June Naylor

Oct 16, 2018 — By June Naylor

Inspired by her mother-in-law, Fort Worth chef Denise Shavandy, of Café Modern, draws on Eastern Mediterranean influences for her sophisticated dinner.

Nov 23, 2016 — By Courtney Bond, Abby Johnston, Daniel Vaughn, June Naylor, Katharyn Rodemann, Patricia Sharpe and Texas Monthly

There are certain dishes that every good Texan knows and loves. But do you really know how to grill a flawless ribeye? Season that cast-iron skillet in your cupboard? Make sure your dough rises? We asked experts around the state to share some how-tos and a few recipes that will sharpen your culinary cred beyond question.

Feb 18, 2014 — By Texas Monthly and June Naylor

How Dallas’s Trinity Groves gives new restaurants a leg up.

Feb 14, 2014 — By John Griffin, S.L. McDonald, June Naylor, J.C. Reid and Bonnie Walker

A steaming roundup of the best dishes at our favorite Texas noodle houses.

Apr 22, 2013 — By June Naylor

Denton’s fine-dining category doubled a few days ago when celebrity chef Tim Love opened Queenie’s Steakhouse, the city’s first fancy steakhouse, located a block off the courthouse square. Honoring his mama by applying her family nickname to the joint, Love has brought some of his signature dishes and a couple…

Jan 21, 2013 — By Patricia Sharpe, Katharyn Rodemann and June Naylor

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.

Jan 21, 2013 — By June Naylor

The Dish Cutting into a deftly seared, pepper-crusted ribeye to reveal its ruby interior brings a quiver to your hand, perhaps a catch in your throat: You want the moment to last, but you can’t endure the suspense. There’s nothing like that first bite, that tandem brush of satiny…

Jan 21, 2013 — By June Naylor

The Dish You can identify the smell with your eyes closed: The salty, intoxicating aroma of fried chicken can be mistaken for nothing else. And if you grew up in Texas a generation or more ago, you know the sound, because Sunday dawned with the certainty that around eleven…

Jan 21, 2013 — By June Naylor

The Dish Once the migas habit takes hold, once you realize you’re held hostage by thoughts of softly scrambled eggs mingled with crisp tortilla strips and onion, tomato, jalapeño, and cheese, you find that neither the blueberry pancakes nor the eggs Benedict you once loved so dearly can touch…

Jan 21, 2013 — By June Naylor

The great equalizer.

Oct 30, 2012 — By June Naylor

Stephan Pyles After watching Stephan Pyles and eating his food for more years than we want to admit, we know good and well that he never does anything small and subtle. Given that he’s a fifth-generation Texan, proud of his Big Spring upbringing in that understated way that most…

Feb 7, 2012 — By June Naylor

Moments after Tim Love’s late-afternoon announcement on Jan. 31 that he would open his long-awaited Fort Worth restaurant, Woodshed, that evening–a day earlier than anticipated–the indoor-outdoor smokehouse with a worldly menu of wood-fired foods was instantly swamped with hungry, thirsty patrons.

Nov 1, 2005 — By Patricia Sharpe and June Naylor

Austin A near-Platonic meat loaf emerges from the to-go window of Dot’s Place; the beefy slices crumble as you cut into them, melding with the tomatoey topping to form a sort of glorious, Southern-style Bolognese sauce. On Thursdays, meat loaf mavens go to Tony’s Southern Comfort for well-textured slices of…

Nov 1, 2005 — By Patricia Sharpe and June Naylor

Austin Tender, with outrageously crisp, well- battered skin, Monday’s bone-in chicken alone is worth a trip to the amenable digs of Tony’s Southern Comfort, where a card table up front displays mouthwatering pies, your reward for the easy task of cleaning your plate. Dallas Dallas’s well-nigh-mythical Highland Park Cafeteria…