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Recipes
Jonno’s Umami Tuna Poke Bowl
This isn't your average tuna poke bowl: the addition of Jonno’s Worcestershire adds depth and complexity that transforms the ahi tuna.
Drinks
Sweet’s Elderberry Mocktail
This elderberry mocktail keeps things simple with elderberry shrub, a splash of white grape juice, a squeeze of lemon, and a bubbly finish.
Drinks
Daysol’s Lavender Rosemary Gin Gimlet
This elevated version of a gin gimlet leans into the season with an aromatic twist using Daysol’s Lavender Rosemary Syrup.
Recipes
Spiced Apple-Caramel Rum Chutney
This chutney is delicious with turkey, but also grilled pork loin, roast duck, or a great accompaniment with your vanilla ice cream.
Recipes
Five-Layer Crab Dip
This Five-Layer crab dip is a reimagining of Crab Louie, a classic steakhouse dish of chilled crabmeat with a mayo and chili–based dressing.
Recipes
Grilled Whole Fish with Sweet Peppers
The whole fish, with vegetables, vinaigrette, and herbs, is a perfect meal, especially with steamed rice seasoned, a little butter, and salt.
Recipes
Caesar Salad with Celery Root and Chili Breadcrumb
Try this crisp Caesar salad with grilled celery root, Calabrian chili breadcrumbs, and Parmesan for an elevated and flavorful side dish.
Recipes
Cured’s House Mustard
San Antonio chef Steve McHugh showcases his cookbook Cured’s house mustard, the perfect acidic addition to the weekend charcuterie.
Recipes
Pickled “Pimento” Cheese
San Antonio chef Steve McHugh showcases his variation on the classic charcuterie dish in his new cookbook Cured.
Recipes
Pimento Cheese Sausage Balls
Pregame the big game with these Southwest breakfast egg rolls— crispy, golden wrappers stuffed with chorizo, scrambled eggs, peppers, and beans. They're the perfect handheld bite to kick off your tailgate flavor.
