Pineapples, bananas, and coconut caramel—oh my! A classic banana split gets a tropical glow-up.
You’re invited to another round of Texas Dinner Party. Your host is Texas Monthly staffer Melissa Reese (read: not a professional cook). She loves a good old-fashioned dinner party just as much as anyone, and has scoured the TM recipe archive to put her hosting skills to the test, making the rookie mistakes so you don’t have to. She put together a springtime Southern Gulf–inspired menu, where dark aged rum starts and ends the meal. This dessert has several steps, but can mostly be prepared hours or a full day in advance—perfect for entertaining. Want to try for yourself at home? Head to the full recipe.
Recipes, recommendations, and reviews of Texas restaurants, flavors, and libations.
In Lubbock, Linda Mason turned a sweets craving into a full-time business, where her bold recipes provide a sweet connection to her sons.
A fifth-generation New Orleans native, Sharon Richardson never imagined leaving Louisiana for Texas, but when Mother Nature strikes with a hurricane, plans change. After evacuating to Austin, with her life turned completely upside down, Sharon said she just did what she knew how to do: cook. Her business started with homemade
The best secret in Mineola can be found at the back of a downtown mercantile where Shelia Parker serves hot, homemade fried pies.
Glen Andrews describes a glassblowing process as equally informed by philosophy and meditation as it is by craftsmanship.
The secret ingredient in Flores Tortillas is all too familiar to Texas pitmasters.
By TM BBQ Club
How much do you know about our state? We asked born-and-bred Texans and newbies to play some Lone Star trivia at the Austin City Limits music festival.
In the new series BBQ Bites, Texas Monthly food experts take us behind the scenes of the Top 50 tasting process.
By TM BBQ Club
Donny Crain teaches classes at Sea Rim State Park, sharing his love of Gulf Coast fishing with anyone who crosses his path.
By Paula Forbes
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