Brisket jam
A couple of years ago, I started seeing mentions about a new condiment: brisket jam. While there wasn’t too much information available about…
South Texas mole
One fall day, I was making enchiladas at my uncle’s house. As I prepared a tomato-based chile gravy, he suggested that I stir…
Salsa tatemada, South Texas roasted red salsa
The salsas you encounter at Tex-Mex restaurants across the state vary by region. For instance, in Dallas, the main salsa is a bright…
Homemade chili powder
Homemade chile powder, the foundation of Tex-Mex that’s so rich, red and flavorful, is an ingredient I cannot live without. I use it…
Apple jalapeño jam
Apple jalapeño jam—what could be better in the fall? Though I have to admit that this jar of spreadable apples made warm and…
Peach jalapeño jam
Texans love their peaches. I’d say that this love ranks right up there along with bluebonnets, barbecue, cheese enchiladas and football. And for…
Spicy red onion jam
Have ever bought an ingredient just because it’s so darn pretty? That happened to me at the farmers market this week—I saw a…
Ninfa’s spicy pickled carrots recipe
Spring in New York City can be tough. One day it will be bright and shiny weather, no jacket required. But just when…
Pickled green tomatoes
There was a day back in June when I was driving my mom’s car around the Brazos Valley. I didn’t have a destination,…
