Saucy Katherine Anne Porter’s recipe for mole.
Ace in the Whole.
“I feel like I’ve been put through a blender!” says Grady Spears, the executive chef and co-owner of Reata restaurant, whose maniacally successful second location opened in May atop Fort Worth’s Bank One Tower. “On Saturdays we’re serving nearly six hundred customers. It’s just nuts.” Spears may be grousing, but…
Penne for your thoughts: You’ll never say basta to the pasta with vegetables and mixed greens at the Presidio in San Antonio.
Upper-crust bakers in Dallas, Houston, San Antonio, and Austin are turning out heavenly handmade loaves that make store-bought seem stale by comparison.
Wally Mejía designed his first wedding cake for a friend in 1989. It was a five-tiered butter-pecan-creme-filled extravaganza adorned with intricate scrollwork that imitated the architectural treatments he’d admired in France the year before, when he took a pastrymaking course at the Cordon Bleu. “The guests surrounded it and took…
Introducing El Rey, the Venezuelan chocolate that is wowing chefs everywhere, thanks to the efforts of a Texan with a taste for treats.
Marketing the Texas pecan like the California raisin seems to make good business sense. So why do small Texas growers think it’s a shell game?
An Addison snail breeder gets fresh with the world.
Two mythic cultures, one great love affair: How France has taken us to heart.