Recipe Library

Explore a vast selection of recipes from our print issues, digital exclusives, and dishes we can't get enough of

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Favourite lock cookbook Watermelon salad from My Creole-Cali Kitchen
Recipes

Grilled Watermelon, Heirloom Tomato, Feta, Mint

The sweetness of the grilled watermelon, brightness of the summer tomatoes, creaminess of the feta, and the hint of mint go so well together.

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Recipes

Eggplant Parmesan

Using your senses is the key to making eggplant parmesan, this Charleston chef’s Italian comfort food.

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Recipes

GW Fins Swordfish Andouille

Chef Michael Nelson makes andouille sausage with swordfish and traditional spices that he uses in seafood gumbo, pasta, and his Deep Sea BBQ plate

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Recipes

Toni Tipton-Martin’s Shrimp Creole

Adapted from Toni Tipton-Martin's cookbook, Jubilee, this classic shrimp Creole culminates the "holy trinity" of Southern cooking with creole seasoning and shrimp. Served over rice and topped with fresh parsley, it's a warm, soulful dish perfect for gatherings or a cozy night in.

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Recipes

Garlic Confit

In his new cookbook Cured, San Antonio chef Steve McHugh transforms garlic into a tender, flavorful dipping experience.

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Recipes

Bresaola

In his new cookbook Cured, San Antonio chef Steve McHugh introduces a bold Italian flavor to the classic charcuterie board with his recipe for Bresaola.

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Recipes

Peach Jam

McHugh utilizes the sweet potential of almost-overripe fruit to create the most flavorful peach jam possible.

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Recipes

Twice-Baked Firecracker Saltines

Featured in the “ferment” section of San Antonio chef Steve McHugh cookbook Cured, McHugh guides step by step to create these crispy saltines, the perfect pedestal for all charcuterie savors.

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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.

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Recipes

Pickled “Pimento” Cheese

San Antonio chef Steve McHugh showcases his variation on the classic charcuterie dish in his new cookbook Cured.