The talented Chef Hugo Ortega of Caracol in Houston shared this delicious recipe for scallops with a delightful poblano sauce.
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.
Homestyle banana cream pie – a favorite with the locals at Camp Verde General Store & Restaurant.
Make your favorite biscuits and gravy recipe with these Buttermilk and Black Pepper Biscuits by Emma Chapman, blogger for A Beautiful Mess. Yum!
Scrumptious holiday bread pudding made with Taste Elevated Booze Thyme Cherries! Be sure you add lots of whipped cream 😉
Print Recipe 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… Votes: 0 […]
A recipe I’ve waited 15 years to get my hands on! Translated from an Old World cookbook and adapted at The Magnolia Pancake Haus.
Rich, creamy and thick — just the way I like it from Arcade in Pearl. Served chilled with a Bourbon Vanilla Anglaise. Tre delish!
These are some of the appetizers that have made Don Strange Catering legendary in San Antonio. If you haven’t been to a party catered by them, then you’ve probably heard about how good their parties are! These Shrimp and Crab Corn Cakes from Don Strange Catering would definitely be a hit at your holiday party. Enjoy!
These customary delights are as authentic as they come – from Pastry Chef/Owner Denise Mazal of Little Gretel Restaurant in Boerne, TX. Denise, a native Czechoslovakian, learned the trade from her mother who was also a chef. Yum!
Baked Gulf Oysters with a magnificient homemade roux from Mongers Market + Kitchen.
Bourbon Milkpunch is enjoyed morning and night in New Orleans, where it originated, but most commonly at brunch. It can easily be whipped up before or after a meal and offers almost immediate gratification. Not to mention, it adds a beautiful color palette to any occasion.
It’s Fiesta on a plate from El Naranjo in ATX! Chiles en Nogada calls for green poblano chiles stuffed with a mixture of meats, fruits and spices, topped with a walnut cream sauce (nogada), PLUS parsley and pomegranate seeds. Traditionally served at room temperature.
Just as delicious as they sound…many thanks to Butter & Company Catering in Houston for the recipe. Enjoy everyone!
Scrumptious pimento cheese dip with a kick from Executive Chef Tommy Simpson at Searsucker Austin.