Life as it really was in Texas’ African American community, as seen through the eyes of almost forgotten photographers.
Hounded by his ex-lover in Lubbock, pounded by his enemies in Washington, Henry Cisneros is in trouble—and its all on tape.
When a teacher romances a student, are school officials to blame? That’s the crux of a case that began in the small town of Taylor and ended up in the U.S. Supreme court.
Riding the rapids of Texas’ last major unpolluted river is dangerous enough. But trample the private property around it and you could really get hurt.
With the end of the cold war, the Pantex nuclear facility is dismantling its bombs. Will nearby Amarillo’s environment and economy get blown to pieces?
Is Charles Voyd Harrelson a natural-born killer? His move star son, Woody, isn’t sure—but I am.
This Thanksgiving recipe has been my family’s secret for four generations. Now it can be told.
Unchecked growth of microscopic algae has muddied the water—and threatened the future—of Laguna Madre.
Shut out by the left, distrusted by the right, shunned by voters obsessed with change: What’s a conservative Democrat to do?
Cythina Allen’s course in romantic relations is half etiquette lesson, half ego boost for insecure men.
Venison is the name of the game in this stylish take on a Texas classic from Hunter’s Moon in Fredericksburg. Partners and chefs Cynthia Castleberry and Alan Hirsch embellish the lean meat with a lush demiglace-based sauce incorporating cranberries, pistachios, ginger, and sherry. The final kick comes from the judicious
In a popular TV show two wise-cracking Houston cops turn real busts into slapstick.
Dallas’ James Burnett is single-handedly resurrecting the fortunes of his has-been idol, Tiny Tim.
Now that his plan for a new domed stadium has been foiled, the testy Houston Oilers owner ponders his next move.
Venison 24 ounces venison filet, either backstrap or loin (pork loin may be used) 2 tablespoons vegetable oil Salt and pepper to taste Remove all membrane from meat and cut into 12 medallions. Rub with oil, salt, and pepper. Grill until medium-rare, being careful not to overcook. Pistachio-Cranberry Sauce 3/4
1 teaspoon butter 1/4 medium onion, chopped 2 cups cooked wild rice 1/2 cup chopped pecans 8 to 10 sun-dried tomatoes, chopped (do not use type preserved in oil) 1/4 cup water Salt and pepper to taste In a skillet, melt butter over medium heat
3/4 cup dried cranberries 2 cups white wine (such as Chardonnay) 2 shallots, roughly chopped 1/2 teaspoon roughly chopped garlic 1 1/8-inch slices ginger root 2 to 4 mesquite-smoked jalapeños, seeded, available from Stonewall Chili Pepper Company (800-232-2995) or in specialty stores; or canned chipotle chiles, rinsed and seeded 2