Subject:

Diana Kennedy

  • Dining

    January 17, 2013
  • News

    December 9, 2010
  • Blogs

    September 13, 2010

    At Least Nigella Lawson Loves Big D

    Houston gets Anthony Bourdain, and Dallas gets Nigella Lawson. Roughly half the City of Ate crew says, "Go, Dallas!" Guess which half.​Big-name food stars, like most sane travelers, have pretty much steered clear of Dallas this summer: While Houston hosted Anthony Bourdain, and the University ... More >>

  • Blogs

    September 8, 2010

    Down on the Farm: Are Women Being Denied Credit for Changes to Eating Habits?

    In a less patriarchal and oppressive society, she'd be holding the pitchfork.​Ms. Magazine took on food politics this month, arguing in a cover story that women aren't getting enough credit for their contributions to the changing culinary landscape. Author Jennifer Cognard-Black fingers a "fa ... More >>

  • Blogs

    February 3, 2010

    On the Range: Chalupas

    Wikimedia photo​Chalupas or tostadas? Sometimes it's hard to tell the difference. Of course you know what constitutes a tostada. That's a flat, crispy disc made from corn, then loaded with all sorts of freight including lettuce, tomatoes, beans or meat, cheese, possibly pico or crema, and topped ... More >>

  • Blogs

    January 13, 2010

    On The Range: Habaneros

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.Mad Cat, Insanity, Hogs Ass, Snake Bite, Idiot Boys. No, this is not the Granada's line up for February. Rather, they are names of hot sauces featuring the dreaded habanero chile, as listed by Chris McCarthy, food ... More >>

  • Blogs

    December 9, 2009

    On The Range: Jalapenos

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.Take a couple slices of meat and stuff them into my flour tortilla, along with some handy rice, beans, salsa and, finally, jalapenos. We know the last ingredient colloquially as a pepper, yet pepper is also the name ... More >>

  • Blogs

    December 2, 2009

    On The Range: Chipotles

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.When considering chipotles, or any other piquant peppers, you need to keep two names in mind. One is Rolaids, if you're of a timid stomach. But you should also be aware of Wilbur Scoville, the chemist who almost a c ... More >>

  • Blogs

    November 30, 2009

    Top 10 Most Important Influences On Food In Our Lifetimes

    ​Consequences are near impossible to predict and rather difficult to judge, even in hindsight. For example, the Baby Boom generation, so interested in besting their elders in freedom of thought, turned into the kind of wimp-ass parents who dumb down education so every kid could pass. And you coul ... More >>

  • Blogs

    November 25, 2009

    On The Range: Machacado Con Huevos

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.Growing up, the most magical place in the world was not Six Flags, Playland Park, or Disney World. Nope, not even the State Fair of Texas. You see, the place near and dear to every child's heart--before the inventio ... More >>

  • Blogs

    November 18, 2009

    On The Range: Chorizo

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.In Spain, as well as throughout Latin America, the dining public is big on pig. How big? Well, it is estimated that the entire chorizo production of Spain is 65,000 tons annually, more than the weight of 10,800 adu ... More >>

  • Blogs

    November 11, 2009

    On The Range: Snapper Veracruz

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.Puerto de Veracruz is a bustling metropolis of half-a-million located on the Gulf of Mexico. Its rich history stretches back to Pre-Columbian times, and it is sometimes called The Four Times Heroic City after resist ... More >>

  • Blogs

    September 9, 2009

    On The Range: Tostadas

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.How do you describe a tostada? As with many Latin dishes, it often depends on what side of the border you come from. In Texas, or most of the other Estados Unidos, the tostada ("toasted") is most familiar in its cla ... More >>

  • Blogs

    September 2, 2009

    On The Range: Pozole

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.In Puerto Vallarta, you can enjoy pozole poolside. According to food writer Eduardo Rincon-Gallardo, the only place to enjoy the savory pork and hominy stew in the Mexican seaside resort town in its green incarnatio ... More >>

  • Blogs

    August 26, 2009

    On The Range: Chilaquiles

    ​Seriously, you would think that the people of Mexico had enough hangover remedies. After all, this is the culture that gave us menudo, that savory dish of cow or sheep stomach soup that is de rigueur eating on New Year's morning--not to mention other sopas such as chicken tortilla, which many p ... More >>

  • Blogs

    August 19, 2009

    On The Range: Gorditas

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.Be careful how you use the term "gordita". It can get you into trouble real fast. Like many food-related expressions in Mexican culture, gordita has more than one meaning. You can use it colloquially as a term of e ... More >>

