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Texas Food Conquers the World!

Jan 20, 2013 By Patricia Sharpe

How to cook up a culinary craze: Mix talented chefs, native ingredients, classical techniques, and good publicity. Name result “Southwestern.” Let spread across globe.

State Fare

Jan 20, 2013 By Patricia Sharpe

There’s no need to be chicken about the dumplings at Fort Worth’s Angeluna: After all, they’re filled with pork.

Sea You Really Soon

Jul 31, 1997 By Jordan Mackay

Superchef Stephan Pyles, the culinary hand behind Dallas’ Star Canyon, is opening a new restaurant this fall: AquaKnox. The name refers to the street on which the restaurant is located, Knox, and the menu’s featured ingredient, which comes from the water. “It’s a fish restaurant,” he says simply. Pyles plans…

Food for Thought

Jun 30, 1997 By Paul Burka

Once, before fast-food franchises and ecotourists took over Alpine, the Gallego family’s Mexican restaurant survived and thrived. Today, the kitchen is closed.

The Elite Meat to Eat

Feb 1, 1997 By Patricia Sharpe

Chicken? For the birds. Fish? In the tank. From Buffalo Gap to Galveston, the faddish food these days is steak. Here are ten prime places to enjoy it.

Virtual Vittles

Jan 1, 1996 By Patricia Sharpe

From chili to chiles, there’s a heaping helping of Texas food on the Internet, including cookoff schedules, mail-order info, recipes, and restaurant reviews. Dig in.