Our Texas Cookbooks series looks at new recipes as well as old favorites from around the state. Mary Faulk Koock’s classic The Texas Cookbook was published in 1965 as the definitive resource on Texan ...

If you grew up on cast-iron skillets, slow-simmered pots, and recipes passed down at the kitchen table, this collection ...

Hominy was one of my childhood favorites at mealtime. My mom would purchase it already prepared, and I still remember the red and white can it came in. It’s made from corn that undergoes a process ...

The smell of collard greens simmering low and slow, a cast iron skillet of cornbread crackling in the oven, and biscuits ...

Hominy casseroles are very popular in the Southwest and are great paired with steak. ANGELINA LARUE/SPECIAL TO LUBBOCK AVALANCHE-JOURNAL Angelina Larue Special to Lubbock Avalanche-Journal USA TODAY ...

One of my favorite Mexican dishes is chile rellenos — as you may have noticed from my multiple attempts to convert its flavors into pies and casseroles. It’s hard to find it just the way I like it in ...

I’ve been making a lot of posole lately, and on a few occasions, I have found myself with more cooked hominy than I needed. What does one do with leftover hominy when you already have a pot of soup ...

I have a yen for some hominy. In the South, we grew up eating hominy and I have always liked it. My husband says hominy grits are just for holding the butter, and hominy may be the same to him, but I ...