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Blogs
December 20, 2010
Technically, If You Eat Taco Bell At Brunch Time, That Means It's Brunch.
Photo by Man O' The HourOur Taco Bell brunch pile included: two Beef Baja Gorditas, a Double Decker Taco, a Chicken Burrito and a Beefy 5-Layer Burrito.These things went into my belly on Saturday night: apple cider bourbon toddies topped with whiskey whipped cream. Mulled wine. Absinthe. Old Fash ... More >>
Blogs
December 17, 2010
Leave the Bird, Bring the Pig: A Family Recipe for Pernil
Whereas other families might have a Christmas turkey or goose, Puerto Rican families such as my own eat pork for their holiday meal. The meal -- actually a night-long party called Nochebuena -- is held on Christmas Eve and involves music, dancing, coquito (Puerto Rican eggnog), pitorro (Pue ... More >>
Dining
December 16, 2010
Home On La Grange: Where Service and Drinks Almost Make Up for the Food.
Whereas other families might have a Christmas turkey or goose, Puerto Rican families such as my own eat pork for their holiday meal. The meal -- actually a night-long party called Nochebuena -- is held on Christmas Eve and involves music, dancing, coquito (Puerto Rican eggnog), pitorro (Pue ... More >>
Blogs
December 15, 2010
The 10 Crazy Fast Food and Chain Restaurant Releases of 2010
KFCIt's real, oh GOD, it's real.On April 12, 2010 a new product was released by KFC. It began as an April Fools' Day press release. A joke, people thought, it must be a joke. The nation denied its existence. Then the billboards came, and somewhere, deep into the bowels of YouTube, a commerc ... More >>
Blogs
December 13, 2010
La Duni's Julia Lopez Offers a Simple, Impressive Chicken Salad
Julia LopezIn 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 one of her fave salads, ... More >>
Blogs
December 13, 2010
Merry Xmas Cardiologists! First Bacon Cookies, Now Sausage Balls
Brooke NottinghamBalls of cheesy pork goodnessSausage 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 ass ... More >>
Blogs
December 7, 2010
Ming's Place: Great Fried Rice in the Heart
Of a Tex-Mex Zone
A couple of weeks ago, on an otherwise familiar route home from the gym, an unfamiliar sign caught my eye. There, next to the Potbelly and Starbucks on the corner of Lemmon Avenue and Inwood Road, was a Grand Opening sign for Ming's Place China Bistro. Hmm... While I will admit that a high ... More >>
Dining
November 25, 2010
Bambu: This Friendly, Authentic Thai Spot Gets a Kiss on the Cheek.
A couple of weeks ago, on an otherwise familiar route home from the gym, an unfamiliar sign caught my eye. There, next to the Potbelly and Starbucks on the corner of Lemmon Avenue and Inwood Road, was a Grand Opening sign for Ming's Place China Bistro. Hmm... While I will admit that a high ... More >>
Blogs
November 19, 2010
Casey Thompson's Pasta With Grass-fed Beef: Maybe it's Time to Rethink That Holiday Turkey
In the third part of our visit with Casey Thompson, Top Chef star, former executive chef at Shinsei and current chef at Fort Worth's Brownstone, Thompson shares a recipe for a beefy pasta dish. For parts 1 and 2 of our interview with Thompson, go here and here. Pasta and Grass-fed Beef
Dining
November 18, 2010
Nosh: Avner Samuel's Latest Is Fine, Affordable and a Touch Too Friendly.
In the third part of our visit with Casey Thompson, Top Chef star, former executive chef at Shinsei and current chef at Fort Worth's Brownstone, Thompson shares a recipe for a beefy pasta dish. For parts 1 and 2 of our interview with Thompson, go here and here. Pasta and Grass-fed Beef
Blogs
November 15, 2010
Craft Dresses Up Menu with a Charity Favorite; Tom Colicchio May Return
Chef Jeff Harris' cavatelli, version 1.0, before it was dressed up with duck and foie gras.Charitable contributions aren't the only good thing emerging from the bushel of culinary benefits being held this month. Chef Jeff Harris last weekend created a duck cavetelli with Swiss chard and foie ... More >>
Blogs
November 12, 2010
Loft 610's Tre Wilcox's Got Legs
And Knows How to Use Them
In part three of our look at Loft 610's executive chef Tre Wilcox, the chef shares his recipe for the Triple C -- Crispy Confit Chicken. He says it's the duck fat and the time the chicken spends in it that makes it so special. Not to mention that duck is the usual suspect when it comes to con ... More >>
Blogs
November 5, 2010
Love On It: Blythe Beck's Chicken and Waffles
One of the goodies on executive chef Blythe Beck's brand new fall menu at Central 214 is the Southern fave chicken and waffles. Luckily, this is no State Fair version. With its jalapeno gravy, it's more like South meets Southwest. (For this week's profile of Beck, click here. For a Q&A, click ... More >>
Blogs
October 28, 2010
Speaking of Ballparks and Getting the Munchies, A Look at the Rangers' New World Series Menu
Sam MertenTexas Rangers spokesman John Blake just sent word: For World Series Games Three and Four at the Ballpark in Arlington -- oh, right, Game Five too, fingers crossed -- the team's done beefed up (heh) its sports menu. Also: The team's added more places to buy beer in the park, which, a ... More >>
Dining
October 21, 2010
The Green Room May Be The Place To See and Be Seen, But a Place To Eat? Not So Much.
