Archives | Dallas Observer | The Leading Independent News Source in Dallas, Texas

69 results

page 1 of 4

ClickHole's 'Warm Egg Near Blue Square' Says What We're All Thinking About Recipe Videos

By Beth Rankin
Mar 17, 2016

If you've spent any time at all on Facebook in the last year, you've been subjected to an endless stream of recipe videos, the short, peppy little videos that break down recipes into a visual step-by-step. Bacon-guacamole "chicken bombs," biscuit and gravy casserole, Nutella cream cheese turnovers — thanks to Buzzfeed's...
The Top 3 Inventive Recipes in Our Blue Ribbon Contest

By Nick Rallo
Jul 6, 2011

A few weeks ago, we announced a Blue Ribbon recipe contest to see what foodie innovations you could throw our way for Taste of Dallas. The idea was: You send us the recipes; we study them, drool profusely, and the winners get to cook live at this weekend's Dallas Food...
If You Can Find Texas Peaches, We Have a Recipe for You (Hint: Try Looking in Terrell)

By Lauren Drewes Daniels
Jun 14, 2011

It's a bad year to be a peach in the Lone Star State. A lot of North Texas orchards lost their crops this season to freezing weather and hail storms. Perusing the PickYourOwn.org website for the area, many farmers have thrown in the peach towel for this summer, but promise...
Tim Love's Pickle...Nah, That's Too Easy...It's Just a Recipe

By Anthony Marks
May 3, 2011

In part one of this week's Three Course Meal, we learned about chef Tim Love's inspiration for his Love Shack burger joint, along with a secret, off-menu item he likes to order when he's in the mood for one of his burgers. Tomorrow, we'll give you the lowdown on the...
1974 Schlitz Malt Liquor Recipes For Drinking And Dining

By Jesse Hughey
Apr 28, 2011

Lady Hophead visited an estate sale on our street recently and picked up what has to be the greatest, most hilarious example of misguided beer marketing I have ever seen: a 1974 pamphlet from Schlitz full of food and "cocktail" recipes featuring the malt liquor. Oddly, all the food recipes...
Bubbe's Matzo Ball Soup: For Those of Us Who Won't Be Eating Easter Ham

By Jenny Block
Apr 22, 2011

Passover is upon us, which can only mean one thing: It's officially time to make matzo ball soup. Making matzo ball soup can be a very straightforward proposition. You can even buy matzo balls premade or buy a mix for it, although there's little more than matzo meal in it...
Asador's Dean James Max Fancies Up Cowboy Chow

By Jenny Block
Apr 8, 2011

In part one of this week's Three Course Meal, we gave you a look at Dean James Max, concept chef of Asador In part two, we asked Max to complete our thoughts for us. In today's final installment he shares his recipe for a dish designed to be a Texas...
Urban Crust Shares Its Signature Pizza Recipe

By Jenny Block
Feb 18, 2011

In part one of this week's Three Course Meal, we gave you a look at Salvatore Gisellu, executive chef at Urban Crust. In part two, we asked Gusellu to complete our thoughts for us. In today's final installment he shares a recipe for Black and Blue Pizza. Now, it won't...
Jason Boso's Sloppy Joe Recipe: Great Taste is the Reward for Patience

By Jenny Block
Feb 4, 2011

In part one of this week's Three Course Meal, we gave you a look at Jason Boso, owner and executive chef of Cowboy Chow and Twisted Root Hamburger Company. In part two, we asked Boso to complete our thoughts for us. In today's final installment he shares a recipe for...
Cake Balls: Easy to Make, Easier to Make Jokes About

By Brooke Nottingham
Jan 7, 2011

All innuendos and dirty jokes duly noted, I prefer my food in compact ball-shape. I like cheese balls, sausage balls, popcorn balls and meatballs. Thanksgiving always has and always will find a Butterball in my oven (sorry, Stephan Pyles.) So for dessert my natural choice is cake balls. If cupcakes...
It's Em-Effing Chocolate-Eating Time: Peppermint Bark

By Alice Laussade
Dec 20, 2010

It's a Christmas miracle! No-bake treats that taste beyond delicious. All you need is a 11-by-17-inch cookie sheet, a hammer (sweet!), a freezer and a little patience at the stove. If you're no good at baking and you're really good at eating chocolate, this is the holiday treat for you...
When It Comes to Saving Food Dollars,
One is a Lonely Number

