What’s red and white and growing all over (as a tourist attraction)? Texas wineries.
Is folksy, friendly Kenny Rogers an insatiable phone-sex addict? Three women from the Dallas-Fort Worth area say he is, and now the Houston-born singer is fighting to restore his good name.
The Alamodome is more than an outsized sports arena. It’s a marvel of urban planning that ensures San Antonio’s downtown vitality for years to come.
How did Vickie Smith, waitress from Mexia, become Anna Nicole Smith, world-famous face? It’s anyone’s Guess?
Thirty years ago, the old Mount Carmel Center was our local haunted house. Even then the specter of evil was present.
Grains, greens, and wild game form a partnership in this power lunch from Dakota’s (600 N. Akard), an urban enclave deep in the heart of downtown Dallas. Dakota’s bills itself as a new American grill, its menu running the gamut from homey to nouvelle. Executive chef Jim Severson is particularly
Propane producers and the Railroad commission want us to retire the charcoal grill.
Houston’s Mattress Mac is making a comfortable living as a film producer.
Collectors flock to Del Rio to capture a care, fantastically patterned reptile.
1/2 cup whole shelled pumpkin seeds 3 medium tomatoes, cored 1 small onion, peeled and cored 1 medium poblano chile 1 medium jalapeño chile 1 tablespoon lime juice 1/4 cup chopped cilantro leaves 1 teaspoon ground cumin 1 1/2 teaspoons coarsely ground black pepper 1 tablespoon salt 2 tablespoons olive
6 ounces venison link sausage, finely diced (pork sausage may be substituted) 8 flour tortillas, 6 to 8 inches 8 ounces Monterey Jack cheese, shredded 1/4 cup finely chopped cilantro 1 jalapeño chile, seeded and minced Salt and pepper to taste 2 ounces vegetable oil Cook sausage and drain fat.
3 quarts water 4 cups mixed grains (soft wheat berries, hard wheat berries, buckwheat groats, rye, and barley) 1 cup diced avocado 1 cup diced yellow pepper 1 cup chopped arugula 1 cup finely diced red cabbage 4 tablespoons finely crumbled blue cheese 8 tablespoons olive oil 4 tablespoons lemon