The Winter issue of Edible Dallas & Fort Worth recently became available. I have a few favorite things in this issue. Most notably, I wrote a feature article about Foodways Texas, and I got to take photographs of my friend …click to continue Salt & Pepper Beef Tenderloin
I could write an Ode to Pot Roast. I could tell you every good and bad one that I have made. I could tell you the restaurants and diners that have perfected the art.
Pot Roast is how you feed a crowd something comforting and succulent without spending a fortune. Cooked slowly, ignored really, …click to continue Traditional Pot Roast
So, it should be some indication of how scatterbrained I am these days (read: genuinely busy being a mom and a regular person) that I somehow didn’t post about this recipe. And, holy cow, what could be nicer? I had a recipe in the Dallas Morning News on September 11th. Now, there were other …click to continue Roasted Fall Tomatoes and Chicken
This was my answer to my internal dialogue wherein I asked myself if I was really going to make plain chicken breasts again for dinner. I gazed out my kitchen window and I also chided myself for not having used any of my fresh basil plants which I have kept alive through sheer force …click to continue Crunchy Basil Chicken
Western Burgers are a high school cafeteria legend in my hometown of Wichita Falls, Texas. They are a simple and beautiful bit of comfort, consisting of hamburger meat, onion, and seasonings fully wrapped up in a hot, buttery bun. God bless the lunch lady (or man…they always seemed to be ladies back then), I …click to continue Western Burgers