Frank Bailey

Apr 1, 1978 — By Frank Bailey

Texas has always had lamb; now we give you lamb chops.

Dec 1, 1977 — By Frank Bailey

We offer you a weekend in Mexico City you can’t refuse.

Sep 30, 1977 — By Frank Bailey

Visit a deli. You’ll feel better.

Aug 31, 1977 — By Frank Bailey

Bored? Lonely? Put some herbs in your life.

Jul 31, 1977 — By Frank Bailey

Ah, ice cream. Name another 200 calories more worth it.

Jun 30, 1977 — By Frank Bailey

Uneasy lies the head that wears the crown of San Antonio’s restaurants.

May 31, 1977 — By Frank Bailey

We’re encouraging you to hit the sauces this summer.

Apr 30, 1977 — By Frank Bailey

Going native in the city where food is on everybody’s lips.

Apr 1, 1977 — By Frank Bailey

If you have to pay outrageous prices for coffee, you might as well get your money’s worth.

Mar 1, 1977 — By Frank Bailey

Our man-about-restaurants finds some old friends on the border of disappointment; other old friends just keep getting better.

Feb 1, 1977 — By Frank Bailey

Leftovers don’­t have to be left out.

Jan 1, 1977 — By Frank Bailey

Enjoy a tropical eat wave in the Valley this winter.

Dec 1, 1976 — By Frank Bailey

Recipes to keep you on the sauce.

Sep 30, 1976 — By Frank Bailey

Sure you are. And we’re the Knights of the Round Table.

Aug 31, 1976 — By Frank Bailey

How do you know when an artichoke has come of age?

Jul 31, 1976 — By Frank Bailey

Tipping is a game of give and take. If all goes well, both waiter and diner do a lot of both.

Jun 30, 1976 — By Frank Bailey

A lesson in the essence of Essen.

May 31, 1976 — By Frank Bailey

When we say these recipes aren’t so hot, we don’t mean what you think.

Apr 30, 1976 — By Frank Bailey

Hint: It’s not two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame-seed bun.

Apr 1, 1976 — By Frank Bailey

Some cheap but gourmet dishes you can make at home on the range.

Mar 1, 1976 — By Frank Bailey

Exploring the pleasures of French regional cooking in these here regions.

Feb 1, 1976 — By Frank Bailey

Spaghetti Western: when it is good it is very good, and when it is bad it is soggy.