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Warm Goat Cheese Potato Cakes

This recipe was adapted from one created by chef Jean-Luc Salles of the former, Jean-Luc’s French Bistro in Austin. We…

Goat Cheese Kisses

These elegant hors d’oeuvres take time to make. You can prepare them ahead and freeze them until you need them.…

Vinaigrette for Mixed Greens - Feta Salad

At The Bitter End in Austin, Executive Chef Emmett Fox serves this vinaigrette on a salad of mixed greens, pecans,…

Cactus Fries

Jay McCarthy, president and executive chef of Jay’s Mesteña in San Antonio, often serves these fries as a side dish…

Nopalito Pie

Margarita C. Hinojosa of Benavides is famous among Rio Grande Valley residents for her Nopalito Pie, which some think tastes…

Josie’s Cactus Salad

This recipe from Josie Slonaker of Corpus Christi was judged Best of Show at the Texas Prickly Pear Council’s 1992…

Cactus Shrimp with Cactus-Lime-Butter Sauce

This spectacular dish from Jay’s Mesteña (offered in the restaurant as a special) features a brilliant fuschia sauce with a…

Red Velvet Cake

You can find Adams Extract Co.'s recipes on the company's web site at www.adamsextract.com/recipe.html. Red Velvet Cake is also known…

Laura’s Salsa

Laura Patterson provides this recipe for a traditional red salsa. For variety, Laura suggests adding melted cheese, mashed avocado, or…

Raspberry Salsa

Mark Lashley, saucier, and Richard Wheatley, sous chef, both of Central Market in Austin, created this unusual salsa recipe especially…

Salsa Verde (1998)

Yield: 2 1/2 cups.

Matt’s Smoked Salsa

This recipe is adapted from one that appears in Matt Martinez’s Culinary Frontier: A Real Texas Cookbook by Matt Martinez…
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