Folks in H-town are raving about Chef David Guerrero’s brand new restaurant Alma Cebiche & Bar – Peruvian food at its finest! Alma means “soul,” and boy does this place have it. Chef David is one of the most inspiring people I know!
It’s not too often that one of the most popular tourist restaurants on the River Walk is also one of the most popular restaurants with locals too. Yes, Boudro’s just keeps on delivering! You have got to try their famous tables side guacamole, their Prickly Pear Margarita and the Texas Martini (jalapeño stuffed olives anyone?), but add another item to that list.
This is a meal fit for a Royal Wedding, but you can make it at home! I asked Royal Chef Darren McGrady what he would serve at the Royal Wedding.
Julia Child is the inspiration for so many chefs and cooks around the world. These crepes are one of her specialties!
Summer days are perfect for cool salads like this one. So easy to make! Thanks to HEB Cooking Connection for this recipe!
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.
Imagine this elegant Frittata…as part of a romantic breakfast in bed! Whip this up to impress someone special.
This Picadillo Dip is spicy and packed full of Southwestern flavors…it would be perfect for any holiday party.
Artisanal durum-wheat pasta cooked in a cast iron pot with chicken broth, fresh grape tomatoes, new potatoes, green onions.
Camille is a very talented chef, but she was also a great friend…I still consider her the same even though she lives many miles from SA now. Thanks Camille for sharing one of my all time favorite soup recipes.
This soup is, by far, one of my favorites at Pavil. You will love their French Onion Soup on a chilly day. Or, any day for that matter!
Fresh peaches can make any recipe a hit. This zesty Peach Relish from Boudro’s is so tasty. Boudro’s serves it over a grilled drum fish filet. Yum! Mix all the ingredients, except Lime Juice, Salt and Pepper, and blend to a rough chop consistency, not a puree. After, add Lime Juice, then Salt and Pepper […]
These always smell so good when they’re on the grill at NIOSA. No wonder they’re a favorite!
This Pissaladiere is a cross between a pizza and a focaccia, and was made famous on the French Riviera. The Fig Tree makes this tasty dish as part of their a Taste of Provence Rosé wine pairing dinner. “Chef Byron Bougeron shows you how to make a pissaladiere here”:/weekly-gems/2010/06/06/delicious-pizza-from-the-south-of-france/. See below for the recipe. Enjoy! […]
What a delightful way to spend a Saturday morning! My dear friend Blanca Aldaco invited me to attend a Chef’s Table at the Pearl Farmers Market hosted by Johnny Henandez, chef of the soon to be new restaurant Mesalegre. It was fun! The family style presentation is on the beautiful upper banks of the newly […]