Recipes

Happening Now: Texas Tiki Week

By Jed PortmanGood EatsJune 24, 2014

If you’ve noticed a resurgence of fluorescent, umbrella-topped drinks in your favorite darkened haunts, you’re not alone. Tiki is back. “It’s a nice antidote to how precious cocktails became for a lot of people,” says Jessica Sanders, who runs the Austin, Texas, bar drink.well. “Bartenders got a little bored with themselves, and this whole idea that cocktails must be brown and bitter and stirred. Now, we’re taking all the knowledge and craft that we’ve learned in the past decade and applying it to something creative and fun.”

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Dean Fearing's Barbecue Beans

By Jed PortmanGood EatsJune 18, 2014

Last week, we shared chef Dean Fearing's recipe for chili, which appears in his new cookbook, The Texas Food Bible. Today, we're back for a second helping. Any patriotic Texan knows that beans don't belong in chili, but they sure do taste good alongside burgers, hot dogs, and potato salad. Here's Fearing's take on baked beans. The recipe might be a little bit lengthier than most, but it really isn't much harder to pull off—and it's worth the extra effort, anyway.

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Southern Classic: Texas Chili

By Jed PortmanGood EatsJune 9, 2014

Yes, Dean Fearing cooks in cowboy boots. He isn’t just posturing, either. Fearing is the original cowboy in chef’s whites, with three decades under his belt at some of the Lone Star State’s finest establishments, including Dallas favorites the Mansion on Turtle Creek and Fearing’s. And he has been loyal to the foods of his home state all these years, dishing enchiladas and smoked brisket long before upscale spots across the country went regional.

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