Tastes that are as big as Texas

After eating myself silly for the past few days, I’ve decided to take a break and just sit still in front of the computer for a while, until...

Homesick Texan Q&A: Vickie Brown

Vickie Brown who writes the delightful and informative blog The Moveable Feast is a personal chef in Southern Virginia. Or as she puts it, ...

Texas Red FAQ

I’ve received lots of queries about my chili, so I thought I’d answer some of the more frequently asked questions: Where do you buy dried an...

How to make a pot of Texas red: Part two

"The aroma of good chili should generate rapture akin to a lover's kiss." - Motto of the Chili Appreciation Society Internatio...

Every dog has its day

I was perusing Off the Broiler yesterday and I discovered this: a Paterson, NJ delicacy called the Hot Texas Weiner. Now Texas isn’t real...

How to make a pot of Texas red: Part one

"Chili is not so much food as a state of mind. Addictions to it are formed early in life and the victims never recover. On blue days in...

Freddie Fender: 1937-2006

I'm cooking some Tex-Mex, listening to the "Lone Star" soundtrack when I hear the news: Freddie Fender is gone. I'm two f...

No cupcake left behind

Did you know that in Texas they have something called the “ Safe Cupcake Amendment ?” That’s right, under the Texas State Law cupcakes are a...

Homesick Texan Q&A: Stephen Tobolowsky

You may not know Stephen Tobolowsky by name, but you certainly know his work. He's an actor who has appeared in a host of movies and TV ...

Don't mess with Texas

Yee haw, we won! Clearly more a mantra than a slogan, " Don't Mess With Texas ," grabbed top honors last week in the third ann...

A bit of Texas in Orlando

I'm staying at the Ritz-Carlton in Orlando right now for work, and I saw on the room service menu a dish called the Texas Breakfast. Thi...

Add a can, lose the bland

Ten years ago, another Texan friend who had also recently moved to New York City gave me a call. “You’ll never believe what I found in Brook...