Sam MertenTexas Rangers spokesman John Blake just sent word: For World Series Games Three and Four at the Ballpark in Arlington -- oh, right, Game Five too, fingers crossed -- the team's done beefed up (heh) its sports menu. Also: The team's added more places to buy beer in the park, which, a ... More >>
Blogs
October 8, 2010
Scott Romano Dresses Up a Crispy Duck Breast
Photos by Robert BostickScott RomanoIn visiting with Scott Romano, executive chef at Charlie Palmer at the Joule, we found out he enjoys his pigs. When visiting the restaurant you should consider the vast array of charcuterie offered by the downtown restaurant, but as today's recipe indicates ... More >>
Dining
October 7, 2010
Garden Café Should Reap More of What it Sows.
Photos by Robert BostickScott RomanoIn visiting with Scott Romano, executive chef at Charlie Palmer at the Joule, we found out he enjoys his pigs. When visiting the restaurant you should consider the vast array of charcuterie offered by the downtown restaurant, but as today's recipe indicates ... More >>
Blogs
October 1, 2010
Tim Byres Big Reveal: How the Sausage Gets Made
Photos by Robert BostickAs we learned from Smoke's Tim Byres earlier this week, he enjoys making his own charcuterie. The day we visited the chef he had just finished carving up half a hog for use in the restaurant's various barbecue recipes. And that was just for a single day's use. We w ... More >>
News
September 16, 2010
The 2010 Big Tex Choice Awards Fries Up A New Batch of Artery-Clogging Eats, Beckoning State Fair-goers To Come And Get Their Grease On.
Photos by Robert BostickAs we learned from Smoke's Tim Byres earlier this week, he enjoys making his own charcuterie. The day we visited the chef he had just finished carving up half a hog for use in the restaurant's various barbecue recipes. And that was just for a single day's use. We w ... More >>
Blogs
September 2, 2010
Going Whole Hog With Steakhouse Master Richard Chamberlain
Photo by Robert BostickRichard ChamberlainYesterday, we brought you a short profile of chef Richard Chamberlain, owner of Chamberlain's Steak and Chop House and Chamberlain's Fish Market Grill. Today, the chef answers a few questions for us, and tomorrow he demonstrates how to cook one of his ... More >>
Blogs
August 19, 2010
Gefilte Fish: Tracking Heritage
Through Boiled Balls of Fish
Gefilte fish, perhaps the most maligned food on the traditional Jewish High Holiday table, encodes its maker's ancestry as surely as hand-me-down stories and immigration papers, a local fishmonger says. Jon Alexis of TJ's Fresh Seafood Market in Preston Forest Village claims he can almost al ... More >>
Blogs
August 6, 2010
Part 3: Matthew McCallister Show Us
To Whip Up Something Cool, Smokey and Fishy
Photo by Robert BostickIn part 3 of our interview with Matthew McCallister, executive chef at Stephan Pyles, he shows us how to create a cooling fish dish perfect for these sweltering summer days: Stephan Pyles' Lenguado Ceviche. It's a fairly straightforward to prepare, but one note: It requ ... More >>
Blogs
July 1, 2010
AFI: Pollo al Ladrillo with Mojo de Ajo at La Duni
Photos by Sarah Johnson Pollo al Ladrillo with Mojo de Ajo (Argentinean Butterfly Grilled Chicken) Demonstrated by Julia Lopez of La Duni For today's Appetite for Instruction, we're going to travel down to Argentina for our recipe, or at least, to La Duni at NorthPark mall. Chef Julia Lopez ... More >>
Blogs
May 6, 2010
Bijoux Chef Mark Young Takes His Smoked Prawns With Heirloom Tomato Through Its Paces
Photos by Sarah Johnson Smoked Prawns with Heirloom Tomato and Pancetta Vinaigrette Demonstrated by Mark Young of Bijoux Dallas' Bijoux is a restaurant hidden away at Inwood Village located at Lovers Lane and Inwood Road. No, seriously, it's really hidden away. On our first visit there, we walke ... More >>
Blogs
May 5, 2010
Toque to Toque Seafood Shack vs. Uncle Julio's: The Ceviche Slam
This week a fellow City of Ate friend recounted his experience at Cyclone Anaya's spurring some debate as to the authenticity of restaurants south of certain Dallas boundaries and quadrants. I personally contend that wonderful restaurants can be found across all city lines as Dallas is chock-ful ... More >>
Blogs
