July 1989
Features
In downtown Mexico City are the ruins of the great Aztec pyramid, the site where one empire ended and a new world began.
Jim Wright’s attorney Steve Susman is living proof that clients may lose, but lawyers don’t.
Kids in T-shirts bearing political slogans, ideological confrontations in the supermarket, skirmishes at the PTA. Welcome to the battle between moms who work and moms who don’t.
Two nice guys with financial troubles thought they found the perfect solution to the bust. Well, it seemed like a good idea at that time.
How did shy, sweet Edie Brickell become America’s hottest new performer? By sticking to her vision—and doing what the record company told her.
Miscellany
Reporter
Columns
Dallas’ KERA discovered that music that’s good for you doesn’t have to be boring.
A fresh look at the U.S. war with Mexico shows that the effects of this forgotten conflict are still being felt today.
Domain Supplement
4 tomatillos, shucked 4 fresh jalapeños, stems removed 2 ripe avocados 4 sprigs cilantro 1 small to medium leaf of romaine lettuce 1 teaspoon chopped garlic 2 teaspoons salt Juice of 1/2 lime In saucepan, cover tomatillos and jalapeños with water. Bring to…
1/4 cup lemon juice 1/2 cup (or more) orange juice 1 ounce each of yogurt and tahini paste Dash of harissa sauce 1 clove garlic 1 cup olive oil Salt and pepper, to taste 1 cucumber, peeled, seeded, and diced 1 medium…
1 ripe pineapple, peeled and diced 1 red bell pepper, roasted, peeled, seeded, and diced 1 tablespoon green peppercorns 2 tablespoons brine from peppercorns 1 tablespoon honey 2 teaspoons ginger juice (scrape fresh ginger-root and squeeze out juice) 1 ounce rice-wine vinegar 1/4…
12 ripe plum tomatoes 1 small yellow onion, coarsely chopped 6 cloves garlic 5 serrano chiles Small bunch of cilantro 2 to 4 chipotle chiles, canned Salt and pepper, to taste Lime juice, to taste Place tomatoes in roasting pan like billiard balls…
1/2 pound serrano chiles, stems removed 4 cloves garlic, peeled 1 1/2 bunches cilantro 1 to 2 medium-sized tomatillos, quartered 1/2 tablespoon salt 1 tablespoon white vinegar Put serrano chiles and garlic in blender or food processor with 1/2 tablespoon of water. Pulse lightly until…
Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.
6 large ripe tomatoes, chopped (peel if skins are tough) 1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8) 4 to 5 fresh serrano chiles, seeded and chopped 1 medium red onion, chopped 2 to 3 fresh jalapeño peppers, seeded and chopped…
Preparation Time: 15 minutes Cooking Time: 30 minutes 2 tablespoons extra-virgin olive oil 1 large or 2 small red onions, finely chopped 1 clove garlic, mashed 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme 6 ounces Texas goat cheese, crumbled 5 large…
Preparation Time: 8 minutes 1 pint each of fresh strawberries, raspberries, blackberries, and blueberries 2 to 3 tablespoons sugar 1/4 cup Chambord (black raspberry liqueur) Fresh mint sprigs (for garnish) Sprinkle cleaned berries with sugar and liqueur. Chill. From Quick Cuisine: Shellfish Intentions originally featured in…
From a small catering business in Amarillo to their present incarnation in Austin, where they’ve feted British royalty (Prince Charles) and Texas common folk, Gourmet Gals are all over the map. This simple cobbler has an appealing, almost puddinglike consistency. “With the trends in Southwestern cuisine, we’ve kind of overlooked…
3/4 cup flour Less than 1/8 teaspoon salt 2 teaspoons baking powder 1 3/4 cups sugar 3/4 cup milk 1/2 cup butter 3 cups sliced fresh peaches Sift flour, salt, and baking powder together. Mix with 1 1/2 cups sugar. Slowly stir in milk.
