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.
Stephan Pyles
Pat’s Pick
August 7, 2014
The Feast of Stephan
Gloriously novel flavors permeate the menu at Stephan Pyles’s latest venture, San Salvaje.
BBQ
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.
Food & Drink
July 24, 2014
A Menu By Three Great Southwestern Cuisine Chefs
Including Robert Del Grande, Stephan Pyles, and Jeff Blank.
Food & Drink
July 15, 2014
And They Said, “Let There Be Cilantro”
Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.
Food & Drink
January 20, 2013
Texas Food Conquers the World!
How to cook up a culinary craze: Mix talented chefs, native ingredients, classical techniques, and good publicity. Name result “Southwestern.” Let spread across globe.
Recipes
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
Food & Drink
January 20, 2013
State Fare
Dallas’ AquaKnox offers ceviche with a smile—three kinds, in fact.
Recipes
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
Recipes
January 20, 2013
Stephan Pyles, Star Canyon, Dallas
“When people ask what we served in my family’s cafe, I say ‘tacos, enchiladas, and tamales.’ When they ask what I serve today, I say ‘tacos, enchiladas, and tamales.’ ”
Recipes
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
Food & Drink
January 20, 2013
Cook Your Goose!
Turn your holiday dinner into a moth-waatering master-feast with these new recipes from Stay Canyon chef Stephan Pyles.
Recipes
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
Recipes
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
Recipes
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
Recipes
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
Recipes
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
February 1, 2012
Texas Food Lovers
Twenty chefs and restaurants make the James Beard semifinals.
Food & Drink
February 1, 2012
Notable Openings and Closings
What you need to know about dining in Texas this week.
Food & Drink
January 1, 2012
Campo
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
Food & Drink
December 1, 2010
New and Noteworthy
Fuego, at Stephan Pyles, and House Wine.
Art
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
August 31, 1998
Food: Stephan Pyles
A recipe for success.
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
Recipes
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
Food & Drink
April 30, 1994
Nouveau Grub
Around the state, a smorgasbord of stylish new restaurants defines the Texas bitegeist.