Eat My Words
December 23, 2015
Spirits to Get in the Holiday Spirit
Six Texas wines, beers, and cocktail recipes.
Recipes
Tips on how to create some of the best Texan dishes out there
Recipes
November 16, 2015
The Only Texas Chili Recipe You’ll Ever Need
Preparing the perfect peppery pot.
Recipes
October 21, 2015
Pecan Pie
Our state nut goes just fine with some cream and bourbon.
Food & Drink
September 17, 2015
Moved by the Spirits
Inspired by Texas’s new array of homegrown hard alcohols, some of the state’s most innovative bartenders create five bold new cocktails.
Recipes
August 13, 2015
Green Chile Cowboy Stew
A tradition of the trail—without the hide, hooves, or horns.
Recipes
July 31, 2015
Texas Takes On New York: Texas Chili With A Matzo Ball
Oh, you think it’s okay to put peas in guacamole, 'New York Times'? Let’s see how you like these Texan takes on classic New York City dishes. (The second in a series.)
Recipes
July 23, 2015
Blind Lemon Sour
From Midnight Rambler, Dallas
Recipes
July 23, 2015
Cornbread
Hold the sugar.
Recipes
July 23, 2015
Cornbread
Hold the sugar.
Recipes
July 1, 2015
Cheers to the Fourth of July
Looking for a festive way to celebrate Independence Day? We've got a roundup of summer sippers perfect for any patriot party.
Recipes
February 10, 2015
Chicken-Fried Steak
These days, a good one is rarer than hen’s teeth—but a whole lot tastier.
Recipes
February 10, 2015
Chicken-Fried Steak
These days, a good one is rarer than hen’s teeth—but a whole lot tastier.
Recipes
January 14, 2015
Biscuits
They’re fluffy, they’re tasty, and they’re not that hard to make.
Recipes
November 7, 2014
Enchiladas
The cheese, yes. But don’t forget the chile.
Recipes
November 7, 2014
Enchiladas
The cheese, yes. But don’t forget the chile.
Recipes
November 7, 2014
Eggnog
From Bohanan’s, in San Antonio.
Recipes
October 13, 2014
Fried Pies
Hot, flaky pockets of goodness.
Recipes
September 15, 2014
Quail
A bird in the pan . . .
Recipes
August 5, 2014
Calabacitas
Eat up, for gourd's sake!
Recipes
July 16, 2014
Puffy Tacos
Oil, masa, air bubbles, and the filling of your choice—do you really need anything else?
Recipes
May 13, 2014
Uptown/Top Ranking
From Wonderland, in Austin.
Recipes
May 9, 2014
German Potato Salad
Bring some oompah to your summer picnic.
Recipes
May 8, 2014
Dallas Chef Dean Fearing Publishes “The Texas Food Bible”
And shares his recipe for Barbecued Bacon-Wrapped Quail with Jalapeño Ranch Dressing.
Recipes
March 4, 2014
Kolaches
You should really Czech out this recipe for the delicious pastry.
Recipes
January 15, 2014
Seafood Gumbo
You won’t roux the time you spend on this delicious stew.
Recipes
December 12, 2013
Texas Caviar
A tasty way to bring good fortune.
Recipes
November 20, 2013
Let’s Eat
Treasured recipes—and the stories behind them—from our staff.
Food & Drink
November 18, 2013
Let’s Eat—Pig Pie, or Blackberry Cobbler
A recipe for "Pig Pie," a blue-black cobbler I preferred to any cake on my birthday.
Recipes
October 31, 2013
Halloween Blood Orange Cake
From pastry chef Steven Cak, of Olive and June restaurant, in Austin.
Recipes
October 14, 2013
Pecan Dressing
What would the holidays be without this nutty side dish?
Recipes
June 9, 2013
Mexican Martini
It’s guaranteed to make your favorite urban cowgirl or cowboy happier than an armadillo diggin’ grub worms.
Recipes
March 11, 2013
The Texas Sweet Onion
Good enough to eat raw. But there’s a better way.
Recipes
January 21, 2013
The Joy of Cooking (Behind Bars)
Recipes from the innovative chefs at the Mountain View Unit in Gatesville, including Delightful Tuna Nachos and Frosted Shredded Wheat Surprise.
Recipes
January 21, 2013
Tacos de Pescado
Fish tacos, the way Houston chef Hugo Ortega makes them.
Recipes
January 20, 2013
Dean Fearing, Mansion on Turtle Creek, Dallas
“People are fascinated with intricate, exotic preparations, but they love comfort food. What we’re doing is giving homey, Texas food a kick and serving it in our Mansion style.”
Libations
January 20, 2013
¡Viva Tequila!
How it’s made, the secret of cooking with it, the truth about the worm, and everything else you ever wanted to know about Mexico’s favorite drink—and ours.
