Welcome to In Season, our series celebrating the juiciest fruit and crispest veggies in Texas. This fall, we asked local chefs to share stories about their favorite items of seasonal produce—and to ...

Instructions: Place chicken in pan and cover with water. Boil chicken in a pan for 10-15 minutes until tender. Remove chicken, strain liquid and reserve. Slice chicken into bite-size pieces. Brown ...

Instructions: Place oil in 12-inch skillet and heat over medium heat. Add garlic and sauté for 10 seconds. Add onion and sauté for 3 minutes. Add tomato and jalapeño and sauté, stirring for 5 minutes, ...

Calabaza en tacha (candied pumpkin), a favorite of chef Jaime Martin Del Campo’s father who recently passed away, is a big part of celebrating Dia de los Muertos (The Day of the Dead). The bright ...

Enchiladas Calabaza FILLING: 5 pounds calabaza or winter squash 3 to 4 tablespoons canola oil, divided 2 cups diced onions 8 ounces reduced-fat cream cheese 1 cup sliced green onions 1 1/2 teaspoons ...

In a pot, sweat the onions, garlic, flowers, and squash till it gets a nice brown color. Add the stock and let boil for 20 minutes until squash is tender. Add the bay leaf, serrano, cumin and let cook ...

When Hernan Cortes first landed in Mexico in 1519, he brought with him an African slave he’d bought in Cuba. Thousands more would follow in the coming centuries, forever changing the face, the rhythms ...

Preheat oven to 350 degrees, with the racks in the upper and lower thirds. In a large cast-iron skillet, toast the cumin, clove, coriander, and canela until they begin to smell fragrant; set aside to ...

Preheat oven to 350 degrees, with the racks in the upper and lower thirds. In a large cast-iron skillet, toast the cumin, clove, coriander, and canela until they begin to smell fragrant; set aside to ...

Note: You can use acorn squash instead of pumpkin. 1 4-6 pound pumpkin, stemmed, seeded and cut into 2-inch pieces, with skin on 2 tablespoons brown sugar 6 whole cloves 6 allspice berries 5 cinnamon ...