Susan Chadwick
Articles by Susan Chadwick
Jan 20, 2013 — By Susan Chadwick
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…
Jan 20, 2013 — By Susan Chadwick
The common dewberry takes a leading role in a sophisticated shortcake.
Jan 20, 2013 — By Susan Chadwick
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.
Jan 20, 2013 — By Susan Chadwick
Most recipes for game birds amount to long, slow overkill. Only quick, hot cooking ensures that red-meat birds retain their rich flavor.
Jan 1, 1993 — By Susan Chadwick
Deepwater Gulf shrimp get all the press, but the sweetest, most succulent shrimp in Texas come from the bays.
Dec 1, 1992 — By Susan Chadwick
San Antonio’s Farm to Market looks like an overgrown produce stand, but inside are some of the classiest groceries in the state.
Jul 31, 1992 — By Susan Chadwick
How the owner of Goode Company in Houston took the three basic Texas food groups—barbecue, Tex-Mex, and burgers—and built an empire.
Feb 1, 1992 — By Susan Chadwick
The latest news in Houston’s booming Italian restaurant scene is the savory cuisine of Tuscany.
Sep 30, 1991 — By Patricia Sharpe, Joe Nick Patoski, Paul Burka, Helen Thompson, Susan Chadwick and catherinechadwickflato
We cleaned our plate at restaurants across Texas. Here are the results: 66 irresistible specialties of the house.
