Country-style pork ribs and sauerkraut
My family loves sauerkraut. My father has a stone crock so he can ferment it at home, and my mom has also canned batches when her garden was overflowing with…
Author: Lisa Fain
Lisa Fain is a James Beard award-winning writer who loves to cook. A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State. Her work has been featured in many publications, and she is the author of several cookbooks. Follow her at: Instagram / Twitter / Facebook/ Pinterest
King Ranch bean casserole
The first time I cooked King Ranch casserole, I wasn’t sure if I’d ever had it before. While it’s a classic Texan standby, I’d been gone from the state for…
Cheesy baked pasta with chorizo
Back when I was learning to cook, one of my favorite combinations was pasta, sauce, cheese, and ricotta. That summer, I waited tables at an Italian restaurant and on the…
Pumpkin chipotle cornbread
One fall day, I had my cousins over for Sunday dinner. They plan was for them to arrive after the Cowboys game and as it was crisp outside, I made…
Texas chocolate cobbler
When reading a list of lunch menus from North Texas in the late 1950s, I came across a curious offering. After a meal of fried fish, black-eyed peas, and pickles…
Classic crispy tacos
If you think of iconic American tacos, the crispy taco what most often comes to mind. This style, which also goes by the name of hard-shell tacos or crunchy tacos,…
Hatch green chile chicken enchiladas
In most regions of Texas, when one orders enchiladas verdes, the green salsa that drapes the dish will be made with tart tomatillos and green peppers such as jalapeños or…
Green chile roast chicken
When it comes to quick meals, one wouldn’t think roasting a whole chicken would be on my shortlist of things to prepare. Yet, the most challenging task is getting the…
Jalapeno corn fritters
On the way to DFW airport a few years ago, I stopped at a restaurant to grab one last bite before I flew back to New York City. While ordinarily,…
Green chile pie
“An El Paso classic,” touted the postscript on an intriguing-sounding recipe. The dish called for roasted long-green chiles, bacon, and a pound and a half of cheese. It went under…