By Hanna Raskin
Dec 16, 2010

Since the holiday season seems like a good time for scrimping -- I'm still reeling at the price of postage for my holiday cards -- I've twice eaten dinner at home this month. Neither experience has been as cost-effective as I'd hoped. To those of us who eat 19 meals...
Merry Xmas Cardiologists! First Bacon Cookies, Now Sausage Balls

By Brooke Nottingham
Dec 13, 2010

Sausage balls are charming. I find something delightfully underdog-ish about a pan loaded with tasty snacks that bake up to smell so good but look like clumps of dirt. There's nothing particularly Christmas-y about these little nuggets, but I associate their savory, peppery, sausage-stuffed and cheese-loaded flavor with the season...
It's Em-Effing Cookie-Baking Time: Chocolate Chip Bacon Cookies

By Alice Laussade
Dec 13, 2010

It's the holidays. A time filled with magic and wonder -- a time when wishes are granted. A time when getting completely blackout drunk is socially acceptable and everyone's nice to grocery store cashiers. Any other time of year, people would call you creepy if you waited in line for...
La Duni's Julia Lopez Offers a Simple, Impressive Chicken Salad

By Jenny Block
Dec 13, 2010

In part one of last week's Three Course Meal, we gave you a look at Julia Lopez, corporate chef at La Duni. In part two, we asked Lopez to complete our thoughts for us. In today's final installment -- delayed by an editor's glitch -- she shares a recipe for...
Chanukah Doughnuts: Fried, Sweet
And Straight from a Can

By Jenny Block
Dec 7, 2010

Celebrating Chanukah means two things when it comes to food: latkes and doughnuts. I have a little trick for making doughnuts that I don't know where I learned, but that has served me very well. It couldn't be any easier. I use refrigerated biscuit dough, the flaky Pillsbury kind that...
It's Em-Effing Cookie Baking Time:
Black Forest Crinkle Cookies

By Alice Laussade
Dec 7, 2010

'Tis the season to get fat on Black Forest crinkle cookies. They're chocolatey. They're cherry-y. These Black Forest crinkle cookies will blow your face off with deliciousness. They taste like brownies, look like cookies and are rolled in enough powdered sugar to give you an instant holiday sugar rush. If...
From an Old Trove of Recipes,
Cottoning To a Tasty Oil

By Elaine Liner
Aug 20, 2010

My mom saves everything. When I helped her move last month, I begged her to jettison the trunks and boxes and tubs of old papers and letters she'd held onto for decades. She's not a hoarder, more of an archivist. She reached into one box and fanned out 11 little...
Apple Loves a Food App

By Merritt Martin
Jun 10, 2010

Apple released its list for the Apple Design Award's top 10 applications for iPhone, iPad and iPod Touch. Among them were sweetly addictive time-killing games (what, no Angry Birds? At least they included Doodle Jump), creative tools (Brushes for iPhone, TabToolKit) and yes, Jamie Oliver's 20-Minute Meals.It seems that even...
Do You Remember the Jiggle of the Jell-O 1-2-3?

By Merritt Martin
May 5, 2010

In the world of ubiquitous American desserts, one can always rely on the chocolate chip cookie, the apple pie, chocolate cake and Jell-O. Hell, Jell-O has earned the honor of being the go-to term for any gelatin-related, or simply jiggly, dessert. It's the Kleenex of the cafeteria. Jell-O -- especially the...
Make Cyclone Anaya's Jumbo Lump Crabmeat Nachos Yourself, and You Can Call Them By Any Name You Want

By Sarah Johnson
Feb 18, 2010

Jumbo Lump Crabmeat Nachos Demonstrated by Jose Cardenas of Cyclone Anaya's It's becoming more common for an athletes, both active and retired, to switch hats and become restaurateurs. For example, the Dallas dining scene has the popular sports-inspired Hully & Mo Restaurant Tap Room that was opened by Dallas Stars...
How To Cook Applewood Smoked Jalapeno Shrimp the Rathbun's Blue Plate Kitchen Way

By Sarah Johnson
Feb 11, 2010

Demonstrated by Chef Timo Plaza of Rathbun's Blue Plate Kitchen Pull out a pen and paper, City of Aters, we're about to give you a quick lesson in shrimp. Did you know the term "shrimp" originated in the 14th century from the Middle English term "shrimpe" meaning "small of stature"--well...