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Web Exclusive|
November 1, 2000

Pray, Tell

Associate editor Pamela Colloff tells the story behind November's cover story, "They Haven't Got a Prayer."

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Book Excerpt|
November 1, 2000

Best Bud

Read the first chapter of Edwin "Bud" Shrake's Strange Peaches, this month's Texas Classic.

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Web Exclusive|
September 30, 2000

The War of the Sarofims

Senior editor Skip Hollandsworth tells the story behind this month's cover story, "Can't Buy Me Love." How he got his sources to talk, what he did when they wouldn't, and other secrets of his reporting.

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Recipe|
August 31, 2000

Rosemary-Parmesan Polenta

1 cup polenta, conventional or instant 2 tablespoons finely chopped fresh rosemary 8 tablespoons butter 1/4 cup Parmesan cheese salt to taste pinch of cayenne dash of red-wine vinegar 1/4 cup olive oil for sautéingIf using conventional polenta, bring 3 cups of water to a boil and whisk in polenta.

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Recipe|
August 31, 2000

Italian Parsley-Caper Sauce

1/2 cup finely chopped Italian parsley 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh basil 1 teaspoon finely chopped fresh rosemary 2 tablespoons capers, chopped 4 anchovies, mashed in a mortar or bowl juice of 1/2 lemon 2 cloves garlic, finely chopped 1 teaspoon red-wine vinegar 2

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Book Excerpt|
July 31, 2000

The Eye of Horus

She sensed that the line she’d just drawn was somehow wrong. What she didn’t know was how to make it feel right. Too much was missing. Might always be missing. Rationally she knew that, too, yet she still couldn’t accept that no one would ever know how Tashat came to

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Book Excerpt|
July 31, 2000

Dead Man’s Bay: A Case for Barrett Raines

It was early morning but already a rusted Ford Escort gathered lazy johns across the street from a downtown bar. Spanish moss hung limp as a washrag from the magnificent live oaks which routinely buckled Tallahassee’s sidewalks into uneven surfaces, like ice floes jammed in a fjord. The trees here,

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Book Excerpt|
April 30, 2000

Texan Jazz

Many types of nineteenth-century American music entered into the making of jazz, and a number of these originated in West Africa and from that region were brought by slaves to the New World. Among the African, antebellum traditions of southern blacks was the music of their everyday lives: work songs,

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Book Excerpt|
April 30, 2000

The Life and Legend of Leadbelly

© 1992. Used by permission of Harper Collins Publishing, Inc.Tom B. Blocker liked to think that Texans who had the misfortune to find themselves in New York City needed to stick together. This was never more true than in 1935, the sixth year of the Depression, when Texas dress and

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Book Excerpt|
April 1, 2000

The Borderland

PART ONE: TOWARD THE LITTLE PIGEONI am busy and will only say how da do, to you! You will get your land as it was promised, and you and all our Red brothers may rest satisfied that I will always hold you by the hand.—letter from Sam Houston to

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Recipe|
April 1, 2000

Stir-Fried Squid Pasta

1/2 cup good quality oyster sauce 2 tablespoons sugar 2 tablespoons sesame oil (for frying) 3/4 pound squid, either cut in half-inch rings or cut in half lengthwise and scored vertically 2 Thai chiles or 1 serrano chile, minced 4 cloves garlic, thinly sliced 2 shallots, thinly sliced 1/2 pound

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Recipe|
February 1, 2000

Egg in a Hole

1 thick slice good-quality bread, your choice 1 pat butter, melted 1 eggBrush bread with melted butter on both sides and cut a hole about 2 1/2 inches in diameter in the center of each slice. Put the bread in a large skillet over medium heat, break an

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Recipe|
November 1, 1999

Corn-Serrano Grits

1 ear of corn 2 serrano chiles 1 cup yellow stone-ground corn grits 1 tablespoon basil, cut in strips 1 1/2 teaspoons olive oil salt and freshly ground pepper to tastePreheat oven to 375 degrees or heat up a grill. Roast whole corn in oven for 45 minutes or grill

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Recipe|
November 1, 1999

Mojo Sauce

3/8 cup olive oil 3/4 cup lime juice 1 1/2 teaspoons minced garlic 1/2 teaspoon cumin 1/4 cup fresh oregano (1/8 cup dried) 3/4 teaspoon salt Whisk ingredients together and refrigerate for 2 hours.

