April 1994 Issue




Growing Young

Want to turn back the clock? A clinic in Mexico peddles a wonder hormone—just don’t expect to hear about its downside.


Crash Course

In the forties I was just a kid with a Kodak, but my fascination with car wrecks taught me many lasting lessons.



Edible Flowers

1/2 cup fresh soft goat cheese 24 edible flowers (preferably trumpet-shaped) Whip goat cheese in blender until smooth; pipe or spoon into flowers. To serve, arrange slices of stuffed lamb on plate atop tomatillo sauce. Decorate lamb with remaining pepper strips and garnish plate with flowers. Serves 6.


Tomatillo-Mint Sauce

1 pound fresh tomatillos, quartered 1 jalapeño, seeded and chopped 2 tablespoons finely chopped fresh garlic 3 tablespoons clarified butter 1 cup sherry 1/4 cup soy sauce 1/4 cup brown sugar 1/2 cup chopped destemmed fresh mint 1 teaspoon ground black pepper Sauté tomatillos, jalapeño, and garlic in clarified butter


Stuffed Lamb Tenderloin

Lamb Tenderloin 6 half-pound lamb tenderloins 1/2 cup olive oil 2 teaspoons minced fresh thyme 9 cloves garlic, finely chopped Salt and pepper to taste 1 pound ground veal 12 ounces oyster mushrooms, finely chopped 1 medium onion, finely chopped 2 cups chopped fresh young spinach 1 cup chopped destemmed


State Fare

State Fare

“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




Juvenile crime has cities across Texas resorting to teen curfews. Do they work?

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