March 1991

Features

Feature
Young Riders

Mar 1, 1991 By Texas Monthly

They started off short in the saddle, but now these fifteen Texans stand tall.

Feature
The Ornish Treatment

Mar 1, 1991 By Mimi Swartz

His unconventional regimen-and his media savvy-have made him the latest of the Texas celebrity heart doctors.

Feature
Into The Storm

Mar 1, 1991 By Paul Burka

In normal times, Fort Hood teems with troops training in tanks and helicopters. But in their absence, the huge base is left with a scattering of soldiers and a uneasy sense of peace.

Web

Recipe
Salsa Chipotle

Mar 1, 1991 By Texas Monthly

Smoky salsa gets its flavor from Northern Mexico 3 to 6 canned chipotle chiles; reserve adobo sauce 3 cloves garlic, minced 1 teaspoon cumin 1 teaspoon oregano 4 tablespoons butter 4 tablespoons flour 1 cup beef broth 2 1/2 cups water 6…

Recipe
Enchiladas in Salsa Chipotle

Jan 20, 2013 By Texas Monthly

Enchiladas Cooking oil 12 corn tortillas 1/2 pound mild cheddar cheese, grated 1/2 pound cooked chicken, shredded 1/2 medium onion, minced Salsa chipotle (recipe below) Heat about 1/2 inch cooking oil in small skillet just until it begins to smoke. Using kitchen tongs, immerse each…

Columns

Books
A Lovers’ Knot

Mar 1, 1991 By Suzanne Winckler

The Raven’s Bride sheds new light on the scandal that set Tennessee governor Sam Houston on the road to Texas.

Law
Pen Pal

Mar 1, 1991 By Robert Draper

A prisoner’s efforts at legal aid for fellow inmates could right wrongs—but is it good strategy to threaten a judge?

Miscellany

State Wide Business
Court Order

Mar 1, 1991 By John Anderson

For a Houston court clerk, having millions in his bank account is not a dream-it’s his job.

State Wide Business
Making the Team

Mar 1, 1991 By John Anderson

Whenever pro sports franchises are up for sale, appraiser Steve Matt is likely to be a major player.

State Wide Business
Means of Descent

Mar 1, 1991 By John Anderson

As LBJ’s heirs go their own way, the family dismantles its business empire.

State Fare
State Fare

Jan 20, 2013 By Patricia Sharpe

The cooking of Northern Mexico got its spark from ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire; it has long been over-shadowed by the more glamorous and complex cuisine of the South. But former restaurateur James W. Peyton of San Antonio redresses…

Reporter