How to render lard
Lard. I have to admit that for most of my life that I’ve been terrified of the stuff. Be it schoolyard taunts that used the word, or the absence of…

Lard. I have to admit that for most of my life that I’ve been terrified of the stuff. Be it schoolyard taunts that used the word, or the absence of…

“Austin is long on music, migas and markets”—Molly Ivins If you’ve ever had breakfast in Austin, chances are you’ve had a plate of migas. This dish of eggs scrambled with…

What would you say if I told you that you could barbecue shrimp on your stove in about five minutes. That’s right, you’d probably laugh and tell me I was…

If I share a secret with you, do you promise not to laugh? I like Velveeta. I know, I know—that stuff isn’t even a proper dairy product. Instead it’s a…

It’s crawfish season (or crawdad, as we used to say in Texas when I was growing up), and nothing beats having a group of people over for a big boil….

People deal with grief in different ways. Me? I eat. These past two weeks, I’ve gone through countless casseroles, half a ham, pints of homemade pimento cheese (which a very…

When I was little, I spent a lot of time at my grandparents’ house in the Dallas neighborhood of Oak Cliff. Sundays through Fridays, my grandmother ruled the kitchen. But…

I looked out the window today and saw that it was raining—a good sign as grey skies, umbrellas and brightly-colored slickers mean one thing: it’s March. It’s not my favorite…

Even though the days are growing longer and the month of March begins in just a few days (does Daylight Saving Time start soon? That sunshine poking through the bedroom…

I was talking to a friend of mine from Delaware the other day, and mentioned beanie wienies. “Beanie wienies?” she said. “What’s that?” I was shocked. I thought everyone grow…