Apple crisp with green chiles
While my grandma was a cobbler person, somehow my mom turned into a crisp person. Instead of a buttery, flaky crust on top of a sweet and thick fruit filling,…
While my grandma was a cobbler person, somehow my mom turned into a crisp person. Instead of a buttery, flaky crust on top of a sweet and thick fruit filling,…
In the mid-1990s, some Texan friends and I made the trek to the Upper East Side of New York City to eat at Zarela Martinez’s namesake Mexican restaurant. Zarela is…
After school one day in junior high, I went over to a friend’s house to study with her for a test. After we did our homework, she said she needed…
When I was writing my first cookbook, I wanted to include a carnitas recipe that had been on my site. It was adapted from the late cookbook author Diana Kennedy’s…
When I graduated from college in 1991, I took an internship at the Houston Press. One day, the art director sent me to pick up lunch and she placed a…
The other day, a friend asked if I was prepared for Hatch chile season. When I replied that I had plenty of time to come up with recipes for this…
In most regions of Texas, when one orders enchiladas verdes, the green salsa that drapes the dish will be made with tart tomatillos and green peppers such as jalapeños or…
When it comes to quick meals, one wouldn’t think roasting a whole chicken would be on my shortlist of things to prepare. Yet, the most challenging task is getting the…
“An El Paso classic,” touted the postscript on an intriguing-sounding recipe. The dish called for roasted long-green chiles, bacon, and a pound and a half of cheese. It went under…
When I was in my early 20s living in Austin, after a night on the town my friends and I would find ourselves at one of the city’s all-night cafes….