September 1995


Texas Twenty

Aug 31, 1995 By Texas Monthly

In the past twelve months they worked hard, overcame obstacles, bucked conventional wisdom, touched our lives, and—above all—demonstrated the conviction, character, and individuality that defines our state today. Presenting our second annual list of the year’s most interesting and influential Texans.



Aug 31, 1995 By Helen Thorpe

Roberts County landowners are battling to save the Ogallala Aquifer—;and what remains of heir agrarian past.

Ghost Story

Aug 31, 1995 By Tex W. Dixon

When you read a Hardy Boys novel, the mystery isn’t who done it, but who wrote it.

The Reel World

Aug 31, 1995 By Turk Pipkin

In Mexico’s Sea of Cortés the bonito, tuna and dorado nearly jump into your boat. No wonder I’m hooked.

I’m a Believer

Aug 31, 1995 By Sheri Fowler

With so many people attacking the Religious Right these days, being a Christian isn’t easy. But I keep the faith.


State Fare
State Fare

Jan 20, 2013 By Patricia Sharpe

Tempt summer-singed appetites with this breezy Mediterranean combo: a sensational salad and crisp crostini topped with shrimp and goat cheese from Dallas’ Sambuca (2618 Elm). Executive chef Willem De Froy says contrast is the key: “You pile the peppers, which are sweet, on top of the crostini with goat cheese,…


Border Music

Aug 31, 1995 By John Morthland

A veteran filmmaker’s new documentary looks at the rich history of tejano.

Basking in It

Aug 31, 1995 By Jan Reid

If the literary novel is dead, then why is Baskerville Publishers in Dallas flourishing?

A New Low

Aug 31, 1995 By Helen Thorpe

Across the state, kids are getting seriously messed up on a dirt-cheap downer from Mexico.


Three-Lettuce Salad

Jan 20, 2013 By Texas Monthly

1 head arugula (1/3 pound) 2 heads Belgian endive 1 head radicchio 12 thin slices Parma ham Toss lettuces with vinaigrette (see recipe, below). To serve, place 2 slices ham on each plate and top with salad. Sun-Dried-Cherry Vinaigrette 2 tablespoons lemon juice 1/2 teaspoon champagne…

Shrimp and Herbed Goat Cheese Crostini

Jan 20, 2013 By Texas Monthly

Recipe from Sambuca, 2618 Elm, Dallas. 18 jumbo shrimp 8 ounces fresh goat cheese 1 tablespoon each fresh basil and thyme, finely chopped 1 teaspoon fresh tarragon, finely chopped Dash of lemon juice Salt to taste 1 baguette French bread Virgin olive oil…