January 1993 Issue

Features

Scarred

Not long after she made her trek from Texas to New York, Marla Hanson saw her modeling career end at the hands of a razor-wielding thug. Six years later, the cuts on her face have healed, but the emotional wounds remain.

Feature

The 1993 Bum Steer Awards

It was a year of absent Alamos, buried Barbies, castrated calves, derriere drawings, errant escalators, filching frats, grid-iron graduates, hightailing hoopsters, income-tax immigrants, jailed joggers, Keating kudos, lascivious linksters, mercenary morticians, nonoffensive nachos, overdrawn officials, Perot pumpkins, querulous quackers, relaxed Rangers, safe-sex students, testosterone teeth, undersea upraisings, visionary vacuumers, wounded…

Feature

Clash of the Cyberpunks

When teens from Austin and New York started an electronic gang war, it seemed like another harmless computer game—until the FBI and the Secret Service stepped in.

Art

Shooting Stars

With wit and grit, Amarillo-born photographer Mark Seliger persuades reluctant celebrities to show their true selves.

Web

Recipe

Grilled Eggplant

2 large Roma tomatoes, halved, seeded, and thinly sliced 1/2 large red onion, halved and thinly sliced 1 bottle rice vinegar 1 large eggplant Olive oil 1 – 2 tablespoons grated mozzarella cheese (per serving) 1/2 teaspoon balsamic vinegar (per serving) 1/2 teaspoon…

Recipe

Sesame-Crusted Scallops

3 tablespoons fresh grated ginger 8 cloves garlic, peeled and chopped 1/2 cup peanut oil 1/8 cup soy sauce 1/4 cup fresh lime juice 3 tablespoons honey 3 tablespoons sesame seed oil 1 egg 2 pounds fresh sea scallops 6 tablespoons…

Columns

Mexico

Border Bonanza

Look for Texas to win big with North American free trade, as U.S. exports boom and Mexican companies migrate north.

Food

Water Babies

Deepwater Gulf shrimp get all the press, but the sweetest, most succulent shrimp in Texas come from the bays.

Miscellany

State Fare

State Fare

In 1980, when Armando Miranda took his first job in America as a line cook, he barely knew a muffin from a mousse. That has changed. In his peregrinations through prominent Houston restaurants, including the River Cafe, he taught himself to cook. Even today he’s a free spirit. “I don’t…

Reporter

Explore the Archive

See all issues