Recipes: Sides & Sauces

Recipe: Chile Pequin Salsa

September 29, 2022 | By

4 tomatoes
1 medium onion
Juice of 8-10 key limes
1 bunch cilantro, leaves only
40 to 50 chile pequins
Salt and pepper
Mash the chile pequin using a molcajete or another form of mortar and pestle.

Recipe: Kenny and Ziggy’s Chicken Matzo Ball Soup

March 24, 2022 | By

The food served during the eight-day celebration of Passover, which starts on April 15 this year, has deep symbolism.

Recipe: Ratatouille

December 23, 2021 | By June Naylor

Recipe by June Naylor
Serves 4 to 6
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
Dice the eggplant, zucchini, squash, bell peppers, and onion into 1/2-inch pieces.

Recipe: Green Tomato Relish

June 24, 2021 | By June Naylor

Recipe: Roasted Zucchini with Herbed Chèvre from Elm Creek Manor

July 30, 2020 | By John Lumpkin

Master chef Marcia Scarbrough of Elm Creek Manor near Muenster in North Texas has been serving guests out of her culinary inn’s kitchen for more than 15 years.

Tookie’s Campechana Cocktail Recipe

May 29, 2019 | By

Serves 6. Toss shrimp, campechana sauce, and pico de gallo in a bowl. Spoon into a martini glass, and top with diced avocado and
cilantro. Add jumbo lump crab on top of mixture. Place lime on the rim. Serve with tortilla chips and jalapeños on the side. 

Hye Market’s Peach Puree and Peach Bellini Recipe

May 16, 2019 | By John Lumpkin

Matt Church is chef at the historic Hye Market in Hye, between Stonewall and Johnson City—in the heart of Texas Hill Country peach orchards.

Hye Market’s Fermented Peach Salsa Recipe

May 9, 2019 | By John Lumpkin

Matt Church is chef at the historic Hye Market in Hye, between Stonewall and Johnson City—in the heart of Texas Hill Country peach orchards.

Broccoli Spears with Crispy Cheese Crust Recipe

May 1, 2019 | By

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.”

Fire-Roasted Hatch Chile Salsa Recipe

March 29, 2019 | By Susan L. Ebert

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.

Chile Macho Recipe

January 31, 2019 | By

This salsa, which has four times as many peppers as it does tomatoes, adds an extra-spicy kick to any dish, and the simple recipe makes it easy to prepare any time.

Stir-Fried Chinese Eggplant and Green Beans Recipe

November 6, 2018 | By

Cooking oil, for frying
1 large Chinese eggplant (about 10 ounces total), cut into one-inch pieces
5 ounces green beans, sliced in half
3 garlic cloves, sliced
1/2 tablespoon chu hou paste sauce (available at Asian groceries or online)
1/2 tablespoon sweet flour sauce (available at Asian groceries or online)
1/2 tablespoon oyster sauce (available at Asian groceries or online)
1/2 tablespoon soy sauce
1/2 teaspoon sugar
1/4 cup water
Starch slurry made by mixing 1/2 tablespoon cold water with 1/2 teaspoon potato starch or cornstarch
Deep-fry eggplant until golden.

Opa’s Smoked Sausage & Gnocchi with Sun-Dried Tomatoes and Spinach Recipe

August 16, 2018 | By

Pair savory smoked sausage with the sweet-tart intensity of sun-dried tomatoes, spinach, and a hit of garlic and Parmesan in this 30-minute gnocchi dish that melds German and Italian flavors.

Pedernales Falls Potatoes Recipe

April 25, 2018 | By

We’ve made these potato-and-cheese packets at home as a satisfying main course and on camping trips to serve with grilled steak or pork chops. The prosciutto is optional, but it adds incredible flavor, and the fat bastes the potatoes as they cook.

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