To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me. The last time I wrote about Ali Baba's tabouleh, I'd had a small order delivered to th ... More >>
The tradition of open-pit barbecues in Texas predates the Civil War.
We tracked down a few locals, and asked them about their dad's cooking choices and what they remember the most about breaking bread with the family. Here's who shared their food memories of cooking with Dad with us: Mark Cuban: Savior of the Greenville St. Patrick's Day Parade and owner of the Dal ... More >>
If you've only eaten Italian food in Dallas, there's a good chance you've never had real spaghetti carbonara. The traditional version of the dish turns eggs, cheese and fat into a delicious sauce that completely integrates with the pasta. Chefs have supplemented the dish with cream, herbs and someti ... More >>
Summertime is in full swing and along with it come cookouts, not to mention drunk people on boats, Ed Hardy swim trunks, entirely too many children everywhere, the need for those stinky citronella candles and sky-high utility bills from all that damned air conditioning. I relish the opportunity to ... More >>
For this week's review I checked out Chicken Scratch and the Foundry, a one two punch in Oak Cliff that will certainly draw big crowds all summer long. The space is amazing, and I found myself hanging out there way longer than was required to evaluate the food. Chef Tim Byres uses bold flavors in h ... More >>
We tracked down a few Dallas chefs to get a little insight on how a Memorial Day cookout in their backyard might look, taste and smell. From grills and smokers to favorite cuts of meat, plus some tips for the novice, let their words serve as inspiration as grilling season officially begins this week ... More >>
Jimmy's is one of the first iconic brands I encountered when moving to Dallas. While I've seen their sausage on many menus, my favorite way to enjoy the DiCarlo's links is at home on a Sunday with a bottle of red wine and a mountain of spaghetti. If my story in this week's issue inspires your own tr ... More >>
Helllloooo summer! While some of you might go out this weekend and celebrate the last handful of days to be outdoors comfortably until sometime in mid-October, I'm going to do my best to enjoy what is traditionally the best season for leisure. And while some people (the smart ones) view grilling as ... More >>
The Yu Dog at Rangers Ballpark in Arlington has created a food media circus. But he's not the only DFW sports icon worthy of his own dish at The Ballpark in Arlington, Jerryland and the AAC. Here are some others. 1. Tom Landry Enormous fedora filled with chili. Feather garnish optional. 2. Nolan ... More >>
Get your bow ties ready: Garza's debut dresses (and tastes) the part.
Each week, Justin Bitner goes hunting for DFW's most interesting sandwiches. Only for the last few weeks he blew off this very important assignment to attend to way-less-important ones, including getting married. Apparently he was a little excited because he filed about 4,700 words about a chicken s ... More >>
Rex's Seafood Market was running wide-open, full-throttle on a recent Friday afternoon. Lent and the army of Catholics who adhere to its dietary restrictions might have had something to do with the surge, but I think it was the lobster roll that inspired the droves. Rex's puts the New England deli ... More >>
It's locavorism for the rest of us. And lots and lots of beer.
When the Commissary first opened, John Tesar's burgers were all the rage. Big, luscious hockey puck-shaped patties, cooked a rosy crimson all the way through, helped earn the him a Best New Restaurant award in D Magazine. The burgers were so good the Jedi of self promotion even got a pass on his not ... More >>
A number of articles have been published in the last few days as Safeway and Kroger have announced their intentions to stop selling ground beef products that contain lean finely textured beef. The ammonia treated additive has gotten significant attention after receiving the nickname "pink slime." I ... More >>
The Ginger Man hosted a "Taste of Dallas" food-truck throwdown on Saturday, featuring six local food trucks: Nammi, Jack's Chowhound, 3 Men and a Taco, Gandolfo's, The Butcher's Son, and Easy Slider. It was a balmy Saturday afternoon, and hundreds of people came out to grub and throw back a few brew ... More >>
Aligator's Cafe GumboWith Fat Tuesday upon us, gluttony is the single goal of the day. While lots of shenanigans will surely ensue, as they do every Tuesday in this city, don't forget to fill your ulcerated tummy with a bowl of hearty gumbo. I spoke with several local chefs on the art behind ... More >>
The gnocchi.A suited staffer circled the room, his tray laden with warm slices of olive, rosemary and raisin breads, crusty and fragrant. He bestowed each of our plates with a different variety, and placed between us a ramekin of butter so pristine and smooth it looked like you could ice skat ... More >>
Perhaps even too much beer. But probably not.
The founder of Mi Cocina is back, and his new place feels like home.
Oak Cliff has one of the city's most daring restaurants. But will the chef stay put?
High-priced dishes obscure the cooking at Zio Cecio -- until the pasta comes.
