Chicken Fried Brussels Sprouts with Duck Fat Peppered Gravy from my friends at Kirby’s Steakhouse! A scrumptious twist to this glorified southern side.
Delicious éclairs from the pastry kitchen at the fabulous Houstonian Hotel, Club & Spa. If you don’t want to try your hand at this recipe, you can always leave it to the professionals and pick some up as well! Enjoy!
The recipe for D’Amico’s award-winning meatballs and that famous Suga Sauce – a perfect party portion!
New York Dame Michele Scicolone is an expert on Italian cuisine. She has written 13 cookbooks — including 1,000 Italian Recipes and Entertaining with the Sopranos, and says that traditionally short ribs are not a cut of meat used in Italy. Still, since she favors the cut, she decided to prepare it for the cookbook you can find below…
Paccheri All’anatra by Chef Giancarlo of Amalfi Ristorante Italiano & Bar.
One of the most popular sides at the award winning It’s All Good BBQ in Spicewood, TX is the Tater Tot Casserole. We had to duplicate the goodness…enjoy!
Classic creamed corn courtesy of THE Ronnie Killen of Killen’s Steakhouse! An irresistible side dish just about any time of year, especially during the holidays!
This dish from Chef Jordan C. Mackey is an homage to San Antonio’s Spanish roots…a toasty, smoky soup that goes down smooth and warms the soul!
Tres leches cake was first introduced to San Antonio in 1989, largely through the efforts of Blanca Aldaco. Since then, you can find it at numerous places across town, but Aldaco still serves the best to be had.
A delicious homemade casserole with pasture-raised chicken, real pastured pork bacon, rice, and homemade chicken broth from Shady Grove Ranch, a sustainable family farm in Jefferson, Texas.
There’s nothing like visiting Sonoma in the fall. The vines are in a beautiful seasonal transformation with dramatic hues of red and gold. The flavors of fall are on! Apples grown on many of the farms, and this recipe hails from a charming bed and breakfast in my very favorite Sonoma town of Healdsburg.
This is a delicious dish! Don’t think it’s just for breakfast – it’s great for any meal. Chef extraordinaire Mary Martini at Central Market’s Cooking School gave me this recipe.
This is a delicious dish! Just one of many great recipes from my friend Blanca Aldaco, whose beautiful restaurant “Aldaco’s Stone Oak” sits atop the highest point in San Antonio. You and your family will love this.
These hand made meatballs with a buffalo mozzarella center and Italian San Marzano tomato sauce are incredible. Pair with a rich Primativo or Tuscan blend and you’ve got a great combination.
Prego is a real gem in Rice Village…and much like the popular neighborhood trattorias of Italy! Indigenous ingredients come together in a splendid Béchamel Sauce you can make yourself – Bravo!