Chris DuCharme is self-taught, armed with a telephoto lens and words of encouragement from his late wife.
The elusive bat falcon, the raucous chachalaca, and the luminous violet-crowned hummingbird belong on your life list.
Houston sculptor John Havel discovered he was living with a genius. “I thought, ‘Oh my God, my parrot can make Giacomettis.’ ”
A longtime San Antonio resident is thrilled—but puzzled—by the presence of monk parakeets in her hometown.
So is a little fish that swam along the San Marcos River.
His new book traces the evolution of caracaras—a strange and beautiful type of falcon.
Once widely hunted in Texas, the beloved game birds have been dwindling in number in recent decades. But a West Texas hunter and professor believes he’s found a way to save them.
A pair of Austin birders think it’s time to replace the Northern mockingbird with something more . . . Texas-y.
An (extremely) amateur ornithologist’s examination of the monk parakeet and its time in Texas.
A colorful man with a colorful bird had a hard time in the Tyler police station.
Maybe it’s time we kick the mockingbird off its perch as the state bird and replace it with an avian friend with even more personality and visibility.
The drought leaves nothing untouched. This week the drought impacts the state’s rice farmers, migratory bird populations, and hot tub owners.
October in Texas doesn’t always mean cool weather, but it does mean the beginning of quail season. At Anthony’s in Houston, chef Bruce McMillian stuffs the small succulent birds with seasoned wild rice and couscous, roasts them to a turn, and finishes them with a garnet-hued blackberry sauce. Hunters may
Stuffed Quail1 tablespoon butter 1/4 cup diced celery 1/4 cup diced onion 1/4 cup diced carrots 1 cup cooked wild rice 1 cup cooked couscous 1 1/2 teaspoons rubbed sage Salt and pepper to taste 4 deboned quail 1/4 cup olive oilPreheat oven to 450 degrees. In a medium-hot skillet,
Grilled Quail1/4 pound hickory-smoked bacon, diced 1 tablespoon flour 1 tablespoon minced shallots 8 ounces heavy whipping cream 1 tablespoon coarsely chopped fresh sage 12 quail, semi-boned Extra-virgin olive oil as needed 1 large sweet red onion, thinly sliced 2 tablespoons clarified butter Polenta (see recipe below) Sautéed spinach (see
The bird on your Thanksgiving table this year should be pheasant—specifically, the savory roast pheasant with garlicky sausage jambalaya dressing from Cheryl and Bill Jamison’s new cookbook, Texas Home Cooking (Harvard Common Press). When Thanksgiving is over, try other recipes—both traditional and modern—from the Jamisons’ eminently readable text, which has
Recipes from Texas Home Cooking by Cheryl and Bill Jamison.Savory Roast Pheasant6 tablespoons unsalted butter, softened 2 garlic cloves, minced 1/2 teaspoon each Tabasco sauce, Worcestershire sauce, salt, and black pepper 2 pheasantsPrep pheasants the night before cooking. In food processor mix butter, garlic, and seasonings. Carefully loosen pheasants’ skin
Hilltop Hotel Farm’s Cornish Game Hens Acapulco1 tablespoon garlic purée 1/2 cup olive oil 1/2 cup lemon juice 1 tablespoon ground coriander seeds 1 tablespoon ground cumin 1/2 cup loosely packed fresh oregano leaves (or 2 1/2 tablespoons dried oregano) 1 tablespoon salsa (or 1 teaspoon cayenne) Salt to taste
Turn your holiday dinner into a moth-waatering master-feast with these new recipes from Stay Canyon chef Stephan Pyles.
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
Recipe from “The Pleasure of Their Companies.”
A bird in the pan is worth two in the bush, especially when it’s quail.
Serves 4 Preparation Time: 5 Minutes Cooking Time: 20 to 30 Minutes8 small (4-ounce) or 4 large (8-ounce) quail, split down the back and flattened 1/2 cup flour mixed with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon thyme 3 tablespoons unsalted butter 4 shallots, minced 16
Boneless Smoked Quail6 boned quail, about 3 ounces each 2 teaspoons Lawry’s seasoning salt 2 teaspoons Ac’cent seasoning 1 teaspoon paprika 1/4 teaspoon cracked black pepper 3/4 teaspoon Old Bay seasoningMix spices together, adding water (about 7 to 8 teaspoons) until an almost thin consistency is reached. Be careful not
Most recipes for game birds amount to long, slow overkill. Only quick, hot cooking ensures that red-meat birds retain their rich flavor.
A selection of our favorite bird-related stories from around the state.
Victor Emanuel describes what he likes about these beautiful birds that can be found in Texas.
On the trail of Texas' unhappy hunting grounds.
If you're looking for endless stretches of pristine coastline, more birds than you can count, and the state's largest concentration of alligators, then Port Arthur is your gateway to an unexpected adventure.
Where to see the painted bunting, the summer tanager, and other feathered friends: A guide to the best birding spots in Texas.
You don’t have to go to the country or the zoo to see wild animals; there are lizards in downtown buildings, gators in the creeks, and deer in the parking lots.
A veteran hunter and guide tells how it's done.