Feast Around the World: East Meets West
Inspired by her mother-in-law, Fort Worth chef Denise Shavandy, of Café Modern, draws on Eastern Mediterranean influences for her sophisticated dinner.
November 2018 Issue
Collection: Feast Around the World
We asked five of the state's top chefs to create festive meals to serve this season. What we got was a cornucopia of global flavors. Follow these recipes and your Texas table will never be the same again.
Features
Feast Around the World: Mediterranean Medley
Like he does each night at Sachet, Dallas chef Stephen Rogers celebrates the flavors of one of his favorite regions in the world with a meze-inspired meal.
Feast Around the World: Tandoori and Beyond
Chef Kiran Verma, of Kiran's, started a Houston Thanksgiving tradition years ago for many customers with her tandoori turkey and Indian trimmings.
Feast Around the World: Peruvian Party
Austin chef Maribel Rivero, of Yuyo, creates a celebratory feast inspired by the highly acclaimed cuisine of Peru.
Feast Around the World: Hunting and Gathering
Chef Steve McHugh, of San Antonio’s Cured, creates a through line from Wisconsin to Louisiana to Texas with a meal built around roast duck, grapefruit, and chile pequins.
Feast Around the World: Drink Pairings
Our five chefs recommend cocktails, wine, and beer that go well with their menus—as well as with football, fall, and cooler weather.
Feast Around the World: Ingredient Spotlight
Learn more about five of the not-so-traditional ingredients used in our chefs' globally inspired recipes.
Meet the Flamboyant, Fame-Seeking Heavyweight Champ of Texas Personal-Injury Law
Is Thomas J. Henry an unrepentant huckster, or is he a righteous warrior for the little guy? Can he be both?
The Hero of the Sutherland Springs Shooting Is Still Reckoning With What Happened That Day
One year ago, after Stephen Willeford disrupted the mass murder at First Baptist Church in Sutherland Springs, he was hailed as the ultimate good guy with a gun, but he's still reckoning with what happened that day—and what his life has become.
The State
The Texanist: Why Does Texas Have So Many Insanely Tall Overpasses?
A visitor from Iowa was baffled by his recent drive through the Lone Star State.
The Texanist: Is It Okay to Parboil Ribs Before You Barbecue Them?
A Notrees man thinks dousing meat in boiling water is akin to cheating.
Jimbo Fisher: The $75 Million Man
Texas A&M head football coach Jimbo Fisher tells us what Aggies will get for their money.
Culinary Risks Pay Off at Rosewood in East Austin
Chef Jesse DeLeon has created a decidedly modern menu in an 1890 Victorian house.
3 Texas Craft Cocktail Bars That Are Stirring Things Up
The movers and shakers behind the state’s craft cocktail scene keep it interesting with these hot spots, all opened in 2018.
Can an International Hotline Help Stop the Cartels?
The U.S. Border Patrol and the governor of Tamaulipas are looking for a few good anonymous tips—and hoping it doesn't all backfire.
Getting to Know Billy Lee Brammer
A new biography charts the rise and fall of the author of 'The Gay Place,' a book many regard as the Great Texas Novel.
The “Detox to Retox” Cocktail
Mudhen Meat and Greens in Dallas offers up this dark drink, made with gin, activated charcoal powder, and aquafaba (a.k.a. drained chickpea juice).
Welcome Back to Salado’s Stagecoach Inn
Now that the I-35 construction nightmare is over, the newly reopened hotel and restaurant finds itself at the center of this small town’s rebirth.
By Tom Foster![Tom Foster's Profile Photo]()
Inside Famed Photographer Dan Winters’s Hill Country Studio
Known for his portraits of everyone from Barack Obama to Ryan Gosling, the artist surrounds himself with eclectic collections and curiosities.
Meanwhile, in Texas: Animal Care Officers Seized 136 Snakes and 415 Rodents From a San Antonio Home
Plus, an eleven-year-old’s pet beagle saves her from an abduction attempt.
For Want of a Nail
Without a good shoeing, a horse can indeed be lost. Enter the farrier.
Dining Guide: Highlights From Our November 2018 Issue
We review more than sixty restaurants each month. Here’s a peek at what’s new!
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