From dancing frogs to towering cowboy boots, a look at how Bob Wade’s outlandish sculptures became Texas landmarks.
In the Hill Country, what was once the hallowed ranch of Walter Prescott Webb is now the sacred site of a mammoth new Hindu temple—and the home of a controversial ashram called Barsana Dham.
Boone Pickens and his protege, David Batchelder, built Mesa Petroleum into an energy giant. Now Pickens’ empire is crumbling and his former aide is leading the charge against him.
Two decades after he played the role of his life in The Buddy Holly Story, Gary Busey’s hero worship has made him his own worst enemy.
He scored big for UT and four NFL teams; now Raul Allegre is back in the game with his weekly Spanish-language football show.
A year after he was ousted from the Galveston clothing company he founded, Joe Flores is designing a way to out-hip his rivals.
Mary Willis Walker’s mysteries aren’t exactly original, but she crafts real moments of tension. That’s why they sell so well and win so many awards.
Once an accomplished newscaster and reporter in Dallas, he’s still going strong—and now solo—on PBS.
Freddy Fender has one of the most affecting voices in the music business. So why isn’t he a star?
Texas Monthly sports a brand-new look this month. The thorough resesign includes many reader-friendly changes, which were overseen by deputy editor Evan Smith, art director D. J. Stout, and associate art director Nancy McMillen. Around the State, for example was reorganized by city instead of subject, and State Fare was…
For more than a year, Houston’s cafe society has been holding its breath in anticipation of the scheduled September reopening of Tony’s (1801 Post Oak Boulevard). Not only has the interior been lavishly remodeled to suggest a restaurant on the Italian Riviera, but owner Tony Vallone and chef Mark Cox…
Hollywood goes for Big Bend in a big way.
Jane Roe flips for a preacher.
Anne Richards Stages a comeback.
Recipe from Tony’s, Houston. Lentils 1 cup green lentils cheesecloth, 6 inches square 12 parsley stems 1 bay leaf 1 sprig thyme 2 whole cloves salt to taste 4 cups chicken stock Rinse lentils, removing pebbles. Cover with water and simmer 5 minutes.