Fried green tomatoes
The first time I encountered fried green tomatoes was via the film of the same name. I had never heard of the dish and at first thought it was a…
The first time I encountered fried green tomatoes was via the film of the same name. I had never heard of the dish and at first thought it was a…
Back in June 1969, the Dallas Morning News featured a German potato salad from a restaurant on Lovers Lane called The Rib. It was a barbecue place that opened in…
I did not grow up in a grit-eating family. I’d beg and beg my mother to make grits, but she’d always say, “We don’t eat grits in this family. Now…
Every December, I begin to think of new ways to prepare my pot of black-eyed peas. For the past few years, the phrase “borracho black-eyed peas” had been running through…
The first time I went to Tejas Chocolate & Barbecue in Tomball, I loaded up on the usual favorites—tender moist brisket, juicy sausage, and pork ribs. The woman behind the…
On a recent visit to Texas, I was staying with a friend and cooked her family dinner. There was an abundance of squash and green chiles in their refrigerator, so…
Last weekend I attended my first outdoor gathering of the season, and I brought one of my usual potluck standbys, my pinto bean and hominy salad. The cool combination of…
When Helen Corbitt, the famed Texan chef, arrived in Texas from New York in 1931, she was presented with the state’s love for black-eyed peas, a field pea that is…
A mustard-based Texas mashed potato salad recipe from the 1800s. The interesting addition of peppery nasturtium flowers, while optional, adds both color and kick.
This classic scalloped dish involves baked sliced onions nestled in a creamy sauce that’s topped with cheese and/or crumbs. To liven it up, green chiles have been added to the mix.