Medium heat, MAXIMUM flavor in this Creamy Jalapeño Salsa from Freebirds! Inspired by local taco houses, it’s a jalapeño salsa with a flavor as vibrant as its color. Jalapeños, garlic and cilantro are blended to perfection to create a fresh, creamy texture.
This sizzling sirloin is a smoky celebration of everything we love about Texas barbecue. Tender, juicy and just plain delicious! Compliments of the folks at Freedmen’s in Austin.
Crispy tofu, assorted vegetables, fried shallots, all natural veggie pho broth. Courtesy of Chef Pat Lee at PhoNatic!
A twist on the classic treat, Hot Chocolate. Cozy up next to the fire with a good book and enjoy this hot cocoa elixir!
Who’s hungry?! This venison chili from Executive Chef Ross Burtwell of the Cabernet Grill is a hit in the Hill Country. Try these simple steps at home today, and watch how it comes together here…
A Zinc specialty: Tequila cured salmon with arugula, pepitas, cotija cheese, pearl couscous, sweet dried corn in a creamy, rich basil pesto dressing. Ta-da!
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.
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.
The name says it all. Uber smokey black eyed peas from my friends at PUNK’S! A super simple side on New Year’s Eve or better yet, year-round!
Delicious salt block sautéed veggies from H-E-B Cooking Connection. We’ve paired our broccoli with a beautiful cracked pepper béarnaise sauce for the holidays. As seen on Goodtaste with Tanji!
An awesome apple creation from Chef Vikramjit Katoch of the Hilton Dallas/Plano Granite Park. Apple Blossoms at Christmas!
And now for something completely customizable for the holidays – how to make Crunch Cakes! Fetch your favorite chocolate cookie and get the kiddos involved! From H-E-B Culinary Director Scott Tompkins.
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…
These Olive Oil Mashed Potatoes (“Purè di Patate all’Olio”) from star chef Lidia Bastianich are SO easy! Idaho or Yukon gold potatoes work perfectly, along with kosher salt, black pepper and EVOO – that’s all folks!
A luscious Pork Loin, or “Arrosto di Maiale alle Prugne,” from Lidia Bastianich. This juicy holiday centerpiece comes stuffed with bourbon-soaked prunes, which give it that extra something from this Italian-born celebrity chef!