Recipe: Lady Bird Johnson’s King Ranch Casserole
After mentioning Ro-Tel in an interview, Lady Bird Johnson is credited with putting the canned tomato brand on the U.S.
Five Texas Cookbooks to Gift the Foodies in Your Life
If you’re looking for a holiday gift for the foodie in your family or friend group, it’s hard to go wrong with the gift of new recipes.
Recipe: Fernet Punch
We asked Las Ramblas to whip up a cocktail specially fit for the winter holidays.
Recipe: Chile Pequin Salsa
Ingredients
4 tomatoes
1 medium onion
Juice of 8-10 key limes
1 bunch cilantro, leaves only
40 to 50 chile pequins
Salt and pepper
Directions
Mash the chile pequin using a molcajete or another form of mortar and pestle.
Sip On This: Four Texas-Made Cocktail Recipes to Keep Summer Going
Though one of Texas’ hottest summers is beginning to cool off, that doesn’t mean it’s time to give up refreshing poolside cocktails just yet.
Recipe: Kenny and Ziggy’s Chicken Matzo Ball Soup
The food served during the eight-day celebration of Passover, which starts on April 15 this year, has deep symbolism.
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Recipe: Adams “Original” Red Velvet Cake
Cake Ingredients:
½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon “Adams Best” Vanilla
1 teaspoon Adams Butter Flavor
3 tablespoons cocoa powder
1 ounce Adams Red Food Color
1 teaspoon baking soda
2 ½ cups all-purpose flour, sifted
1 teaspoon salt
1 cup buttermilk
1 tablespoon vinegar
Icing Ingredients:
1 pound confectioners’ sugar, sifted
½ cup shortening
1 tablespoon “Adams Best” Vanilla
¼ teaspoon Adams Butter Flavor
½ teaspoon salt
5 tablespoons milk (approximately)
Directions:
Cream shortening and sugar.
Recipe: Ratatouille
Recipe by June Naylor
Serves 4 to 6
Ingredients:
3 Japanese eggplants
1 zucchini
1 yellow squash
1 green bell pepper
1 red bell pepper
1 yellow onion
1 to 2 cloves garlic
1 to 2 jalapeños, seeded (optional)
4 to 6 Roma tomatoes, depending on size
2 to 3 tablespoons olive oil
3 tablespoons chopped fresh herbs, such as basil, oregano, thyme
Salt and pepper to taste
Directions:
Dice the eggplant, zucchini, squash, bell peppers, and onion into 1/2-inch pieces.
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An Austin Couple Shares Traditional Día de Los Muertos Recipes in a New Cookbook
Recipe: Sopa Tarasca
This Tarascan soup is primarily made with home-cooked beans with the addition of some chiles and tomatoes for flavor.
Recipe: Corn Dodgers Are the Perfect Cowboy Snack
New Community Cookbook Celebrates Fredericksburg’s Food Heritage
Dozens upon dozens of local families and individuals contributed recipes handed down through generations, and a team of 15 Gillespie Country Historical Society volunteers compiled the works—including numerous family stories, anecdotes, and nuggets of history—to round out a 200-page book.
Recipe: Green Tomato Relish
Underrated Gulf Fish Black Drum Takes Center Stage at Austin’s Huckleberry Food Truck
“You can easily catch 20 to 30 pounds of drum at that time,” Davis says. “It’s a very versatile fish—moist, meaty, and flaky, with mild white flesh, especially when they’re smaller, around 14-inches. The larger fish tend to be stronger in flavor and can be tough.”
