Get-well-quickly tomato soup
I left work early the other day, which is something I never do. But after several colleagues came up to me and said, “Why are you so flushed?” and then,…
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
Pressing matters: making corn tortillas
I forgot I had a tortilla press. When I was recently riffling through my cabinet on the hunt for an errant springform pan, I came across it buried under a…
Classic pimento cheese recipe
“I dearly love the state of Texas, but I consider that a harmless perversion on my part, and discuss it only with consenting adults.”—Molly Ivins We’re all consenting adults here….
Chocolate Frito pie
I don’t have much of a sweet tooth. I seldom order desserts when dining out, and when as kids we’d ride our bikes to 7-11, while the others would spend…
Iron pan, perfect cornbread
Classic things bring me joy. Perhaps it’s part of my frugal nature, but give me something that is destined to last for years over something trendy or disposable any day….
On mole and matrimony
My dear, food-loving friend Monica recently announced that she and her fiancé John eloped to Oaxaca, Mexico. How appropriate, I thought, as Oaxaca is the land of seven moles. Mole…
Salsa salvation: Ninfa’s green sauce
When I was a small kid in Dallas, my parents and I often ate Mexican at Herrera’s, a charming hole in the wall where you had to walk through the…
Luby’s liver and onions
I grew up in a frugal household. After witnessing Houston’s boom and bust in the 70’s, my parents were classic penny pinchers—they clipped coupons, insisted I bring my lunch to…
Mexican hot chocolate and a molinillo
Growing up, visits to San Antonio were always a cause for celebration. Sure, the River Walk was lovely and the Alamo was historic, but my favorite part of the trip…
Let’s make tamales: part 2
You have pots of stewed meat simmering on the stove, bowls overflowing with cheese, green chiles and refried beans, a huge lump of masa and a kitchen filled both with…
