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Recipes: Sides & Sauces

Yellow Velvet

You can substitute frozen corn-on-the-cob for the fresh corn, but the flavor won’t be quite as good.

South Texas Corn Scramble

This hearty dish works well for breakfast or brunch. Try it with tortilla chips and picante sauce on the side.

Hudson’s on the Bend Corn Pudding

Hudson’s on the Bend restaurant, near Austin, has served this unusual pudding for more than 10 years. We adapted the…

Grilled Portobellos

Looking for something different to cook on the grill? Hearty, saucer-shaped portobellos can serve as a delicious stand-in for hamburgers.…

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…

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…

Avocado Salsa

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

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…

Salsa Verde (1998)

Yield: 2 1/2 cups.

Raspberry Salsa

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