An anniversary served with fried chicken
Sixty years ago, my dear grandparents were married. A few days before the wedding, my grandfather’s mother wrote a letter to my grandmother’s mother. In her correspondence with her future…
Main dish recipes
The good, the bad and the puffy tacos
New York City is shaping up to be a terrific taco town. There are taco trucks scattered throughout the five boroughs, with one even parked just a few blocks from…
An asparagus sandwich and a new attitude
The small Texas town where I went to college had a surprising bounty of good restaurants despite its size. While I ate the majority of my meals either in Slater’s…
Ramping up some gnudi
I don’t have Italian blood flowing through my veins and I have to admit when I was little, my knowledge of that country’s vast cuisine ended (and began) with pizza,…
Conejo colorado (rabbit stewed in red chile sauce)
I have been a longtime reader of Robb Walsh. Starting when I lived in Austin in the early ’90s and he was the food critic at the Austin Chronicle, I’ve…
Independence and chicken-fried steak
“Only a rank degenerate would drive 1,500 miles across Texas without eating a chicken-fried steak.” —Larry McMurtry It’s been said there are three food groups in Texas: Tex-Mex, barbecue, and…
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…