Cooking

Whether you can whip up flambé with ease, or you just learned how to boil water, Central Market is your recipe mecca. Learn how to use fresh and interesting ingredients, plus score tips from our experts. Wow the crowd with dishes that delight and excite. The best part? You get all the bragging rights.

Go-To Guide: How To Grill Poultry


Chicken is extremely versatile and compatible with most seasoning. Although we eat it nearly every day, it doesn't have to be boring. Duck is especially good with fruit and spice, and it can make any meal feel like a special occasion.

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Go-To Guide: How To Grill Pork


The other white meat is as versatile as that old standby, chicken. Pork marries well with myriad flavors. Try rosemary, thyme, ginger, fresh or dried fruit, garlic, onions, or lavender.

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Go-To Guide: How To Grill Lamb


Lamb may feel more like an exotic or special-occasion meat, but it makes a delicious everyday dinner. Try lamb seasoned with mint, rosemary, thyme, or garlic. Yogurt, mint and red wine make lovely, complementary sauces.

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Go-To Guide: How To Grill Burgers and Dogs


Americans have a love affair with burgers. Nothing beats one grilled fresh in your own backyard and topped with your favorite condiments. From natural Angus burgers to signature seasoned turkey burgers to sausages made in-house, we know how to patty, er, party.

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Go-To Guide: How To Grill Beef


We Texans love our steak, and it starts with excellent beef. Central Market Natural Angus beef is raised without added hormones or antibiotics, aged a minimum of 14 days for tenderness and flavor, and trimmed in-house by our expert butchers.

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Go-To Guide: A Grilling Primer


First of all, let’s get this straight: Grilling is not the same as barbecuing, although the two words are often used interchangeably. In grilling, we’re talking hot, quick, open cooking. Barbecuing is slow, covered cooking. Barbecuing works best with big cuts of meat—briskets, whole pigs and goats, slabs of ribs. Grilling, as you’ll see, works best with everything.

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Featured Cooking Classes for Thrill of the Grill


Learn to grill with skill in our cooking school during our 16th annual Thrill of the Grill, April 11-24. Join our cooking school staff and featured instructors Shubhra Ramineni (pictured) and James King, who share tips and tricks for success in the kitchen. Or get a grip on grilling wild game with a representative from Texas Parks & Wildlife.

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A Quick Guide to Fresh Herbs


Don’t know mint from marjoram? Always wondered what to do with lemon grass? Not to worry. Here’s a little tutorial about a few fresh herbs, as provided by our friends at Generation Farms. (We couldn’t say it better ourselves.)

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Here's the Beef About Central Market Steaks


We take great care to offer the very best tasting and highest quality steaks you can find. It starts with certified Angus cattle fed a supervised corn diet and raised without added hormones or antibiotics—ever.

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