July 1990 Issue




State of the Art

Nine-Year-Old Brent Cunningham just after his Red Brangus heifer placed second at the 1989 Austin Livestock Show and Rodeo. Photograph by Michael O’Brien

State Fare

This vigorous melding of ricotta, Gorgonzola, Parmesan, and mozzarella cheeses with assertive herbs epitomizes the free-and-easy style of EZ’s, Cappy Lawton’s newest San Antonio restaurant. The Lawtons’ dinnertime joke was, “Let’s go someplace easy,” but few nearby restaurants fit that description. So when the Waitz Model Market relocated, Cappy nabbed



Losing It

Sometimes, in the search for misplaced objects, we find things we didn’t know we were looking for.



Four-Cheese Pizza

Basic Dough1/4 cup warm water (about 105 degrees) 2 tablespoons honey 1 package dry yeast 2 cups high-gluten flour 1 teaspoon kosher salt 1 tablespoon olive oil 3/4 cup waterIn a cup stir together warm water and honey, and mix in dry yeast. Let stand for ten minutes. Place flour

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