From Maggie’s kitchen, page 2
Practical answers for anyone feeding a crowd in North Texas: headcounts, budgets, office lunches, holiday orders, reheating, and the traditions behind the tamal. Written by Chef Maggie.
Showing 13–24 of 25 articles
Graduation party catering: a simple plan for backyard crowds
Open-house graduation parties are the hardest kind to feed. Here is the menu, the math, and the timeline I use for backyard crowds.
8 min read
Birthday and baby shower catering that keeps you out of the kitchen
A home party should not turn the host into the help. Here is how I plan birthday and baby shower food that serves itself.
8 min read
Feeding a church or community event: volume, timing, and serving tips
Big rooms, tight budgets, volunteer servers. Here is how I plan tamales for church suppers, fundraisers, and community events.
9 min read
Why tamales mean Christmas in Texas, and how to order yours early
Tamales have been the Christmas Eve meal in Texas homes for generations. Here is where the tradition comes from and how to get yours before the rush.
9 min read
Tamales at Thanksgiving: the Texas table tradition
In Texas, the turkey shares the table with a pot of tamales. Here is how the tradition started and how to plan tamales for your Thanksgiving.
8 min read
How to host a tamalada without spending two days in the kitchen
A tamalada is the family tamale-making party behind every Texas Christmas. Here is how to host one in an afternoon instead of a weekend.
8 min read
Tamales for Día de los Muertos: meaning, menu, and ordering tips
Tamales are the food most often placed on the Día de los Muertos altar, and the food most often shared after. Here is why, and how to plan yours.
8 min read
The long history of the tamal, from Aztec feasts to Texas kitchens
The tamal is older than the Aztecs and still fed by the same corn. A chef’s tour of where it came from and how it reached Texas.
8 min read
How to reheat tamales so they taste fresh again
Steam is the gold standard, but the oven feeds a crowd and the air fryer gives crisp edges. Here is exactly how I do each one, with times.
9 min read
How to freeze and store tamales without losing flavor
Three to four days in the fridge, six months in the freezer, and they lose nothing if you cool them fast and wrap them tight. Here is how.
8 min read
Red salsa pork or green salsa chicken? Choosing for a crowd
Deep and smoky versus bright and tangy. How the two salsas differ, how spicy each really is, and the split I use for parties and offices.
8 min read
Are tamales gluten-free? What our masa means for your guests
Corn masa has no gluten. The risks are wheat flour in the dough, thickened fillings and cross-contact. Here is what my kitchen can promise.
8 min readNothing matched
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