The King Ranch Casserole is as much a part of Texas history as the Alamo. So imagine when Crystal—originally from Georgia—marched into Sandy’s kitchen with some ideas on how to improve the dish. Yep, you guessed it. Disaster. You just can’t mess with Texas. Our recipe hasn’t budged from the original, which has been in Sandy’s family for as long as she can remember. Our fellow Austinites share the same love for this traditional recipe and have made the King Ranch one of our most popular menu items. Enjoy!
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.