Between Easter and Mother’s Day across the state of Texas, you’ll find dewberries growing wild along fencelines, in ditches, and in sunny pastures. These low-growing, thorny vines produce berries similar to a blackberry, although they are an entirely different subspecies within the Rubus genus. Though they are smaller, they taste comparable. As they grow, they…
For many of us, chicken-fried steak is imbued with nostalgia. This iconic Texas dish satisfies a rumbling stomach, and it hits the spot when you crave something comforting. It was designed to transform tough, cheap cuts of meat into something delicious. Its humble roots epitomize scratch cooking and harkens back to a time when people…
It’s human nature to root for the underdogs. I see it time and time again in movies, books, and sports, but somehow we overlook the unsung heroes when it comes to food. The internet goes crazy for ramps and morels each spring, but what about the humble radish? Or flank steak, a cut of beef…
Easter is just around the corner, and when I think of Easter in Texas, I think of three things that I hold dear: Jesus, wildflowers, and barbecue. After church, we get together with family to enjoy smoked brisket, chicken, ribs, or beef tenderloin. It’s been an unspoken tradition for many years, and I love the…
For an easy weeknight meal the whole family will love, try this spicy pasta dish with hot Italian venison sausage and vodka sauce. It’s a recipe I keep on repeat and even make in bulk to freeze for those busy nights when I don’t have time to cook. You can make it with loose pork…
This recipe might as well be called “the hangover cure” because that’s exactly what it does. It’s a shatteringly crispy turkey cutlet that’s been marinated in dill pickle juice and served with buttermilk ranch. It definitely made me feel better after a night with one too many glasses of wine. I like to use turkey,…
I didn’t think steak au poivre could get any better than it already is until I added mustard! Steak au Poivre is French for peppercorn steak. The meat is dredged in coarsely ground peppercorns and cooked in a hot skillet to create a delicious golden crust. I’ve taken it a step further by adding mustard…