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Recipes & Stories

Discover Sibby’s favorite recipes, stories, and Hill Country finds—where food, culture, and life intersect.

Fig Coffee Cake with Crumb Topping

Fresh Fig Bars “Fig Newtons”

Tres Leches Roulade

This cake is such a stunner for presentation, when you want to impress. It can all be done ahead of time. I love a cake with whipped cream and fruit

Peachy Gingery Jam

Now is the perfect time to start canning some Summer Peaches. I love the warm undertones the three kinds of ginger adds to this yummy jam.

Boneless Pork Ribs

These are great for entertaining, as they feed a crowd and are super simple. Use any sauce and any rub you like.

Ranch Style Beans

Every good Mexican restaurant in Texas has a good Ranchero Bean version on their menu. I usually order it just to try the different takes on it.

Hill Country Peach BBQ Sauce

My favorite BBQ sauce and my go to for BBQ Chicken! So quick and easy!

Swordfish Piccata

I’m always looking for ways to cook fish that are enticing and yummy. This is a good one and any fish will do.

Shrimp Cakes

I'm not much of a crab person, but I love these little shrimp cakes. I usually mix up the "crumb" part with some panko, pretzels, crackers or any bits

Pan Sautéed Trout with Salsa Verde Italiano

 Pan Sautéed Trout with Salsa Verde  Serves 4 1 cup yellow cornmeal 4 (8-oz) trout fillets (tilapia or other thin, light fillets) 2 tablespoons olive oil 2 tablespoons butter ¼

Grilled Salmon with Salsa Verde Italiano

Grilled Salmon with Salsa Verde Italiano 4 (4-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin salt and pepper zest of one lemon 1/4 cup Salsa Verde Italiano

Swordfish Piccata

Swordfish Piccata serves about 6 6 swordfish filets, 4-6 ounces each, skin removed salt and pepper 6 thin slices of ham or prosciutto 1/2 cup flour, plus