Chipotle bacon jam recipe
“Bacon jam tastes like the love child of pulled pork and pate!” said one friend. “I am now officially in pig heaven,” said another as I shared tastes from the…
“Bacon jam tastes like the love child of pulled pork and pate!” said one friend. “I am now officially in pig heaven,” said another as I shared tastes from the…
I’ve been on a rib kick lately. I usually like my ribs simple—seasoned with nothing but a salt, cayenne and black pepper rub, smoked low and slow over post-oak wood….
When I was young and silly, I found a recipe for mussels and chorizo. I loved chorizo—it was that tangy, spicy sausage I ate mixed with my scrambled eggs at…
Have you ever had asado? Nope, not carne asada. Asado. You haven’t? Don’t worry; I hadn’t either until a couple of months ago. But I don’t think it’s too farfetched…
The last time I visited Houston, I arrived at midnight. I was exhausted, but my mom was waiting for me with a to-go container filled with my favorite restaurant dish:…
I can be stubborn. And when a notion gets a hold of my imagination, it doesn’t matter if the experts and authorities wag their fingers and say, “It ain’t ever…
Lard. I have to admit that for most of my life that I’ve been terrified of the stuff. Be it schoolyard taunts that used the word, or the absence of…
Even though the days are growing longer and the month of March begins in just a few days (does Daylight Saving Time start soon? That sunshine poking through the bedroom…
Was October a strange month for y’all? It sure was for me. Every time I turned around, it seemed something had gone awry. Whether it was the computer meltdown we…
On June 18, 1878, my great-great-great-uncle Albert was sitting on the front porch of his lovely Austin home, Las Ventanas, surveying the bounty of his garden. In a letter to…