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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…

Avocado Salsa

How hot is too hot? The answer varies from one salsa aficionado to another. For a milder salsa, devein and…

Spinach-Mushroom Lasagna

Yield: 6-8 servings  1 (15-oz.) carton ricotta cheese  1 egg, beaten  2 c. shredded mozzarella cheese, divided  1 (28-oz.) jar…

Spinach and Hearts of Palm Salad

Peggi Purcell of Austin, who says she likes to invent salads, shares this unusual spinach recipe. What to do with…

Blueberry-Sweet Potato Bread

Faye Porter, a pastry chef at Ector Junior High School in Odessa, won first place with this recipe in the…

Yam Pie

Our senior editor tasted this dessert at the East Texas Yamboree booth of the 1996 Texas Folklife Festival and proclaimed…

Fresh Sweet Potato Bundt Cake

Joy Smith of Golden, whose family grows sweet potatoes, contributed this recipe to the Golden Sweet Potato Festival cookbook, Country…

Dotty Griffith's Favorite Chili

Dotty Griffith, dining editor of The Dallas Morning News, shares this recipe, adapted from one in her book Wild About…

Bob Horton's Chili

Bob Horton, author of Basic Texas Red, has participated in one or the other of the Terlingua cookoffs each year…

Al Hopkins' Chili

Al Hopkins became involved in chili cookoffs in the late 1970's, when he worked for Wolf Brand Chili, a cookoff…
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