On the hundredth anniversary of San Antonio’s Fiesta, a duchess from the 1963 court still cringes at her memories of the social whirl.
Stormie Jones’s historic transplant gave her four and a half good years. But at what cost?
Nice-guy bodybuilder Larry North has muscled his way into Dallas’ power circles.
Young Mexican artists look inward for magic, menace, and machismo.
Visitors may suffer from culture shock upon seeing the artistic riches of “Mexico: Splendors of Thirty Centuries.”
“Guys like me like Iraq,” says Houston oilman Oscar Wyatt. “That’s the way the real world works, baby.”
How does NBA superstar David Robinson handle his millions? He passes them to a real mom-and-pop operation—his parents.
A year ago, Michael Dell was Wall Street’s whipping boy. Now he’s its darling.
Photograph by Ave Bonar
Opposites attract in this fetching dish from Houston’s Ritz-Carlton Hotel. A dusting of cajun seasoning and split-second blackening forthrightly support the lamb’s delicate flavor, and an opulent creamy sauce emboldened with jalapeños positions this creation by executive sous-chef Kevin Dimond squarely in the Southwest. Dimond’s mix-and-match technique has found a…
The music of T-Bone Walker, the Texas guitarist who put the boogie into “jump” blues, is now definitely on record.
Leave college application to the kids? Not when other parents hire SAT coaches and speech writers for theirs.
The highway patrol unveils a new secret weapon in its war against unrepentant speeders.
A jazz-and –blues guide spotlights the Texas venues that have withstood the test of time.
Can a movie that cost $23,000 compete? Bet your bohemian lifestyle.
2 fresh jalapeños 2 ounces cream 2 ounces sour cream 4 ounces mayonnaise 1/4 bunch cilantro 1/4 bunch parsley 4 ounces blue cheese 2 tablespoons fresh lemon juice Salt to taste Pepper to taste Clean and seed jalapeños, then combine all…
16 lamb chops 2 tablespoons olive oil Cajun Magic (see recipe below) Jalapeño-blue cheese sauce (see recipe below) Preheat oven to 350 degrees. Brush lamb chops with thin coat of olive oil, then dip in Cajun Magic blackening spice mixture, coating them on all sides. In hot…