Let chef John Currence show you how to tailgate at home—even though he's pulling for the wrong SEC team.
For her new best-selling cookbook, the Dallas food writer came up with a healthier—and just plain adorable—version of the state's beloved casserole.
The former Austinite follows up her award-winning "The Jemima Code" with a cookbook of African American recipes.
The James Beard Award finalist behind Austin’s Odd Duck, Barley Swine, and Sour Duck Market publishes a cookbook as restaurant yearbook.
Houston's PJ and Benchalak Srimart Stoops tell you everything you need to know, from catching to cooking.
The Los Angeles chef celebrates his San Antonio roots by sharing his secrets to making Tex-Mex classics.
In ’Cook Like a Local,’ the award-winning Houston chef shares the secret to this dish from the late, great Underbelly.
This mid-century recipe collection offers an overwhelming look at the state’s cuisine. Its limitations are a product of its time.
The Superica restaurateur offers recipes for comfort classics, from the famous Felix queso to grilled Gulf oysters divorciados.
This year's crop of smoked-meat cookbooks includes everything from an 18th-century recipe to the latest techniques for unusual dishes.
The fiercely passionate author, now 96, recently donated her extensive archives and rare cookbooks to UTSA.
Get ready for ribeye steak, smoked lamb meatloaf, and kangaroo loin.
Vianney Rodriguez's 'The Tex-Mex Slow Cooker' offers easy recipes for comfort food—plus slow-cooker cocktails.
The author of a new biography on John and Dominique de Menil tells the story of how one of the world’s great museums wound up in Texas.
The spring of 2015 looks to be bullish on barbecue books. A new one seems to show up in the mailbox every week, and I’ve finally gotten the time to thumb through them. This is by no means a complete list of the barbecue books hitting the shelf this year,…
Aaron Franklin is giving us the keys to his barbecue kingdom. Some of his meat smoking secrets have already been leaked via his YouTube series BBQ With Franklin, and more is to come with a new PBS series of the same name, but his upcoming book…
Lisa Fain, who just published her second cookbook, "The Homesick Texan's Family Table: Lone Star Cooking from My Kitchen to Yours," on her deep Texas roots, how easy it is to make delicious beans and homemade flour tortillas, and chile pepper injuries.
Brisket is our favorite cut for barbecue here in Texas, and it’s also pretty popular elsewhere, as evidenced by the sheer number of brisket recipes one can find on a shelf of barbecue cookbooks or can pull up using a Google search (searching “how to smoke a brisket”…
Famous authors and avid readers will take the place of liberals and conservatives this weekend at the Capitol during the Texas Book Festival. And for all you cookbook hoarders out there, you better start compressing the spines of the books on your cluttered shelves and make some room. A number of Texas cookbook authors including Tyson Cole, Lou Lambert, Lisa Fain, and the Casserole Queens Sandy Pollock and Crystal Cook will be joining the likes of Paula Deen and Alton Brown, turning the festival into a virtual Comic Con for foodies. Casserole Queens Pollock and Cook are first-time authors, and it was only a few years ago the two almost closed their Austin casserole delivery business. But then, the Food Network discovered the duo and featured them on its famous show Throwdown with Bobby Flay. Bad news? They lost to Bobby in the chicken pot pie challenge. Good news? Their business took off and The Casserole Queens Cookbook has landed on The New York Times best seller list. I caught up with the Queens about life after the throwdown, their new cookbook, and what the future has in store for them. (Catch Cook and Pollock at the Texas Book Festival this Sunday in the Cooking Tent from 3:30 to 4:30 p.m.) Of all types of cuisine, why casseroles? Sandy: In our cookbook, every one of the recipes starts with a family story. We could have done other foods, but casseroles really seem to embody that family sensibility we wanted to convey. Crystal: The beautiful thing about a casserole is that it’s a meal in one dish. Everything you need is one pot right in front of you. You built your image on the 1950's housewife. Why is that? Sandy: Our whole idea stemmed from casseroles, so the 1950's housewife image was a natural progression from that thought process. Before we started the business I had visited my family over the holidays, and my mom made a bunch of casseroles. I enjoyed it and noticed how everybody, from my dad down to my youngest niece, enjoyed it.
