Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.
July 23, 2014 | by Patricia Sharpe | Food
“She taught us, she fed us, she entertained us, and best of all, she wrote down the how-to of Corbitt hospitality in five cookbooks, giving us confidence that the civilizing pleasures of the table were within our reach.”
December 1, 1999 | by Prudence Mackintosh | People We'll Miss