Ratios and cherry almond cookies
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…
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. Follow her at: Instagram / Twitter / Facebook/ Pinterest
What’s in your English pea salad?
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,…
Honey-soaked hot cross buns
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…
Lamb barbacoa: a special spring treat
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…
Austin and basic black beans
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…
Fish tostadas, Veracruz style
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…
Pinto bean pie: sweet, not savory!
Vinegar pie, buttermilk pie, and corn meal pie—these are all desserts that were in vogue when my grandmothers were growing up in the Great Depression. Made with just a few…
Saved by red beans and rice
To celebrate Mardi Gras, I decided to try and to make gumbo. I failed. It wasn’t the fault of the recipe, I just don’t think I’m hard-wired to stand in…
Carrot and raisin salad
The end of February can be a very tiring time. You’re tired of wearing that long, black, down-filled coat that keeps you warm but makes you look like a stack…
Sweet cornmeal biscuits
A few weeks ago, I had a lovely lunch at Dovetail, an Upper West Side restaurant that serves what I would call creative comfort food. The meal was good but…
