You’ll need a Texas-sized appetite for this cozy meal from the coast. Enjoy on the grill with a glass of H-E-B wine, of course!
Give that granola an upgrade with coconut and pecans! This recipe for Coconut, Pecan and Flax Seed Granola with Dried Fruit from Central Market can be whipped up several days ahead of Mother’s Day.
A fabulous offering from Chef Steven McHugh for Fiesta! Cured’s cabrito sliders are tangy, zesty and ready to party!
Smoked n’ fried chicken drumsticks rolled in a Grand Marnier horseradish molasses from Street’s Fine Chicken in Dallas!
Executive Chef Gabe Cabrera house favorite at Salty’s at Redondo — these are salmon fillets in a tasty, tangy sauce with a little heat! Serve with steamy mashed potatoes along with crunchy asparagus!
Famous BBQ Baked Beans from Chef Ronnie Killen of Killen’s Barbecue! Made with shredded rib meat, brown sugar, molasses and your favorite BBQ sauce.
Southerleigh makes a statement with their Deviled Eggs – topped with candied bacon jam!
The cutest Gingerbread Cookies from my friends at Bakery Lorraine in San Antonio! Enjoy!
This is THE signature dessert at Biga on the Banks. Chef Bruce Auden gave me the incredible recipe, which I understand was inspired by his mother.