A true, authentic Texas chili recipe
I love to buy chiles, especially when I find ones that are soft and pliant, so fresh you can imagine they were drying in a Mexican field maybe just last…
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
Carne guisada, Tex-Mex stew
I receive many emails from y’all, asking when I’ll be writing about a certain favorite Texan food. I’ve had requests for everything from deep-fried pickles to peanut-butter pie. But the…
Making my own Mexican chorizo
When I was young and silly, I found a recipe for mussels and chorizo. I loved chorizo—it was that tangy, spicy sausage I ate mixed with my scrambled eggs at…
An epiphany about grapefruit
I have a confession to make: I don’t really like grapefruit. And this makes me sad. Don’t get me wrong—grapefruit is pleasing on many levels. It’s pleasing to the eye…
Black-eyed pea dip for a new year
It’s that time of year when we our thoughts are simultaneously in the past via reflection and the future via resolution. It’s also that time of year when we must…
Cheese straws
Cookie season is in full swing and will be for at least another week (there are, after all, 12 days of Christmas). I enjoy sampling from tins filled with raspberry…
My oven-baked brisket
Brisket is one of those things that every Texan eats and every Texan has a definitive recipe on how to cook it. We smoke it, we braise it, we roast…
Christmas and a cup of champurrado
Recently, I stopped at one of my favorite Mexican carts to grab some tamales. As I waited in line, I noticed that most people were being served a steamy light-brown…
Roquefort cheese log
Every family has its fair share of characters and mine is no different. It being the holiday season and all, I’ve wanted to make cheese logs and cheese balls for…
Pipián (pumpkin seed salsa)
I spend a lot of my spare time exploring the outer reaches of New York City in search of authentic and delicious Mexican food. Lately, I’ve been spending a lot…
