All posts by Mary Malouf
Pungent, exciting, and healthy, these versatile recipes for new salsas prove that condiments are the best protection against ordinariness.
Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.
How Actuelle’s mastermind composes classical menus with a helping of modernism.
Dutch-born Victor Gielisse experiments with a world of culinary influences in his Dallas restaurant, mixing in everything from Cajun and Italian classics to lessons learned at moeder’s knee.
From The Food Company, Dallas
The obvious signs of a catered party–rented chafing dishes, mirrored trays, snap–draped tables, and starchy flowers–are nowhere to be seen at a function by Food Company, a three-year-old catering concern. Instead, the food is a straightforward interpretation of New American cuisine, and the table arrangements have a natural look that links the party to its […]
When you can’t roll another rumaki, mold another macaroon, hang another bough of holly, three Texas caterers will show you how to spice up your season’s eatings.
Three Texas caterers turn the tables on the ordinary holiday gathering–they roll out the red carpet and bring on the food, but you feel like it’s still your party.