All posts by June Naylor
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Knives Out
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.
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Just Add Water (and Chef)
How Dallas’s Trinity Groves gives new restaurants a leg up.
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Souper Bowls
A steaming roundup of the best dishes at our favorite Texas noodle houses.
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First Look at Queenie’s Steakhouse, Latest Project of Fort Worth Chef Tim Love
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 of intriguing new ones to …
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Home Plates
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.
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Grilled Ribeye
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 meat and caramelized edge against your …
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Fried Chicken
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 you’d hear hot lard crackling in …
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Migas
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 your soul in the same way …
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Chicken-Fried Steak
The great equalizer.
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Stephan Pyles Digs up His Roots at Stampede 66
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 West Texans are, he does tend to go …