If finances are tight this year, celebrate the holidays by hosting a shared small plates party where everyone can get together to have fun without breaking the bank. Small plates continue to be hot in trendy restaurants because people love to sample little bites and taste a variety of dishes. Ask each guest to bring an appetizer and a bottle of wine or non-alcoholic drink. With a collection of nibbles and libations, you’re ready to party.

Fredericksburg’s famous bakery shop owner celebrates the culinary traditions, flavors, and ingredients of Texas with over 100 savory and sweet recipes. Rather divides her book into six party menus, offering dishes ranging from Honey-Lavender Rack of Texas Lamb and Grilled Cajun Catfish Tacos, to Fig Crostada and Peach Daiquiri Likkercicles. Includes sidebars with hostess tips and 100-some photos.

The moment you enter the ele-gant and cozy San Antonio home Tanji Patton shares with Mike Patton, her husband of 27 years, the scent of “something cooking” immediately tantalizes your senses.

Scallops, “Confiture de figues” and Prosciutto Powder

Preparation for Confiture de figues (Fig Jam)
Makes about 11 jars x 260g (9.17oz) each

1800g (3.96 lbs) figs of your choice
1700g (3.74 lbs) sugar
1 large vanilla bean
250g (8.81oz) water

Native Texan and cowboy-turned-chef Grady Spears will debut his new book, Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens at the Burlap Horse in Boerne, Texas on Saturday, October 24, 2009 from 1 p.m. to 3 p.m. Grady Spears has created cowboy menus for restaurants he co-owned in Fort Worth, Texas; Granbury, Texas; and Beverly Hills, California, as well as for the Bush family at the Texas Governor’s Mansion.  He owns Grady’s Restaurant in his hometown of Fort Worth.

By Pamela Price

It's a few days before Christmas, and I've fallen off the sustainable food system bandwagon.

Most of 2008, I spent heaps of time considering how to feed my family well by focusing on foods grown in a 500-mile radius. Why? Because I believe that local food is fresher and more nutritious. We even have a small victory garden out back that, thanks to the fact that I blog about it regularly, has generated a smattering of regional and national press interest.

But when the holidays roll in, I invariably find myself lured by the pretty promises--and artful photos--made on the lemon bar box or a package of hot chocolate. 

This year, I fell for both. And a packet of marshmallows. Ouch.

1 3/4 cups raw peanuts

1 cup sugar

Looking for Texas recipes? TexasCooking.com has got 'em along with cuisine articles, a free newsletter, cookbook recommendations and even a recipe exchange. We especially enjoyed the November 2008 piece by Lori Grossman, Presidential Dishes. The author included recipes from Lady Bird Johnson and the Bush family!

Readers: Do you have a favorite Texas-based culinary site to recommend?