March 1994


John the Knife

Mar 1, 1994 By Jan Jarboe Russell

He’s a budget cutter in an era of consumption, a conservative Democrat in a party gone soft, a good ol’ boy with no polish or flash. So why is everyone buzzing about Texas comptroller John Sharp?

Animal Writes

Mar 1, 1994 By Anne Dingus

Eight indigenous authors, nine native critters: A bookish look at the wildest, woolliest creatures in Texas history.

A Whole New Ball Game

Mar 1, 1994 By Helen Thompson

Once, the fight for funding and attention in college sports pitted women against men. Today, with women’s sports commanding greater respectability, it’s also women versus women, and the fight is uglier.


The Uncertain Sage

Jan 20, 2013 By Gregory Curtis

A cool, brilliantly blue day in early February found me driving north from Austin on a sort of pilgrimage. I was going to see John Graves, the writer and gentleman farmer, now 73 years old, at his place on four hundred acres of rocky blackland prairie near Glen Rose. My…


State Fare

Jan 20, 2013 By Patricia Sharpe

The ingredients are earthy but the effect is divine in chef Mark Morrow’s rustic anitra arrosto, or roast duck. Morrow’s recipes from Mi Piaci in Dallas (14854 Montfort) do a turn on traditional Italian fare: fresh fowl brushed with honey and balsamic vinegar and slow-cooked creamy polenta, made from simple…



Roast Duck and Creamy Polenta

Jan 20, 2013 By Texas Monthly

Duck 2 ducks 1/4 cup balsamic vinegar 1/4 cup honey Salt and pepper to taste Rinse ducks thoroughly. Remove and discard wings; separate legs and thighs from body. Preheat oven to 300 degrees. Combine balsamic vinegar with honey and brush on duck; sprinkle duck with salt…