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Recipe|
November 1, 1999

Margaritas From the Kentucky Club

salt (coarse if available) 1 ounce white tequila (Herradura is excellent) 1 ounce Controy (Mexican orange liqueur) juice of 1 Mexican lime iceMoisten the rim of a cocktail glass with lime juice and invert in a saucer of salt. Shake tequila, liqueur, lime juice, and ice together and strain into

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Recipe|
November 1, 1999

Cilantro—Pumpkin Seed Shrimp

Cilantro—Pumpkin Seed Sauce1 bunch cilantro (cut off large stems) 1/4 cup raw pepitas (pumpkin seeds) 1/4 cup grated Parmesan cheese or queso cotija 1 1/2teaspoons minced garlic 1/ 4cup olive oilPurée all ingredients in a blender to a pestolike consistency.Shrimp2 tablespoons olive oil 24 jumbo shrimp, peeled and deveined (tails

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Recipe|
November 1, 1999

Chiles Rellenos with Guajillo Sauce

Guajillo Sauce1 pound ripe Roma tomatoes 1 pound tomatillos, husks removed 1 large white onion, peeled and cut into eighths 6 cloves garlic, peeled 1 ounce guajillo chiles (approximately 4 chiles; guajillos are about 4 inches long, reddish-brown, and smooth-skinned; they are sometimes labeled “cascabel” chiles in stores); or use

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Recipe|
November 1, 1999

Spicy Tomato-Avocado Salsa

1/2 bunch cilantro (cut off large stems) 2 scallions, white part and some of the green stem 1/2 medium onion, peeled 2 tomatoes 2 serranos or 1 jalapeño, stemmed (seeded if you wish) 1 avocado, peeled 1/2teaspoon salt or to tasteDivide first 6 ingredients into 2 batches. Coarsely chop ingredients

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Recipe|
November 1, 1999

Enchiladas Zacatecanas

Chicken Filling1 whole frying chicken, giblets and excess fat removed 1/2 medium onion, peeled and sliced 1 clove garlic, peeled 1 tablespoon salt 2 tablespoons butter or margarine 1 clove garlic, peeled and minced 1/2 medium onion, peeled and chopped 1 medium tomato, chopped 1/2 bell pepper, seeded and chopped

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Recipe|
September 30, 1999

Swiss Chard With Pancetta

1/2 cup pancetta bacon cut into 1/2-inch strips 3 bunches Swiss chard, destemmed and torn into smallish piecesIn a large sauté pan cook bacon over medium-high heat until it becomes transparent and some of the fat has liquefied. Add Swiss chard and sauté until tender.To serve, arrange pheasant pieces, risotto,

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Recipe|
June 30, 1999

Butternut Squash and Onion Garnishes

1 small butternut squash 1 red onion, sliced in rings 1/4 inch thick 1/4 cup canned beet juice 1 tablespoon white vinegar 1 tablespoon sugar 1/4 teaspoon kosher salt, or to tasteBake squash 45 minutes or microwave about 5 minutes. Remove seeds, thinly slice, and set aside. Marinate onion in

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Recipe|
May 31, 1999

Roasted Corn on the Cob

Chile Salt7 teaspoons ground cayenne 7 teaspoons ground red chile powder 3 teaspoons granulated garlic 2 tablespoons saltMix all ingredients together.Roasted Corn on the Cob6 ears of corn in their husks 3 tablespoons melted butter 1 1/2 teaspoons chile salt (recipe above) juice of 3 limes 3 additional limes, cut

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Recipe|
May 31, 1999

Pear and Brie Quesadillas

6 teaspoons honey 3 medium pears 6 ounces Brie, sliced 1/8 inch thick 3 fresh jalapeños, seeded and minced several sprigs thyme and basil, chopped 6 eight-inch flour tortillas 6 ounces sour cream (optional) sprigs of cilantro (for garnish)Fill a saucepan with water, add honey, and bring to a boil.

