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E very New Year’s, we follow the tradition of eating black-eyed peas and cabbage for luck and prosperity in the coming year. We all know people who say they don’t care for the taste of the legume. The secret to flavorful canned black-eyed peas is to drain and rinse them before use. Like most beans—although called peas, they’re actually beans—the flavor comes from what you add to them. Rather than the plain peas made with ham, I prefer Hoppin' John, which includes rice and a v

T his holiday season, when everyone else is serving the traditional eggnog, mulled wine, or hot toddy, charm your guests with one (or all three!) of these festive holiday cocktails. Around the sparkling tree, these green, red, and white libations are sure to delight.   Mistletoe Martini (serves 8)   Directions ½ cup whole cranberries ¼ cup granulated sugar, divided 2 Tbsp. kosher salt 1 wedge of lime, for rim 2 cups cranberry juice 12 oz silver tequila 8 oz triple sec ¼ cup g

W hen it gets cold here, it usually means one of two things: homemade soup or a big pot of pinto beans. This cornbread casserole makes a tasty alternative to flour tortillas when serving a warm bowl of pinto beans. The dish is simple to make and can be ready in under an hour.   The cream corn adds moisture to this cheesy side dish. It’s also versatile; you can include jalapenos or crumbled, cooked breakfast sausage. Although many versions of this recipe exist, I found this on

I f you’re hosting houseguests this holiday season, looking for a lovely weekend treat for your family, or a tasty addition to a chilly coffee morning, cinnamon rolls are an ideal pastry choice. It took America some time to discover and fall in love with the fragrant treat. In the 1920s, after World War I, flour, butter, sugar, yeast, and cinnamon became more available and affordable, shifting from rationed to accessible. That was when Swedish bakers created Kanelbulle , whi

E very Southern cook has a favorite biscuit recipe, and I now have a second: Butter Swim Biscuits. And they taste just as good as the name suggests!   Biscuits, in one form or another, have been a staple in diets since the Ancient Egyptians. Those simple biscotus or “twice-baked loaves” have evolved over time into the flaky Southern version everyone loves today.   First consumed by the Ancient Egyptians, Romans, and Medieval Europeans, early versions, also called hard tack,

This is an old recipe, but remains the best chocolate pie I’ve ever tasted. Once I tried it, it became a regular on our Thanksgiving menu—and whenever we crave a special chocolate dessert. This creamy pie is a chocolate-lover’s delight. There are many versions of chocolate pie. The crusts vary from traditional pie crust to graham cracker or vanilla wafer crusts to this chocolate cookie crust. Fillings are usually a custard base but can be layered with cherries or other fruits

Once the cool fall weather makes its first showing, we immediately crave hearty, warm food. One of the most satisfying and requested dishes in our home is carne guisada .   The Latin American origins of this hearty Texas staple are much debated. However, think of the dish as beef stew’s cousin, but from the favorite side of the family. Its name means “stewed meat,” which is a great disservice to this tender beef simmered in a rich spice sauce or gravy. Carne guisada should n

It might surprise many to learn that, unlike cannoli, lasagna, and pizza, Italian cream cake didn’t originate in Italy. The American South is credited with creating this delicious, moist dessert.   The cake, believed to have been made by an Italian baker living in Texas (or Georgia, depending on who tells the story), first appeared in a North Texas newspaper in the 1930s. But wherever it was first baked and pulled from the oven, it remains a dessert staple in our Dallas home.

It’s October, and that means the State Fair of Texas: Big Tex, The Midway, the Texas Star, all the livestock, great music, and, of course, Fletcher’s Original Corny Dogs. Fortunately, if you’re still craving corndogs after the midway goes dark, you can make those tasty corndogs at home—no tickets required. Although there’s much debate about who invented the corndog, there’s no doubt that when it comes to the State Fair of Texas, the Fletcher family rules. Former Vaudeville pe

Anyone who has ever dined at Neiman Marcus’ Zodiac can attest to the perfection of their popovers served with delicious strawberry...

Pralines are among the most popular candies in the South. So, if the candy is a longtime favorite of yours, after one bite of this rich,...

Photo: Carolyn Tillery In America, we love our meatballs. And we’re not alone. If a culture eats beef—or chicken, turkey, pork, lamb, or...

Photo: Carolyn Tillery “A good, heavy book holds you down. It’s an anchor that keeps you from getting up and having another gin and...

No afternoon tea party in my home is complete without this royal treat. The Victoria sponge cake is named after Queen Victoria, a monarch...

Texas Gulf shrimp and scallops are the perfect seafood for this spicy pasta dish. With 367 miles of coastline, it’s no surprise that...

T he bombshell announcement that the Downtown Dallas flagship store of Neiman Marcus would close shocked and angered many. Even the...

Banana bread is a home-made standard and the bread recipe most searched for on the Internet. Thanks to its simplicity, this basically...

Classic Southern Pecan Pie   With its sweet, honey-gold filling and roasted nuts, pecan pie is a long-standing favorite of Sunday dinners...

My husband loves crunchy cookies, and these buttery treats are a texture and flavor powerhouse. The oats and toffee provide a nutty-like...

The holiday season is the perfect time to meet with family, friends, and neighbors to catch up over morning or afternoon coffee. And that...