I am made of considerable German stock -- my father was a Reitz, and my mother was a Schuster. But for whatever reason this heritage did not make it to my dinner table. We ate like the rest of America while I grew up. The only time our table was graced with anything remotely German was New Year's D ... More >>
Choriqueso is not pretty, but it's pretty tasty.My taco post about El Si Hay earned me some shit. A few commenters said those tacos are trash. They called me a gringo. Get yourself to El Tizoncito, one said. Another agreed. Next thing you know, I'm sitting in a silver minivan with another Ater, t ... More >>
Simple Mediterranean-inspired plates designed for Park Cities palates.
Heritage TurkeyIn college I had to take a communications class, which involved giving a persuasive speech. Luckily, I don't remember mine. But, I'll never forget the girl who persuaded us not to eat chicken. It worked. She did a standing ovation-worthy physical interpretation of a chicken wit ... More >>
Turkey Stuffing -- Vermont? Seven days. I've got seven days till the greatest holiday of all time commences, and I haven't done a thing to prepare. Once an avid home cook, I've prepared, no exaggeration, one meal since I moved here in July. A bowl of steel cut oatmeal, laced with sweet Texa ... More >>
Come for the booze, stay for the booze at Henderson Avenue's latest.
Everyone's got the right to make their own decisions when it comes to food choices, so why not take the opportunity to show all your vegetarian friends that you made the right one by eating Dallas' most hedonistic protein dishes. Don't just eat meat but gorge on all the delicious animal parts ... More >>
FlickrEarly Phoenicians believed that a primeval egg split open to form heaven and earth; I believe eggs were created for pizza. Peperoni? That's a topping made in America. You won't see it in Italy anywhere. Some thinly-shaved ham is nice. I like basil and cheese, too. But a lightly cooked e ... More >>
From the guys who brought you Medina, a new menu and a new neighborhood show a different side of Morocco.
Each week, Justin Bitner goes hunting for DFW's most interesting sandwiches. Have a sandwich suggestion? Leave it in the comments and he'll check it out. Venue: Coppell Deli The Sandwich: The Reuben ($6.29) Bread: Ever so delicately toasted Rye Toppings: Corned beef, sauerkraut, Swiss ch ... More >>
After changes and a tragedy, an old Oak Cliff favorite presses on.
You can't put lipstick on a pig. Well I suppose you could, but then we'd have another set of issues to discuss. At any rate, this is the phrase that jumped into my head when I tore into the chicken-fried steak at Tillman's Roadhouse a few weeks ago. The kitchen used filet mignon in the recipe -- br ... More >>
Lesson No. 1: Show up hungry.
Last night the Winspear Opera House played host to Kathleen Edwards, a Canadian folk and country singer, and Bon Iver. The opera house, a marvel of modern architectural and sound design, makes for a life-shifting experience when the music is good. I wish I could say the same for the food a ... More >>
Compared to modern bistros, The Grape's menu and dining room seem dated. That's why it works so well.
Mesa's rustic version of Mexico doesn't bring the heat, but it stays true to its roots.
Kristy YangR&G Lounge's humongous Dungeness crab. We'd hate to see the one that got away.(Here's part two of travelin' woman Kristy Yang's Walk the Really Long Wok from the Bay Area. Coming up shortly, something about Asian food closer to home. Check out last week's California Wok here.) San ... More >>
Try some local, organic, gluten-free food without a 'tude.
FoxPolyphonic Spree member Jennie Kelley competes on MasterChef.Jennie Kelley may possess no more or less an unusual background as preparation for being one of the latest contestants to face the kitchen fire of notable British hothead, Gordon Ramsay on his second season of the MasterChef seri ... More >>
www.tjhtees.com/tshirt/camping-sucks-tshirtsYes. Yes it does.With summer here, inevitably someone is going to suggest I give up the burden of air conditioning, properly prepared food, washed hair and a comfy mattress to enjoy the pleasures of sleeping on dirt, swatting mosquitoes and eating u ... More >>
Worth a stop if you're in the neighborhood.
Spice up your next swingin' key party with a tray of Schlitz "Malt Twisters" and a table full of Schlitz-marinated pork.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 ... More >>
Shama lama ding dong! It's Passover time again. North Texas Jewish families who are preparing for the holiday, which begins Monday at sundown, will sit down for a ceremonial Seder dinner that is full of symbolism. Unfortunately for many, that means jarred gefilte. These spam-like fish balls a ... More >>
Mushroom Crowns Filled with Pesto ChickenIn part one of this week's Three Course Meal, we shared a profile of Executive Chef and Chief Culinary Officer of The Fresh Diet, Yosef Schwartz, as well as a short bit about Dallas head chef of The Fresh Diet George Shepherd. In part two, we asked Sch ... More >>
There are recipes for okra fritters, blackened catfish and benne wafers in Rebecca Lang's new cookbook, but there's not a word about fried chicken. "I'm really sad fried chicken is not in the book," says Lang, who will be demonstrating recipes from Quick-Fix Southern: Homemade Hospitality in 30 ... More >>
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 be exactly the same as ... More >>