Black-eyed pea dip for a new year

It’s that time of year when we our thoughts are simultaneously in the past via reflection and the future via resolution. It’s also that time...

Grasping at cheese straws

Cookie season is in full swing and will be for at least another week (there are, after all, 12 days of Christmas). I enjoy sampling from tin...

My oven-baked brisket

Brisket is one of those things that every Texan eats and every Texan has a definitive recipe on how to cook it. We smoke it, we braise it, w...

Christmas and a cup of champurrado

Recently, I stopped at one of my favorite Mexican carts to grab some tamales. As I waited in line, I noticed that most people were being ser...

Cheese balls and Aunt Betty

Every family has its fair share of characters and mine is no different. It being the holiday season and all, I’ve wanted to make cheese logs...

For turkey leftovers, why not pipián?

I spend a lot of my spare time exploring the outer reaches of New York City in search of authentic and delicious Mexican food. Lately, I’ve ...

Uncle Richard's sweet potato pie

In times like these, I’m in need of some serious comfort. I work in magazines and it’s very grim seeing your industry on a downhill slide. N...

Collard greens, Facebook and Twitter

My new friend Amy sent me collard greens last week. The gift was much appreciated and they were gorgeous, but there was only one problem—I ...

Pinto beans, three ways

It doesn't take much to please me. Give me a big, steaming bowl of charra beans, borracho beans or even plain, porky pinto beans and I w...

From hoecakes to hope

Have you ever had a hoecake? Last Saturday, I found myself in Oxford, Mississippi and that’s what I had for breakfast—hoecakes. I was attend...

Are you familiar with wacky cake?

Recently, I was perusing my photocopies of old family recipes in search of inspiration. I was hoping to find a casserole since it’s official...

Making corny dogs at home

Football, cooler weather, and chili cook offs all signify that it’s autumn in Texas. But no October is complete without a trip to the State ...

In search of West Texas asado

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 ...

Grandma's chocolate pie

There are pies and then there is my grandma’s chocolate pie. It’s a luscious chocolate custard resting on a flaky, almost salty crust, toppe...