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 apparently found something in her approach to balancing dishes for kids and adults, budgeting and making a good dinner.
D'Arabian has traveled quite a bit, too. And she knows how to tweak standard famil
Baker's Ribs2724 Commerce St.214-748-5433
Dude Factor: 8, or Hank Hill, on a scale of 1 (Kahn Souphanousinphone, Sr.) to 10 (Boomhauer).
Honestly, before last Friday I had never been to Baker's Ribs, AKA the place I once referred to as "that joint next to Angry Dog that smells good but always looks closed." I know, I know--it's loco, especially considering the awards it's received from both Texas Monthly and one of my circa 2006 co-workers, who apparently never invited me out for BBQ lunch (yo
Harris is so new, the restaurant website still lists Zappola as chef. So here's the interior, instead.When chef Anthony Zappola left for Craft in Los Angeles, the restaurant promoted Harris to the top spot.Formerly sous chef in Tom Colicchio's Dallas outpost, Harris arrived from Craft New York, where he had been working since graduating from culinary school--also in the Big Apple. Yet oddly enough, he's an east Texas native. After finishing up at UNT, he took a job at a Longview bank.But t
Kalandrakas via FlicrPlease forgive the rambling nature of this rant. It's Monday, there's no sign of the "Knockers" post due at 11 a.m., nor of some other stuff. I have a nice sunburn from the FC Dallas game. And on Saturday afternoon I waited in a 30 minute line, just so I could order one of Twisted Root's so-called milkshakes.Now, there's no way I'd stick around that long in real life. The Deep Ellum burger joint is pretty good--but not half an hour shuffling impatiently good...especially for
From street vendor snack to the frozen food aisle.On The Range is a weekly exploration of the history and lore of Texas menu items.Sometime toward 3 a.m., when the drinking is (usually) winding down and serious munchies coming on, almost anything will make for a snack, providing it releases the right amount of filler and fat into your system.
If you're in San Diego there are plenty of options. According to David Moye, in his article, "Roll Another Number for the Road," published in
Noah W. BaileySeriously, Avila's, somebody could have parked there.Avila's 4714 Maple Ave.214-520-2700Dude Factor: 8, or "Nuevo Laredo", on a scale of 1 ("Stays in Mexico") to 10 ("El Paso")A wise man once said "don't shit where you eat, kid." Whoever built Avila's blatantly ignored his advice, however, which is why the one-holer bathroom is located in the back of the kitchen. Maybe the wise man was Avila's stepfather or something.That being said, it's actually kind of fun to walk throu
In Pho From Home we seek out the variety of pho--authentic,
Texified, good and bad--available in restaurants, starting in the
streets of Ho Chi Minh City and winding all the way around the Dallas
area.I am staring at a forty-paged PDF file on my laptop. My mother, who lives in Ho Chi Minh City, has enlisted her friend, Mr. Hung, to be of my assistance. Mr. Hung can best be described as a food fanatic. You can ask him about any restaurant in the city, and he could probably write you a two p
