All serious eaters know how much I love Robb Walsh's books, so why did it take me so long to discover this seriously delicious chorizo recipe, which I've adapted from Mr. Walsh's brilliant The Tex-Mex Cookbook. As Robb notes in...
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This salsa picante is a homemade version of Pace Foods founder David Pace's famous picante sauce. The key ingredient is chopped fresh jalapeños with the seeds. This salsa may be used as a chip dip, taco sauce, or when heated...
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The following recipe is from the January 30th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! During this Sunday's Superbowl game, refuel the energy you expend while shouting/cheering at your television screen...
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The first recipe of the week adapted from Robb Walsh's The Tex-Mex Cookbook is for carne con chile. Yes, you read that right—not "chile con carne." Jorge Cortez, (La Margarita in San Antonio), the gentleman who gave Walsh the recipe,...
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Here's the penultimate recipe of the week from Robb Walsh's Texas Cowboy Cookbook. This recipe puts the very Texan Dr Pepper to a very Texan use—as a marinade for beef tenderloin. The recipe comes former cattle buyer, cookbook author, and...
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Here's the penultimate recipe of the week from Robb Walsh's Texas Cowboy Cookbook. This is a "quintessential Texas side dish," Robb says, "that combines classic American fries with Tex-Mex chile con queso and jalapeños." Make sure to bookmark this recipe...
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Here's today's recipe from Robb Walsh's Texas Cowboy Cookbook. Robb advises cooking this roast until it is "absolutely falling apart." Wrap the tender meat in flour tortillas to serve....
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Here's the second recipe from Robb Walsh's Texas Cowboy Cookbook. As Robb says, "Paige Denison is known as the 'Cobbler Queen' on the Adamah Ranch cook-off team. She makes a lattice-crust peach cobbler that may not be historically accurate but...
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Here's the first of the week's recipes from Robb Walsh's Texas Cowboy Cookbook. These cheesy scalloped potatoes would make a fine meal by themselves but go especially well with, no surprise, grilled meats....
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