Eleven years after the death of her youngest daughter, Tanya Reid sits in an Amarillo prison. Is she a murderess, or has she been railroaded by overzealous procecutors?
Combining the latest technology with an old-fashioned passion for her work, Austin astronomer Anita Cochran redefined the solar system. Now her star is on the rise.
When rich Texas hostesses want to put on the biggest charity bash of the summer, where do they go? New Mexico of course.
From invention to litigation, the breast implant has done more for Houston’s economy—and its psyche—than anything since oil.
The late folk artist Willard Watson was a funky fixture of Dallas’ art scene. Better known as the Texas Kid, he was famous or his courly manners, cockammy yard art in his Love Field-area home, and eye-popping, Longhourn-crowned luxury cars. Watson often collaborated with other artists; in 1976, for example,…
From Austin’s new Coyote Cafe (612 W. Sixth) comes the classiest club sandwich you’llever eat, and quite possibly the best. Offered as an occasional special at the Texas spin-off of Santa Fe’s original Coyote Cafe, the sandwich makes some key substitutions: Chile-seasoned grilled swordfish stands in for boring old turkey,…
Twenty years after he began critiquing modern society, Houston writer Max Apple is enjoying the fruits of his labor.
Jimmy LaFave’s great new CD might propel him from Austin to the big time—if that were what he wanted.
Sorry, Bob Dole. Austin director Robert Rodriguez’s follow-up to El Mariachi may be violent, but it’s also art.
Henderson County residents and Ozarka are locked in a nasty fight over some of the best water in Texas.
Drunken boaters have turned a popular lake near Dallas into deadly waters.
Coyote Cafe, 612 W. Sixth Street, Austin. Sandwiches 4 four- to six-ounce swordfish filets 8 slices applewood-smoked bacon 8 to 12 thick slices brioche or other sweetish egg bread 1/4 pound arugula Season fish with chile rub (see below) and grill to desired doneness. Meanwhile, fry…