This blueberry cornbread has joyful bursts of tart and sweet blueberries in each bite. Good with a pat of butter, but also so soft it can be eaten on its own, hot out of the oven.
Gulf shrimp along with tomatoes, garlic, onions, jalapeños, avocado, and a generous splash of lime juice are the foundations of this classic South Texas ceviche.
A mustard-based Texas mashed potato salad recipe from the 1800s. The interesting addition of peppery nasturtium flowers, while optional, adds both color and kick.
A rub of ground ancho chile and cocoa powder brings an earthy, fiery flavor to flank steak tacos, best served in flour tortillas with guacamole and pico de gallo.
Quick and easy cinnamon rolls can be made with biscuit dough. A bit of bacon and pecan are folded into the filling for additional smoky sweetness. Make them for loved ones as these are oh, so good!
This classic scalloped dish involves baked sliced onions nestled in a creamy sauce that’s topped with cheese and/or crumbs. To liven it up, green chiles have been added to the mix.
Shrimp coated in crushed tortilla chips are baked for this quick and easy seafood dish, which will remind you of days spent at the beach. And if you like the heat, there’s also a chipotle-chile cocktail sauce for dipping on the side.
These hearty, cheesy enchiladas smothered in a rich and smooth red chile salsa are West Texas-style comfort food at its finest.
A skillet pancake made with oatmeal, chocolate chips, pecans, and orange zest is a simple breakfast but sweet and delicate enough for dessert, too.
Hot dogs and jalapeño potato chips are added to a creamy macaroni and cheese. A bit uncouth, perhaps, but also hearty and delicious. Crunchy, creamy, snappy, and hot!
An announcement about Lisa Fain’s new cookbook, QUESO! Regional Recipes for the World’s Favorite Chile-Cheese Dip.
Nothing finer than a Texas peachAll posts
Ripe juicy peaches are nestled in a sweet and tender batter in this classic Texas peach cobbler recipe that came from my great-grandmother. Good all year but especially good in the summer, when peaches are in season.
Cooking with salsaAll posts
This avocado-based green salsa is found on many Houston Tex-Mex tables. Cool and bright with just a hint of heat, it goes well with tortilla chips but can be spooned onto tacos or grilled meats, too.
Jalapeños, tomatillos, and garlic come together in a tangy salsa verde ranch dressing that livens up these crisp, broiled wings.
Green chiles, jalapeños, tomatoes, and garlic are broiled until blackened then pureed until smooth in this earthy, fiery salsa inspired by those found in West Texas.
Let’s talk about nachos, shall we? Now, I’ve gone on record stating my preference, which is for the traditional type of nacho where…