We could show you pie charts or a thirty-minute infomercial, but take our word for it: Ross Perot is still the richest Texan.
As Corpus Christi oil magnate Robert Rowling has discovered, rebuilding his city is good for civic pride and better for business.
When it comes to giving his millions to charity, BMC Software founder John Jay Moores is an old softie.
For country club developer Robert Dedman, success is won by squeezing every minute out of every hour of every day.
Forget what you’ve heard about wacky Waco. In the fifties, as Windy Drum’s photographs demonstrate, the city was bustling, optimistic, and all-American.
After ten low-key years, country singer turned mystery novelist Kinky Friedman is once again poised to hit the big time.
1/4 cup julienne red bell pepper 1/2 cup quartered roma tomatoes 1/3 cup each broccoli florets, 2-inch asparagus and green bean pieces, and julienne zucchini 1/3 cup fresh-cut corn 1/3 cup julienne carrots 1/3 cup quartered marinated artichoke hearts 1/3 cup quartered mushrooms 3 tablespoons fresh basil 2 tablespoons extra
Shrimp and Scallop Skewers16 jumbo shrimp 16 large sea scallops 4 tablespoons extra virgin olive oil Salt and pepper to tasteDevein and butterfly shrimp, leaving head and tail on. Wrap each shrimp around a scallop, 4 pairs to a skewer. Coat with oil, season, and grill 8 to 10 minutes.Avocado
Think casual entertaining, and you think “grill.” This dish, from the New Southwestern bistro Third Coast Rotisserie and Grill in Houston, propels tradition up a notch.The shrimp and scallop skewers, a creation of executive chef Gary Tottis, take one of Texas’ great natural resources— seafood—and give it a distinctive Mexican
One boy’s excellent adventure at the new playground of the nineties.
American CEO Crandall and plaintiff’s lawyer Jamail waged the latest airline war in court.
In her new book, Georgette Mosbacher gives feminism a feminine touch.
Trade with Mexico has made this onetime border pit stop Texas’ fastest-growing city.