Antoine Ware at Harold’s in the Heights, cooked al dente and tossed with olive oil and scratch-made Crawfish sauce. Topped with fresh julienne tomatoes.
Whip up this tasty recipe for Jambalaya using Louisiana shrimp, andouille sausage and chicken. Let’s be honest—it’s straight comfort food!
Take the mystery out of preparing octopus. It’s delicious, easy to do and affordable! My friends at H-E-B Cooking Connection shared this fantastic recipe for serving up during the holidays…