Contributors

Patricia Sharpe

Patricia Sharpe's Profile Photo

Executive editor Patricia Sharpe grew up in Austin and holds a master’s degree in English from the University of Texas at Austin. After working as a teacher (in English and Spanish) and at the Texas Historical Commission (writing historical markers), she joined the staff of Texas Monthly in 1974. Initially, she edited the magazine’s cultural and restaurant listings and wrote a consumer feature called Touts. She eventually focused exclusively on food. Her humorous story “War Fare,” an account of living for 48 hours on military MREs (Meals Ready to Eat), was included in the anthology Best Food Writing 2002. Many of her stories appear in the 2008 UT Press collection Texas Monthly on Food. Her story about being a restaurant critic, titled “Confessions of a ‘Skinny Bitch,’ ” won a James Beard Foundation award for magazine food writing in 2006.

Sharpe has contributed to Gourmet, Bon Appétit, Saveur, and the New York Times. She writes a regular restaurant column, Pat’s Pick, for Texas Monthly.

1217 Articles

Recipes|
October 16, 2018

Collection: Feast Around the World

We asked five of the state's top chefs to create festive meals to serve this season. What we got was a cornucopia of global flavors. Follow these recipes and your Texas table will never be the same again.

Food & Drink|
July 24, 2018

Chef Chris Shepherd Talks About Houston, Harvey, and His Obsession with Hummus

In 2016, the James Beard Award-winning chef Chris Shepherd unveiled a novel restaurant concept in Houston’s busy, culturally diverse Montrose neighborhood. Called One Fifth and located in a former church, it was designed to change cuisines every year for five years, after which it would cease

Food & Drink|
November 27, 2017

Food From the Edge

From Asian flavors to seasonal, live-fire surprises, some of Texas’s best chefs went for the unexpected at The Edge of Texas nighttime events.

Pat’s Pick|
July 24, 2017

From Far and Wide

From his childhood in Winnipeg to stops in New Orleans and Hong Kong, Ryan Lachaine goes his own way with an eclectic menu that spans the globe.

Pat’s Pick|
April 19, 2017

High Five

Everyone thinks he’s nuts, but if any Texas chef can pull off rehauling an entire restaurant every year, it’s Chris Shepherd.

Food & Drink|
January 25, 2017

Where To Eat Now 2017

Check out our roundup of last year's best new restaurants, where you can sink your teeth into everything from jellyfish salad to the world's finest beefsteak.

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