Food & Drink |
January 20, 2013

Consider the Oyster

If you’re a half shell fanatic like me, you’ll be just as alarmed as I was to hear that oystermen in Galveston Bay—the source of some of the country’s most delicious mollusks —are still struggling to make it after Hurricane Ike.

Recipes |
January 20, 2013

Devilled Oysters

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

Recipes |
January 20, 2013

Creole Oysters

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

Eat My Words |
March 26, 2012

Foodways Texas Is Getting Fat and Sassy

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

Recipes |
August 31, 1987

Oyster-Parmesan Popovers

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