Dock here for this crispy fish dish from Auslander in Fredericksburg. The recipe uses Texas pecans in its batter. At the restaurant, they make it with the freshest possible catch of the day, so be sure to ask your local fish market for their picks!
granulated sugar
Kenny & Ziggy’s Blintzes
These flaky and delicious treats are from a real-deal New York deli in Houston! Top them with fresh fruit and just a little sour cream!
Pecan Lodge’s Aunt Polly’s Banana Pudding
Artisans Foie Gras with Poached Pears and Baklava
As our friend Chef Jacques Fox at Artisans Restaurant says, “Foie gras is like butter on steroids!” We couldn’t agree more — this one of the most luxurious dishes we’ve ever tasted.
Sambuca’s Nori Seared Scallops with Black Mango Puree
Sashay over to these Nori Seared Scallops with Black Mango Puree, served up at Houston’s favorite supper club, Sambuca! Carrot butter and black mango puree give this dish a creative spin that will keep your taste buds dancing all night!
Cabernet Grill’s Hill Country Eggnog
Thick, creamy eggnog made with Texas’ own Garrison Brothers Bourbon! Watch the video here. You’ll want to make this Christmas cocktail over and over again…Enjoy!
Chef Hugo Ortega’s Churros (Mexican Fritters)
Churros are deep-fried, stick-thin fritters dredged in sugar. They are a staple Mexican street sweet. For this recipe, we suggest using a household deep fryer for the best results.
Brennan’s Texas Peach Salad
Fresh goat cheese, Texas peaches and mixed greens drizzled in Bulleit Bourbon Molasses Vinaigrette…but what REALLY sets this salad apart is the Tabasco Peanut Brittle.
Bourbon Bacon Chocolate Cookies
This signature recipe comes from Lee Anne Wong – Editor and Culinary Director of Maker’s Mark Virtual Recipe Cookbook. Two of our favorite things, bacon and bourbon, accented by chunks of rich, dark chocolate.
Blackbird Bakery’s Classic Cinnamon Rolls
Serve this gluten-free take on classic cinnamon rolls hot for breakfast or brunch…as long as you make the dough the night before! According to Blackbird’s Karen Morgan, they’re especially good if you can find and use Vietnamese (Saigon) cinnamon. The yield is 9 perfectly spiraled beauties…
Arcade Midtown Kitchen’s Old Fashioned Red Velvet Cake
Rich, creamy and thick — just the way I like it from Arcade in Pearl. Served chilled with a Bourbon Vanilla Anglaise. Tre delish!
1886 Chocolate Cake
This recipe dates back to the 1970’s, when the Heritage Society of Austin operated the 1886 Lunchroom (now 1886 Café & Bakery). The chocolate cake is a beloved confectionary – definitely a must-have for guests and diners.
Harold’s New Orleans Style Beignets
A New Orleans tradition lives on at Harold’s in the Heights! Deep fried beignets dusted with powdered sugar and served with a crème anglaise (English cream) sauce from Chef Antoine Ware.
Hatch Green Chile Biscuits with Jalapeño Cheese
These Hatch Green Chile Biscuits from Central Market come with a homemade jalapeño pimiento cheese spread. Good for practically any meal of the day!