Slushy Blended Margarita

Our take on the slushy cousin of the famous tequila tail is tasty enough to be given the key to Margaritaville.

Braised White Beans with Chard

Hearty winter fare that’s healthy.

Cheesy Artichoke Dip

There’s a serving of veggies somewhere in there!

Michelada

A Mexican-style beer tail that’s somewhat akin in flavor to a Bloody Mary.

Zucchini Fritters

These savory, puffy fritters give latkes a run for their money.

Chili con Carne

Also called "bowl of red" by Texans, this stew of meat, onions, and tomatoes has a Spanish name but originated in the Lone Star State.

Why Do You Need a Nonreactive Bowl for Some Recipes?

It’s a matter of flavor and color.

The Tex-Mex take on salsa is thicker than its Mexican counterpart and best over enchiladas.

See Recipe on Back

Concoctions cribbed off the back of a box that are good enough to pass as your own.

pitted kalamata or other strong black olives and about a tablespoon of great olive oil. Process, pour in a pretty bowl, and you’re done. I know it doesn’t sound like much, but trust me – it’s really,...

Parmigiano–Black Pepper Popcorn

With extra-virgin olive oil.

Black Sesame and Mustard Popcorn

An Asian-inspired movie treat.

Citizen Cake Rum Butter Cake with Key Lime Cream and Tropical Fruits

A fun cake from San Francisco chef Elizabeth Falkner.

How to Make Granola

Don’t spend a fortune on toasted oats.

How to Make Sauerkraut

Crunchy, tangy, alive!