At Joey’s (4217 Oak Lawn) in Dallas, the concept of cheesecake has undergone a paradigm shift: Restaurateur Joey Vallone’s version is (1) not sweet and (2) not a dessert. To create this savory variation on a theme, chef Michael Wahl blends cream cheese with mascarpone, then folds in jumbo shrimp
Pudding a new twist on shrimp at Houston’s Amazón Grill.
It’s okay to be shellfish: You won’t want to share this shrimp appetizer from San Antonio’s Massimo.
Salmonchanted evening, you’ll get hooked by a delectable fish dish at Fort Worth’s Bistro Louise.
If it’s salmon you relish, you’ll go bananas for a plantain-crusted concoction at Austin’s Z’Tejas.
East meets West for a culinary summit in this smashing recipe from Houston’s Sake Lounge (550 Texas Avenue). Chef de cuisine Steven Vanderpool brightens all-American crab cakes with a splash of soy sauce and a dash of curry powder; for emphasis, he adds a few pungent leaves of Chinese parsley
Will you enjoy the smoke-roasted shrimp at Houston’s Moose Cafe? You can plank on it.
Shellfish? Swellfish. One bite of miso-glazed shrimp at Dallas’ Green Room and you’ll be hooked.
Anaqua Grill, San Antonio
When it grains, it scores: The smoothest risotto yet, courtesy of Salve! in Dallas.
The grilled scallops at Houston’s Bistro Lancaster are morsels of edible silk.
At Dallas’ Toscana, it’s a time to grill—shrimp, that is.
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
Will you enjoy the wrapped sea bass at San Antonio's Biga on the Banks? That depends on how you filo.
These crispy salmon and spinach spring rolls have Saks appeal.
Get hooked on the sea bass at Dallas' Bistral.
Remembrance of things pasta: The capellini salad from Dallas’ Nana Grill will live on in your memory.
Dallas’ AquaKnox offers ceviche with a smile—three kinds, in fact.
Dallas’ Seventeen Seventeen has mastered the art of the catfish taco.
Revenge of the bird: A pleasant pheasant from the Rough Creek Lodge near Glen Rose.
Think fig: The chef at Austin’s Vespaio does, and his crispy duck is delicious.
A savory couscous with a long Shelf life.
Underscoring the “comfort” in comfort food, the Roaring Fork in Dallas (14866 Montfort) has brought classic roasted chicken into the nineties with a dish that’s a breeze to fix and soul-satisfying to eat. Chef Lance Youngs generously bastes the fowl with a lemon-and-honey glaze brightened by thyme and chives. The
Roasted poblanos, toasted pumpkin seeds, tomatillos: At Houston’s Taco Milagro, you’ll want to eat the whole enchilada.
"Deer diary, tonight I had a wonderful venison stew from Hudson's on the Bend outside Austin . . . "
San Antonio’s Las Canarias has a dish that will be deer to your heart.
There’s no need to be chicken about the dumplings at Fort Worth’s Angeluna: After all, they’re filled with pork.
Gird your loins for the tender smoked pork at the Guadalupe River Ranch near Boerne.
Eat to the beat: Rosemary-marinated pork from Houston caterer and string bass player Joe Abuso.
One brother greets, the other cooks. Between them, Peter and Patrick Tarantino have created one of Dallas’ artier dining venues. At Tarantino’s (3611 Parry), chef Pat presides over a menu that does not shrink from extremes. “I introduce deliberate contradictions into my food,” he proclaims, “but my goal is to
There are two ways to use Stop and Smell the Rosemary: Recipes and Traditions to Remember, the spectacular new offering from the Junior League of Houston. First, you can use the cookbook part to prepare any of the five hundred excellent recipes. Second, you can concentrate on the menu and
Pig out on pork tenderloin at Mark’s in Houston.
Houston’s restaurateur to the stars, Tony Vallone, goes full boar.
“Mixing so many flavors, you wouldn’t think the dish would turn out,” says Ethel Fisher, the executive chef and co-owner of Houston’s Post Oak Grill. But it does, and more is more in this unlikely pairing of lamb and not-so-subtle tomatillo sauce.Fisher spent twenty years traveling throughout Europe and South
From Francesca’s at the Westin La Cantera Resort in San Antonio.
Why does the grilled lamb loin at Austin’s Bitter End taste so good? Harissa explains it all.
For fans of lamb and rabbit, this dish from Houston’s Tasca is a real meat and greet.
Jailhouse Chili is a gastronomic pleasure for the Kinkster—and the rest of us.
In Port Aransas the roast of the town is at the Other Guy's Seafood Cafe.
Stick to the ribs at Austin's La Traviata.
Rich Malley, Sito Negron, and Lucian Read.
“In another lifetime, I used to make this dish with a classic French Madeira sauce and specialty beef,” says Michael Thomson, the owner of Michaels (3413 West Seventh) in Fort Worth, “but it just didn’t seem indigenous.” So he switched to regular choice tenderloin, substituted bourbon (“our only native American
Pesto, change-o: Luigi’s in Galveston serves up a magical veal dish.
The lavender-dusted quail at Laurels in Dallas deserves, er, laurels.
Sweet designs for Christmas cookies from Penny's Pastries of Austin.
Misty Keasler, Van Ditthavong, and Lou Brooks.
Photo illustration by Image Foundation. Tower photograph by Wyatt McSpadden.
Our September cover was a hit on Facebook, where it received hundreds of shares and likes—and generated a raging debate between those who thought the photo was adorable and those who felt that the children should have been more covered up. “First of all, can they put some clothes on them?”
Composite photograph by Randal Ford. Retouching by Gigantic Squid. Styling by Bonnie Markel.
Our July issue on drought and water in Texas was greeted with enthusiasm, though it was qualified by despair. “The package of articles is very informative,” wrote the San Angelo Standard-Times, “but for those of us who watched Texas dry up in the 1950s . . . those memories are
