San Antonio’s Richter Tavern is a beautifully restored 100-year-old garage that now serves up gorgeous food, including this Shrimp Creole! The juicy shrimp is served in a delicious spicy cream sauce and then spooned over cheesy grits.
cayenne pepper
H-E-B’s Nashville-Style Chicken Sliders
Enjoy Nashville’s famous hot chicken right in your own kitchen with H-E-B’s heat-and-eat Southern-Style Tenders! Here we slather them in a homemade spicy mayo and then pile on cushy slider buns. They’re beyond delicious—and easy!
John Soules Foods’ Nashville-Style Chicken Sliders
Enjoy Nashville’s famous hot chicken right in your own kitchen with John Soules Foods’ heat-and-eat Southern-Style Tenders! Here we slather them in a homemade spicy mayo and then pile on cushy slider buns. They’re beyond delicious—and easy!
Fiery Turkey-Pumpkin Chili
This healthy, filling soup is great for chilly weeknights and perfect for post trick-or-treating! Packed with ground turkey, charred poblanos, pumpkin puree, and rich spices, it will warm you to your core. The pumpkin adds a subtle sweetness and body to the chili that is so good with the rich Tex-Mex spices. Be sure […]
Sweet & Spicy Big Red Baby Back Ribs
Using soda as a sweet profile for meats is nothing new, but picking the right flavor (and color!) combos can give you incredible results, like this Big Red BBQ Rib Glaze. There’s an entire 20oz bottle that has been reduced and cooked down to just half a cup of delicious syrup. Pro tip: you may […]
S6E14 Boo Ray’s Jalapeño Catfish
This Cajun catfish recipe from Boo Ray’s in Fort Worth might seem simple, though the flavors are anything but! The special part of this recipe is the creamy…
Slow-Cooker Pork Tacos
This recipe is perfect for those early back-to-school days when you’re back to the hustle and bustle of fall, but it’s still hot and you don’t want to heat up your kitchen. Pork shoulder is tossed in a mix of rich spices and then cooked gently in a slow-cooker, which means no oven or stove-top required. By using cola as the braising liquid, the soda both tenderizes the meat and flavors it with its natural sugars. […]
John Soules Foods White Bean Rotisserie Chicken Chili Soup
As the Christmas day approaches and stress levels of planning and prepping increase you’ll want an easy dinner to get you through the season! This simple, yet delicious chili is cozy and comforting, packed with a ton of protein and is made extra easy with John Soules Foods ready-to-eat rotisserie chicken! Learn how to make […]
Arroz con Pollo
Hash Brown Breakfast “Nests”
This is a Tex-Mex spin on one of my favorite breakfast recipes from Sunset Magazine. Whether you’re hosting a crowd for brunch or are having breakfast for dinner, these all-in-one hash brown cups are so easy to make. Plus, they’re completely gluten-free!
Turkey Leg Hut’s Dirty Rice
Dirty rice is a staple in Cajun country that’s been passed down through generations. Hailing from Southern Louisiana, dirty rice is made with white rice that gets its “dirty” appearance from the meat with which it’s cooked. Long ago, dirty rice was made with leftover organ meat (gizzards, livers, even chicken feet!). Many classic versions, […]
Sean Brock’s Pimento Cheese Dip
I’ve seen people almost get into fistfights over who has a better pimento cheese recipe. Southerners don’t mess around when it comes to their cherished “pâté de Sud.” We slather the stuff on everything from celery stalks to saltine crackers, and some people won’t even consider eating a hamburger without a half-inch layer of pimento […]
The Real New Orleans Style Restaurant’s Shrimp and Grits
This extra garlicky shrimp and grits recipe is as downhome as it gets – it was Chef Erin Legier’s mother’s recipe. You’ll find Chef Erin behind the stove at The Real New Orleans Style Restaurant in Marble Falls stirring up Cajun and Creole classics that taste just like they do on Bourbon Street.
Pecan Grill’s Dry Rub
Pinch Boil House’s Coconut Curry
San Antonio’s Pinch Boil House owner Andrew Ho learned how to make this coconut curry on the streets of Saigon from a street vendor. It’s aromatic and has just the right amount of heat. It works well with all types of seafood, chicken, and veggies.