Cool off with hot jalapeno pickles
If you’re of a certain age, you may remember a time when along with chips and salsa, you also got free corn tortillas, pats of butter and hot pickle relish…
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Marfa and a plate of stacked enchiladas
“Oh Texas, rise and sing along, forever a part of you is gone. Oh Texas, say a word today in praise of the Old Borunda Cafe” From the song “Old…
Buttermilk peach ice cream on a summer morning
I was talking to my grandmother the other day, and she mentioned that she had just eaten a peach from her tree. “It was a perfect peach,” she said. The…
Carnitas, Houston style
The last time I visited Houston, I arrived at midnight. I was exhausted, but my mom was waiting for me with a to-go container filled with my favorite restaurant dish:…
Easy as blueberry fried pie
Cake or pie? That’s a question often posed, with much weight attached to the answer. For me, the choice is simple: I’ll take the pie. I don’t know what this…
With beans comes rice
Beans and rice. Do any two foods go better together? OK, maybe, peanut butter and jelly, but if you give me a serving of beans, I will definitely want a…
Dr Pepper peanut brittle
A friend brought up an interesting point the other day. She said, “Why do Texans refer to all soft drinks as Coke?” And while it’s true, I don’t have an…
Long days, strawberry shortcake nights
During the strawberry’s brief yet vibrant season, I try to eat them every day. I eat them with balsamic vinegar. I eat them in pies. I eat them in salads….
Me and my stovetop smoker
I can be stubborn. And when a notion gets a hold of my imagination, it doesn’t matter if the experts and authorities wag their fingers and say, “It ain’t ever…
How to render lard
Lard. I have to admit that for most of my life that I’ve been terrified of the stuff. Be it schoolyard taunts that used the word, or the absence of…
