The perfect simple cocktail to cool you off
during Labor Day pool parties and backyard BBQs. Made with Cachaça (The National Spirit of Brazil) from The Park
in Austin, TX.
This version of Rails' rich & creamy Red Velvet Cake comes with an extra kick! We've added rum extract as well as chile chipotle powder to our mixture from H-E-B Cooking Connection for a twist on this devilish delight...
Karkade (‘kar-ka-day’), or Iced Hibiscus Flower Tea, is among the most popular drinks in Egypt. Courtesy of Francine Spiering (Edible Houston
Take the mystery out of preparing octopus. It’s delicious, easy to do and affordable! My friends at H-E-B Cooking Connection shared this fantastic recipe for serving up during the holidays!
Chargrilled eggplant salad, blackfin tuna, parsley, crunchy bread and lemon from Chef John Russ of Lüke San Antonio.
Authentic as they come! This 'Cazuelita de Rajas, Elote y Queso Panela' aka our Grilled Cheese Queso from Aldaco's comes together like clockwork, thanks to my friends at H-E-B Cooking Connection!
The fan favorite Double Dip from Down on Grayson gets a fun makeover with gourmet pickled jalapeños and a superb chile seasoning courtesy of Chef Adrian with H-E-B Cooking Connection.
The signature Smoked Duck Pastrami from Noble Sandwich Co. gets a tasty twist with fresh turkey breast on grilled rye bread from H-E-B Cooking Connection. And yes, leftover Thanksgiving turkey does the trick!
That delicious coconut spicy sauce from Stone Werks, recreated by my friends at H-E-B Cooking Connection. We served ours over pan seared salmon, garnished with spring onions. As seen on Goodtaste with Tanji...SO easy!
Our H-E-B Cooking Connection take on Chef Jack Gilmore's Chowda Fries from Salt Traders in Round Rock, TX. Perfect for the first cold snap of the year or for a comfort food dinner! Watch how it comes together here
One of El Machito's most popular marinades from Chef Johnny Hernandez re-worked by my friends at H-E-B Cooking Connection. Here it's made simple and easy with chicken jicama tacos!
Famous Green Sauce from Tex Mex landmark, Ninfa's on Navigation, re-imagined by my friends at H-E-B Cooking Connection! Joined by Texas Brand Quail, as seen on Season 2 of Goodtaste with Tanji...
A flaky French galette filled with tart Granny Smith apple slices and a creamy caramel sauce from Central Market
Oyster Boudin Fritters served with a zesty chipotle remoulade, courtesy of the Salty Sow
Chef David Garrido's Crispy Oysters at Dine
, inside the Radisson Austin.
Roasted Gulf Oysters plated
with sweet pepper, provolone & spicy bourbon butter from the State Fare Kitchen & Bar.
Courtesy of Executive Chef Ben Baker at The Preserve Kitchen + Bar at Travaasa Austin
. The restaurant is known for its local sourcing, using herbs, veggies and eggs from the on-site farm as well as it’s amazing views of the Texas Hill Country.
Liberty Kitchen Garden Oaks allows
guests to customize their Hawaiian Poke. Additional add-ins from Chef Travis Lenig include: cucumber, mango, avocado,
jalapeño and ginger.
Juicy, tender Texas ribeye plated with gluten free mac n cheese and charred broccolini. With the new Gluten Free Corn and Jalapeño breading,
you can bring back classic tastes and textures to your
dishes for those with gluten sensitivities. Good things come from Sysco
Pack your kiddos a dessert that POPS! These Pop Rocks
infused Rice Krispie treats are a fun fix. Courtesy of Chef David Skinner of Eculent
A tasty treat from Chef David Skinner of Eculent
. Perfect for a lazy afternoon snack.
Ayran is the national drink of Turkey! It's a cold, yogurt-based beverage mixed with salt. Very refreshing! "Afiyet olsun"
—or bon appétit, in Turkish! Courtesy of Evin Ashley Erdoğdu (Edible Houston).
How's this for a quick refresher! A Thai Basil Lime Agua Fresca recipe, thanks to Thai Fresh Cafe + Eatery
in Austin. Thai Fresh is a family owned restaurant, cooking school, and Thai market all in one!
Take your next tailgate up a notch--or four! This Texas Truffled Parmesan Quail from H-E-B Cooking Connection adds that 'black tie' effect in less than 10 minutes!
Another quick summer grill recipe from Executive Chef Robbie Nowlin of Boudro's/Zinc! Chicken skewers marinated in a savory/spicy Korean "Gochujang" paste.
Use peppers as a lacto-fermented addition to any meal or to culture salsas! Thanks to Kate Payne of Hip Girl's Guide to Homemaking
for sharing! Yield is 1 pint.
By Sheena Moore of Sheena's Pickles
in Austin, TX. All pickles are homemade, vinegar based and take 4 weeks before they are ready for consumption. Brine yields about
Courtesy of Francine Spiering (Edible Houston) using a quick pickling tip via Chef Justin
Yu of Oxheart!
The key to a great margarita is the ingredients; if you cut corners on the staples you cut the flavor! For Hugo's Rita you'll need
Sauza Silver, Triple Sec, simple syrup and fresh lime juice.
These Hatch Green Chile Biscuits from Central Market
come with a homemade jalapeño pimiento cheese spread. Good for practically any meal of the day!
Hatch chile cheesecake topped with a strawberry and hatch chutney from Central Market
. It's time!
Frittata muffins stuffed with hatch chile sausage, Gruyère cheese and finely chopped kale. Big thanks to H-E-B
A rich, creamy, Hatch Chile risotto courtesy of Kirby's Steakhouse
in The Woodlands.
An exclusive recipe from Jazz TX
- coming soon to Historic Pearl Brewery! Hatch chilaquiles with ranchero sauce, drizzled with Mexican crema and queso fresco. Good with a fork or your fingers. Enjoy!!
has your French toast fix, complete with seasonal Hatch chiles! Serve with maple syrup, roasted apple compote and powdered sugar.
Seasonal sliders topped with 2 oz of roasted Hatch chiles from Batanga
in Houston. Served with a terrific Latin Remoulade sauce.
Easy rotini with a spring vegetable medley from my friends at H-E-B
Keep your summer pasta light and colorful! This penne is perfect for one or a few - joined with chunks of grilled zucchini and dressed in a delish avocado cream sauce from H-E-B
With the cooling mint and burst of lime, the Mojito is a cocktail meant to be celebrated under the summer sun. Enjoy with the simple, yet complex, Drambuie liqueur, made from scotch whisky, honey, herbs and spices.
Hook'em for this staple cocktail at the Vince Young Steakhouse
in Austin, TX- where Longhorn pride never dies!
You'll taste every ounce of Southern Hospitality in this summer cocktail from my friends at Cured
. Made with Sloe Gin and a blackberry-balsamic shrub.