Until I house-sat there last year, I thought I knew rarefied Highland Park. To my surprise, it was much more fragile and defensive than it had seemed.
A year of Arlington appellations, bedouined Bush, candied coiffures, detestable dinosaurs, effervescent executioners, fancy fertilizer, greedy Gorbachev, holy Halloweens, ignorant ichthyofauna, Japanese jokes, klipped Klingons, lottery lovebirds, medical margaritas, nude nuptials, overwhelmed ostriches, pugilistic pitchers, quashed quarterback, royal redialings, satanic Santas, titillating typos, UFO urgings, vindictive Vermonters, wanted: wives, X-citable
How a Texas oil company took a mountain of coastal muck and created a cozy abode for whooping cranes.
Red Wine Vinaigrette1 tablespoon minced shallots 1 teaspoon minced garlic 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1/4 cup olive oil 2 teaspoons chopped fresh thyme leaves Salt and pepper to taste Bring red wine to a boil in small saucepan over medium-high heat. Then lower heat and
Recipes from Conservatory at Dallas’ Hotel Crescent Court, Dallas.Tart Shells2 frozen filo sheets (18 by 14 inches) Pam or other vegetable oil spray 4 tart pans (4 inches in diameter) Preheat oven to 350 degrees. Cut each sheet of filo into six 6- by 7-inch pieces. Spray filo with Pam
Start your New Year’s Day dinner with ruffles and flourishes—specifically this flaky, frilly tart of filo leaves containing an earthy mix of exotic mushrooms and leeks, from the elegant Conservatory at Dallas’ Hotel Crescent Court.Says executive chef Jim Mills: “Our customers are always surprised by this dish. They tell me,
The good news: Houston has an all-news channel. The bad news: It’s no CNN.