To me, the most delicious part of the Texas Book Festival (Oct 22 & 23) is its great round-up of food-related talks and sessions and cooking demos. Rather than slog through the full schedule, focus on food with our easy guide. FOOD SESSIONS FOR SATURDAY, OCTOBER 22, 2011 Elizabeth S. D. Engelhardt, A Mess of Greens: Southern Gender & Southern Food 11:15–12:00 in the Capitol Extension Room E2.030 An associate professor of American studies at the University of Texas at Austin, Engelhardt discusses the origins of Southern cooking and their relations to gender, society, and race. Alton Brown, Good Eats 3: The Later Years 11:30–12:15 at the Paramount Theatre The Food Network personality and chef talks about his third Good Eats book, based on his often-hilarious, always-informative TV show. Lisa Fain, The Homesick Texan Cookbook 12:45–1:30 in the Capitol Extension Room E2.036 This Texan turned New York blogger has written a cookbook featuring the classic Texas favorites she missed after her move to the Big Apple. She talks about her experiences in a Q&A with Texas Monthly food editor and writer Pat Sharpe. Gabrielle Hamilton, Blood, Bones, and Butter 3:15–4:00 at the Capitol Auditorium Room E1.004 Chef and New York City restaurateur Gabrielle Hamilton describes how she got into the culinary world (through some “illegal” ways), and details recipes from her restaurant Prune.
Tailgate season is upon us. Since a Texan can never have too many recipes for queso and cheese dip, herewith are three magnificently gooey ones from three great new Texas cookbooks published this fall. Fort Worth chef Lou Lambert’s Big Ranch, Big City, cowritten with collaborator June Naylor ($40, Ten Speed Press), is an outgrowth of Lambert’s cooking classes, catering, and two eponymous restaurants, in Austin and Fort Worth. Lambert calls his style “elevated ranch cuisine”; another way to describe it is refined but full of gusto and big flavors. (Lambert and Naylor will be doing book signings and some Central Market cooking classes this fall: Sept 15, A Real Book Store, Dallas; Sept 19, Central Market Fort Worth; Sept 20, Central Market Dallas; Sept 21, Central Market, Austin; Sept 22, Central Market Houston; Sept 23, Central Market San Antonio; Oct 1, Texas Fall Fest, Horseshoe Bay; Oct 13, Market Street, Colleyville; Oct 22, Texas Book Festival, cooking tent, Austin; Oct 29, Fresh, Tyler.) Photograph, left, by Ralph Laurer; used by permission. Seventh-generation-Texan Lisa Fain blogs from her home in New York City under the moniker “the Homesick Texan,” and her sassy, popular website, which centers on how much she misses Texas, especially Texas foods, has now given rise to The Homesick Texan Cookbook ($29.99, Hyperion). (Fain will do book signings on Sept 22, Cookbook Gala, San Angelo; Oct 20, Le Crueset on Lovers Ln, Dallas; Oct 22, Texas Book Festival, at the Capitol, Austin; Oct 24, BookPeople, Austin; Oct 25, Twig Book Shop, San Antonio; Oct 26, Blue Willow Bookshop, Houston.) Journalist Ellen Sweets had the fortune to be a great friend and cooking chum of the late liberal columnist Molly Ivins. Stirring It Up with Molly Ivins: A Memoir With Recipes ($29.95, University of Texas Press) focuses on personal stories and anecdotes but still has plenty of recipes, fancy and plain. (Sweets will do book signings on Oct 23, Texas Book Festival, at the Capitol, Austin; Nov 4, BookPeople, Austin; Nov 13, Savory Spice Shop, Austin.)
A new cookbook from Southern Living.
Tired of the No. 2 dinner? A new book of recipes collected from California, Arizona, and New Mexico will broaden your Tex-Mex horizons.