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Recipe|
May 31, 1999

Jicama and Cucumber Strips

2 medium cucumbers, peeled and seeded 1 small jícama, peeled 3 limes chile salt to taste (recipe above) 1 tablespoon chopped cilantro (for garnish)Cut cucumber and jícama into 1/4- by 2-inch strips. Sprinkle with lime juice and chile salt and garnish with cilantro.

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Recipe|
April 30, 1999

Peanut Dipping Sauce

1/4 cup chopped cilantro 1 tablespoon peeled and grated fresh ginger 2 teaspoons peeled and chopped garlic 1 teaspoon tamari or light soy sauce 1/4 teaspoon fish sauce 2 tablespoons raw chile paste 1/4 cup honey 1/3 cup rice vinegar 4 tablespoons creamy peanut butter 1 teaspoon dry mustard 1

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Recipe|
April 1, 1999

Twice-Baked Potatoes

3 medium Idaho or other baking potatoes 6 florets broccoli 6 florets cauliflower 6 ounces sour cream 3 tablespoons unsalted butter, softened 6 ounces white cheddar, cut in 1/2-inch chunks 6 tablespoons sliced green onions (whole stem) 1 tablespoon Lea and Perrins Worcestershire sauce, or to taste 6 dashes Tabasco

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Recipe|
April 1, 1999

Ginger Soy Sauce

1 cup sake 1/2 cup red-wine vinegar 1/3 cup low-salt soy sauce 1/3 cup balsamic vinegar 2 tablespoons very thinly sliced ginger 2 tablespoons very thinly sliced garlicPlace all ingredients in a large sauté pan and simmer until the liquid coats the back of a spoon, 20 minutes or more

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Recipe|
March 1, 1999

Wehani Rice

1/2 yellow onion, finely diced vegetable oil for sautéing 1 cup uncooked Wehani brown rice, rinsed 2 cups water or chicken stock 3/4 teaspoon salt or to taste 1/2 cup shelled pistachios, roastedSauté onion in oil over medium heat until tender. Add rice and cook about 5 minutes, stirring occasionally.

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Recipe|
January 1, 1999

Mashed Potatoes

2 pounds russet or Yukon Gold potatoes, peeled and quartered 2 teaspoons puréed chipotles (canned or rehydrated dried chiles) 1/2 cup half-and-half or cream (restaurant uses whipping cream) 2 tablespoons unsalted butter kosher or sea salt and coarsely ground pepper to taste 2 tablespoons chopped fresh herbs such as parsley,

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Recipe|
November 1, 1998

Mrs. Jerabek’s Kolache Recipe

Published often in The West News of West, Texas, this recipe comes courtesy of Nita and Freddy Gerik, longtime residents of West who answer the Westfest information line in their home. According to them, Mrs. Jerabek’s recipe is very reliable.Dough2 yeast cakes or 2 packages dry yeast 1/4 cup lukewarm

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Politics & Policy|
June 30, 1997

The Lighter Side of the Lege

Now that the 75th session of the Texas Legislature has officially come to a close, we constituents are left to reflect on some serious key issues — questions of abortion notification, property taxes, water quality, electric deregulation, and the zero tolerance laws concerning teen smoking and drinking — until the

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Recipes|
August 31, 1996

Rosemary Mashed Potatoes

4 tablespoons unsalted butter 1 tablespoon chopped fresh rosemary 13/4 pounds russet potatoes, peeled and cut into 1-inch cubes 1 teaspoon salt 1/2 cup warm milk 2 ounces Parmesan cheese, freshly grated (yields 1/2 cup) salt to taste freshly ground pepper to tasteMelt butter in a small saucepan. Add rosemary

