September 1993 Issue

Features


Feature

The Texas 100

We could show you pie charts or a thirty-minute infomercial, but take our word for it: Ross Perot is still the richest Texan.

Feature

Windy’s City

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.

Web


Pasta Primavera

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 Skewers with Avocado Sauce

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

Columns


Miscellany


State Fare

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

Reporter


Reporter

Joe v. Bob

American CEO Crandall and plaintiff’s lawyer Jamail waged the latest airline war in court.

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