Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch. Cooks’ note:

The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs until yolks are set.

Instead of serving a heavy milk shake, whip up a refreshing Indian yogurt drink; this one has mangoes and lime juice.

This recipe is from Executive Chef Jason Gould of Gravitas in Houston. It was featured in the October 2005 issue of Texas Monthly.

Brought to you early…Share a tropical treat with your family this Easter.

This recipe was featured in the January 2003 issue of Texas Monthly’s “On The Road.” With the compliments of Chef-owner John Eschenfelder of Homestead on the 19th, Huntsville

Featured in the September 1985 issue of Texas Monthly
taken from The Classic Cuisine of Vietnam by Bach Ngo and Gloria Zimmerman

The secrets of this soup are the noodles (which absorb other flavors beautifully), the hot-pungent mixture of serrano and fish sauce, and the nice range of colors and texture, varied but not jarringly so. It’s best on a spring or fall day, not hot but not really cold yet, with a waft of assimilation in the air.

This recipie was featured in the August 1995 issue of Texas Monthly. It is from the Coyote Cafe in Austin.

Chile-seasoned grilled swordfish stands in for boring old turkey, arugula takes the place of iceberg lettuce, and crisply fried applewood-smoked bacon replaces the listless everyday stuff

Coyote’s Pantry, for sandwiches

Coyote’s Pantry advises that for best results, vine-ripened tomatoes should be used in the recipe below. Adding a sprig of rosemary or thyme while cooking gives a bright, herbaceous flavor to the relish.

From Kathleen’s Art Cafe, Dallas
This recipe was featured in Texas Monthly, State Fare, October 1992