What do you get when you combine delicious macaroni-and-cheese with exciting Latin flavors? Your new favorite recipe! Here, a classic cheese sauce is amped up with GOYA® Hot Yellow Pepper Paste. Known as Ají Amarillo in its native country of Peru, this yellow pepper paste boasts a vibrant yellow color with a slightly spicy, […]
unsalted butter
Jonathan’s The Rub’s Gorgonzola-Prosciutto Mashed Potatoes
Bluewater Seafood’s Crawfish Pistolet
This fun appetizer combines the flavors of crawfish etouffee and the fun of a hand-held cup made out of crusty French bread. Once fried, the French bread takes on the consistency of a delectable donut! Combined with the spicy crawfish filling – ooh la la!
Jonathan’s The Rub’s Broiled Chilean Sea Bass
Chilean sea bass is buttery and flaky and perfect in this dish from Jonathan’s The Rub in Houston. If you can’t find it, black cod is also a good white fish substitute. If you’re using a store-bought rub, look for one with citrus in it like dried grated lemon or orange peel.
Altstadt Brewery’s Braised Duck Ragout
Muscovy ducks are tender, full-flavored ducks native to Mexico, Central and South America. The lean meat from these birds tastes more like filet mignon than duck. This sophisticated dish from Altstadt Brewery in Fredericksburg will steal the show at your next dinner party.
The ULTIMATE Mac and Cheese
Mac-and-cheese just became a weeknight possibility thanks to this easy no-roux recipe. Traditionally, mac-and-cheese begins with a béchamel sauce that is thickened by a butter and flour roux. In this version, we skip the roux all-together and use good ol’ American cheese.
Helen Greek Food and Wine’s Pumpkin Moussaka
Sysco’s Sweet and Spicy Glazed Salmon
When you’re lacking some dinner inspiration, consider this beyond-easy sweet-and-spicy glazed salmon. Chef Javier Lopez, the Culinary Consultant at Sysco, shares his recipe that can be grilled, pan seared and baked – or even made with a different fish!
Salted Whiskey Caramel Sauce
When making homemade caramel sauce, there are two important rules: First, have patience. It will take a while for the sugar to caramelize and achieve the deep amber color you’re looking for, but keep an eye on the pot. It can go from your desired color to burnt very quickly.
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 shrimp, fresh tomatoes, garlic and Kalamata olives, […]
Campfire Bars
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.
Peli Peli’s Caramel Malva Pudding
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 in a corn husk, but you can make them in ramekins or a baking dish. She says these grits pair phenomenally with smoky meats like grilled chicken, […]
Backstreet Cafe’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 slight bite.
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!