As he readies himself for this summer's Tour de France, the two-time winner is battling allegations in Europe and elsewhere that he uses performance-enhancing drugs. He insists he is clean. But proving that is turning out to be one of his toughest challenges yet. He doesn't use performance-enhancing drugs, he insists, no matter what his critics in the European press and elsewhere say. And yet the accusations keep coming. How much scrutiny can the two-time Tour de France winner stand? A lot—which is a good thing, since he's heading back up that hill again.
Rodney Ellis was excellent. Gary Elkins was well, significantly less so. Bill Ratliff was a model of dignified leadership. Domingo Garcia was a one-man leper colony. Our biennial roundup of the Legislature's leading lights and dim bulbs.
A diary of San Antonio Democrat Leticia Van de Putte's first session as a state senator.
Here is a list of Farmers’ markets in the major cities that have in the past carried heirloom tomatoes. Bear in mind that availability depends on the weather and how much recent demand there has been.AUSTINArmadillo Farmers’ Market 301 W. Riverside Drive Open Wednesday 3 p.m.–6 p.m.; April–DecemberAsian American Cultural
This Fourth of July, forget the fried chicken and potato salad. Our potluck picnic, cooked up by six top Austin chefs, is full of culinary fireworks. Plus... extra web-only recipes!
Rodney Ellis was excellent. Gary Elkins was well, significantly less so. Bill Ratliff was a model of dignified leadership. Domingo Garcia was a one-man leper colony. Our biennial roundup of the Legislature's leading lights and dim bulbs.
Houston pitches a great weekend, museums across the state kid around, Jamie-Lynn Sigler slips into the role of a new soprano, and zoos go wild about their exhibits.
In a state that's becoming more conservative, two young editors at the Texas Observer are reenergizing a magazine that won't leave the left behind.
Forget about getting down and dirty. Take a trip into one of Texas' show caves, where the beauty of going underground is on full display.
He made his name in real estate, but now Ross Perot, Jr., is running the computer services company that bears his family's nameand taking care of business with his father.
Meet two prominent Houston artists who are at the forefront of digital artand the debate over what virtual reality means for reality itself.
A Dallas epidemiologist has made it his mission to learn the truth about Gulf War Syndrome, even if he has to fight the government.
What was Texas like before air conditioning? Thinking about it gives me the chills.
The goal of every Junior League is to awaken its members to the community in which they live, to provide avenues and training for volunteer service, and to encourage lifelong participation in community affairs.The statement above appears in the forward of the Houston Junior League Cook Book: Favorite Recipes, which
Jeff Henry believes his new Schlitterbahn on South Padre Island will be a success. It just might take a whilebut, hey, that's okay.
Texas Monthlys new 25-year-old art director talks about visual design and what makes a cover image.
Catching a bat emergence when Mother Nature isn't cooperating can be a sticky situation. Just ask me.
How our story on the best and the worst legislators got started and how to make it on the list.
The story behind this month's cover story, "Lance Armstrong Has Something to Get Off His Chest."
Want to go out for a cocktail? That can be a fuzzy proposition depending on where you live.
Plano isn't just a plain ol' suburb of Dallas. It has parks, history, and much more. Honest.
Blueberries2 pints blueberries, preferably Texas-grown 2 tablespoons sugar 1/2 teaspoon vanilla extract 1/4 cup Grand Marnier 1/2 cup strawberry preservesPick through and wash berries and dry on a clean kitchen towel. In a mixing bowl, combine berries, sugar, vanilla extract, and Grand Marnier. Let macerate for 20 to 30 minutes.
4 large or 6 medium ripe tomatoes2 pounds Texas mozzarella (available at some Albertson’s, Central Market, Tom Thumb, and Whole Foods stores or by mail from the Mozzarella Company, Dallas, 800-798-2954 or mozzoco.com).kosher salt and freshly ground pepper to tasteapproximately 1/2 cup extra-virgin olive oil (for drizzling)fresh
6 cups peeled and cubed raw sweet potato (1/2-inch cubes) 2 1/4 teaspoons coriander seeds about 7 cascabel chiles, depending on size, enough to make 1 generous tablespoon ground chile (cascabels are smooth-skinned, dark reddish-brown chiles about 3 inches long) 2 tablespoons plus 1 teaspoon real maple syrup 1 generous
3 tablespoons whole black peppercorns 3 tablespoons whole cardamom seeds 3 tablespoons whole coriander seeds 3 tablespoons whole comino seeds 3 tablespoons whole fennel seeds 10 cascabel chiles (a dry chile with a smooth, dark reddish-brown skin, about 3 inches long) 3/4 cup honey 1 stick canela (similar to cinnamon
Peach Purée8 to 10 ripe peaches 1/2 cup sugar juice of 1 lemonBlanch peaches for 2 minutes. Remove from boiling water and plunge into ice water. Peel, cut in half, and remove pits. Place peaches in a saucepan, barely cover with water, and add sugar and lemon juice. Simmer over
Vinaigrette for Slawjuice and zest of 2 lemons 1/4 cup cider vinegar 1 tablespoon whole-grain mustard 2 tablespoons honey 3/4 cup extra-virgin olive oil 1 tablespoon salt 1 teaspoon freshly ground pepperIn a large mixing bowl, whisk together all ingredients and set aside.Slaw1 red bell pepper, julienne cut 1 yellow
Aioli20 garlic cloves 1 teaspoon coarse sea salt 6 eggs pinch white pepper pinch cayenne pepper 2 1/8 cups extra-virgin olive oil juice of 1 lemonnote: True French sauce aioli, a garlicky mayonnaise, is made by hand because the aggressive action of a blender or even a whisk compromises the
1/3 cup red-wine vinegar 2 tablespoons Dijon mustard 3 tablespoons chopped flat-leaf parsley 1 tablespoon fresh thyme, leaves only 1 shallot, minced 1 cup extra-virgin olive oil salt and pepper to taste 1 cup baby yellow wax beans, blanched for 3 minutes and plunged into cold or ice water 1
1 ounce (1 heaping tablespoon) fresh ginger, peeled and coarsely chopped 2 serrano chiles, coarsely chopped 1/4 cup lime juice 1/4 cup orange juice 1/8 cup tequila 3/4 cup honey 1 tablespoon coriander seeds, toasted (see directions above, with pork loin recipe) and ground zest of 1 lime 1/4 teaspoon
This recipe from Kenichi in Austin is an irresistible East-West hybrid.
Here’s a game to play while snacking on edamame and perusing the menu at Kenichi: How many shades of black—not counting the patrons’ clothing—can you spot at this sleek new sushi bar in downtown Austin? Although the look, by architect Dick Clark and designer Tonya Noble, is the essence of
