OK, readers, this is one of those recipes – one of those recipes that you must make. I mean, you should be making all my recipes, but life happens. I forgive you. However, you can’t live your life ...

Sopapillas are a fried dough often served as dessert in Tex-Mex restaurants and are very beloved in New Mexico. They can be coated in cinnamon sugar, as ours are, or dusted with confectioners’ sugar.

Heat oven to 350 degrees. Unroll 1 can dough. Place in bottom of ungreased 13-by-9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal. In medium ...

This morning, Voice senior editor Tammye Nash brought in Sopapilla Cheesecake that her wife, Sandi Comer, whipped up. Sinfully delicious. If you can get someone to master this dish, then lock them in ...

On The Range is a weekly exploration of the history and lore of Texas menu items. Many of us got our first taste of sopapillas by raising the flag. Doesn’t make sense? Well, back when dining out ...

Instructions: Preheat oven to 375 degrees. Combine ¼ cup sugar and cinnamon in a small bowl, set aside. Unroll one can of crescent rolls and placed on the bottom of a 9-by-13-inch baking dish. Spread ...

It was nothing short of a revelation. Sopaipillas — those pillows of deep-fried dough so often drizzled with honey and served as dessert at Tex-Mex restaurants — needn’t be sweet. The fried pockets ...

It was nothing short of a revelation. Sopaipillas — those pillows of deep-fried dough so often drizzled with honey and served as dessert at Tex-Mex restaurants — needn’t be sweet. The fried pockets ...