Category Archives: Soups, Chilis, & Broths

Recipes to keep you hydrated during the summer

Stacked Watermelon Salad
Chef Erin Stewart, Define Foods

Yield: 4 servings


  • 1⁄2 watermelon, rind removed, thinly sliced into rectangle pieces
  • 1⁄4 large cucumber, thinly sliced
  • 1 avocado, pitted, peeled and thinly sliced
  • 1⁄2 cup pistachios, toasted, cooled and roughly chopped
  • 1⁄4 cup olive oil
  • zest plus juice from one
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RodeoHouston season begins with World’s Championship Bar-B-Que

Holy Cow Cookers barbecue sauce
Randy Pauly

  • 1 1/2 cups ketchup
  • 1/2 cup packed dark brown sugar
  • 1/4 teaspoon honey
  • 3 medium garlic cloves, finely chopped
  • 1/4 cup yellow onion, finely chopped and sauted
  • 3 tablespoons cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon freshly ground
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Brennan’s of Houston executive chef Danny Trace prepares Matagorda Bay Oyster Stew

Yields 4 Quarts


8 oz Applewood bacon (small dice)
2 ea medium onions (small dice)
3 stalks celery (small dice)
10 cloves garlic (peeled and minced)
2 ea medium green bell peppers (small dice)
¼ cup flour
1 qt oyster liquor
3 ea bay leaves… >> read more & watch video

Bubba Butera prepares Caesar salad in the kitchen at Damian’s Cucina Italiana

Bubba Butera, co-founder of Damian’s Cucina Italiana, shows food radio talk show host Cleverley Stone how to make his restaurant’s famous Caesar salad, that he has been preparing for over twenty years. He also shares the ingredients for Milo Hamilton’s Pasta e Fagioli. a href=”” target=”_blank”Damian’s Cucina Italiana… >> read more & watch video

Black-eyed pea soup and dessert recipes from Haven restaurant

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Chef Randy Evans from Haven restaurant in the Upper Kirby district of Houston shows food radio talk show host Cleverley Stone how to make two dishes with black eyed peas: a soup and a dessert.… >> read more & watch video

Matagorda Bay Oyster Stew from Brennan’s of Houston

Ingredients (yields 4 quarts)

  • 8 oz bacon, small diced
  • 2 ea onion, small diced
  • 3 stalks celery, small diced
  • 10 cloves garlic, minced
  • 2 ea green bell peppers, small diced
  • ¼ cup flour
  • 3 cups Pernod
  • 1 qt oyster liquor
  • 3 ea bay leaves
  • 1 ½ lbs potato, purple, small
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Seafood abounds at Truluck’s Seafood, Steak & Crabhouse for Houston Restaurant Weeks

Houston-area residents are responding well to the Houston Restaurant Weeks menu offered by Truluck’s Seafood, Steak & Crabhouse. Chef Danny Kievit and managing partner Dave Mattern, show food radio talk show host Cleverley Stone how to make one of their signature dishes: Cioppino: a feast of seven fishes with … >> read more & watch video

‘No Heat’ summer foods

Sometimes it is just too hot in the summer to cook! Try some refreshing summer salads and light, hassle-free dishes that do not require firing up the grill or oven. Gwen Marzano from Whole Foods Market demonstrates how to prepare these recipes.

Red, White and Blue Fruit Salad
(colorful, light, … >> read more & watch video