Susan Chadwick

Food & Drink |
January 20, 2013

Formal Christmas Coffee

Houston caterer Byron Franklin’s holiday coffee reflects his Texas upbringing and years of study in Vienna. Franklin, born and raised in Baytown, has no formula or fixed menus for his clients, but his own tastes run to the traditional and formal. “Everybody is different,” says Franklin. “My philosophy is, regardless…

Domain Story |
January 20, 2013

Home Is Where The Hearty Is

The resourceful chefs at Hudson’s on the Bend don’t always follow the nouvelle script: their robust improvisations, both ethnic and elegant, result in more rewarding meals.

Domain Story |
January 20, 2013

What’s Good For the Goose

Most recipes for game birds amount to long, slow overkill. Only quick, hot cooking ensures that red-meat birds retain their rich flavor.

Food |
January 1, 1993

Water Babies

Deepwater Gulf shrimp get all the press, but the sweetest, most succulent shrimp in Texas come from the bays.

Business |
July 31, 1992

A Goode Idea

How the owner of Goode Company in Houston took the three basic Texas food groups—barbecue, Tex-Mex, and burgers—and built an empire.

Feature |
September 30, 1985

The Kathy Ratings

Kathy Whitmire’s substantial achievements as mayor of Houston are overshadowed by her bad public image and political ineptitude—not a good situation for a candidate seeking a third term.

The Culture |
December 31, 1969

The Native Texan

In simplest terms, a native Texan is someone who was born in Texas. But only the most literal-minded would be satisfied with that definition. That just doesn’t get to the heart of the matter. To some people, for instance, it is possible to be more native than other natives, as…