In far West Texas and Northern New Mexico, cabbage and radish slaws are a common accompaniment to meals. In my first cookbook, I featured a recipe that (...)
A friend asked if I was familiar with the crawfish enchiladas offered at Ninfa’s in Waco. While I had never had them, I looked at the restaurant’s online menu, (...)
In college, my study group would meet at a local diner. There was a salad bar at this 24-hour establishment, and we’d purchase a salad plate and a cup of... (...)
While reading a list of dishes for an Easter potluck, I noticed one guest was bringing a 7-Up cake. “Perhaps I could contribute a Dr Pepper-glazed ham," I (...)
On a recent trip to Austin, I stayed overnight with old friends. They asked if I wanted to go out for dinner or stay at home. It was a Sunday,... Source
When I was growing up, there was a chocolate powdered drink known as an instant breakfast. You poured a packet into a glass, added milk or water, stirred, and (...)
When I think about the Dallas weddings I used to attend as a child in the 1970s, the one constant was a heaping plate of round white cookies. They were... (...)
When a friend threw a late-fall party, she served turkey Frito pies. Her husband is unable to eat red meat, so the family has become quite adept at replacing (...)
When working on the Goldee’s Bar-B-Q cookbook, my leftovers situation was out of hand. Barbecue, by design, is a cuisine made for groups. The portions are (...)
Meatballs have been on my mind. A few weeks ago, a friend mentioned he had a new Italian meatball recipe that he wanted to cook with me. He was curious... (...)
“Is broccoli salad on the menu?” a woman asked me as we waited in line for barbecue at Goldee's Bar-B-Q in Kennedale, Texas. There was not, I replied. She (...)
As my kitchen filled with the scent of roasted green chiles and blue corn, I was looking forward to the skillet of cornbread taking shape in the oven. After (...)
As my kitchen filled with the scent of roasted green chiles and blue corn, I was looking forward to the skillet of cornbread taking shape in the oven. After (...)
Whenever I have a serious deadline, I create a new diversion to avoid completing my task. For instance, when I was writing my Queso book, I decided it was (...)
Iced beverages are a summertime staple in Texas, a tradition that goes back many years. Before at-home refrigeration was widespread, people would shop at (...)
Recently I’ve begun looking into my ancestors' roots. This isn't a new project, but it's the first time I've researched my family's history outside of Texas. (...)
A friend of mine who recently gave up red meat was lamenting she wouldn’t be able to enjoy beans anymore. She said, “How can beans taste good without beef (...)
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Back in my queso era, I came across a recipe for queso potato salad. It was a blend of Jack cheese and peppers with potatoes that appealed to me in... Source
A few years ago, it was declared that Dallas’s most iconic dish is strawberry butter. It cited that it had long graced tables at The Zodiac Room, a restaurant (...)
My addiction to frozen pizza (I know…) has introduced me to a variety of pies, with some not always being the platonic ideal of the form. Fortunately, bad (...)
In James Michener’s epic novel Texas, he has a scene where two discuss why beans are not included in Texas chili. The characters conclude that it's because (...)
One of the ways I learned to cook was by preparing the recipes presented to me in my daily media consumption. Thirty years ago, this included reading a paper (...)
My grandma’s last meal was a bran muffin. This was apt, since eating a warm one was her favorite way to begin the day. She liked to share, and she'd... Source
