Print Recipe Savor’s Mussels Provencal This classic mussel dish is from Savor in San Antonio where culinary school students get a hands-on fine dining experience in the kitchen. Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Servings servings MetricUS Imperial Ingredients 1 Tablespoon olive oil1 small yellow onion finely chopped2 garlic cloves minced1/3 […]
Print Recipe Helen Greek Food and Wine’s Pumpkin Moussaka Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Servings serving MetricUS Imperial Ingredients Vegetables 1 small baking pumpkinextra virgin olive oilKosher Salt and Black Pepper1 large celery root peeled and thinly sliced1 small spaghetti squash Meat Sauce 2 Tbsp. olive oil1 lb. Ground Beefkosher […]
“Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro are wonderful. “
This elegant dinner is absolutely exquisite on a plate, but also in your mouth! Our friend Hugo Ortega, of Hugo’s and Xochi, makes this delectable fish recipe at Backstreet Cafe.
Print Recipe Hotel Granduca’s Saffron-Ricotta Gnocchi Go back in time to Old World Italy with Hotel Granduca’s Saffron-Ricotta Gnocchi! Ragu all Bolognese and Parmigiano Reggiano make for a luxurious dish you can make right at home! Votes: 1 Rating: 5 You: Rate this recipe! Course Entrées Occasion Formal Servings people MetricUS Imperial Ingredients Saffron-Ricotta Gnocchi […]
Mouthwatering, fall-off-the-bone beef short rib from Executive Chef Doug Noxon with the Pecan Grill, inside the Overton Hotel in Lubbock. Talk about a picture perfect plate!
These sweet and spicy short rib noodles are a best-seller at Botika! Combining braised beef short ribs, egg noodles and edamame with a medley of Peruvian peppers from the Amazon.
Prepared with meat and béchamel sauce, served with broccoli mousse. As seen on KEYE-TV’s We are Austin.Buon appetito!
A luscious, low-fat entree from Chef Greg Martin of Bistro Menil in Houston. There is no dish in the Southwest France more iconic, cherished and controversial than the cassoulet .
This is an Israeli vegetarian breakfast specialty! Spicy tomato and pepper stew with four eggs poached into it. The sauce is incredibly flavorful and very Mediterranean…
Zounds! A zesty flatbread with juicy Gulf shrimp, fire roasted tomatoes and a spicy ‘Diablo’ sauce. Perfect for sharing from my friends at Sysco Foods!
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.
The signature Short Rib Chili from Chef/Owner Phillip Brown of Vince Young Steakhouse in Austin, TX! Served with house made cornbread and brown sugar honey butter.
Print Recipe Classic Texan Frito Pie How’s this for a fun Halloween tradition…that’s totally Texan? A ‘Goodtaste’ viewer started this tradition many years ago. The family makes a big batch of chili for Frito Pie…to have before the kids head out for trick-or-treating. Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Occasion Casual, […]