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FOOD & DRINK

Avocado Salsa

How hot is too hot? The answer varies from one salsa aficionado to another. For a milder salsa, devein and…

Matt’s Smoked Salsa

This recipe is adapted from one that appears in Matt Martinez’s Culinary Frontier: A Real Texas Cookbook by Matt Martinez…

Salsa Verde (1998)

Yield: 2 1/2 cups.

Raspberry Salsa

Mark Lashley, saucier, and Richard Wheatley, sous chef, both of Central Market in Austin, created this unusual salsa recipe especially…

Laura’s Salsa

Laura Patterson provides this recipe for a traditional red salsa. For variety, Laura suggests adding melted cheese, mashed avocado, or…

Spinach-Mushroom Lasagna

Yield: 6-8 servings  1 (15-oz.) carton ricotta cheese  1 egg, beaten  2 c. shredded mozzarella cheese, divided  1 (28-oz.) jar…

Spinach and Hearts of Palm Salad

Peggi Purcell of Austin, who says she likes to invent salads, shares this unusual spinach recipe. What to do with…

Blueberry-Sweet Potato Bread

Faye Porter, a pastry chef at Ector Junior High School in Odessa, won first place with this recipe in the…

Fresh Sweet Potato Bundt Cake

Joy Smith of Golden, whose family grows sweet potatoes, contributed this recipe to the Golden Sweet Potato Festival cookbook, Country…

Yam Pie

Our senior editor tasted this dessert at the East Texas Yamboree booth of the 1996 Texas Folklife Festival and proclaimed…

Al Hopkins' Chili

Al Hopkins became involved in chili cookoffs in the late 1970's, when he worked for Wolf Brand Chili, a cookoff…
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