Welcome to In Season, our series celebrating the juiciest fruit and crispest veggies in Texas. This fall, we asked local chefs to share stories about their favorite items of seasonal produce—and to ...

Instructions: Place chicken in pan and cover with water. Boil chicken in a pan for 10-15 minutes until tender. Remove chicken, strain liquid and reserve. Slice chicken into bite-size pieces. Brown ...

Calabaza en tacha (candied pumpkin), a favorite of chef Jaime Martin Del Campo’s father who recently passed away, is a big part of celebrating Dia de los Muertos (The Day of the Dead). The bright ...

Instructions: Place oil in 12-inch skillet and heat over medium heat. Add garlic and sauté for 10 seconds. Add onion and sauté for 3 minutes. Add tomato and jalapeño and sauté, stirring for 5 minutes, ...

Enchiladas Calabaza FILLING: 5 pounds calabaza or winter squash 3 to 4 tablespoons canola oil, divided 2 cups diced onions 8 ounces reduced-fat cream cheese 1 cup sliced green onions 1 1/2 teaspoons ...

Every fall, calabaza en tacha starts showing up everywhere in Mexico—thick slices of pumpkin simmered slowly in cinnamon and piloncillo syrup until they turn glossy and caramelized. The smell alone ...

Preheat oven to 350 degrees, with the racks in the upper and lower thirds. In a large cast-iron skillet, toast the cumin, clove, coriander, and canela until they begin to smell fragrant; set aside to ...

Cut the pumpkin into 3" squares. Remove seeds and strings. With a sharp knife make diamond designs over the pulp. Need a break? Play the USA TODAY Daily Crossword Puzzle. Put the sugar in a pan with ...

This easy dish is all about summer’s golden squash blossoms, which you can find at Mexican markets and farmers markets from Memorial Day to Labor Day. Just about any non-oily fish will work, whether ...

Preheat oven to 350 degrees, with the racks in the upper and lower thirds. In a large cast-iron skillet, toast the cumin, clove, coriander, and canela until they begin to smell fragrant; set aside to ...