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Blogs
November 15, 2011
Deep Ellum Urban Gardens Could Get a Major Boost from a Local Woman's Stuffed Peppers
As an avid runner and cook, Lindsey Cook of Dallas loves to create healthy dishes, like her quinoa and turkey stuffed bell peppers. Easy, versatile and full of deliciousness, Cook was so smitten with the recipe that she entered it in the Aetna Healthy Food Fight contest. From there, the dish ... More >>
Blogs
September 2, 2011
Eat Street: James Cunningham Celebrates Street Food ... Not Here, Of Course
Eat Street host James Cunningham lets food serve as the real star of his show.Eat Street leads with one of its many trump cards when it starts out each episode with chrome-domed host, James Cunningham, just taking up some space on a city sidewalk, shooting the breeze. Cunningham may have been ... More >>
Blogs
July 1, 2011
The Lodge's Jose Luis Nieto Talks Spices and Cooking for Bobby Flay
Taryn WalkerSee more of the Lodge's food in the slideshow.In the third part of our Q & A with Jose Luis Nieto, executive chef of The Lodge, he muses on everything from his favorite television chef, his kitchen tools of choice, to what herbs and spices he couldn't live without. Who are your ... More >>
Blogs
June 17, 2011
A Very Tasty Documentary: A Matter of Taste -- Serving Up Paul Liebrandt
HBO probes a food genius in A Matter of Taste -- Serving Up Paul Liebrandt.Chef Paul Liebrandt is one of those maverick foodies who elicits equal parts admiration and dissent, love, fear and loathing in his equally distributed coterie of fans and detractors. To his adherents, he is that proto ... More >>
Blogs
May 27, 2011
Presenting! Burgers Across America: A Village Voice Collaborative
Katharine ShilcuttTouche, Houston Press.So, the weather cleared up in time for Memorial Day. Which means you can do the whole Bobby Flay thing. Grill, we mean. You can grill. Not embarrass local chefs by out-cooking them at their own dish. You could do that though, if you wanted. Anyway, it' ... More >>
Blogs
May 19, 2011
Time To Get Cookin' For City of Ate's Blue Ribbon Recipe Contest
Do you think your lasagna could beat Bobby Flay's version in a throw-down? Do you firmly believe that your pot roast is better than everyone else's recipe, including your grandma's? Are you the self-proclaimed Top Chef of your household? If your cooking is so good that your kids even eat ... More >>
Blogs
April 29, 2011
Mark Bittman: A Minimalist with Maximalist Appeal
Mark BittmanI first spied and became a closet fan of New Yawk's home cook supreme, Mark Bittman, when I wandered over to his video segments on The New York Times website. OK, technically speaking, I first fell for Bittman's totally unprepossessing way with words and ingredients in his "minima ... More >>
Blogs
April 28, 2011
Iron Fork 2011: Scott Romano Scotches an Egg, Wins the Chef Competition
Scott Romano's finished--and winning--dish: a play on steak and eggs. See more photos of the food and people at Iron Fork 2011.Eat your heart out, Bobby Flay.The pressure cooker was hissing, and sweat was dripping down Scott Romano's forehead as he cupped fresh California avocado around a soft bo ... More >>
Blogs
February 5, 2011
Super Bowl Food Celebrity Super Sighting at the Bud Light Hotel
Dallas ObserverWonder if his cuisine will reign supreme this weekend.OMG! Lots of Super Bowl parties going on in Dallas--right now--and oh-so-many celebs. We're combing through the photos from The Bud Light Hotel and the F.I.G.: not exactly foodie celeb heaven. Except a couple from last night ... More >>
Blogs
January 10, 2011
Julia and Andrew: Keep Today's TV Chefs;
Give Me the Queen of the Kitchen.
