Crispy tofu, assorted vegetables, fried shallots, all natural veggie pho broth. Courtesy of Chef Pat Lee at PhoNatic!
We can’t get enough of this stuff! Pho is classic slow cooked Vietnamese rice noodle soup, in this case, made with hand pulled chicken breast. Many thanks to my friends at PhoNatic for sharing!
Who’s hungry?! This venison chili from Executive Chef Ross Burtwell of the Cabernet Grill is a hit in the Hill Country. Try these simple steps at home today, and watch how it comes together here…
The name says it all. Uber smokey black eyed peas from my friends at PUNK’S! A super simple side on New Year’s Eve or better yet, year-round!
Texas Heartbrand Akaushi beef bolognese, ricotta & cheese founde from my friends at Quattro – home to some of the best of authentic Italian cuisine from Executive Chef Maurizio Ferrerase.
Creamy Butternut Squash Bisque from Chef Vikramjit Katoch of the Hilton Dallas/Plano Granite Park. A keeper come Thanksgiving!
Here’s a hip holiday side dish from my friends at Boudro’s and Zinc. The roasted butternut squash is an awesome addition to a bacon Brussels sprouts hash that takes mere minutes on the stove to prepare!
Keep warm (and feel satisfied) with this hearty, seasonal soup from my friends at Stone Werks.
Let the good times roll with these Weekend Warrior Chops from Executive Chef Herlen Galvez of the Karbach Brewing Co. Plated with glazed peaches, corn succotash and a classic buttermilk mash potato.
Southern dry rubbed brisket tacos topped with a creamy apple slaw and dressed in a smoky roasted peach BBQ sauce.
This tasty casserole is gluten free and part of the Casserole Queens’ HUNGRY series. Thanks to these lovely gals for the recipe – perfect for tailgates, get-togethers and large family gatherings.