A dry rub is a mixture of spices that serves the same purpose as a marinade. It coats the surface of food, enhancing the flavor and durin...

If you want a scratch chili, but also like the convenience of a ready-made powder, package your own brand avoiding commercial fillers lik...

Some pitmasters would consider us slap-happy with our mop sauce because we use one with almost everything we barbecue. If you want to be ...

We don’t stoke up our pit just to smoke vegetables—or bologna for that matter—but once it’s going we usually fill up the cooking space wi...

An official of the Tortilla Industry Association, trying to boost sales, recently proposed broadening the appeal of quesadillas by callin...

German settlers in Texas flavored their sausage with smoke. Mexican settlers used chile and other seasonings instead. You get the best of...

Literally translated as “beak of the rooster;” pico de gallo is a superb salsa fresca, best when made with fresh fully-ripe tomatoes. It’...

This tangy thickened cream is the same as French crème fraîche and tops dishes from mole to quesadillas. It’s even good on peach cobbler....

Flank is the good-news, bad-news cut of beef. It can be as tough as John Wayne’s boots, but if you know how to tame it, the meat has grea...

This idea goes back to Virginia, where many future Texas families settled first, and features one of the Lone Star State’s favorite legum...

Frying is such a common way to fix catfish, a Texan could grow up thinking the fish are born with a commeal crust. This is a fast and fla...

Along with the pinto bean, the black-eyed pea is Texass most-loved legume. Helen Corbitt, the mother of modern Texas cooking, prepared t...

Butter tastes the best, and lard makes it flake. That’s the simple, if awful, truth about pie crust. You can substitute vegetable shorten...

The annual East Texas Yamboree in Gilmer wouldn’t be worth a local subway token without the yam pie competition. Annie Belle Collier, who...