Texas Red FAQ
I’ve received lots of queries about my chili, so I thought I’d answer some of the more frequently asked questions: Where do you…
How to make a pot of Texas red: Part two
“The aroma of good chili should generate rapture akin to a lover’s kiss.” – Motto of the Chili Appreciation Society International The Texas…
How to make a pot of Texas red: Part one
“Chili is not so much food as a state of mind. Addictions to it are formed early in life and the victims never…
Add a can, lose the bland
Ten years ago, another Texan friend who had also recently moved to New York City gave me a call. “You’ll never believe what…
Lunch ladies and fried okra
School lunches are a hot topic du jour as the school year has recently begun. Everyone from The New York Times to the…
A balance of powder
Homemade chile powder, so rich, red and flavorful, is an ingredient I cannot live without. I use it with so many things, including…
Grandmotherhood and pecan pie
My grandmother makes the best pies. Of course, everyone’s grandmother makes the best pies, but I’m not kidding when I say my grandmother’s…
Uncle Richard’s salsa
A few years ago, salsa became the number-one selling condiment in the U.S., knocking out ketchup. And for good reason: salsa is spicy,…
