The Dish Cutting into a deftly seared, pepper-crusted ribeye to reveal its ruby interior brings a quiver to your hand, perhaps a catch in your throat: You want the moment to last, but you can’t endure the suspense. There’s nothing like that first bite, that tandem brush of satiny meat
Texas chefs Louis Lambert, Larry McGuire, and Emmett Fox build a custom spit to prepare for roasting an entire steer.
In a city where most food trucks are required to be mobile, a new cluster near the West Seventh Street entertainment district will be the prominent exception.
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
Louis Lambert on the origins and culinary experiences behind his debut cookbook.
