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 ...

This is my vegetable-based version of the traditional Mexican pozole — which I crave in every season! I roast fresh peppers with tomatillos and tomatoes, instead of using the traditional dried peppers ...

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.

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 ...

Last week, I feasted on an absolutely delicious posole. If you aren’t familiar with this hearty soup, you are missing out. It is a main course dish that consists of pork, onions, garlic, dried chiles, ...

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, ...

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 ...

I have a yen for some hominy. In the South, we grew up eating hominy and I have always liked it. My husband says hominy grits are just for holding the butter, and hominy may be the same to him, but I ...

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 ...

Turkey leftovers nearly always transform into soup in our house. My father started the tradition by roasting the nearly picked clean turkey bones before simmering them in a highly seasoned broth with ...