Patricia Sharpe grew up in Austin and holds a master’s degree in English from the University of Texas at Austin. After working as a teacher (in English and Spanish) and at the Texas Historical Commission (writing historical markers), she joined the staff of Texas Monthly, in 1974. Initially, she edited the magazine’s cultural and restaurant listings and wrote a consumer feature called Touts. Eventually she focused exclusively on food. Her humorous story “War Fare,” an account of living for 48 hours on military MRE’s (Meals Ready to Eat), was included in the anthology Best Food Writing 2002. Many of her stories appear in the 2008 UT Press collection, Texas Monthly on Food. In 2006 her story about being a restaurant critic, titled “Confessions of a Skinny Bitch,” won a James Beard Foundation award for magazine food writing.
Sharpe has contributed to Gourmet, Bon Appétit, Saveur, and the New York Times. She writes a regular restaurant column, Pat’s Pick, for Texas Monthly.
Learn to make a Tex-Mex turkey, standing rib roast, and, the quintessential holiday dish, pumpkin pie.
To Meatopia, pasta classes, a Middle Eastern feast, a guided wine tasting, and more.
Austin chefs Drew and Mary Catherine Curren offer a simple—and simply irresistible—take on French cooking.
At Houston’s MF Sushi, Chris Kinjo strives for perfection—as a raconteur and chef.
At my favorite new Dallas restaurant, two transplanted L.A. chefs are winning over locals with an ambitious, globe-trotting menu.
Paul Qui’s new Austin restaurant firmly establishes him as one of the state’s best chefs. And its most whimsical.