State Fare
Dallas’ AquaKnox offers ceviche with a smile—three kinds, in fact.
Dallas’ AquaKnox offers ceviche with a smile—three kinds, in fact.
At Aurora, the key word is “drama.” You step into the small, curtained vestibule of this new Dallas restaurant. The hostess ceremoniously verifies your reservation (“Omigod,” you think. “What if they don’t have my name?”). Then she flings open the draperies to reveal a jewel box of a dining
Underscoring the “comfort” in comfort food, the Roaring Fork in Dallas (14866 Montfort) has brought classic roasted chicken into the nineties with a dish that’s a breeze to fix and soul-satisfying to eat. Chef Lance Youngs generously bastes the fowl with a lemon-and-honey glaze brightened by thyme and chives. The
Roasted poblanos, toasted pumpkin seeds, tomatillos: At Houston’s Taco Milagro, you’ll want to eat the whole enchilada.
“When people ask what we served in my family’s cafe, I say ‘tacos, enchiladas, and tamales.’ When they ask what I serve today, I say ‘tacos, enchiladas, and tamales.’ ”
When we asked chef Bruce Auden of San Antonio's Biga on the Banks to create a festive holiday feast, he served up a menu with some delicious twists on tradition.
Unless you’re Susana Trilling, who taught me how to prepare traditional Oaxacan dishes at her cooking school in Mexico. This month she’ll teach you too—right here in Texas.
This farm-to-table feast will make you thankful for the Texas growers who still work the land and for at least one hip chef who gives new life to the fruits and vegetables of their labor.
Recipe from Cooking Fearlessly.
At Hudson’s on the Bend, in Austin, venison isn’t the only dish that’s smokin’.
There’s no need to be chicken about the dumplings at Fort Worth’s Angeluna: After all, they’re filled with pork.
Gird your loins for the tender smoked pork at the Guadalupe River Ranch near Boerne.
One brother greets, the other cooks. Between them, Peter and Patrick Tarantino have created one of Dallas’ artier dining venues. At Tarantino’s (3611 Parry), chef Pat presides over a menu that does not shrink from extremes. “I introduce deliberate contradictions into my food,” he proclaims, “but my goal is to
There are two ways to use Stop and Smell the Rosemary: Recipes and Traditions to Remember, the spectacular new offering from the Junior League of Houston. First, you can use the cookbook part to prepare any of the five hundred excellent recipes. Second, you can concentrate on the menu and
Houston’s restaurateur to the stars, Tony Vallone, goes full boar.
How to make black bean soup, cactus cornbread, and other mouthwatering dishes from Melissa Guerra’s South Texas kitchen.
“Mixing so many flavors, you wouldn’t think the dish would turn out,” says Ethel Fisher, the executive chef and co-owner of Houston’s Post Oak Grill. But it does, and more is more in this unlikely pairing of lamb and not-so-subtle tomatillo sauce.Fisher spent twenty years traveling throughout Europe and South
Why does the grilled lamb loin at Austin’s Bitter End taste so good? Harissa explains it all.
Food fads have their ups and downs. Today’s trend is tall, as chefs vie to see who can construct the most architectonic appetizers and elevated entrées. Houston’s Backstreet Cafe (1103 S. Shepherd) has its own entry in the culinary sweepstakes: the aptly named Meatloaf Tower. In designing the dish, chefs
In Port Aransas the roast of the town is at the Other Guy's Seafood Cafe.
“In another lifetime, I used to make this dish with a classic French Madeira sauce and specialty beef,” says Michael Thomson, the owner of Michaels (3413 West Seventh) in Fort Worth, “but it just didn’t seem indigenous.” So he switched to regular choice tenderloin, substituted bourbon (“our only native American
Pesto, change-o: Luigi’s in Galveston serves up a magical veal dish.
A creamy quiche of spinach, cheese, and mushrooms in Comfort, smashingly good smashed turnips in Granbury: These and other delicious dishes at ten extraordinary eateries.
You’ll be stuffed, too, after you eat this Thanksgiving dinner.
Turn your holiday dinner into a moth-waatering master-feast with these new recipes from Stay Canyon chef Stephan Pyles.