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Recipes|
July 31, 1996

Red Bell Pepper Crostini

olive oil for brushing on peppers 2 red bell peppers 1 teaspoon fresh chopped thyme 2 tablespoons pure olive oil salt and pepper to taste 8 slices French bread, 1/2 inch thick 1 clove garlic, peeled 6 sprigs fresh thymeBrush olive oil on peppers and place on a sheet pan

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Recipes|
June 30, 1996

Penne al Forno and Mixed Greens

Pine Nut—Balsamic Vinaigrette1/2 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1 tablespoon toasted pine nuts, crushed (or more, to taste) 1 teaspoon chopped cilantro 1 clove garlic, minced (or more, to taste) salt and pepper to tastePlace all ingredients in a bowl and whisk thoroughly.Mixed Greens1/2 pound mixed greens

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Recipes|
February 1, 1996

Jalapeño Smoked Shrimp

24 large Gulf shrimp 3 fresh jalapeños, finely chopped 1⁄4 cup finely chopped pickled jalapeños 1⁄4 cup juice from pickled jalapeños 3 shallots, finely chopped 3 cloves garlic, finely chopped 2 tablespoons finely chopped fresh cilantro 1 tablespoon finely chopped fresh epazote 3 tablespoons fresh lime juice 2 tablespoons unrefined

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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

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Ranch Potato Wedges Recipe
Recipes|
January 1, 1996

Ranch Potato Wedges

6 baking potatoes, peeled and thinly sliced 1/4 cup minced garlic 1/4 cup minced shallots 1 1/2 sticks butter 1 1/2 cups heavy cream 3/4 cup grated Parmesan cheese salt and pepper to tastePreheat oven to 350 degrees. In a heavy saucepan, sauté garlic and shallots in butter over low

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Recipes|
January 1, 1996

Ancho-Bourbon Sauce

4 ancho chiles 1 cup sugar 1/2 teaspoon minced garlic 2 1/2 cups demi-glace 1/4 cup Jim Beam bourbon salt and pepper to tasteCore and seed chiles. Cover in boiling water and simmer for approximately 10 minutes, or until soft. Purée in a blender with enough water to make a

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Recipes|
June 30, 1995

The Bush Family’s Zuni Stew

1 1/4 cups pinto beans, soaked overnight and drained 1 bay leaf 1 teaspoon dried oregano 1 teaspoon salt 2 tablespoons corn or vegetable oil 2 yellow onions, cut in 1/4-inch pieces 2 cloves garlic, finely chopped 2 tablespoons red chile powder, or more, to taste 1 teaspoon ground cumin

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Libations|
June 30, 1995

Governor’s Mansion Summer Peach Tea Punch

6 cups water 3 family-size (1 ounce) tea bags 2 cups fresh mint, loosely packed 1 small can (6 ounces) frozen lemonade concentrate 1 bottle (32 ounces) R.W. Knudsen Peach Nectar (it has the most flavor) 1/2 to 1 cup simple syrup 1 liter ginger ale 1 liter club sodaBring

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Being Texan|
December 1, 1994

Texas Sayings

Forget that Roget fella—here in Texas we’re more apt to consult Bubba’s thesaurus. In Texas, folks aren’t just rich—locals say they didn’t come to town two to a mule.Someone doesn’t merely die—she opens herself up a worm farm. A scoundrel is “greasy as fried lard”; a summer day is

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Recipes|
June 30, 1994

Shallot-Mustard Vinaigrette

1/2 cup champagne vinegar 1 tablespoon Dijon mustard 1 cup extra virgin olive oil 1 1/2 cups pure olive oil 2 tablespoons finely chopped shallots Salt and pepper to tasteMix vinegar and mustard in a stainless steel bowl. Add olive oil in a steady stream, beating with wire whisk until

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Recipes|
June 30, 1994

Hummus-Tahini Spread

1 15- or 16-ounce can garbanzos (chick peas) 2 tablespoons tahini (sesame paste) 1 tablespoon pure olive oil 1 teaspoon fresh pressed garlic or prepared garlic paste 3 tablespoons fresh lemon juice Salt and pepper to tasteDrain garbanzos, reserving liquid. Blend first 5 ingredients in food processor or blender, adding

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