The heritage, splendor, and proper preparation of the ten dishes every Texan should be able to cook from scratch, from smoked brisket and migas to fried catfish and bacon-wrapped dove. Skillet and shotgun not included.
Karey Patterson Bresenhan and Nancy O’Bryant Puentes have finally completed their life’s work, a massive three-volume history of the quilts of Texas, from 1836 to the present. Here are ten that tell the story of quilting—and our state.