Peach Pudding
Banana pudding is all well and good, but it’s high time for an update. May we suggest sweet, soft peaches and spicy gingersnaps?
Writer-at-large Paula Forbes writes about food and cookbooks, and has done so in the pages of Texas Monthly since 2019. Forbes is the author of 2018’s The Austin Cookbook and played a pivotal role in recipe development for Texas Monthly’s 2022 release The Big Texas Cookbook. Elsewhere, her work has appeared in GQ, Food & Wine, Bon Appétit, Lucky Peach, the Houston Chronicle, Austin Monthly, and others. Originally from Wisconsin, she has lived in Austin since 2006. Her favorite Texan foods are smoked sausage, banana pudding, chili, queso, roasted pecans, puffy tacos, grilled oysters, and fresh, ripe, perfect peaches.
Banana pudding is all well and good, but it’s high time for an update. May we suggest sweet, soft peaches and spicy gingersnaps?
By Paula Forbes
Made famous by Laura Bush, these fortifying sweet treats are filled with everything but the kitchen sink.
By Paula Forbes
The classic American dish gets a Tex-Mex makeover covered in chili gravy and cheese, taking comfort food to another level.
By Paula Forbes
Serving a batch of this twist on a classic cocktail with caramelly aged rum and fruity crème de cassis is sure to get the party started.
By Paula Forbes
The singer’s “out-of-the-way-fancy” style combines coziness with country glamour—and lots of pink.
By Paula Forbes
In ‘Y'all Eat Yet?,’ the country singer talks about life around the kitchen table, shares recipes such as French toast casserole, and offers tips on drinking while tubing.
By Paula Forbes
The man behind the social media handle Cook Drank Eat shares his recipe for blueberry hand pies from ‘Fix Me a Plate,’ out March 15.
By Paula Forbes
A new cookbook honors Día de los Muertos traditions from across Mexico, with regional recipes designed to help us remember and celebrate departed loved ones.
By Paula Forbes
Boerne's Laurel Evans has made a career of teaching Italians about American cuisine. With ‘Liguria,’ she's out to prove that Italians eat more than pizza and pasta.
By Paula Forbes
The owner of Austin’s Dai Due has crafted a thorough, beautifully photographed new guide to hunting, preparing, and cooking wild hog.
By Paula Forbes
Many owners blame staff shortages on laziness and government handouts. Employees reply that their bosses should behave like rational capitalists and boost wages and working conditions.
By Paula Forbes
This year’s mudbugs are indeed more expensive than usual—but maybe not for long.
By Paula Forbes
Restaurant staff handed out thousands of free meals, brewery employees boiled countless gallons of water, and food truck owners braved the icy highways—despite their own struggles.
By Paula Forbes
If we all make this New Year’s dish, maybe things will get better soon. It’s worth a shot!
By Paula Forbes
The Houston food writer credits her adopted hometown's immigrant community for encouraging her connections to her beloved childhood dishes, including this delicious holiday treat.
By Paula Forbes
The smoky, citrusy soup is the perfect way to use up leftover Thanksgiving turkey, and it includes a stock recipe you’ll be using all year long.
By Paula Forbes
Yes, this is as good as it sounds. The secret, Tex-ifying ingredient? Spicy sausage!
By Paula Forbes
Chef Jam Sanitchat's first recipe collection is based on her many years of teaching Thai cooking and running a South Austin staple.
By Paula Forbes
Shiner, jalapeños, fish sauce, and sweet onion put a Texas stamp on this easy, comforting dish.
By Paula Forbes
Meat substitutes such as Beyond Meat keep growing in popularity, so we re-created a Texas bowl of red—no beef involved.
By Paula Forbes
It's easier than you think—just leave the peels on for natural thickening when using those Texas peaches.
By Paula Forbes
It's not just the pandemic. Texas's beloved grocery chain has been developing its disaster response for more than a decade.
By Dan Solomon and Paula Forbes
Restaurants around the state have answered our call for the ultimate comfort food.
By Paula Forbes
You won’t get leftovers fatigue from this dish, which works as a taco or enchilada filling, in a soup, or over rice.
By Paula Forbes
Using five great Texas cookbooks, you can create a coursed meal that will take you across the state, from the comfort of your kitchen.
By Paula Forbes
Eric Silverstein's dishes from his Austin restaurant are the fun we need right now.
By Paula Forbes
The award-winning restaurant in Buffalo Gap offers up a salad strong enough to withstand the Texas summer heat.
By Paula Forbes
This favorite dessert from the Houston chef���s Underbelly days is based on an Appalachian recipe modeled after a chess pie.
By Paula Forbes
The most popular cocktail from Marfa’s Capri restaurant captures the desert in a glass.
By Paula Forbes
Re-create some Tex-Mex restaurant magic in your kitchen.
By Paula Forbes
The Austin baker’s book seems essential for these times.
By Paula Forbes
The grocer started communicating with its Chinese counterparts in January and was running tabletop simulations a few weeks later. (But nothing prepared it for the rush on toilet paper.)
By Dan Solomon and Paula Forbes
Food writer Francine Spiering compiles recipes from the city’s diverse array of restaurants.
By Paula Forbes
When you're busy (or have a hangover), use your cooker to quickly make a flavorful stock for this beloved Mexican stew.
By Paula Forbes
For her new best-selling cookbook, the Dallas food writer came up with a healthier—and just plain adorable—version of the state's beloved casserole.
By Paula Forbes
Everyone seems to have different tastes for what works best in this classic dish.
By Paula Forbes
The former Austinite follows up her award-winning ‘The Jemima Code’ with a cookbook of African American recipes.
By Paula Forbes
Get the roux you want in a shorter amount of time by living dangerously with the “burn” notice on your appliance.
By Paula Forbes
The James Beard Award finalist behind Austin’s Odd Duck, Barley Swine, and Sour Duck Market publishes a cookbook as restaurant yearbook.
By Paula Forbes
The original ranch-to-table restaurant shares its Texas spin on comfort food classics.
By Paula Forbes
No matter which version you choose—margarita, chipotle, or grapefruit—it's delightfully easy to make.
By Paula Forbes
In ‘Kid Food,’ writer Bettina Elias Siegel discusses the challenges of ensuring that today’s children are eating nutritious diets.
By Paula Forbes
The quickest of comfort foods is the perfect dish for chillier weather.
By Paula Forbes
Houston’s PJ and Benchalak Srimart Stoops tell you everything you need to know, from catching to cooking.
By Paula Forbes
The Los Angeles chef celebrates his San Antonio roots by sharing his secrets to making Tex-Mex classics.
By Paula Forbes
This easy-to-make recipe combines two of our favorite snacks into one heavenly tailgate or party dish.
By Paula Forbes
In ’Cook Like a Local,’ the award-winning Houston chef shares the secret to this dish from the late, great Underbelly.
By Paula Forbes
Celebrate the start of football season and the last weeks of Hatch chile season with this easy-to-make crowd-pleaser.
By Paula Forbes
This mid-century recipe collection offers an overwhelming look at the state’s cuisine. Its limitations are a product of its time.
By Paula Forbes
As always, bacon makes everything better, even this classic go-to for parties and cookouts.
By Paula Forbes