“It’s hearty, zippy, and feel-good with Tex-Mex toppings that make my head spin in the best possible chili-loving way[…]
“This One-Pot Cajun Shrimp and Rice recipe is spicy, satisfying and perfect for busy weeknights! Ready to eat in just 30 minutes.”
“Pasta salads get a bad rap but I find that the more I think of them as room temperature summer dishes and the less as mayo-slicked bowls of suspicion and dread, the more inviting they become, not only for cookouts and picnics, but (ahem) a gorgeous Tuesday night.”
“Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.”
“These are for all the vegetarians who still want to have fun and throw a delicious summer BBQ. Now – they are sort of healthy, but then I just had to add the cheese sauce. Oh the cheese sauce. This cheese sauce is worth the splurge.”
“Competition for the best burger in London has gone mad. I’ve used the brilliant technique of brushing the burgers with mustard and a dash of Tabasco Chipotle sauce as they cook to build up an incredible gnarly layer of seasoning. Enjoy! ”
The perfect party pasta salad. One of the best parts is that you will have extra vinaigrette leftover to use for salads during the week!
Delight your guests this summer with this simple yet impressive appetizer.
This salad is truly one in a melon! Our friends at Robard’s Steakhouse in The Woodlands shared this recipe for their Mediterranean Watermelon Salad with Feta and Sherry-Mint Vinaigrette, which tastes like summer on a plate!
Reel in this aquatic-inspired Green Salad with Fresh Gulf Shrimp and Greek Dressing from Nick’s Fish Dive & Oyster Bar in The Woodlands.
There’s nothing standard about this Caesar Salad, made with Gorgonzola, bacon and walnuts. Feeling something lighter? Swap the bacon with shrimp or grilled salmon.
Raise the ‘steaks’ with this new recipe for Sweet Rosemary Steaks from Chef Nina Wilhite at Nick’s Fish Dive & Oyster Bar in The Woodlands. This marinade is so easy to whip up and the result is a luxuriously flavored and juicy steak.
Chef Jeremy “Boomer” Acuna shared a recipe for one of his delicious breakfast hash concoctions from Krause’s Café & Biergarten in New Braunfels. Swap in whatever vegetable you’d like for this, but we highly recommend his recipe for Spring Pea Hash with three types of peas and pearl onions.
This Lavender Pistachio Salmon with Strawberry Basil Spinach Salad from Executive Chef Sasithorn Taber at Dagar’s Catering in Austin involves making a dried lavender and pistachio crust.
Beets are back! You’ll love this refreshing salad from our friends at Hubbell & Hudson in The Woodlands made with a fresh beet vinaigrette.