March 1991 Issue

Features

Feature

The Ornish Treatment

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

Into The Storm

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

Salsa Chipotle

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 tablespoons of reserved adobo sauce Rinse, seed, and

Enchiladas in Salsa Chipotle

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 tortilla in oil for a

Columns

Environment

Road Warriors

Texans used to litter like crazy; now the state’s get-tough-on-trash policy is cleaning up their act.

Law

Pen Pal

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

BBQ

King Crab

In tiny Sabine Pass, two restaurants battle to see which will be the barbecued-crab master of the universe.

Miscellany

Reporter

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