Nantucket cranberry pie
In 1992, Gourmet Magazine published one of Laurie Colwin’s final recipe columns. The novelist and food writer had died unexpectedly a few months before, and they were coming close to…
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, including her latest,
Queso! Regional Recipes for the World's Favorite Chile-Cheese Dip. Follow her at: Instagram / Twitter / Facebook/ Pinterest
Poblano pumpkin soup
One Thanksgiving, my mom served us pumpkin soup in bowls fashioned from hollowed-out tiny pumpkins. It was quite impressive to see, though I found it a bit cumbersome to scoop…
Jalapeño popper kolaches
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Jailhouse chili, Dallas County style
In 1962, Dallas Morning News columnist Frank X. Tolbert published an article titled, “That Bowl of Fire Called Chili” in the Saturday Evening Post, which was a popular magazine that…
Table salsa, North Houston style
If you’ve ever been to Soto’s Cantina in the North Houston suburb of Cypress, then you may be familiar with their table salsa. It’s a blend of chunky tomatoes, peppers,…
Tallow flour tortillas
When life gives you too much tallow, perhaps it’s time to make flour tortillas. At least that was my conclusion, after successfully using this rendered beef fat in bread and…
Shrimp scampi
“Please pick up some linguine,” said my friend Jeff as my friends and I headed to a grocery store in the Florida Panhandle. “And get two pounds of local Gulf…
Fried mushrooms
My friend Wendy was full of surprises. For instance, take the time we met for a college reunion. Wendy and I had been freshman roommates at Austin College, a small…
King Ranch hominy casserole
There are several ways to make a cheesy, creamy hominy casserole, and my grandma’s is the simplest method of all. While some recipes have you make a roux and others…
Sopapillas with a side of honey
Sopapillas are total decadence for me. You’d think after concluding a stomach-swelling multi-course meal of chips and salsa, queso, guacamole, tamales, rice, refried beans. and enchiladas that it would be impossible to find room for just one…