A black and gamy Monday; Wick Allison as low-profile Buckley; heartthrobs Quaid and Swayze; fine food for feedlots; Augie’s Gringo Lingo.
Where there’s smoke, there’s chef Robert McGrath’s smokebox that works wonders on Southwestern dishes.
Cities in search of salvation; the new White House (as in Mark); the art of double-Daryled potshots; chile time in El Paso; chile relleno time in Houston.
On the cutting edge with Ollie North; Donna Rice on the cutting room floor; cutting corners to find good Vietnamese restaurants; and the gig ‘em gourmet cookbook, the Aggies’ unkindest cut of all.
Let’s play pretend by swapping out Houstonians for Dallasites. Plus: Battling books, good Mex-Mex where you’d least expect it, and our guide to the latest legislative phrases (use ‘em three times and they’re yours!)
Not much happened at the Legislature, but that doesn’t mean they left no traces. Plus: Houston’s I’m OK, We’re OK Wortham bash, unlikely Texas TV stars, and Frank Lorenzo’s flight to cushier climes.
Texas oil patchers bounce back; Houston artist Staley paints the art crowd; goat-gland genius Brinkley’s mansion casts its quirky spell. Plus: Caroline Schoellkopf’s marital woes, Tammy Faye Bakker’s impersonators, and Nancy Negley Wellin’s prodigal daughter.
Houston ignores its AIDS crisis, Dallas restaurant gossips chew over hard times, San Antonio headline writers get their due. Plus: Chuck Robb’s blooper, Larry McMurtry’s sniffles, and Shearn Moody’s new taste in nightlife.
Marty Wender can’t do anything wrong—and San Antonio loves him for it. Joe Russo can’t do anything right—and Houston loves him for it. Plus: pop paraphernalia, naming Henry’s baby, Poppin’ Pigskins, and Who Killed Mark White?
Sneak a glance at our inaugural notebook to find out why Clements’ speech didn’t fly, which city had the most imperial ball, and who triumphed in the guv’s snub. Plus: Mad Maxian Car #3, space tombs in the sky, and ZZ Top’s song scuffle.
The City That Works isn’t working like it used to. Plus Amazing Cars of Texas #2, revolutionary folk art, and Topic A—what everybody can’t stop talking about.
Admit it. The first courses always seem more interesting than the entrées. Why not make a meal of them?