Stephan Pyles

1-29 of 29 Articles
Pat’s Pick|
July 20, 2016

Texas Nexus

At Dallas chef Stephen Pyles’s Flora Street Cafe, Mexican, Southern, and cowboy foodways meet an internationalist sensibility.

August 5, 2014

The Lowest and Slowest, Part II

Last week we took you to Tioga, Texas, where Warren Clark developed a three-day smoked brisket recipe that is still served at Clark’s Outpost, the restaurant he founded decades ago. His method was borne from his earlier days using a traditional smokehouse in Arkansas, where cooking time was measured in days.

January 20, 2013

State Fare: Routh Street’s Garlic Custard and Crabmeat Tart

Chef Stephan Pyles grew up in the food business—his parents owned the Big Spring Truck Stop Cafe—and despite a degree in music and the best intentions, he’s still cooking. With two restaurants in Dallas and two in Minneapolis, Pyles and partner John Dayton have enthusiastically spread the word about Southwestern

January 20, 2013

Ceviche Veracruzana

Ceviche Veracruzana With Salmon, Capers, and Green Olives1 pound salmon filet, cut into 1/2- to 3/4-inch cubes 1 cup fresh lemon juice salt to taste 3 tablespoons olive oil 1 medium onion, thinly sliced 2 garlic cloves, minced 7 Roma tomatoes (about 1 1/2 pounds), peeled and cored 15 green

January 20, 2013

Pumpkin-White Bean Soup with Pomegranate Crema

This pumpkin-and-white bean soup is drizzled with pomegranate cream and sprinkled with the fruit’s jewellike seeds.Pumpkin-White Bean Soup 5 cups chicken stock 3/4 cup white pinto (cannellini) beans, soaked overnight and drained 1 pumpkin (3 to 4 pounds) 1 1/2 teaspoons corn oil 4 ounces bacon, diced 1/2 medium yellow

January 20, 2013

Jicama-Tortilla Salad with Tangerine Dressing

This salad of jícama, mango, and crisp tortilla strips has a distinctive Mexican accent.1 small red onion (about 6 ounces), sliced into thin rings6 tangerines1 tablespoon plus 1 teaspoon fresh lime juice3 tablespoons olive oil1 medium red bell pepper, seeded and cut into thin strips1 medium yellow bell pepper, seeded

January 20, 2013

Barbecued Roast Goose with Cornbread-Oyster Stuffing

For the main course, baste roast goose with a savory barbecue sauce and stuff it lavishly with cornbread and oysters.1/2 cup unsalted butter 1 cup chopped yellow onion 2 tablespoons celery, diced 2 tablespoons carrot, diced 2 serrano chiles, seeded and minced 4 cloves garlic, minced 1/4 cup dry white

January 20, 2013

Dried Cherry-Pecan Relish

Dried cherries and toasted pecans enliven the traditional holiday relish.1/2 cup cranberries, picked over 1 cup dried cherries juice of 1/2 orange 2 tablespoons sugar 2 red bell peppers, roasted, peeled, seeded, and chopped 3 tablespoons fresh cilantro, chopped grated zest of 1/2 lime grated zest of 1/2 orange salt

January 20, 2013

Chipotle-Maple Sweet Potatoes

Smoky chipotle chiles give a lift to that old standby, whipped sweet potatoes.8 to 10 dried chipotle chiles 2 large sweet potatoes, baked and cooled 1 large white potato, baked and cooled 2 teaspoons salt 1 tablespoon pure chile powder (not prepared chili seasoning) 6 tablespoons pure maple syrup 4

January 20, 2013

Cranberry Pudding Tamales with Tequila-Orange Curd

Spicy cranberries, nuts and crumbled gingersnaps in corn-husk packets create plump dessert tamales.Tamales 3 3/4 cups cranberries, picked over 1 cup grand pecans 1 3/4 cups sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1 1/2 cups finely ground bread crumbs

Food & Drink|
January 1, 2013

Gastronome on the Range

At Stampede 66, Dallas chef Stephan Pyles’s latest gig, the symbols of his West Texas youth are writ not just large but colossal. Wild horses fashioned of gleaming wire come bursting through a solid wall. A giant rattlesnake of screen wire and glowing LED lights stretches its fifty-foot length

Food & Drink|
January 1, 2012


BY THE TIME MATT McCallister opens his own restaurant—sometime this year—the thirty-year-old wunderchef will have had more local media coverage than most cooks get in a lifetime. Self-taught, he started as a lowly pantry cook at Stephan Pyles’s eponymous Dallas restaurant in 2006. He then became executive chef and master

Eat My Words|
December 1, 2011

Do Good, Eat Well, and Stockpile Some Cheer for the Upcoming Holiday Season

It’s not too late to snag a couple of seats for the twelfth annual Stephan Pyles Celebrity Chef Dinner in Dallas this coming Sunday evening, December 4, sponsored by the Wine & Food Foundation of Texas. This year the line-up of star chefs from across Texas includes Stephan Pyles

May 31, 2009

Art of the Weekend

Location: Dallas and Fort WorthWhat You’ll Need: Sketch pad, beretThe body of downtown Dallas has been prayed over more times than I can count. And while it may take an act of God to finally bring the Trinity River Project to life, there’s no question that when

Food & Drink|
February 1, 2007

Where to Eat Now 2007

Well, first and foremost, Dallas, since four of the year’s ten best new restaurants—including the top three—are there. But if you’re hip and hungry in Houston, Austin, or San Antonio, my list won’t disappoint.

Food & Drink|
July 31, 1997

Sea You Really Soon

Superchef Stephan Pyles, the culinary hand behind Dallas’ Star Canyon, is opening a new restaurant this fall: AquaKnox. The name refers to the street on which the restaurant is located, Knox, and the menu’s featured ingredient, which comes from the water. “It’s a fish restaurant,” he says simply. Pyles plans

February 1, 1996

Wild Mushroom Enchiladas

5 ancho chiles 1 cup heavy cream 2 cloves garlic, minced 2 teaspoons fresh lime juice 1 tablespoon unsalted butter 1/2 yellow onion, diced 6 ounces wild mushrooms (morels, shiitakes, oysters, portobellos), sliced 1/2 avocado, peeled, pitted, and cut into quarter-inch cubes 3 ounces queso fresco or feta cheese, crumbled

Magazine Latest