Grandma’s peach cobbler
My grandma likes to remind me that she no longer cooks. “I don’t cook anymore,” she’ll say when we’re discussing what we’re going to eat. I always reply that it’s…
Posts
Squash casserole, Dallas cafeteria style
The past couple of years have not been kind to restaurants and we’ve lost quite a few. One that has been lamented is Highland Park Cafeteria, a Dallas comfort-food mainstay…
Coffee-chipotle ribs
The story goes that one early morning in the mid-1990s, Houston chef Robert Del Grande spilled some of his coffee grounds onto his workstation where he was prepping a filet…
Frijoles especiales
If you are heading to South Padre Island, you will drive through Brownsville. This Valley town, which sits on both the Gulf of Mexico and the Mexican-American border forged by…
Taco burgers
Taco burgers are a blend of spicy ground beef and refried beans served on a bun with lettuce, tomato, and shredded cheese. A Tex-Mex classic.
Corn and poblano enchiladas
When corn is in season, I love to eat it often. While fresh on the cob with a pat of sweet butter is always simple and satisfying, I also doll…
Tacos al carbon
If you were in Houston in the 1980s, it was hard to escape the ubiquitous tacos al carbon. Ninfa Laurenzo—of the eponymous Ninfa’s—made them her signature dish and as with…
Brisket jam
A couple of years ago, I started seeing mentions about a new condiment: brisket jam. While there wasn’t too much information available about this curiously named concoction, as it was…
Dewberry sherbet
When I was young, meals would often be finished with a cold and creamy frozen fruit dessert that I knew as “sherbert.” My great-grandmother called it that and even in…
Vegan queso
This summer, the Texas Rangers ballpark in Arlington will be featuring nachos topped with a vegan queso that is made from cashews. When I heard the news, I was surprised….
