West Texas posole slaw
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 combined green cabbage…
Author: Lisa Fain
Lisa Fain is a James Beard award-winning writer who loves to cook. A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State. Her work has been featured in many publications, and she is the author of several cookbooks. Follow her at: Instagram / Twitter / Facebook/ Pinterest
Green chile crawfish enchiladas
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, and…
Strawberry blue cornbread cobbler
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…
Dr Pepper-glazed ham
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 thought to…
Sunday salmon, Austin style
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,…
Chocolate smoothie
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 then…
Green chile macaroni and cheese
On a recent call to my mom, she told me she was in Taos, New Mexico. She’s been retired for a couple of years, and my brother and I joke…
Pecan cranberry wedding cookies
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…
Turkey chili Frito pie
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 beef…
Cheese grits, Goldee’s style
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 ample and the ingredients…
