Dr Pepper ribs: sticky, spicy and sweet
I’ve been on a rib kick lately. I usually like my ribs simple—seasoned with nothing but a salt, cayenne and black pepper rub, smoked low and slow over post-oak wood….
I’ve been on a rib kick lately. I usually like my ribs simple—seasoned with nothing but a salt, cayenne and black pepper rub, smoked low and slow over post-oak wood….
Have you ever had a cemita? It’s a sandwich found in the Mexican state of Puebla. At first glance, you may think it looks like a hamburger as it’s housed…
Picking dewberries is a wonderful warm-day pastime. When I was young, my friends and I would march out to the wilder parts of my suburban Houston neighborhood—such as the bayou,…
I was talking to a friend on the phone last night and he asked what I’d eaten for dinner. “Ketchup,” I replied. “And what else?” he said. “And nothing. Just…
I’m an improvisational cook. This means that I’ll take stock of what I have in the kitchen and then create dishes from what’s available. This method usually works if I’m…
I was sitting with a group of food writers from the Northeast the other day (I would playfully call them Yankees, but as it was gently pointed out to me,…
The first time I heard of hot cross buns was during a piano lesson. It was early in my (very short) musical career, so I could only play songs that…
Is there a reason why we Texans don’t eat much lamb? It’s tender, it’s flavorful, it’s not too expensive and yet you seldom see it. Heck, I even heard a…
Now that SXSW is over and my non-Texan friends who attended the conference are back on the East Coast, all I hear from them is, “Where can I get a…
I spent part of my junior year of college living in Spain. I was in the southern part of the country, in Granada, which is not too far from the…