Recipe: Peel and Eat Royal Red Shrimp

June 14, 2024 | By

Deep in the Gulf of Mexico, there’s treasure. Not sunken galleons from centuries past, not vast fields of oil, but shrimp—shrimp so delicious, so prized, they’re called Royal Reds.

Recipe: Chorizo Cheese Dip

February 16, 2024 | By

Cooking time: 20 minutes
12 oz. Chorizo de San Manuel chorizo
1 pound lean ground beef
2 pounds American cheese, cubed
1 10 oz.

Chorizo de San Manuel Remains a True Taste of the Rio Grande Valley

February 16, 2024 | By Daynara Gutierrez

Recipe: Texas Trash Pie

July 25, 2023 | By

Texas Trash Pie
Pie Crust
Yields three 10-inch crusts
¼ teaspoon salt
1 cup milk
2 cups minus 3 tablespoons shortening, preferably Crisco
5 cups flour
1 cup chocolate chips
1 cup caramel bits
1 cup pretzels, crumbled
1 cup graham crackers, crumbled
1 cup coconut
1 stick butter, melted
14 ounce can sweetened
condensed milk
Preheat oven to 350 F.

Recipe: Lady Bird Johnson’s King Ranch Casserole

January 24, 2023 | By

After mentioning Ro-Tel in an interview, Lady Bird Johnson is credited with putting the canned tomato brand on the U.S.

Recipe: Fernet Punch

November 23, 2022 | By

We asked Las Ramblas to whip up a cocktail specially fit for the winter holidays.

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: Corn Dodgers Are the Perfect Cowboy Snack

August 26, 2021 | By Lisa Bubert

New Community Cookbook Celebrates Fredericksburg’s Food Heritage

August 17, 2021 | By June Naylor

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

June 24, 2021 | By June Naylor

Big Pines Lodge Has Been a Caddo Lake Staple Since the 1950s

June 24, 2021 | By June Naylor

Recipe: Fish Fry

June 15, 2021 | By

What the Heck is Wendish Coffee Cake?

February 25, 2021 | By Lisa Bubert

Food Network Star Eddie Jackson is Beefing up His Résumé 

December 5, 2020 | By Omar L. Gallaga

In his new gig as Chief Recipe Officer for Beef Loving Texans, Jackson develops new recipes

Recipe: Chocolate Pecan Rye Pie with Chocolate Pecan Sorbet

September 24, 2020 | By

Recipe: Chicken-Fried Steak with Creamy Cauliflower Gravy

September 17, 2020 | By Alex Snodgrass

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.

Shake Up Your Routine with These 6 Cocktail Recipes

March 25, 2020 | By Kimya Kavehkar

Texas Highways also has a collection of cocktail recipes to share from our archives. Because liquor stores and grocery stores remain open during this time as essential businesses, you should be able to access (or get delivered to your door) everything you need to make these simple drinks.

How to Cook with Prickly Pear

March 15, 2020 | By Paula Disbrowe

3 Festive Cocktails to Get You in the Holiday Spirit

December 23, 2019 | By Kimya Kavehkar

Make your Christmas and New Year’s festivities extra merry with seasonal cocktails that will impress guests and get them into the celebrating spirit.

Cabernet Grill’s Smoked Trout and Goat Cheese Rillettes Recipe

October 23, 2019 | By John Lumpkin

This appetizer from the Fredericksburg restaurant is perfect for a fall fête

How to Whip Up the Perfect Tailgate Menu

September 10, 2019 | By Meara Isenberg

The Harrises have crafted eight full-blown menus that offer themes such as “Serious Brunch” and “Festa Italiana.” Of course, you’ll also find crowd-pleasers such as chili and barbecue in the book, too. 

Mesquite Cookies Recipe

August 1, 2019 | By

Makes 12 to 16 cookies.
Cream butter and sugar with a wooden spoon, then stir in vanilla and egg until just incorporated. Stir flours, baking soda, and salt in a separate bowl and then combine with wet ingredients. Add in rolled oats and mix-ins. Scoop small balls of dough onto a baking sheet. Bake at 350 F for 10 to 15 minutes, or until lightly browned.

Cucumber Gin and Tonic Recipe

June 19, 2019 | By

For scorching July temperatures, it doesn’t get more refreshing than Elk Store’s Cucumber Gin and Tonic. Bartender Nia Gramatikakis developed this recipe using Elk Store’s signature gin, which features 11 botanicals and has been distilled eight times.

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. 

