Author

Jim Shahin

Food & Drink |
January 21, 2013

Reinventing Barbecue

Where there's smoke, there's non-traditional barbecue. Jim Shahin writes about Asian styles in New York City, "pulled squash" in Arizona, and cauliflower, artichokes, and quail in Texas.

Food & Drink |
January 20, 2013

Really, It’s the Pits

You can tell from the roadside that Cooper’s is serious. At one end of the parking lot is a small mountain of enormous mesquite logs. Next to it is a barbecue fanatic’s dream landscape: five old rectangular, closed steel pits, lined up in a row. At the pit closest to

Food & Drink |
January 20, 2013

Where There’s Smoke

There’s something vintage cadillac about Louie Mueller’s. As ’cue joints go, its chassis is a classic—a weathered old brick building on a small-town main street with a black screen door that slams behind you when you enter. The interior? Pure comfort. High green walls faded brown from years of smoke,

First Person |
November 1, 1999

Eyes Wide Cut

I can see without my glasses for the first time since childhood, which is why I’m a fan of LASIK surgery. But don’t take my word for it; ask Troy Aikman.

Crime |
April 30, 1992

Pet Project

You think you have a bad job? Every day, animal abuse investigators see things that shouldn’t happen to a dog.