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.

Feature

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.

The Greek Way

Are good times and fun pranks giving way to racial slurs and ritualized violence? An inside look at UT’s fraternity row.

Web

Recipe

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…

Recipe

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…

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?…

Miscellany

State Fare

State Fare

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

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