Recipes
January 20, 2013
State Fare: Natura Cafe’s Pancakes and Oatmeal Pudding
Shakespeare deemed music the food of love. We beg to differ. For a romantic Valentine’s Day breakfast in bed, the true food of love is a stack of pancakes with raspberry-maple syrup and a lavish helping of oatmeal pudding doused with fragrant vanilla sauce. These normally humdrum breakfast staples have
Recipes
January 20, 2013
Chicken and Dumplings
Recipe from Cafe 290, Hwy 290 East, Manor.Chicken Stock1 gallon of water 2 whole chickens 1 1/2 cubes of chicken bouillon 1/2 bunch of chopped celery 1/4 pound of butterStart with a gallon of water in a large pot. Place two whole chickens and one and a half cubes of
Recipes
January 20, 2013
Shrimp Cocktail Huatulco
This gorgeous seafood cocktail is named after Huatulco, the impossibly beautiful seaside resort in the Mexican state of Oaxaca.16 large shrimp, peeled and deveined (leave tails on) salt and freshly ground black pepper to taste 6 fresh tomatillos, husked and diced 1/4 onion, minced 1 ancho chile, stemmed, seeded, and
Recipes
January 20, 2013
Mango-Key Lime Margaritas
This tropical margarita is much fruitier and easier to drink than a genuine Mexican margarita. If a frozen drink gives you a headache, omit the crushed ice and serve on the rocks.1 shot (1 ounce) tequila 1 shot (1 ounce) Cointreau 1/4 fresh mango, peeled and chopped 1/2 cup fresh
Recipes
January 20, 2013
Robert Del Grande, Cafe Annie, Houston
“In the past few years I have tried to simplify what we do and not trump it up too much. I’ve never strained the sauces—I leave bits of chile in there to give a more rustic look.”
Libations
January 20, 2013
That’s the Spirit
Not that you’re looking for an excuse, but these five original cocktails concocted by Texas bartenders using local liquors are a thoroughly acceptable reason to pour yourself a drink. Or three.
Libations
January 20, 2013
Cool Cocktails
A few of the state’s best mixologists share their secrets to making delicious drinks.
Recipes
January 20, 2013
Grilled New Potatoes and Asparagus
Recipe from chef Jack Chaplin, Chaplin’s, Dallas.16 small red new potatoes 2 pounds fresh asparagus spears 1/4 cup olive oil 12 tablespoons butter, softened 1 teaspoon each of chopped fresh rosemary, parsley, and garlicIn 4-quart pot of boiling water, blanch potatoes for about 15 minutes, until they can be pierced
Recipes
January 20, 2013
State Fare: Greco-Roman Salad and Cannellini Bean Capriata
Even without fancy dressing, this showy Mediterranean-style salad makes a spectacle of itself. Chef Timothy Keating of the Omni Houston Hotel’s La Rèserve restaurant (4 Riverway), created the “intense” salad, as he calls it, for a fundraiser last year on a Hollywood soundstage, where he was “elbow-deep in roasted vegetables,
Recipes
January 20, 2013
State Fare: Wild Mushroom and Leek Tart and Herb Salad With Red Wine Vinaigrette
Start your New Year’s Day dinner with ruffles and flourishes—specifically this flaky, frilly tart of filo leaves containing an earthy mix of exotic mushrooms and leeks, from the elegant Conservatory at Dallas’ Hotel Crescent Court.Says executive chef Jim Mills: “Our customers are always surprised by this dish. They tell me,
Recipes
January 20, 2013
State Fare: Chocolate-Peanut Butter Bread
Former San Antonio paralegal Debra Auden is a law unto herself when it comes to baking—she learned by trial and very little error. Three years ago, she made her first loaf of Italian peasant bread. It turned out so well that she started selling bread to friends before opening a
Recipes
January 20, 2013
State Fare: 1015 Stuffed Onion
The lowly onion gets glamour lessons from Davasha Stalarow, the executive chef at Houston’s new 8.0 restaurant (3745 Greenbriar, Houston). The Dallas-based 8.0 has long prided itself on being a bastion of home cooking away from home, specializing in healthful food to nourish both body and soul.The Houston outpost keeps
Recipes
January 20, 2013
State Fare: Mick Vann’s Tamale-Stuffed Game Hens
At Austin’s Majestic Diner, co-owner and chef Mick Vann gives the royal treatment to even the simplest entrée. Vann has been cooking for twenty years (the last seven at Clarksville Cafe in Austin), and he still has a knack for the unexpected: whole leaves of spinach in spanakopita and a
Recipes
January 20, 2013
State Fare: EZ’s Four-Cheese Pizza
This vigorous melding of ricotta, Gorgonzola, Parmesan, and mozzarella cheeses with assertive herbs epitomizes the free-and-easy style of EZ’s, Cappy Lawton’s newest San Antonio restaurant. The Lawtons’ dinnertime joke was, “Let’s go someplace easy,” but few nearby restaurants fit that description. So when the Waitz Model Market relocated, Cappy nabbed