Food & Drink
January 20, 2013
State Fare
Roasted poblanos, toasted pumpkin seeds, tomatillos: At Houston’s Taco Milagro, you’ll want to eat the whole enchilada.
Chef
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.’ ”
Food & Drink
January 20, 2013
State Fare
There’s no need to be chicken about the dumplings at Fort Worth’s Angeluna: After all, they’re filled with pork.
Recipes
January 20, 2013
State Fare
Gird your loins for the tender smoked pork at the Guadalupe River Ranch near Boerne.
Recipes
January 20, 2013
Smoked Pork Loin
Recipe from chef Michael McClure, Guadalupe River Ranch.Stone Wall Potatoes1 tablespoon minced garlic 1⁄4 cup butter 1 pound each of the following potatoes: Peruvian purple, Yukon Gold, red new, and sweet potatoes 1 quart heavy cream or half-and-half 9 large eggs plus 2 yolks 3 teaspoons dill 2 teaspoons thyme
Food & Drink
January 20, 2013
State Fare
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
Food & Drink
January 20, 2013
State Fare
Houston’s restaurateur to the stars, Tony Vallone, goes full boar.
Food & Drink
January 20, 2013
State Fare
“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
Food & Drink
January 20, 2013
State Fare
Why does the grilled lamb loin at Austin’s Bitter End taste so good? Harissa explains it all.
Food & Drink
January 20, 2013
State Fare
Pesto, change-o: Luigi’s in Galveston serves up a magical veal dish.
Food & Drink
January 20, 2013
The Right Stuffing
You’ll be stuffed, too, after you eat this Thanksgiving dinner.
Recipes
January 20, 2013
State Fare
The lavender-dusted quail at Laurels in Dallas deserves, er, laurels.
Hunting & Fishing
January 20, 2013
Chefs on the Range
Most recipes for game birds amount to long, slow overkill. Only quick, hot cooking ensures that red-meat birds retain their rich flavor.
Food & Drink
January 20, 2013
Great Bowls Of Fire!
Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.
Food & Drink
January 20, 2013
A Grand Finale
Finishing the hat.
Food & Drink
January 20, 2013
Victor Victorious
Dutch-born Victor Gielisse experiments with a world of culinary influences in his Dallas restaurant, mixing in everything from Cajun and Italian classics to lessons learned at moeder’s knee.
Food & Drink
January 20, 2013
The Calypso Kitchen
Like the climate it comes from, Jamaican food is hot, bright, and unforgettable. Four Seasons chef Robert McGrath cooks to a Tex-reggae beat in an electrifying summer menu.
Eat My Words
July 10, 2012
Marcus Samuelsson talks ‘Yes, Chef,’ Texas cuisine, and transforming Harlem
At the prime age of 42, Marcus Samuelsson has already attained a lifetime of culinary success. As a 24-year-old chef, he became the youngest chef ever to receive a three-star rating from The New York Times; in 2003, he received the “Best Chef: New York City” award from the James Beard
Food & Drink
August 31, 1998
Food: Stephan Pyles
A recipe for success.
Food & Drink
April 1, 1998
Cheryl Clark
Growing up in Harlingen, Cheryl Clark cooked for family friends, but only for fun. Then, at fifteen, she lied about her age to get a real job in a restaurant, and ever since, like a soufflé with extra egg whites, her star has risen to extraordinary heights. After attending New
Food & Drink
August 31, 1997
Food • Tri La
Culinary assimilation.
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
Food & Drink
July 31, 1996
Grady Spears
“I feel like I’ve been put through a blender!” says Grady Spears, the executive chef and co-owner of Reata restaurant, whose maniacally successful second location opened in May atop Fort Worth’s Bank One Tower. “On Saturdays we’re serving nearly six hundred customers. It’s just nuts.” Spears may be grousing, but
Food & Drink
June 30, 1996
State Fare
Penne for your thoughts: You’ll never say basta to the pasta with vegetables and mixed greens at the Presidio in San Antonio.
Food & Drink
February 1, 1996
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.
Food & Drink
April 1, 1995
Something’s Cooking
Meet the hip young chefs at two Texas restaurants that everyone’s buzzing about.
Food & Drink
February 1, 1988
Dean’s Beans
The Mansion chef’s most redolent recipe came from Sunday suppers at his grandmother’s house.
Food & Drink
July 31, 1987
Who Says Never Trust a Skinny Chef?
Meet Bruce Auden of San Antonio, the fairest of the Fairmount.
Business
May 1, 1984
Lenôtre: Shameless Pastries, Mythical Chocolates, Shocking Sorbets
Bearing Gallic sophistication and outrageously delicious desserts, the Lenôtre family has taken Dallas and Houston by storm.