Texas Takes On New York: Texas Chili With A Matzo Ball
Oh, you think it’s okay to put peas in guacamole, 'New York Times'? Let’s see how you like these Texan takes on classic New York City dishes. (The second in a series.)
Oh, you think it’s okay to put peas in guacamole, 'New York Times'? Let’s see how you like these Texan takes on classic New York City dishes. (The second in a series.)
From Midnight Rambler, Dallas
Hold the sugar.
Hold the sugar.
Looking for a festive way to celebrate Independence Day? We've got a roundup of summer sippers perfect for any patriot party.
It was 10:00am and I wanted ribs for lunch. A good rack of pork ribs takes anywhere from four to six hours in a smoker. The low-and-slow method is pretty foolproof for making them tender and juicy, but I figured I could get the job done quicker. A lot quicker. The
From Proof + Pantry, Dallas.
Out of the mud and into Houston’s melting pot.
It was Valentine’s Day, and some neighbors – who have also been married long enough to stay away from restaurants on the 14th – agreed to join us for dinner. I picked up a couple racks of beef ribs and had planned to smoke them indirectly. After too many dinosaur rides
From Anvil Bar & Refuge, Houston.
These days, a good one is rarer than hen’s teeth—but a whole lot tastier.
They’re fluffy, they’re tasty, and they’re not that hard to make.
The cheese, yes. But don’t forget the chile.
From Bohanan’s, in San Antonio.
From Midnight Rambler, in Dallas
Hot, flaky pockets of goodness.
A bird in the pan . . .
From Qui, in Austin.
From Julep, in Houston.
Eat up, for gourd's sake!
Including Robert Del Grande, Stephan Pyles, and Jeff Blank.
Oil, masa, air bubbles, and the filling of your choice—do you really need anything else?
When you ask people to name the five “tastes,” the average person typically has an easy enough time naming four: sweet, salty, sour, and bitter. It’s the fifth–umami–that’s a bit more elusive. The concept of umami has been around for more than a century, but it was largely unheard of until the Wall Street
As I’ve talked about before, smoked brisket wasn’t always the cornerstone of Texas barbecue. Before the beef purveyor IBP started shipping individual cuts to meat markets, these establishments (if they smoked meats at all) were cooking the entire beef forequarter. This meant they were smoking both the cuts familiar to us
From Wonderland, in Austin.
From Wonderland, in Austin.
Bring some oompah to your summer picnic.
And shares his recipe for Barbecued Bacon-Wrapped Quail with Jalapeño Ranch Dressing.
You should really Czech out this recipe for the delicious pastry.
A little care and attention can raise your ribeye to new heights.
You won't roux the time you spend on this delicious stew.
You won’t roux the time you spend on this delicious stew.
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”
Treasured recipes—and the stories behind them—from our staff.
A pie that never lasts long enough to be stored in the refrigerator.
The best pickles I have ever tasted came from my mother.
A recipe for "Pig Pie," a blue-black cobbler I preferred to any cake on my birthday.
Making this complex sauce is the most delicious meditative experience you’ll ever have.
A take on the Southern classic from Ziggy Gruber, the owner/chef of Kenny & Ziggy's in Houston.
From pastry chef Steven Cak, of Olive and June restaurant, in Austin.
Let us now praise the large bowl of cheese, so simple and yet so satisfying.
Let us now praise the large bowl of cheese, so simple and yet so satisfying.
A party without a feast is an incomplete party.
It’s guaranteed to make your favorite urban cowgirl or cowboy happier than an armadillo diggin’ grub worms.
Kaeshi Egg recipe from the Pass, in Houston, which was featured as Pat's Pick.
Recipes from the innovative chefs at the Mountain View Unit in Gatesville, including Delightful Tuna Nachos and Frosted Shredded Wheat Surprise.
Fish tacos, the way Houston chef Hugo Ortega makes them.
A take on elote, or Mexican grilled corn, that you can eat with a fork.
On New Year’s Day superstitious Texans take out a symbolic insurance policy by helping themselves to a heap of black-eyed peas—a practice that, according to tradition, guarantees one lucky day for each pea consumed. No one knows for certain how this ritual started, but one theory is rooted in horticulture:
A time-tested recipe that anyon who wants to learn how to make chili can use.