If traditional holiday meals leave you hungry for something new, you’ll devour the dishes that Dallas chef Dean Fearing has prepared.
The lavender-dusted quail at Laurels in Dallas deserves, er, laurels.
Indian-born cooking instructor Suneeta Vaswani has won Houstonians’ hearts with her authentic native cuisine. Her buffet for twelve can be made ahead and served at room temperature. Shrimp pulao and a spicy spinach sauté contrast nicely with a crunchy four-bean-and-potato salad and a cool cucumber-peanut relish. Mango lassis are sure
Favorite neighborhood bistros have long been noted for delicious unpretentious fare that at once tempts diners and puts them at ease. Following that formula, chef Jack Chaplin has attracted loyal patrons to Chaplin’s, his year-old Dallas restaurant. He suggests a summertime aperitif guaranteed to awaken taste-buds and appetites—a batch of
With the advent of a second Epicure on the Park this spring, Dallasites have gotten a taste of the elegant fare that has made this Fort Worth restaurant and catering company so popular. Executive chef Michael Thomson’s repertoire of take-out food adapts easily to a stunning supper that can be
Great grilling: marinated spring lamb.
AustinSaigon Kitchen, 9200 N. Lamar, 512-837-9910. This modest-looking restaurant’s bracing hot-and-sour soup was filled with shrimp, pineapple, celery, tomato, okra, noodles, and anise. Vermicelli with rice-paper pancakes that were more like omelettes came with grilled pork, fish sauce, and a platter frilly lettuce, cilantro, cucumbers, and mint. Tender frogs’ legs
Most of the specialty items needed to prepare Vietnamese recipes can be found at the following Asian and Vietnamese groceries.AustinLien, Huong Oriental Market, 8610 N. Lamar, 512-835-9618. My Thanh Oriental Market, 7435 N. Lamar, 454-4804. Say Hi, 5249 Burnet Road, 453-1411.DallasAsian Grocery, 9191 Forest Lane, 214-235-3038. Laos Store, 4536 Bryan,
Vietnamese cuisine is a multiethnic parade of Chinese techniques, French flavors, and spices from India. New ingredients, such as catfish and serrano peppers, add a Texas twang.
Brownie point.
Butter Cookie Dough1 cup salted butter 1 cup granulated sugar 1 large egg 2 tablespoons whipping cream 2 tablespoons vanilla extract 1 teaspoon almond extract 3 cups unbleached flour 1 1/2 teaspoons baking powderPreheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and
Diners at Houston’s Ritz-Carlton Restaurant are thankful for executive pastry chef Thomas Worhach’s once-a-year sweet-potato rendition of a best-selling crème brûlée. It’s a Thanksgiving tradition for Worhach, who got into the pastry business because he likes to make everything from scratch.Ritz-Carlton Restaurant, 1919 Briar Oaks, Houston (713) 840-7600Sweet-Potato-and-Pecan Crème
Cornish game hen—an easy entrée for busy times.
Chef Richard Kaplan whips rum and pears into a white-chocolate cloud.
Our second annual peek into household recipe files across the state reveals a cornucopia of ethnic treats, including Creole-style oysters and a cheesy seafood staple from the isles of Greece.
From a small catering business in Amarillo to their present incarnation in Austin, where they’ve feted British royalty (Prince Charles) and Texas common folk, Gourmet Gals are all over the map. This simple cobbler has an appealing, almost puddinglike consistency. “With the trends in Southwestern cuisine, we’ve kind of overlooked
Up for crab.
Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.
Finishing the hat.
Dutch-born Victor Gielisse experiments with a world of culinary influences in his Dallas restaurant, mixing in everything from Cajun and Italian classics to lessons learned at moeder’s knee.
Jackson Hicks elevates the berry.
How every cook can concoct the classic Southwestern flavor of cabrito.
New Year’s Eve inspires people to do things more exuberantly than they would the rest of the year. With that in mind, Galveston restaurateur and caterer Zan Millner has prepared a spread with the right combination of frivolity and sustenance to fuel a late-night party and herald the new year.“I
Savoring Christmas in Beaumont.
A triple treat from Routh Street.