Broccoli Spears with Crispy Cheese Crust Recipe
A steady diet of hot dogs and s’mores is a perfectly fine (short term) camping meal plan. But if you want to step up your live fire game, author and Texas Highways contributor Paula Disbrowe’s cookbook Any Night Grilling provides inspired recipe ideas. The simple yet decadent Broccoli Spears with Crispy Cheese Crust makes an ideal side dish for a hearty cut of meat. “This recipe is great for camping because of its short ingredient list, and it’s easy enough for novice grillers to prepare,” Disbrowe says. “The final shower of grated Parmesan creates a crispy cheese crust that will have everyone reaching for seconds.” Read More »
The Licon Family Has Been Making Asadero Cheese in San Elizario for Four Generations
On the outskirts of the Spanish presidio town of San Elizario, Licon Dairy has been perfecting its signature cheese since the 1950s. That’s when Soltero and Isabela Martinez moved to the El Paso area from California, acquired a couple of dairy cows, and started selling asadero made from a family recipe, says Gene Licon, the third generation of his family to run the dairy. Read More »
New TV Show Tours Texas BBQ Joints
The first season of BBQuest features barbecue restaurants in four major cities Read More »
James Beard Award-Nominated Chef David Ugyur Conjures the Spirit of Italy at Lucia in Dallas
At Lucia, one of the most coveted dinner reservations in Dallas, Jennifer and David Ugyur conjure the spirit of their journeys through Italy. If you look closely, you’ll notice David’s international driving permit from one of their trips framed on the wall. Beyond inspiring the décor, a laid-back, European sidewalk café vibe permeates the Bishop Arts District space. Read More »
Chip and Joanna Gaines’ Magnolia Table Gives New Life to an Old Diner in Waco
Chip had always dreamed of opening a breakfast joint, and when the historic Elite Café, located on the Waco traffic circle, came up for sale in 2016, the Gaineses decided to make that dream a reality. In the process, they wanted to preserve an important part of Waco’s history. The original Elite Café opened in downtown Waco in 1919, and the second location on the traffic circle followed in 1941. The Gaineses gave the Spanish-style building a complete overhaul while also preserving its historic feel. Framed black-and-white photographs and an original menu from the café’s past adorn the walls. Read More »
Aaron Franklin Dishes on His New Steak Cookbook
Aaron Franklin, of Austin's Franklin Barbecue, talks about his new steak cookbook. Read More »
Where to Pick the Best Texas Produce for Canning
As a child, one of the first things I did upon arriving at my Mamaw Grace and Papaw Dorsey’s rambling fieldstone farmhouse in Kentucky was to open the cellar door off the main dining room. Slowly, I crept down the wooden stairs, allowing my eyes to adjust to the dim light. A single shaft of sunlight from the cellar window illuminated the far stone wall—or what would have been the wall had it not been obscured from floor to rafters by glistening glass-encased riches in every color of the rainbow. Read More »
Fire-Roasted Hatch Chile Salsa Recipe
All year-round Texas produces fruits and vegetable ripe for baking, cooking, and canning. Tomato season is just around the corner, and after picking up a few bushels at a farmers’ market or stand, you’ll want to have this salsa recipe handy. Roasting the peppers and tomatoes first adds some toothsome char and also makes them easier to peel. Hatch chiles mingled with jalapeños to bring some smoky depth to the heat; just make sure to either wear gloves while working with hot peppers or plan to wash your hands thoroughly afterwards. Canning the results ensures that your salsa is delicious and fresh-tasting for the next year. Read More »
A Palo Duro Canyon Community Offers More Than Meets the Eye
Your first time in Canyon, you’ll be forgiven for wondering where this Panhandle community of about 15,000 gets its name. Heading into town, you pass beehives from a local honey farm, the sprawling campus of West Texas A&M University, and tidy brick houses. What you won’t see is anything resembling a canyon. Read More »
Houston’s Antone’s Po’ Boys Go Statewide
Jan Norris remembers when customers sat on fig and olive barrels when they dined at Antone’s Import Co. in Houston more than half a century ago. Norris moved from Vivian, Louisiana, in 1957 and ordered his first Antone’s po’boy at the location on Taft Street a few years later. Read More »
Texas Gets 27 Nominations for the James Beard Awards
Four Texans are finalists for the Best Chef: Southwest category. After the finalists for the annual James Beard Awards were announced in Houston on Wednesday, the number of Texans in the running for the honors dwindled from 27 to four—all chefs vying for the title Best Chef: Southwest. Representing Austin are Kevin Fink of Emmer & Rye, Michael Fojtasek of Olamaie, and Bryce Gilmore of Barley Swine, and representing San Antonio is Steve McHugh of Cured. Read More »
Fire Street Pizza Brings Neapolitan Fare to Belton
The road to Fire Street Pizza seems more likely to lead to nowhere. As you wind around cedar trees and open, mostly empty ranch land on FM 439 near Belton, you might think you’ve gotten lost. But the red laser-cut sign hanging over the restaurant’s driveway will put hungry travelers at ease: “There’s no place, quite like this place, anywhere near this place, so, this must be the place.” Read More »
Find Texas Events
[gravityform id="1" title="true" description="true"]