Print Recipe Sylvia’s Enchilada Kitchen’s Poblano Grits A cheesy sidekick to your Easter ham, these Poblano Grits are a southern staple kicked up by the Enchilada Queen at Sylvia’s Enchilada Kitchen. Sylvia serves hers wrapped up in a corn husk, but you can make them in ramekins or a baking dish. She says these grits […]
Print Recipe Backstreet Café’s Spring Risotto We all crave something starchy on the menu, but this year consider a creamy risotto instead of mashed or scalloped potatoes. Backstreet Cafe in Houston uses one pot to cook everything for this risotto. You want your rice to be creamy and your green vegetables to still have a […]
Print Recipe Sysco’s Sweet & Spicy Glazed Salmon Votes: 1 Rating: 5 You: Rate this recipe! Course Entrées Prep Time 15 minutes Cook Time 10 minutes Servings serving MetricUS Imperial Ingredients One 6-ounce skinless salmon filletCajun seasoningkosher saltGrapeseed or vegetable oil3 Tablespoons sweet chili sauce½ small shallot minced½ serrano pepper stemmed, seeded and minced¾ cup […]
Cooking en papillote is a no-fuss, simple way to cook fish that doesn’t make a mess out of your kitchen. In this recipe, we use cod, blood orange and fennel with salty olives and capers for an aromatic dish that will transport you right to the French coast.
Whether you’re not big on sleeping in a tent or you want to carry the memory of summer bonfires into fall, these s’mores-inspired bars are the perfect dessert.
Print Recipe Sysco Central Texas’ Shrimp Pasta Shrimp is such a versatile protein. It’s mild in flavor and soaks up any seasoning or sauce it is immersed in. For a simple weeknight dinner, Chef Dustin Alexander at Sysco Central Texas, is sharing a recipe for a delicious Mediterranean Shrimp Pasta. Made with plump Blue Diamond […]
Print Recipe Craft Grill’s East Texas Sawmill Gravy for Chicken Fried Steak Craft Grill in Tomball serves up classic southern dishes with a Texas twist, check out their recipe for the East Texas Sawmill Gravy! Votes: 0 Rating: 0 You: Rate this recipe! Course Sauces Occasion Casual Servings MetricUS Imperial Ingredients 5 slices bacon1 Tbsp […]
Print Recipe The Ruby Slipper Cafe’s Bananas Foster Pain Perdu Butter, bananas and rum, oh my! This boozy pain perdu recipe from New Orleans Ruby Slipper Café will have you wondering how you ever made french toast any other way. Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 3 pieces French […]
Print Recipe O’Brien’s Restaurant’s Chicken Piccata Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Occasion Casual, Formal Servings MetricUS Imperial Ingredients O’Brien’s Chicken Piccata 2 skinless and boneless chicken breasts, butterflied and then cut in half and poundedSea salt and freshly ground black pepper to tasteAll-purpose seasoned flour, for dredging6 Tablespoons unsalted butter5 […]
Print Recipe Executive Chef Dustin Teague’s Butternut Squash Cavatelli Votes: 0 Rating: 0 You: Rate this recipe! Course Entrées Servings MetricUS Imperial Ingredients 3 Tbsp extra virgin olive oil1 small butternut squash cut into 1/2-inch pieces (2 cups) (roast at 375 with olive oil and season with salt and pepper for about 15 minutes until […]
Print Recipe Chocolate Caramel Tart A dreamy dark chocolate tart! This has Valentine’s Day written all over it. I found the original recipe for this Chocolate Caramel Tart in a February 2002 issue of Martha Stewart Living during some recent spring cleaning. Votes: 0 Rating: 0 You: Rate this recipe! Course Desserts Occasion Formal, Spring, […]
Print Recipe Auberge du Soleil’s Pecan Coffee Cake From a recent trip to Napa Valley, I enjoyed a delicious Pecan Coffee Cake from Auberge du Soleil. I like it so much I got the recipe just for you! Votes: 0 Rating: 0 You: Rate this recipe! Occasion Casual, Fall, Spring, Summer, Winter Servings 8” round […]
Cheers to Becker Vineyards, the beautiful Hill Country winery that has won international awards for its wine.
“Simple, flavorful, hearty, and just 25 min from start to finish. And just one single pot! What more do you need?”
“Pistachio is an underrated dessert flavor. Is it because of the green? Or because it’s a nut? More people should give pistachio a chance. Pistachios pair wonderfully with almond and vanilla flavors, not to mention butter and sugar.”