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Recipe|
April 1, 2001

Enchiladas De Chile Ancho

Ancho Sauce6 ancho chiles, core and seeds removed 1 clove garlic 1/4 small yellow or white onion, chopped 1/2 teaspoon dried Mexican oregano (1 teaspoon fresh) salt to taste Put first 4 ingredients in a pan, cover with water, and boil until the chiles become very soft, about 20 minutes.

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Recipe|
April 1, 2001

Tortilla Turnovers

Seasoned Crema Fresca1 1/2 cups sour cream 1 1/2 tablespoons skim milk scant 1/4 teaspoon cayenne scant 1/4 teaspoon pure red chile powder scant 1/4 teaspoon granulated garlic salt to tasteWhisk all ingredients together and refrigerate.Salsa Fresca2 serrano chiles, seeded and chopped 1/4 cup chopped white onion 1 pound tomatoes,

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Web Exclusive|
April 1, 2001

On the Border

After spending a week at the busiest U.S. Border Patrol station in Texas, associate editor Pamela Colloff learned that there is more to an agent's job than helicopters and surveillance cameras.

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Web Exclusive|
April 1, 2001

Flour or Corn?

It sounded like the perfect assignment: Find the state's best tortillas. But was it? A Q&A with senior editor Patricia Sharp.

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Pat's Pick|
April 1, 2001

Star Power

Brandishing its tongue-in-chic Western style—cowboy hats are displayed like fine art—Star Canyon has hit Austin with a resounding bang. Diners there are embracing the food and the mood as wholeheartedly as those in Dallas and Las Vegas, particularly flashier dishes such as the Texas-size Cowboy Ribeye and the hot-pink prickly-pear

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Web Exclusive|
March 1, 2001

Is That Your Final Answer?

So you think you know Texas? Take senior editor Anne Dingus' Web-only quiz and see if you know as much as you think you do.

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Texas Tidbits|
March 1, 2001

Texas Tidbits

You probably learned about the Texas State Bird and the Texas State Flag back in grade school, but just in case you've forgotten (or studied some other state or country), we've provided you with the following list of basics. Happy Texas Independence Day!

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Web Exclusive|
March 1, 2001

Nifty Fifty

Senior editors Anne Dingus and Joe Nick Patoski tell the story behind this month's cover story, "50 Things Every Texan Should Do."

By Anne Dingus and Joe Nick Patoski

Book Excerpt|
March 1, 2001

Chris Kraft

Chapter One: "Raised in a Town That No Longer Exists"By any other name, Phoebus was still a tough town. It did have another name, spoken only by the locals with a mixed measure of quiet pride and quieter concern: Little Chicago, because Phoebus sat at the end of the Chicago

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Recipe|
February 1, 2001

Spinach Salad and Pancetta Vinaigrette

1/4 cup minced pancetta (Italian bacon) 1 shallot, minced 2 tablespoons sherry vinegar 2 tablespoons balsamic vinegar 1 tablespoon red-wine vinegar 1 teaspoon Dijon mustard 2 teaspoons chopped fresh thyme 1/3 to 1/2 cup olive oil salt and pepper to taste 6 cups baby spinachIn a saucepan over medium heat,

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Book Excerpt|
February 1, 2001

Lecturer’s Tale

Copyright © 2001 by James Hynes. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews. For information, address Picador USA, 175 Fifth Avenue, New York, NY

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Recipe|
February 1, 2001

Baileys Irish Cream Cheesecake

Baileys Irish Cream Cheesecake2 pounds cream cheese 1 1/4 cup sugar 4 large eggs 1/4 cup cream 1/4 cup sour cream 1 cup Baileys Irish CreamPreheat oven to 350F.In a standing mixer cream the cream cheese until smooth. Add the sugar, continuously scraping the bowl well. Add the egg a

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Web Exclusive|
February 1, 2001

Outlaw Love

Senior editor Gary Cartwright tells the story behind this month's cover story, "The Whole Shootin' Match."

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Web Exclusive|
February 1, 2001

Where’s Walden

Assistant editor Katy Vine reveals what it was like to live for a week at Walden, an apartment complex in Houston that has the fastest residential Internet connection in the world. (See "Love and War in Cyberspace".)

