By Christine Hinrichs After months of TV watching, countless cheers and upsets, and numerous football parties, the Super Bowl is finally here. And with the Patriots and the Giants meeting for their second Super Bowl […]
Love beer? Adore cheese? Then this flavorful dip is for you. We’ve got one of the most delicious pre-game eats to supplement (and make) your tailgate perfect. Beer Cheese Dip: Makes about 2 cups of […]
Pizza is not just for ovens anymore. The grill is a great place to do pizza because you get nice grate marks on the dough that adds a nice touch as the grill actually cooks […]
Fire Roasted Key Lime Guacamole This recipe puts a tropical spin on traditional guacamole as it uses tart key limes. All ingredients are grilled, including the limes, which adds a nice char and smokiness to […]
Cinnamon spiced duck breast with green onion rosti potato and mixed fruit chutney: 2 each duck breast, scored 1 ½ teaspoon freshly ground cinnamon 2 each apples (jazz, Fuji, etc.) cored and diced 2 each […]
Cowboys need sides. Here’s a recipe for Pan del Campo from Grady’s Restaurant in Fort Worth that’s downright scrumptious.
The Big Texas Steakhouse Cookbook celebrates Texas’ big appetite for all things beef. Plus, recipe for Piloncilla Crusted Beef Ribyeye with Texas Cheese Chile Relleno.
Check out these recipes for ears of corn grilled over an open flame and a Michelada or cerveza preparada – a term loosely defining a Mexican alcoholic beverage made with beer, lime juice and assorted spices and/or sauces.
DFW has some of the best Mexican restaurants in the country, but sometimes making your own favorite dishes at home is even better.