September 1995 Issue

On the Cover

The Texas Twenty

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.




I’m a Believer

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


State Fare

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,


Basking in It

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


Three-Lettuce Salad

1 head arugula (1/3 pound) 2 heads Belgian endive 1 head radicchio 12 thin slices Parma hamToss lettuces with vinaigrette (see recipe, below). To serve, place 2 slices ham on each plate and top with salad.Sun-Dried-Cherry Vinaigrette2 tablespoons lemon juice 1/2 teaspoon champagne vinegar 1 egg white 1 cup olive

Shrimp and Herbed Goat Cheese Crostini

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 3 cloves garlic, mincedBoil, peel, and chill shrimp.

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