Texas Cookbooks

Food & Drink |
January 20, 2013

State Fare

Tacos go uptown in the hands of Dean Fearing. All it takes is a little lobster, jalapeño-spiked cheese, fresh spinach, and Fearing’s snappy yellow-tomato salsa. This new, beautifully photographed compendium by Arlene Feltman-Sailhac focuses on nine masters of Southwestern cuisine. Other Texas chefs spotlighted are Robert Del Grande of Houston’s

Food & Drink |
January 20, 2013

State Fare

The bird on your Thanksgiving table this year should be pheasant—specifically, the savory roast pheasant with garlicky sausage jambalaya dressing from Cheryl and Bill Jamison’s new cookbook, Texas Home Cooking (Harvard Common Press). When Thanksgiving is over, try other recipes—both traditional and modern—from the Jamisons’ eminently readable text, which has

Recipes |
January 20, 2013

Phoebe’s Chicken Climax

2 chicken breasts1 egg1 glop of milkSalt and pepper1/2 cup flourCornflakesOlive oil3 tablespoons butterCheap white wineOreganoSweet basil1 can cream of mushroom soupPaper sack (for shaking up chicken)1 stool (for seeing over the stove)Kill one chicken and rip out its breast. Beat one egg lightly with a glop of milk. Add

Food & Drink |
January 20, 2013

State Fare

There are two ways to use Stop and Smell the Rosemary: Recipes and Traditions to Remember, the spectacular new offering from the Junior League of Houston. First, you can use the cookbook part to prepare any of the five hundred excellent recipes. Second, you can concentrate on the menu and