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southwestern cuisine

You Can Take the Chef Out of Texas . . .

Aug 15, 2014 By Patricia Sharpe

Amy Ferguson, who has lived in Hawaii for decades now but was instrumental in the development of the Southwestern cuisine culinary movement, talks about reading "Larousse Gastronomique" as a kid, encountering celebrity at a young age, and that time Julia Child kindly told her "you don't know anything."

And They Said, “Let There Be Cilantro”

Jul 15, 2014 By Patricia Sharpe

Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.