Give it up for this brand new recipe for ‘Chef Buddy’s’ Pork BBQ with their alluring atchara, or pickled papaya, from our friends at Be More Pacific in Austin. Chefs Giovan Cuchapin and Mark Pascual shared this recipe from their Filipino fusion food truck and new brick-and-mortar location.
sugar
Maverick’s Arugula & Pickled Vegetable Salad
Make way for the ‘maverick’ of all salads: Maverick’s Arugula & Pickled Vegetable Salad! Our friends at Maverick in San Antonio make this stunning salad with a tangerine dressing and a pop of pickled vegetables, including beets, shallots and carrots.
Mediterranean Watermelon Salad with Feta and Sherry-Mint Vinaigrette
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!
Central Market’s Hazelnut Shortcakes with Fresh Berries & Ginger Cream
Shake up your standard shortcake recipe with candied ginger and a fresh-ground hazelnut flour. These Shortcakes with Fresh Berries and Ginger Cream from Central Market make for a festive touch to your Memorial Day Weekend festivities.
Jacoby’s Blueberry Cream Cheese Bread
This recipe for Blueberry Cream Cheese Bread is perfect for laying out with coffee while you make the finishing touches on your brunch buffet. It’s from our friend Kelli Jacoby at Jacoby’s Restaurant & Mercantile in Austin.
Mary Helen Leonard’s Banana Pudding Ice Cream
Reeaaaally ripe bananas are the secret to this creamy Banana Pudding Ice Cream from Austin’s “Handmade Mama” Mary Helen Leonard. Serve it with storebought or homemade shortbread cookies
Z’Tejas Ancho Fudge Pie
The Ancho Fudge Pie from Z’Tejas is made with real ancho chiles! Served with whipped cream.
Goya Foods Pork, Poblano and Roasted Pineapple Tortas
This Pork, Poblano and Roasted Pineapple Torta recipe from our friends at Goya Foods features a classic combination: pineapple and pork! If planning these for the week ahead, you’ll want to fire up the grill on Sunday.
Monger’s Market Crab Cake “Sammy”
Jumbo lump crab meat with fried green tomatoes, tartar sauce, and a delectable apple-jalapeño slaw courtesy of Monger’s Market + Kitchen in ATX!
Blood Orange ‘EVOO’ Cake
We’re in love with this brand new recipe for Blood Orange ‘EVOO’ Cake from Con’ Olio Oils & Vinegars in Austin. This makes one half-sheet pan.
Parisian Macarons
These Parisian Macarons are très chic! We love this recipe from our friends at Walton’s Fancy & Staple in Austin.
Chocolate Cream Stout Cake
No ‘lucky charms’ needed — you can make this luxurious and rich Chocolate Cream Stout Cake right in your own kitchen! We love this one with a good ol’ Guinness stout beer.
Nick’s Fish Dive & Oyster Bar’s Mediterranean Salmon Burger
You’re looking at a superbly appetite-sustaining meal idea with a sustainable, planet-friendly perk: Nick’s Fish Dive & Oyster Bar’s ‘Minimal Waste’ Mediterranean Salmon Burger. Chef Justin Santallana makes this burger using the last bits of salmon filets at his restaurant. That way, nothing goes to waste and no precious bite of salmon is ever thrown away! Chef Santanalla also includes the recipe for his pickled red onions, which add a little gut-healthy kick to this sensational salmon burger.
State of Grace’s Bourbon Pecan Tart
Bourbon ice cream, Bourbon caramel…did we say Bourbon? This Bourbon Pecan Tart is from State of Grace in Houston is made with a rich Bourbon filling with a hint of orange zest and of course, some classic Texas pecans.
The Rouxpour’s Bread Pudding with Whiskey Sauce
This bread pudding is among one of the best! You can find it at The Rouxpour Restaurant & Bar in Sugar Land, outside of Houston, where it’s Mardi Gras all year long!