Blueberry buttermilk pie ice cream
First, let me say that it’s not my usual style to eat a whole pint of ice cream in one sitting, let alone…
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Smoky macaroni and cheese
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Cherry Dr Pepper cheesecake bars
A few years ago for his birthday, my uncle asked my grandma to make a cherry pie he’d spied in her collection of…
Indian fried chicken
On a visit to Houston last year, a friend suggested I go have fried chicken. While I’m always up for something crispy, I…
Fried green tomatoes
The first time I encountered fried green tomatoes was via the film of the same name. I had never heard of the dish…
Guacamole with corn (guacamole con elote)
Some things never change and that old saw about Texas weather being predictably unpredictable still holds true. Take last Sunday, for instance. In…
Peach streusel muffins
On a recent road trip, I took a break in Fairfield, a small town about halfway between Dallas and Houston. For years, this…
German potato salad, Dallas style
Back in June 1969, the Dallas Morning News featured a German potato salad from a restaurant on Lovers Lane called The Rib. It…
Apricot glazed ribs
The other day, my friends and I dined at Mattie’s in Austin. The restaurant is in a grand old house built in 1893,…
Lemon lavender shortbread
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Blueberries! All posts
Blueberry lime cornmeal crumble
When I was a kid, my mom used to make a dessert that combined canned pie filling, cake mix, and a stick of…
TacosAll posts
Fried avocado tacos
After a rousing David Byrne set at the Austin City Limits Festival last fall, my friends and I were famished after all the…
Ancho chile and cocoa-rubbed flank steak tacos
A rub of ground ancho chile and cocoa powder brings an earthy, fiery flavor to flank steak tacos, best served in flour tortillas with guacamole and pico de gallo.
Coca-Cola braised carnitas
Coca-Cola and milk, along with warm flavors such as cinnamon, allspice, and chipotle give these carnitas a slight hint of bacon, which is never a bad thing at all.
Summer squash, corn, and chorizo tacos
Summer squash, zucchini, corn, and chorizo are nestled into corn tortillas and topped with avocado for this late summer taco. An excellent way to use up your garden’s bounty.