Supporters of Rice’s Marching Owl Band say that its performance mocking Baylor’s rape scandal was powerful—but let’s look at it a little more closely.
College football predictions—some more serious than others—heading into the first weekend.
My grandmother, or Mama Grande, lived in Donna, between Brownsville and McAllen, and we’d often go see her on Sundays. We’d take Highway 281, a two-lane road that runs parallel to the Rio Grande and that Dad called el camino militar. I remember sitting in the backseat of his ’57
1 teaspoon butter 1/4 medium onion, chopped 2 cups cooked wild rice 1/2 cup chopped pecans 8 to 10 sun-dried tomatoes, chopped (do not use type preserved in oil) 1/4 cup water Salt and pepper to taste In a skillet, melt butter over medium heat and cook onion until
Paella—Spain’s saffron-hued rice and seafood dish—comes in infinite, subtle variations. Restaurant co-owner Veronica Prida keeps the recipe light for nineties tastes, concentrating on seafood and chicken and omitting the usual sausage. She suggests preparing the rice and chicken ahead of time; the shrimp, mussels, clams, and scallops can be quick-cooked
Saffron Rice2/3 cup uncooked rice 1/3 cup diced yellow onion 1 tablespoon safflower or other light oil 1 1/3 cup water 3 or 4 strands saffron 1/4 teaspoon salt Freshly ground white pepper to taste In a medium saucepan, sauteé rice and onion in oil until onion is translucent. In
Mike Price tries to fire up his team at practice for this weekend's Rice game with fake arrest and hunting jokes.
1/4 cup raw peanuts 2 medium tomatoes, roasted, peeled, and seeded (or canned tomatoes, seeded and peeled but not roasted) 1 1/2 quarts vegetable stock (approximately) 2 tablespoons tarragon vinegar 2 tablespoons sugar Pinch of ground white pepper 1 bay leaf 1/3 cup slivered almonds 3/4 cup long-grain white rice
Hilltop Hotel Farm’s Saffron Rice1/2 tablespoons unsalted butter 1 1/2 large shallots, thinly sliced 1/4 teaspoon whole coriander seeds Pinch of saffron threads 3/4 cup short-grain rice 1 1/2 cups chicken stock or canned broth 1 1/2 tablespoons fresh lemon juice 1/2 tablespoon chopped lemon peel 3 tablespoons chopped garlic