Kick Off 2026 with Flavor: San Antonio’s Rising Chefs Reveal Must-Try Recipes

Method of prep

1. Prepare the mushrooms: Remove the stems and set aside. Place the caps flat-side down on a cutting board and slice as thinly as possible using a sharp knife. Thinly slice the stems as well. Place all mushrooms in a large mixing bowl.
   
   

2. Chop the parsley: Remove the leaves from the stems, discarding the stems. Finely chop the leaves and add them to the bowl.
   
   

3. Slice the onion: Trim the top and root ends, remove the outer layer, and slice the onion as thinly as possible. Add to the bowl.
   
   

4. Slice the radishes: Trim the tops and bottoms, then use a mandolin or sharp knife to slice them paper-thin. Add to the bowl.
   
   

5. Prepare the pomegranate: Trim the top and bottom to expose the segments. Score the skin along the natural lines, then break the fruit apart. Over a bowl of cold water, remove the arils (seeds), allowing any pith to float to the surface. Discard the pith, then drain and pat the arils dry. Add about 1 cup of the arils to the salad bowl.
   
   

6. Make the dressing: Juice the lemons and strain through a fine mesh sieve (should yield about 4 oz of juice).
   
   

7. Assemble the salad: Just before serving, add the lemon juice, olive oil, salt, and pepper to the bowl. Toss gently to combine.
   
   

8. Finish and serve: Top generously with shaved pecorino cheese and serve immediately. Enjoy!

Ingredients

- 3 ½ cups all-purpose flour

- ½ Tbsp ground cardamom

- 1 Tbsp baking powder

- ½ tsp salt

- 3 eggs

- 1 ¼ cups sugar

- 1 tsp vanilla extract

- ½ cup heavy cream

- 1 oz melted butter (2 Tbsp)

Method of prep

1. In a large mixing bowl, whisk together the eggs, sugar, and vanilla until light and fluffy.
   
   

2. Whisk in the melted butter and cream until fully combined.
   
   

3. In a separate bowl, whisk together the flour, cardamom, baking powder, and salt.
   
   

4. Add the dry ingredients to the wet mixture and mix using a paddle attachment (or spoon) until just combined.
   
   

5. Cover the dough and refrigerate for at least one hour.
   
   

6. On a lightly floured surface, roll out the dough to your desired thickness and cut into donut shapes. Refrigerate again while heating the oil.
   
   

7. Heat vegetable oil to 350°F. Fry donuts until golden brown on each side, turning once.
   
   

8. Drain on paper towels, then toss immediately in cardamom sugar (equal parts granulated sugar and a pinch of ground cardamom).

2195 Northwest Military Highway

Castle Hills, TX 78213

(210) 503-5121

HOURS

Tuesday - Saturday 5 p.m. to 9 p.m.