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Grilled Country Sausage on Warm Red Cabbage with Spicy Mustard Sauce

Chef Stephen McInerney of Austin's Granite Cafe. Serves 4.

Zelné Závitky (Stuffed Cabbage Leaves)

Czechs as well as many other ethnic groups make a version of stuffed cabbage. This recipe is adapted from one…

Elemental Arracheras

This traditional recipe for fajitas hails from the wood-fire cookouts on northern Mexico ranches.

Mesquite-Grilled Frontier Sirloin

Savory sage and mustard enhance these tasty steaks. You can find mesquite chips at most outdoors stores.2 T. prepared yellow…

Smoked Mint Bass Fillets

This recipe involves applying both a paste and a “mop,” but most of the work is done the night before.…

Mescal Black Beans

These hearty beans can be cooked in a Dutch oven over coals on the ground, on a grill, or even…

Hummus Bi Tahini (Chickpea Dip)

Jo Ann Andera, director of the Texas Folklife Festival, supplies her recipe for hummus.


Mohamed Hamed of Sammy’s Lebanese Restaurant in Houston provides this recipe for tabouli, a Mediterranean salad. At Sammy’s the tabouli…

Chicken-Fried Steak with Cream Gravy

According to owner-proprietor Eddie Wilson, the secret to Threadgill’s acclaimed CFS is its wet-dry-wet method of preparation. (It seals in…

Cafe Cornbread

Stone-ground cornmeal adds an interesting flavor and texture to that most Southern of breads, cornbread. The following recipe is adapted…

Fried Green Tomatoes

This version features a crunchy, cornmeal coating (adapted from a recipe in The Southern Living Cookbook.

Beulah’s Pecan Pie

Eddie Wilson of Threadgill’s provides his mother’s recipe for pecan pie, which also appears in The Threadgill’s Cookbook. “If at…
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