“The cake itself is a ginger-pecan cake, with the perfect balance of freshly grated ginger to add a bit of spice and toasted pecans to add a bite of nuttiness. The frosting is a simple affair–basically a creamy, sweet bed on which to rest peaches, with the dark, rich undertones of brown sugar instead of white sugar.”
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.
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
Our version of this ooey-gooey goodness is inspired by Burro Cheese Kitchen in Austin, which we featured recently on Goodtaste with Tanji.
Talking about a melting pot of melt-in-your-mouth flavors! Texas peaches are added to a traditional Tres Leches Cake for a seriously tasty twist!
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!
Four delicious words: red wine hot chocolate! This luxurious concoction takes just five minutes to prepare, but less than five seconds to fall in love with!
This bread pudding is light and airy with a very tender crust that’s become one of the most iconic desserts in the world! It’s delicious and traditional, made with French bread — and soon to be your favorite!
Pâté sounds harder to make than it really is, but sous vide style cooking makes this recipe a cinch! Pair it with toasted artisan bread and a few pickled vegetables of your choice!
Central Market wraps this recipe up with seafood of your choice, which means you can dress it up as much as you’d like!
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!
This Pearland barbecue favorite brings smoked gouda, bacon, and chopped brisket together in a game day worthy meal worth cheering loud for!
House-ground Merguez sausage produced locally at the Hudspeth River Ranch, now on the menu at Boudro’s and Zinc.
Bauli’s delectable recipe for Panettone French Toast is an impressive brunch option, filled with marscapone cheese, and topped with maple syrup and fresh berries.
A 30’s-era take on an American Classic…mac & cheese from Backstreet Café in H-town! This recipe requires making a Béchamel Sauce.