Steak Sliders with Chicken-fried Gravy and Caramelized Onion at Not Your Mama’s Food Truck in Austin, TX.

Homemade Strawberry-Basil and Blackberries-and-Cream Ice Pops

One of the absinthe fountains used at Peche in Austin, TX.

Chocolate-Caramel Macadamia Nut Tart

Crispy Pork Belly with diablo glaze, Asian pear salad and fried mint leaf.

Pan de Muertos – a sweet bread often baked as an offering on the Mexican holiday Dia de los Muertos.

The Panna Cotta with Wild Blueberries served at The Leaning Pear in Wimberley, Texas may be one of the best I’ve ever eaten.

The Chicago Dog- one of many hot dog and artisan sausage offerings at Frank, a restaurant/bar/market in Austin, TX.

Petite Chocolate Crunch – Rich chocolate mousse on a crispy chocolate base topped by a dollop of banana ice cream

Dried New Mexico Chiles – the key ingredient in the sauce for Red Chile Enchiladas

Home Cured and Smoked Bacon – made from locally sourced pork belly

Tomato Gazpacho

Duck Confit – delicious even when you do it “wrong”

Baja’s Best Pinto Beans – flavored with brown sugar and chilies

Homemade White Chocolate Macadamia Nut Cookies

Yellow Beet Terrine with Charred Orange and Tarragon, courtesy of Uchi.

Blood Orange Marmalade – bottling that luscious blood orange flavor so it can be enjoyed later in the year.

Freshly made Guacamole – wonderful flavors of Mexico – avocado, lime, jalapeno.

Coq Au Vin atop papardelle pasta – part of Chef Eric Ripert’s Cozy Winter Dinner Social menu.

Decadently buttery, our holiday Shrimp Scampi dinner is my favorite tradition.

Peppermint Bark is delicious and easy to make – and it tastes just like Christmas.

Chorizo-Stuffed Shrimp and Seared Beef Lettuce Rolls anchored a great cocktail party menu.