The New York Times’s latest stab at authentic Texas cooking is even weirder than most.
The Wall Street Journal felt the swift and vicious wrath of Texas barbecue fans this weekend. Austin, the Best New Barbecue Destination was written to shed light on the burgeoning barbecue scene in the capital city. Instead, it will be remembered only for comically praising Franklin Barbecue’s boneless brisket…
Until April of last year, Shiner was only available to New Yorkers at bars that had taken pains to drive it up from other states. Now, Texas's beloved dark lager is available all over the Big Apple.
The city has already adopted several Texas dishes, including barbecue, kolaches, and Frito pie. Now a few restaurants are serving up breakfast tacos, much to the delight of Tex-pats and New York natives.
Daniel Delaney is attempting to do world-class Texas brisket in New York. Our Daniel Vaughn thought he could pull it off, and now Wayne Mueller has agreed.
Daniel Delaney, a Brooklyn-based blogger who professes a deep and profound respect for Texas barbecue, bought a 200-pound smoker and a truckload's worth of Texas post oak to start Brisket Lab in his home state.
Where there's smoke, there's non-traditional barbecue. Jim Shahin writes about Asian styles in New York City, "pulled squash" in Arizona, and cauliflower, artichokes, and quail in Texas.
In anticipation of a Frito Pie-filled Super Bowl Sunday, a Smithsonian blogger traces the history of our finest salty snack.
First it was barbecue, then it was Frito pie. Now, breakfast tacos are the next big thing in Brooklyn. Which makes us wonder, is there a bagel exchange program?
The French chef who invented the foie gras burger may be introducing Frito pie to his homeland.