Nelda Vogel’s Dessert Peach Enchiladas and Peach Pie Recipes

May 14, 2019 | By John Lumpkin

Nelda Vogel and the late George Vogel founded Vogel Orchards in Stonewall. Their son Jamey and his wife, Terri, now manage the orchards, along with the orchards’ roadside stand on U.S. 290. Nelda Vogel remains involved in the operation.

Cabernet Grill’s Vogel Orchard Peach Crisp Recipe

May 2, 2019 | By

Cabernet Grill’s peach crisp combines Vogel Orchard peaches with fragrant lavender

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.

Bourbon Smash Recipe

March 1, 2019 | By

Marsha Milam describes her Bourbon Smash (see photo, left) cocktail recipe as “delicious, flexible, and forgiving.” Mix one up at home to celebrate Texas Independence Day on March 2—or head to the distillery for its second anniversary bash—and toast to the spirit of Ben Milam and other brave Texas revolutionaries.

Mardi Gras Cocktail Recipe from Galveston’s Tremont House

February 22, 2019 | By Melissa Gaskill

The historic Galveston Tremont House bar mixes up the perfect cocktail to accompany Mardi Gras festivities. When Galveston held its first Mardi Gras celebration in 1867, no one recorded the libations served. But modern-day revelers can hoist a signature Mardi Gras Punch (see below for recipe) at the Tremont House hotel, which shares the island’s long history with the raucous holiday.

Ranch Water Recipe

January 31, 2019 | By

Whip up some ranch waters at home with the Capri’s easy-to-recreate recipe.

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.

Lemon Olive Oil Cake Recipe

November 1, 2018 | By

Using Sandy Oaks’ olive oil in this simple recipe keeps the cake moist, while the limoncello, an Italian lemon liqueur, gives it a little kick. Serves 10-12

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.

Blueberry Hill Farm’s Blueberry Streusel Muffins Recipe

April 13, 2018 | By

In a mixing bowl, cream together sugar and butter. Add egg; mix well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full.

Murphy’s Steakhouse Tuscan Rib-Eye Recipe

February 8, 2018 | By

Place steak in a sealable container. Mix olive oil, rosemary, thyme, and garlic together, then pour over steak to marinate an hour or longer. Heat grill pan over medium-high heat.

Ross Coleman’s Black-eyed Peas Recipe

December 28, 2017 | By Mai Pham

Melissa Guerra’s Traditional Christmas Punch Recipe

December 20, 2017 | By Daniel Tyx

Eve’s Garden Noble Bread Recipe

December 20, 2017 | By E. Dan Klepper

The banter among the family trio that co-owns Eve’s Garden Bed & Breakfast, an eclectic, seven-room retreat in the tiny Big Bend community of Marathon, reflects a hard-to-resist conviviality.

7 Wine Pairings for Holiday Recipes

December 11, 2017 | By

In our December issue, we presented a collection of favorite holiday recipes from Texas cooks, including bloggers and restaurateurs.

No Passport, No Problem: Authentic Mexican Fare at Austin’s Fonda San Miguel

October 15, 2017 | By Paula Disbrowe

Even before you step through the restaurant’s massive, hand-carved wooden doors, you’ve been transported to a place that usually requires a passport.

Making the rounds at Eagle Mountain Farmhouse Cheese Co.

September 18, 2017 | By Cynthia Drake

In a stainless steel vat in the back of a cheese shop in Lipan, I use a large paddle to swirl enzymes into 30 gallons of fresh milk from a local dairy.

Hot off the Griddle

January 12, 2017 | By Melissa Gaskill

Like many Texans who have a fondness for pancakes, I keep a list of favorite places to eat them.

Desert Door Paloma Recipe

April 13, 2016 | By

‘Holidaze in a Glass”

December 18, 2015 | By Lori Moffatt

Most cocktail recipes call for a dash or two of Angostura bitters, but this lush and spicy number uses the bitters as a base spirit.

Shrubs for Summer

July 1, 2015 | By Lori Moffatt

“Imagine that it’s 1780, and there is no electricity, no railroads, and you’re a locavore because you have to be,” began Austin craft-cocktail guru Bill Norris at the 2013 Austin Food & Wine Festival.

Pineapple Express

March 17, 2015 | By Lori Moffatt

Over lunch with some new friends from Laredo last spring, I learned of an event in the Gateway City that piqued my interest—the annual International Sister Cities Festival, which brings nearly 200 Mexican artisans to Laredo to sell their wares and show off their traditions.