  • Blogs

    August 5, 2009

    On The Range: Carne Asada

    pdphoto.org​On The Range is a weekly exploration of the history and lore of Texas menu items.If you think cookout in Texan terms, you are usually thinking of brisket...well, steak and burgers, too--but that's everywhere. If you think of grilling in Mexican terms, though, it's carne asada all the ... More >>

  • Blogs

    July 29, 2009

    On The Range: Mole

    Some say Montezuma (Moctezuma) was a big fan of mole.​On The Range is a weekly exploration of the history and lore of Texas menu items.If you've never been farther than Tacos Bell and Bueno, then it's quite likely that you've never heard of mole, or if you have, that you dismissively think of it ... More >>

  • Blogs

    July 22, 2009

    On The Range: Quesadillas

    On The Range is a weekly exploration of the history and lore of Texas menu items.Say cheese.Quesadilla translates as "little cheesy thing"--so no true recipe can exist without it. Even vegan variations tend to use soy cheese prominently. Writing in his book Mexico: One Plate at a Time, Rick Bayles ... More >>

  • Blogs

    July 15, 2009

    On The Range: Menudo

    On The Range is a weekly exploration of the history and lore of Texas menu items.Why in the world would anyone crave a bowl cow or sheep stomach soup? They do a stuffed stomach dish in Scotland, but that's just to get through Burns Night and all that Scotch...Oh. Great for hangovers.Of course, a gl ... More >>

  • Blogs

    June 24, 2009

    On The Range: Guacamole

    On The Range is a weekly exploration of the history and lore of Texas menu items. Jon Sullivan"Was there ever a fruit as sensual as the avocado? So rough-hewn, dare-to-touch-me masculine on the outside, so yielding, inviting, soft spring green and feminine inside?...It's no wonder that this perf ... More >>

  • Blogs

    June 17, 2009

    On The Range: Beans

    On The Range is a weekly exploration of the history and lore of Texas menu items.Drywontonmee"When you have four hundred pounds of beans in the house, you need have no fear of starvation. Other things, delicacies such as sugar, tomatoes, peppers, coffee, fish or meat, may come sometimes miraculo ... More >>

  • Blogs

    June 17, 2009

    First (Belated) Look: Legacy Books

    Okay, so it opened in November. Our bad. As of last week, we still hadn't explored Legacy Books in Plano, an independent bookstore with a unique culinary program. But when the 300th person told us we had to go (and that person just happened to be a chef), we finally relented. Yesterday we made ... More >>

  • Blogs

    June 10, 2009

    On The Range: Burritos

    Kvanhorn, via FlickrOn The Range is a weekly exploration of the history and lore of Texas menu items.San Francisco in the mid-1960's. Peace, love, and cable cars. Be sure to wear some flowers in your hair. If you were into music, you could go to the Avalon Ballroom or Bill Graham's Fillmore Wes ... More >>

  • Blogs

    May 27, 2009

    On The Range: Carnitas

    Mike McCuneLittle bits of meat--that's the literal definition of carnitas, those bite-size morsels of pork that have served as a favorite snack food throughout central Mexico for many years. However, according to eminent British food historian Rachel Laudan, carnitas are actually the preferre ... 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

    May 6, 2009

    On The Range: Chicken Tortilla Soup

    Mexican cooks reuse leftovers like nobody's business. Consider the plight of the frugal family in days of yore, north or south of the border. The basics of life--shelter and food--are not certainties. Since the beginning of farming, rural families learned not to toss any part of a plant or animal t ... More >>

  • Blogs

    April 1, 2009

    On The Range: Tortillas

    Corn or flour?Depends on the filling. This comes from Alison Cook, author of "Taco Capitol, USA," a groundbreaking Texas Monthly cover story on the subject of Tex-Mex cuisine, who notes that while flour tortillas are better suited to Northern Mexico-style grilled meats and to breakfast tacos, "certa ... More >>

  • Blogs

    February 11, 2009

    On The Range: West Texas Enchiladas

    The first of a series documenting Chris Meesey's personal quest for authentic Tex-Mex. But we'll let him tell you more... I'm a genu-wine Texan, born and bred. In fact, I began life at Nix Hospital, San Antonio--less than one mile from The Alamo, the acknowledged epicenter of the Texas Universe. Ho ... More >>

  • News

    March 8, 2007
  • Dining

    November 28, 2002

    Border Wars

    What's the difference between Mexican and Tex-Mex food?

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