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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.