Julia ChildI'll gladly admit it: I'm a nostalgia freak. If I don't answer my phone immediately, it's because I'm gorging on the video I.V. drip of YouTube, jaw slackened as I watch old interviews with fave bands from the bell-bottomed '70s. That same penchant for the grainy imaged past plu ... More >>
Blogs
December 29, 2010
Kent Rathbun: So Many Restaurants, So Little Reality TV That Doesn't "Suck"
Courtesy of Jasper'sKent Rathbun's résumé is too extensive to quickly gloss over. Like most chefs, Rathbun started his career as an apprentice working at La Bonne Auberge, a five-star French restaurant in Kansas City, Missouri. Rathbun then moved on to work in the kitchens of Mr. B's in Ne ... More >>
Blogs
December 7, 2010
Local Music 'Mericans: Cindy Chaffin
Welcome to Local Music'Mericans, where we'll be meeting some people behind the local music scene who aren't musicians, but more behind-the-scenes folk.Jason JanikCindy ChaffinOnce upon a time, Cindy Chaffin was the mastermind behind Texas Gigs, a blog and database that ... More >>
Blogs
November 8, 2010
Tre Wilcox Gets the Iron Chef-Style SmackDown at Le Cordon Bleu: For a Good Cause!
Stephen MaskerTre Wilcox of Loft 610There was no back-flipping chairman or electric-green squeeze bottle of Bobby Flay's signature sauce, but Iron Chef (or Bravo's Top Chef) food nerds got their fix of food competition with Chef SmackDown at the Le Cordon Bleu College for Culinary Arts on Sun ... More >>
Blogs
October 18, 2010
Hash Over: Taste of Greenville Avenue, Bobby Flay Book Signing, Wine Dinners, and Fall Harvest Stew Festival
We've got a week's worth of food, festivals and fun for you, plus we'll tell you where you can meet a celebrity chef today. You'll have to get in line behind us, of course, but we'll save you a spot. We're nice like that. Let's start first with a TOGA party. TOGA! TOGA! No, we're not gettin ... More >>
Blogs
October 13, 2010
Picture Show: "Mama's" Cupcake Meatloaf Wins the American Airlines Center Chef Challenge
Danny FulgencioThe winning dish. Check out more of the "signature offerings" in our slideshow.Directing your attention away from the State Fair... The American Airlines Chef Challenge went down Tuesday, October 12 at the AT&T Plaza of the AAC. This was the deal: Competition started wit ... More >>
Blogs
September 15, 2010
Craft's Jeff Harris: A Chef you Can Bank On
Photos by Robert BostickCraft's Jeff Harris(This is the first part of a three-part look at Jeff Harris, executive chef at Craft. Tune in tomorrow for a Q&A with Harris and Friday as he demonstrates how to prepare one of the restaurant's dishes.) Jeff Harris was raised in a small town in East ... More >>
Blogs
September 13, 2010
Chefs Under Fire D/FW: Viva La Raza,
Iron Chef-style
Northwood Club's Joey Guzman at work at Chefs Under Fire D/FW"That's what it's about. That's what we do. We represent," said chef Joey Guzman of Northwood Club, when asked about the significance of three Latino finalists in the Chefs Under Fire D/FW semifinal at Milestone Culinary Center, an ... More >>
Blogs
August 4, 2010
Stephan Pyles Executive Chef Matt McCallister
Is Living Every Food Fan's Dream
Photo by Robert BostickWith the crush of talented wizards working magic in Dallas kitchens, it pays to know just who is behind the saute pan at your favorite eatery. To help you keep track, City of Ate brings you Three-Course Meal, a three-part chat with some of the best, most inventive chefs ... More >>
Blogs
April 7, 2010
Celebrity Chef Ken Rathbun is Lending his Rock Star Cred to Zea Woodfire Grill--and It's Working
http://www.kentrathbun.comKent Rathbun.You know him best as one of the Rock Star Chefs of Dallas, the creator and driving force behind Abacus, Jaspers, and Rathbun's Blue Plate Kitchen, not to mention his stint on Iron Chef America, where he and brother Kevin bested Bobby Flay in Battle Elk. His ... More >>
Blogs
January 20, 2010
On The Range: Seafood Paella