Kiko Guerra’s Cabrito al Pastor Recipe

July 10, 2014 | By Kiko Guerra

Kiko Guerra has been honing his cabrito-cooking technique for about 20 years. He learned his method as a boy, when he would watch the cowboys who barbecued cabrito on his family’s ranch. Kiko says it takes observation and practice to learn how to cook cabrito correctly and to avoid under- or over-cooking the meat, especially given the inconsistencies of cooking with mesquite coals, the weather, and varying sizes of kid goats. In South Texas, one common place to get kid goats is at flea markets, where farmers will sell them either live or slaughtered.

Parisa (pronounced “pah-ree-sa”)

January 14, 2014 | By

Writer Bob McCullough takes Texas Highways readers on a culinary trek through Castroville (February 2014 issue), where Alsatian influences extend beyond pastries such as stollen and kugelhopf to regional specialties like parisa, a raw meat dish similar to steak tartare.

Tamales Recipes

November 4, 2013 | By

Pumpkin Flan

October 29, 2013 | By Lois M. Rodriguez

Pumpkin pie can hold its own (and it’s one of my all-time favorites), but this pumpkin flan is the pie’s more delicate and moist cousin.

‘Texas Crutch’ Brisket Recipe

July 2, 2013 | By

Robb Walsh’s new book, Barbecue Crossroads: Notes and Recipes from a Southern Odyssey, is full of tasty barbecue recipes.

Dark Chocolate and Peanut Butter Tamale on Mexican Cinnamon Cream

June 26, 2008 | By

4 corn husks
4 oz. good quality semi-sweet chocolate
3/4 c. pure crunchy peanut butte (at room temperature)
1/2 c.

Mocha Ice Cream

June 25, 2008 | By

Dallas’ Riviera Restaurant, a European-style kitchen, Chef David Holben

Mrs. Lyndon B. Johnson’s Peach Ice Cream

June 25, 2008 | By

Mexican Sugar Cookies

June 25, 2008 | By

2 c. sifted flour
3/4 c. sugar
1/2 tsp. cinnamon
1 c. soft butter
extra sugar and cinnamon

Sift together first three ingredients.

Mexican Kahlua Pie

June 25, 2008 | By


1 1/4 c. crushed double-filling Oreo cookies
6 T. butter, melted
1/2 c. nuts, finely chopped

Crush cookies, using a food processor. Add melted butter and nuts, and pat into large greased pie pan.

Strawberry Kolaches

April 25, 2008 | By

Strawberries have wonderful versatility in the kitchen. You can include them in cakes, pies, cobblers, and breads, swirl them into frozen desserts, use them as garnish, and slice them into salads.

Caldo de Camarón (Shrimp Soup)

December 31, 2005 | By

Mexico has an extensive repertoire of seafood soups, and some of them have also found their way on to Texas menus.

Larry’s Cheese Enchiladas

June 13, 2004 | By

Larry’s Mexican Restaurant is frozen in time, as are many other things about the “Twin Cities” of Richmond and Rosenberg.

Mexican Pesto

June 28, 2001 | By

Toss this pesto with steamed squash, or try it stirred into rice or pasta salad. Of course, it’s good spread on toasted baguette slices, perhaps topped with chopped Roma tomatoes, grilled shrimp, and a few pumpkin seeds.

Tex-Mex Popcorn

June 28, 1999 | By

Looking for something to spice up your evening? This zesty popcorn will do the trick.

Calabacita con Carne de Puerco

May 28, 1996 | By

This version of Calabacita con Carne de Puerco (or Mexican Squash with Pork) was adapted from a recipe that appears in The Melting Pot: Ethnic Cuisine in Texas.

Wanda’s Chicken en Mole Poblano

December 31, 1992 | By

Restaurateur Mariano Martinez, owner of Mariano’s Mexican Cuisine in Dallas and Arlington, learned Mexican food traditions from his grandmother, Gabina Cueller Gamez, one of the founders of the El Chico chain of restaurants.

Ensalada de Nopalitos

August 31, 1991 | By

Toni Turner, executive director of The University of Texas Law School Foundation in Austin, is a cooking historian who specializes in the foods of the Anglo pioneers and Native Americans of the 1850s.

Pueblo Tacos

December 31, 1969 | By

Adapted from a recipe provided by Wyngs restaurant on the Tigua Indian Reservation in El Paso, this colorful entrée takes time to prepare; you may want to make the sauce the day before.

The June 2024 cover of Texas Highways: Treasures from the Coast

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