Chef Denise Shavandy kicks off her “East Meets West” feast on an exotic note with this appetizer.
Indulge with abandon at these three popular seafood restaurants places in Austin, Dallas, and Houston.
Whether you’re enjoying icy oysters on a cold, winter night or you’re sitting through another relative’s diatribe about the economy, we’ll give you something to talk about.
12 well-cleaned oysters with deep shells Cayenne pepper to taste 2 hard-boiled egg yolks 2 raw egg yolks 1 teaspoon fresh lemon juice 1 tablespoon melted butter Salt to taste 2 tablespoons toasted bread crumbs 12 sprigs fresh thymePreheat oven to 350 degrees. Place one oyster in each shell and
1 quart oysters, drained 2 cups Italian bread crumbs (Progresso) 1 cup grated Parmesan cheese 3 tablespoons chopped parsley Juice of 2 lemons 3/4 cup olive oil 1 garlic clove, crushed 1/2 to 1 tablespoon crushed red pepper Salt, to tastePut oysters in baking dish. Mix remaining ingredients together. Top
Foodways Texas, which was founded in July 2010 “to preserve, promote, and celebrate the diverse food cultures of Texas," held its second annual symposium in Austin this past weekend. A couple of hundred participants listened to talks on the theme of “Texas Preserved”—a deliberately wide-ranging topic that covered
From Cooking: “I, Piscivore” by Gary Cartwright, in the September 1987 issue of Texas Monthly.4 large eggs3/4 cup whole milk3/4 cup all-purpose flour, sifted1/4 cup finely grated Italian Parmesan cheese1/4 teaspoon salt2 tablespoons fresh snipped chives, chopped basil, or chopped parsley2 tablespoons unsalted sweet butter (for