Seventy-five Texans—sons and daughters, brothers and sisters—have died in Iraq since last March. Here are some of their final words.
Hector Perez loved his country enough to die for it. A year later, his family is still paying the price of patriotism.
I never thought about saving my skin, until things got as serious as cancer.
What sets Dallas apart from other sophisticated American cities? Its unique end-of-the-world industry.
Austin's Garza High is a rescuer of lost souls. Too bad President Bush's education-reform law considers it a failure.
We need an energy policy. Now.
Did Mexican authorities find the man who killed a crusading Nuevo Laredo editor? Or have they taken the easy way out (again)?
Greg Ott, the philosophy graduate student who was convicted of killing a Texas Ranger in 1978, has finally been released and is getting on with his life.
1 white onion, diced 1/2 cup Texas extra-virgin olive oil 6 medium cloves garlic, minced 1 large eggplant, peeled and cut into batons (sticks) 1/4 inch by 1/4 inch by 2 inches 1 small zucchini, cut into batons (as above) 1 small yellow squash, cut into batons (as above) 1
LEMON-BASIL DRESSING1 bunch fresh basil 1 shallot, coarsely chopped 6 tablespoons champagne vinegar 2 tablespoons fresh lemon juice 2 eggs 3/4 cup salad oil 1/4 cup Texas extra-virgin olive oil salt and white pepper to tasteIn a food processor, purée first 5 ingredients. Slowly add oils and process until incorporated.
2 cups pitted niçoise olives or other French black olives 1/4 cup Texas extra-virgin olive oil 1 anchovy filet 1 teaspoon capers 1 teaspoon pickled nopalitos, available at many supermarkets, including H-E-B and Central Market (or omit and double amount of capers) 1 sprig fresh thyme, leaves only, chopped 1
Forget sorbetto, gelato, and ice cream. Our new favorite summer cool-me-down is the paleta, Mexico’s answer to the Popsicle. It’s frosty and fruity and comes in dozens of flavors both familiar and exotic. Little known north of the border until fairly recently, the paleta was invented—according to legend—sometime in the
On the outside, this Houston newcomer is black and white. Inside—no joke—it’s red all over: cherry, fire-engine, magenta, crimson, electric pink, and burnt orange. If that caffeinated color scheme doesn’t wake you up, the menu will: With stops in Latin America, Asia, the Mediterranean, and other culinary ports of call,
Read passages from letters written by Texas soldiers who died in Iraq.
What are the farms in The Hill Country like? After visiting three on a recent Sunday, I discovered they're anything but ordinary.
Garza High School principal Vicki Baldwin talks about the daily assault on public education, President George W. Bush's No Child Left Behind policy, and what a non- traditional school like Garza has to offer kids.
Executive editor Mimi Swartz on Texas bashing and the return of the cowboy stereotype.
From World War II to Operation Iraqi Freedom, Fort Hood has remained a stalwart structure in U.S. military history.
As Natural Bridge Caverns celebrates forty years since its dedication, its patron family looks back on three generations of cave life.
Executive editor S.C. Gwynne on the controversy among Episcopal leaders and the future of the Anglican Church.
Writer-at-large Cecilia Ballí, who wrote this month’s feature “The Unknown Soldier”, discusses reporting a story about death and the need for media sensitivity.
The Olympics bring fame to medal winners, but sometimes the luster fades and names are forgotten. Here's a list of a few Texas-born sports heroes who may not have made it on your radar screen.
Members of the Houston Astros Wives Organization know that peanuts and Cracker Jacks are likely to strike out at the dinner table, so they’ve put together a playbook for cooking called From Home Plate to Your Plate! Even if you’re prone to major-league errors, you’ll be batting one thousand with
LAMB2 boneless Texas lamb loins, about 1 pound each, trimmed salt to taste 1 teaspoon freshly ground pepper 1 teaspoon dried herbes de Provence 1 teaspoon Texas honey 1 teaspoon Dijon mustard 1 teaspoon whole-grain mustard 2 tablespoons Texas extra-virgin olive oilCut lamb into 8 equal portions, and rub
Goat Cheese: Wateroak Farms, 8187 Water Oaks Lane, Bryan; 979-279-2373. Call for hours. Also available at Bryan-College Station and Austin retailers.Herbs: Generation Farms, 1109 N. McKinney, Rice; 903-326-4263. Call or go to susantaylortours.com for hours. Also sold at many supermarkets.Honey: Lone Star Honey/Walker Honey Company, 8060 E. U.S. 190,
What was your first act like? I did my first act the night of my high school graduation. I was embarking on a profession where you had to be entertaining and charming, and I wasn’t equipped to take it all in. I couldn’t take compliments. I was negative. I read
Go FishIf you’ve ever tried to reel one in, then you know the struggle between fish and fisherman can be quite a challenge and a thrill. From July 8 through 11, some seven hundred people will test their strength, know-how, and guesswork (you gotta figure out where the fish will
In 1960 four students from St. Mary’s University, in San Antonio, were caving in Comal County when one of the boys felt an unexpected draft. A crawl through a narrow corridor led them to a network of caverns filled with breathtaking formations, and four years later, NATURAL BRIDGE CAVERNS—named for