Grandma’s peach cobbler
—————————————————— Thank you for reading! This is a premium post available to subscribers only. While most of the site is open to all,…
Squash casserole, Dallas cafeteria style
The past couple of years have not been kind to restaurants and we’ve lost quite a few. One that has been lamented is…
Coffee-chipotle ribs
The story goes that one early morning in the mid-1990s, Houston chef Robert Del Grande spilled some of his coffee grounds onto his…
Frijoles especiales
If you are heading to South Padre Island, you will drive through Brownsville. This Valley town, which sits on both the Gulf of…
Taco burgers
What’s a taco burger, a friend asked me when I told her what I was cooking for dinner. I explained it was all…
Corn and poblano enchiladas
When corn is in season, I love to eat it often. While fresh on the cob with a pat of sweet butter is…
Tacos al carbon
If you were in Houston in the 1980s, it was hard to escape the ubiquitous tacos al carbon. Ninfa Laurenzo—of the eponymous Ninfa’s—made…
Brisket jam
A couple of years ago, I started seeing mentions about a new condiment: brisket jam. While there wasn’t too much information available about…
Dewberry sherbet
When I was young, meals would often be finished with a cold and creamy frozen fruit dessert that I knew as “sherbert.” My…
