Our Texas Cookbooks series looks at new recipes as well as old favorites from around the state. Mary Faulk Koock’s classic The Texas Cookbook was published in 1965 as the definitive resource on Texan ...

What’s Up, My Eaters! I hope you’re all doing great. With each passing day, it feels a little more like fall—and I’m not mad ...

This bean-based chili is a colorful dish with a ton of flavor, rich and hearty. And no one would know it’s vegetarian unless you mentioned it. 1 to 2 dried New Mexico chiles, stemmed, seeded and ...

Add the chicken stock, enchilada sauce, hominy and zucchini. Stir to combine with a wooden spoon and loosen any browned bits on the bottom of the pot. Bring to a boil over high heat. Reduce the heat ...

1 can (14 ½-ounce) golden hominy, rinsed and drained 1 can (14 ½-ounce) white hominy, rinsed and drained 1. In a large bowl, combine the golden hominy, white hominy, tomatoes, cheese, mayonnaise, ...

This take on a classic green pozole is all about technique. In true Milk Street fashion — the recipe comes from this year’s “The Complete Milk Street TV Show Cookbook” — the recipe builds a maximum ...

This vegetable stew is a cozy dish for two that highlights the best of late-summer, early-fall produce. Simmered with warm ...

Jeff Sellers, executive chef for Leon’s Full Service in Decatur, created this recipe when it was time to make a change from the Warm Chickpea Salad that had been on the restaurant’s menu from day one.

Have a few random cans of beans in the cupboard? Don’t hesitate to mix and match with what you have available in this satisfying and nutritious vegan meal. Instructions: Heat the oil in a large ...

Skip the store-bought versions of these soups and try some of our favorite takes on classic, comforting recipes that taste ...