Let’s make tamales: part 1
Back in September, the delightful Wednesday Chef cooked a Regina Schrambling recipe for tamales. She was not impressed. No disrespect to Ms. Schrambling,…
Seasoned oyster crackers recipe
Well, I’ve been to Texas. And while I thought most of my homesickness was rooted in missing Tex-Mex and barbecue, after spending two…
Cranberry poblano salsa
Cranberry sauce for many means this: a tubular, red, gelatinous substance that slithers out of a can, shiny ridges included free of charge.…
Mashed sweet potatoes with chipotle chiles
Growing up, not a holiday dinner or church potluck supper was complete without a casserole dish filled with baked sweet potatoes topped with…
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…