On The Range is a weekly exploration of the history and lore of Texas menu items.There's no doubt that the Spanish are passionate about paella. Paella is, of course, the painstaking meat, rice and vegetable dish traditionally cooked in (and often eaten from) a large, shallow pan. However, early ... More >>
Blogs
November 30, 2009
Monday's Unverified Fact About New York
The 'Boys travel to the meadowless Meadowlands on Sunday. Our first "fact" about the city that never sleeps because of the noise...Giants Stadium is built on a landfill (as is 90 percent of New Jersey). Tailgating fans have discovered that by digging up local "charcoal" they give burgers a little ... More >>
Blogs
October 2, 2009
Tre Wilcox Has Lofty Ambitions
Loft 610 Urban Restaurant and Lounge recently named Chef Tre Wilcox their new executive chef--and announced plans to open a second concept driven by the popular cook.Yes, popular: You might know him as the former Chef de Cuisine at the five-star Dallas eatery Abacus, and he was on season three o ... More >>
Blogs
June 1, 2009
10 Questions: Melissa D'Arabian, Food Network Contestant
When contestants for the upcoming series of The Next Food Network Star were announced, she was labeled the 'stay at home mom.' Indeed, the Keller resident tends to four young children--which, of course, means cooking three meals a day, just about every day of the week. Producers for the show ap ... More >>
Blogs
May 20, 2009
On The Range: Chiles Rellenos
Chiles rellenos, Emeril-stylePoblano peppers or Anaheim? When making chiles rellenos, the chef must first consider which pepper might better serve his or her vision of the completed dish. Indeed, they are similar and both are widely used, but tasting reveals subtle but noticeable differences. ... More >>
Blogs
March 16, 2009
10 Questions: Tyler Florence
After 14 years on the Food Network and a small shelf full of cookbooks bearing his name, Florence is a true celebrity chef. But now he makes baby food. Yes, the man People called the "sexiest chef alive," host of Food 911, How to Boil Water and now Tyler's Ultimate recently started a line of or ... More >>
Blogs
March 11, 2009
On The Range: Tamales
Pig's head tamales?Well, yes. Robb Walsh notes in his Tex-Mex cookbook that traditional emporiums use pig's heads as their base meat when making their husky creations. The head is boiled until the meat and lard cook away, then the broth is used to moisten the masa harina (corn meal infused with lime ... More >>
Blogs
June 30, 2008
Jesus, Lisa Garza, Just Win This Goddamned Thing Already
Pig's head tamales?Well, yes. Robb Walsh notes in his Tex-Mex cookbook that traditional emporiums use pig's heads as their base meat when making their husky creations. The head is boiled until the meat and lard cook away, then the broth is used to moisten the masa harina (corn meal infused with lime ... More >>
Blogs
June 9, 2008
I Make An Amazing French Toast. So Where's My Cooking Show?
Pig's head tamales?Well, yes. Robb Walsh notes in his Tex-Mex cookbook that traditional emporiums use pig's heads as their base meat when making their husky creations. The head is boiled until the meat and lard cook away, then the broth is used to moisten the masa harina (corn meal infused with lime ... More >>
Calendar
November 8, 2007
Sweet Chile o' Yours
Oldtown gets its taste buds peppered and cranked
Blogs
August 22, 2007
Who Needs the Ritz When the Stoneleigh's Weeks Away From Its Reopening?
Oldtown gets its taste buds peppered and cranked
Film
July 26, 2007
Light Dining
No Reservations is sweet and savory fare. Without the foam.
Dining
May 17, 2007
In the Zone
Bold, balanced flavors at SaWaDiKa
Dining
October 19, 2006
Coasting
Catalina Room is like a California Applebee's
Calendar
July 7, 2005
Sell Out
Catalina Room is like a California Applebee's
Calendar
June 23, 2005
Think Big
Catalina Room is like a California Applebee's
Calendar
May 5, 2005
Hey, Mama
Mum's the word this Sunday
Calendar
July 8, 2004
Miss Independent
Annie Leibovitz makes a permanent mark
Dining
March 13, 2003
Cam Bam
Do chefs watch cooking shows?
Dining
November 1, 2001
Celebrity du Jour
Big-name chefs saturate an uncertain market

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