Pecan Pie
Our state nut goes just fine with some cream and bourbon.
Courtney Bond is an executive editor of Texas Monthly's Food & Drink and BBQ sections. She occasionally writes about travel, too.
Our state nut goes just fine with some cream and bourbon.
It don’t need no fancy name.
A tradition of the trail—without the hide, hooves, or horns.
Hold the sugar.
They’re spicy, crunchy, and fattening. What more could a Texan want?
It’s not easy being green. So make sure you start with some good avocados.
It’s famous, it’s frothy, and it’s making a comeback.
The art of cooking it just right.
By Texas Monthly and Courtney Bond
Out of the mud and into Houston’s melting pot.
These days, a good one is rarer than hen’s teeth—but a whole lot tastier.
They’re fluffy, they’re tasty, and they’re not that hard to make.
Tales from the mycological side.
Yes, those Ruby Reds are tasty and nutritious. But they can also get you as drunk as a skunk.
Rural Texas has more to offer than chicken-fried steak and quaint motels. Our guide to ten far-flung places where you can enjoy first-class dining and sleep in style.
The cheese, yes. But don’t forget the chile.
Hot, flaky pockets of goodness.
A bird in the pan . . .
Eat up, for gourd's sake!
Oil, masa, air bubbles, and the filling of your choice—do you really need anything else?
The Great Lime Panic of 2014 takes hold.
Now, this is finger-lickin’ goodness.
Bring some oompah to your summer picnic.
Plan a weekend hiking mysterious piney paths and playing in the Angelina River using this guide with tips on what to do, where to eat, and where to stay.
Finding peace and quiet behind the pine curtain.
Add some spice to that next pool party.
How San Antonio is schooling the next generation of top chefs.
By Courtney Bond and Texas Monthly
You should really Czech out this recipe for the delicious pastry.
A little care and attention can raise your ribeye to new heights.
You won’t roux the time you spend on this delicious stew.
A tasty way to bring good fortune.
Treasured recipes—and the stories behind them—from our staff.
Making this complex sauce is the most delicious meditative experience you’ll ever have.
What would the holidays be without this nutty side dish?
If you don’t make it to the state fair, you can batter and fry your own wieners at home.
This is what it tastes like, when doves fry.
Let us now praise the large bowl of cheese, so simple and yet so satisfying.
When the pride of Pecos gets overripe, you don’t have to throw it out.
It’s guaranteed to make your favorite urban cowgirl or cowboy happier than an armadillo diggin’ grub worms.
They’re not actually barbecued, but one bite and you’ll forgive that.
Good enough to eat raw. But there’s a better way.
The breakfast antidote to whatever needs fixing.
ROUTE: Bandera to Concan (and back)DISTANCE: 125 milesNUMBER OF COUNTIES: 3WHAT TO LISTEN TO: 104.3 FM, the RanchA great drive may be about slowing down and clearing your head, but who can resist roads lined with signs warning of “Earth Slides” and “Steep Grades, Sharp Curves”? Born of massive geological
Starting the day at San Antonio's annual Cowboy Breakfast.
On the rocks or frozen? Salt or no salt? And what tequila is best? So many questions, but these four recipes make it easy for you to shake up the best margaritas around.
“A limited series, with a limited future.” So wrote one Variety critic after viewing the 1978 pilot episode of Dallas, the CBS show that would become the second-longest-running dramatic series ever (only Gunsmoke lasted longer). For thirteen seasons audiences around the world were captivated by the trials and tribulations of
It may not look like much, but don’t be fooled.
We hold (the perfection of) this stew to be self-evident.
A recipe for when the hunters get home.
The creamy-crispy confection looms large in Texans’ collective taste memories.
Cheap, hearty, and eternally beloved.