Our favorite recipe from the Barnlight Eatery in Frisco is the ultimate comfort food! Serve it with a delicious side of sauteed spinach and french onion pasta!
Central Market’s version is great as a dip, but devilishly delicious on burgers and sandwiches. The roasted garlic gives it a stylish upgrade, one you’ll want to make a double batch for!
Print Recipe 4 Cheese Artichoke Dip & Pasta Sauce This indulgent party dip from Phyllis Good’s Stock The Pot cookbook combines mozzarella, Parmesan, Swiss cheese, and cream cheese with artichokes, making one of the easiest and tastiest “just dump it all” in recipes for your crock pot! Bonus: you can also turn this exact recipe […]
Print Recipe Killen’s BBQ Warm Potato Salad Red bliss potatoes are kicked up with creole mustard and crispy bacon — a side dish stunner you can serve hot or cold! Votes: 0 Rating: 0 You: Rate this recipe! Course Sides Occasion Casual, Tailgating Servings MetricUS Imperial Ingredients 3 pounds Red Bliss Potatoes washed and cubed1 […]
This iconic recipe from Brennan’s comes just in time for crawfish season — a BIG DEAL in Houston! What a delight! And one dish I can’t get enough of…
Print Recipe 15 Minute Easy Fish Tacos These easy and fresh tacos are filling and healthy! Use them with any white fish you like. Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Occasion Casual, Summer Servings MetricUS Imperial Ingredients 1 lb. cod fish 8 2oz fillets6 Flour Tortillas1 jalapeno sliced (with or without […]
One of the signature plates at State Fare Kitchen & Bar in H-Town are these scrumptious pan fried crab cakes dressed in a Creole remoulade and served with a garden vegetable and herb side salad. Now they’re all yours!
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!
Top mini crab cakes with homemade lime aïoli and sliced chives for an eye-catching and delicious appetizer. The lime aïoli adds a tangy, refreshing flavor from my friends at Coastal Living!
A canapé-sized twist on crab cakes made the old-fashioned way—with the focus on the crab. A barely there binder of egg-soaked breadcrumbs holds it all together. Make ahead and chill on baking sheets, then pan-fry just before serving. Taste of the South Trivia: Backfin is a flavorful blend of broken pieces of jumbo lump and special grade crabmeat.
Masraff’s continues to cater to our taste buds! Check out this hearty recipe for their crab cakes of colossal proportions!
Potato salad is adored throughout the South, but no two recipes are exactly the same. In Central Texas, picnickers enjoy their spuds with onion, dill, and mayonnaise or German-style with a vinegar or mustard base alongside traditional Deutschland fare.
Talk about cute! These “Oyster Roosters” are a superb addition to your next tea party. Pork rinds spooned with cocktail and tartar sauce, topped with a chilled oyster half.
Garden fresh from Chef Jacob Weaver of Juliet in Austin! Easy as an appetizer or spring side dish.
This dish is a common sight when wandering the streets of Ecuador, and Chef David Guerrero shares his recipe with us! Charcoal grilled white corn topped with “mapahuira” (roasted pork pieces), cilantro avocado cream sauce, and queso fresco.