Dianna Hunt celebrates the cultural traditions that early settlers stitched into the state’s patchwork, each ethnic wave contributing distinct flavors.
Hunt searched out authentic recipes for Czech kolaches and Polish pierogi, for Mexico’s chiles relleños and Native American fry bread.
From Southeast Texas, Cajun filé gumbo and bread pudding with whiskey sauce; from the Hill Country, jägerschnitzel – Germany’s version of chicken-fried steak.
From the hearty African-American cast-iron pot cooking of East Texas, there’s Sunday fried chicken; from the Norwegian Texans of Bosque County, delicate lace cookies, to name just a few in this handy collection.
