Family staples, presidential favorites, and the international dishes that have earned a seat at the Texas table.
Indoor smoking technique with applewood chips. No outdoor pit required.
Fat Tuesday on a Tuesday. Canned beans, andouille, and an hour at the stove.
A pressed loaf sandwich for a crowd — beef, peppers, melted cheese, and pickled okra. Slice it into wedges and walk away.
A weeknight pasta inspired by a friend's trip to Capri. Five ingredients, fifteen minutes.
A 30-minute autumn soup that uses two pantry cans and tastes like it took three hours.
One pan, golden chicken thighs, melt-down kale, and a jar of preserved lemons.
Football-Sunday shrimp. Marinate at halftime, grill at the next commercial.
A blender soup we make ahead and pour from a pitcher all summer.
No beans, no tomatoes, mostly meat. The way Texas chili is supposed to be.
A cherished wedding-gift recipe.
Carrots, parsnips, and Yukon golds mashed together with butter and thyme. Quietly the best Thanksgiving side we make.
The holiday side that always gets a second helping requested.
Olive oil, apple cider vinegar, turmeric, garlic — the dressing we keep on the counter year-round.
A Veterans Day rustic tribute loaf.
The cornbread we make for chili night. Sharp cheddar, jalapeños, and a crackly cast iron crust.
A Hill Country classic from the Hill Country baker.
No-bake holiday cookies that vanish from the platter at every party we've ever brought them to.
Eggless chocolate cake with frontier-era roots. Tender, rich, and weirdly easy.
Lighter than a New York cheesecake, with a punch of orange and lemon and a quick stovetop raspberry sauce.
The cookie we ship to family every December. Crackled tops, chewy middles, deeply spiced.
Camp-cookbook dessert from a friend who spent every summer in the Hill Country. Toffee sauce included.
The pie we bring to every Easter. Toasted coconut on top, custard you can stand a spoon in.
A make-ahead quiche with asparagus spears arranged like a sunrise. Bake Saturday, reheat Sunday morning.
Saturday morning eggs scrambled with crispy tortilla strips, peppers, and onions. The breakfast that uses up everything in the fridge.
The autumn appetizer we serve at every Halloween party. Cheese and pumpkin should not work this well together.
Deviled eggs from local farm-fresh eggs and homemade mayonnaise. Worth every minute.
The summer drink we keep on the porch all weekend. Local honey, hand-squeezed lemons, a sprig of mint, and patience.
Fresh watermelon, jalapeño, lime, and tequila. The Fourth of July drink we make in pitchers.
Five ingredients, frozen blueberries, and a porch on a Saturday.
Sparkling-wine pairings with cheese, charcuterie, and a Hill Country slate board.