Here's the beef

Ah, summer love--so intense, so exciting, and yet, so fleeting. Perhaps that’s part of the thrill. But now that it’s autumn, I have to say g...

Homesick Texan Q&A: Liz Smith

I had an idea that it would be fun to do a series of quick Q&A’s with fellow Homesick Texans on their favorite Texan foods. My goal? To...

What does soap taste like?

I love cilantro. I love it so much I put it in just about everything I can, within reason, of course. It’s the definitive flavor in so many ...

Salt bagels and jalapeno cream cheese

Growing up in the Bible Belt, Judaism was under my radar, I'm ashamed to say. Yom Kippur wasn’t a school holiday, and hamentashen was ju...

The Hill Country Diet

Don’t read this web site, it’s bad for your health. That’s right, I’m a Homesick Texan who waxes nostalgic for Texan foods. And yet, it turn...

When Love comes to town

A block away from my apartment, Texan chef Tim Love is opening an outpost of his Fort Worth restaurant Lonsemone Dove Western Bistro . He...

Lunch ladies and fried okra

School lunches are a hot topic du jour as the school year has recently begun. Everyone from The New York Times to the New Yorker seems to b...

A balance of powder

Homemade chile powder, so rich, red and flavorful, is an ingredient I cannot live without. I use it with so many things, including my salsa,...

Ann Richards: 1933-2006

Good night, Governor . Thanks for all your wit, wisdom, courage and leadership. You were a true Texas treasure . You will be missed.

Grandmotherhood and pecan pie

My grandmother makes the best pies. Of course, everyone’s grandmother makes the best pies, but I’m not kidding when I say my grandmother’s p...

What the butcher knows

This week, New York Magazine has a wonderful feature on butchers and their thoughts on preparing meat--which you can find in both the print...

9.11.01: Finding hope at the greenmarket

Today marks the five-year anniversary of 9-11. I have no story of valor, courage or heroics, nor do I have a story of loss. Save for my frie...

NYC Potluck

Danielle over at Habeas Brulee is organzing a NYC food bloggers potluck for Saturday, September 30 , whenever the majority can attend. If y...

A bit of soul on the Upper West Side

A couple of years ago, I was on real soul-food kick, and would spend the weekends eating at every place I could find in Harlem: diners, hole...

When life gives you tomatoes...

A few years ago, salsa became the number-one selling condiment in the U.S., knocking out ketchup. And for good reason: salsa is spicy, light...

Brisket and a book

Want to read some amazing writing--writing so good it convinced the chairman of Reader's Digest to break bread with its creator? Here...

A state of fairs

Do you go to your state fair? As a kid, not an autumn rolled around without a trip to Fair Park in Big D to attend the Texas State Fair . A...

Save your bacon

My grandparents grew up in the Depression. And like many people who came of age during that time, they are extremely frugal and reuse every...

Music to my ears

I’m often asked the question: “Where is the best place to get Mexican in the city?” To which I reply: “La cocina de Homesick Texan.” OK, I a...