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Book Excerpt|
February 1, 2001

David Searcy

Chapter OneHere’s a horror story for you. An old fellow, a widower about seventy years old, lives alone in an aging tract house in one of those extended tract house neighborhoods that, given twenty or thirty years to mellow, lose none of their bleakness but gain some comfort from the

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Book Excerpt|
February 1, 2001

The Perfect Sonya

Chapter OneThe bear was huge. Reared up on its hind legs, it loomed over her, beyond feet and inches, a dreamlike presence which did not yield to common measure: dark, still, more like the shadow of something larger than she might ever have imagined than a real bear.Pauline held onto

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Book Excerpt|
January 1, 2001

The Hearon Rises

Read the first chapter of Shelby Hearon's A Prince of a Fellow, the subject of Don Graham's Texas Classics .

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Books That Cook|
January 1, 2001

Books That Cook

Experience fine food done Texas style with Caroline Stuart's The Food of Texas: Authentic Recipes From the Lonestar State.

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Recipe|
December 1, 2000

Apple-Cranberry Filo Tarts

Note: If you’re pressed for time or refrigerator space, you can simplify this dessert by eliminating the fresh cranberry sauce and crumb topping; it will still be delicious. Everything may be prepared a day or more ahead and assembled at the last minute. You will need 6 eight-ounce ramekins.Filo Tart

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Recipe|
December 1, 2000

Gingered Potato Casserole

1 tablespoon butter (for greasing pan)2 large garlic cloves, peeled and cut in half (for rubbing pan)2 large Yukon gold potatoes, peeled2 medium sweet potatoes, peeledsalt and pepper to taste1 three-inch piece ginger, mincedapproximately 2 cups whipping creamNote: This dish may be prepared a day ahead. You will need two

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Recipe|
December 1, 2000

Sweet and Sour Brussels Sprouts

1/2 cup chopped pecans or 6 unshelled chestnuts 24 brussels sprouts, stems removed, soaked in lightly salted water for 10 minutes 2 ounces (3 thick slices) apple-smoked bacon, cut in 1/2-inch squares 1 large red onion, thinly sliced and slices halved 1/8 cup turbinado sugar (such as Sugar in the

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Recipe|
December 1, 2000

Cornish Hens With Smoky Guajillo Salsa

Comino Honey Glazed Hens1 cup honey1/2 teaspoon ground cumin (comino)dash liquid smoke flavoring (optional)1 stick cinnamon6 Cornish hens, rinsed and dried1 tablespoon cornbread crumbs or finely ground corn tortillas (optional)Note: The glaze must be prepared a day ahead. The hens should be cooked and served the same day.To make glaze,

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Recipe|
December 1, 2000

Fresh Fruit and Tortilla Slaw

1 small jicama, peeled and julienned 1 chayote, destemmed, peeled, and julienned 1 small red bell pepper, destemmed, cored, and julienned 1 Granny Smith apple, cored (but not peeled) and julienned 1 clementine or satsuma, sectioned (a tangerine, tangelo, or canned mandarin orange sections may be substituted); reserve juice approximately

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Recipe|
December 1, 2000

Goat Cheese-Plantain Empanadas With Tomato Salsa

Goat Cheese-Plantain Empanadas3 ripe plantains, unpeeled 1 ripe banana, unpeeled 1 small white onion, sliced and slices halved 1 tablespoon butter 8 ounces Texas or other fresh goat cheese 1 cup flour 1 teaspoon salt 1 cup vegetable oil (not olive oil)Note: The empanadas may be prepared ahead. Put them

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Recipe|
December 1, 2000

Gulf Coast Oyster and Chorizo Stew

4 ounces chorizo, removed from casing, or in bulk 2 tablespoons butter (cut 1 tablespoon into 6 chunks) 1 cup destemmed, torn or roughly cut Swiss chard 1 cup heavy cream 1/2 cup milk 1 quart shucked oysters and their liquor salt and pepper to tasteNote: The chorizo may

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Web Exclusive|
December 1, 2000

The Basketball Diary

Assisitant editor Jordan Mackay charts the Dallas Mavericks season - visit every week for updates and commentary.

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Web Exclusive|
December 1, 2000

The King and I

Associate editor Michael Hall tells the story behind this month's cover story, "Viva Fort Hood."

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