Main Ingredient
Courtesy of David Alan, The Tipsy Texan
Photography by Jenna Noel
Photography by Jenna Noel
Courtesy of David Alan, The Tipsy Texan
Photography by Jenna Noel
Photography by Jenna Noel
Courtesy of Eastside Café owner Dorsey Barger
Photography by Jenna Noel
Photography by Jenna Noel
Courtesy of Lucinda Hutson
Courtesy of Andrew Dorsey
Photography by Jenna Noel
Photography by Jenna Noel
Courtesy of Eve Chenu and Tobin McGill
Photography by Marla Camp
Photography by Marla Camp
Courtesy of Eve Chenu and Tobin McGill
Courtesy of Eve Chenu and Tobin McGill
Courtesy of Amy Crowell
Courtesy of Jesse Griffiths
Photography by Jody Horton
The culmination of your late-summer planting stares at you from a bowl. What do you do? Treat it simply. The vinaigrette in this recipe is more acidic than normal to balance out a rich meal, but feel free to use less vinegar for a more subtle salad.
Courtesy of Jesse Griffiths
Photography by Jody Horton
Photography by Jody Horton
Courtesy of Brett Anderson and Andrea VanScoy
Photography by Jody Horton
Photography by Jody Horton
Adapted from Anne Isham’s Eat More Chocolate, Lose Weight Anyway!
Tested by Johnny Els.
Photography by Marla Camp
Courtesy of Daniel Barnes of Treaty Oak Platinum Rum
Courtesy of Danie van Berg
Photography by Susan M. Cashin
Photography by Susan M. Cashin
I got this old family recipe from D’Hanis hog farmer, deer hunter and sausage-maker Dennis Herrmann. Use this recipe as a guide, but if you’re serious about making sausage, try to get invited to a few sausage-making parties, where you can learn from the pros. I consider sausage-making a culinary art that takes time, persistence and a good smokehouse. It’s also a great reason to get together with friends and family to celebrate a Texas food tradition. (Equipment note: The equipment for sausage-making is a big investment. At the very least, you will need a meat grinder with a sausage-stuffer attachment.).—Amy Crowell
Courtesy of Claudia Alarcón
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