April 15, 2010
Learn How to Love Your Own Belly With a Taste of Pork Belly Steamed Buns
Photos by Sarah Johnson BBQ Pork Belly Steamed Buns Demonstrated by Chef TJ Lengnick of Shinsei Finally, the cold weather has gone back into hibernation. Skies are bluer, people are sipping cocktails and downing beers on restaurant patios. We thought this season would never come -- you know, wi ... More >>
Blogs
April 12, 2010
The Peruvians Are Coming and They are Bringing Their Lomo Saltado With Them By Chris Meesey
From WikipediaGaston AcurioGaston Acurio is one of the hottest chefs in the world that you've never heard of.That's because the 41-year-old, black-clad whirlwind is neither French nor American. No, in fact he is Peruvian, as in South America, long seen by many Americans as a culinary backwater. ... More >>
Blogs
March 25, 2010
Date Night Done Right with the Cedar Plank Salmon
Sarah JohnsonCedar Plank Salmon Demonstrated by Jaime Corona of The Place at Perry's The babysitter is booked, the suit is ironed, the little black dress is dry cleaned, and the DVR is set. One thing is missing -- where do you go for date night? You want something that doesn't play the top 40 hi ... More >>
Blogs
February 2, 2010
Groundhog Day Recipes: Don't Forget To Remove The Scent Glands
No, this isn't the kind of "groundhog recipe" we're talking about... Apparently most people still haven't caught on that PETA is not actually an animal-rights activism group but rather a long-running practical joke. It has to be, right? Surely a group that gets witless celebutantes to undress for ... More >>
Blogs
January 27, 2010
On The Range: Lengua
Sorry, we couldn't stop ourselves.On The Range is a weekly exploration of the history and lore of Texas menu items.Nobody gets tongue tied when the subject is, um, tongue.Writing in the Weekly Volcano (Tacoma and Olympia Washington's "only edgy, irreverent, and thought-provoking alternative news ... 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
January 7, 2010
Appetite For Instruction: Smoked Salmon Bruschetta
Recipe Demonstrated by Chef Chris Hughes of Tre Amici Prime Steakhouse & Seafood It's a new year, and you know what that means: time for resolutions. People are signing documents for a new gym membership, throwing away their cartons of Marlboro Reds and eating more greens and less deep-frie ... More >>
Blogs
November 5, 2009
Appetite For Instruction: Taco Pizza
Recipe Demonstrated by Yolanda Perez, Ray Hernandez and Kacey Iacomini of Picasso's Pizza and Grill When you move to a new neighborhood there are certain businesses you seek out immediately, such as a grocery store, cheap gas station, dry cleaners, liquor store and a restaurant that delivers. Of ... More >>
Blogs
November 4, 2009
On The Range: Milanesa
A chicken fried steak, by any other name...On The Range is a weekly exploration of the history and lore of Texas menu items.Let's suppose a job offer landed in your lap that's just too good to be true. The money is a significant upgrade from your present position.Only one problem: You'd have to ... More >>
Blogs
October 15, 2009
Appetite For Instruction: Farmer's Market Burger With Grilled Onion Relish
Recipe demonstrated by Amy Green, 2nd place in Sutter Home Build a Better Burger Contest Football season is in full swing. With football season comes game day food, and what's the best game day food? Burgers...and of course, hot dogs and chips. But let's focus on meat patties today. Amy Green r ... More >>
Blogs
October 8, 2009
Babe's vs Williams: Fried Chicken Fracas
Alex FloresEvery time I go...strike that. The few times I've been to old downtown Carrollton, the square always seems deserted. Oh, there are cars, but few people--until you walk into Babe's, where you find the entire population of North Texas.So if, as writers at the New York Times suppose, Sout ... More >>
Blogs
August 20, 2009
Appetite For Instruction: Pan Seared Prawns With Spanish Chorizo (Part Two)
Recipe Demonstrated by Scott Gottlich of Bijoux As we speak (or write, as it were), eager food-lovers across the area are anticipating Restaurant Week dinner reservations at some of the finest dining destinations in town. For just $35, they'll tuck in to three special courses, with a portion o ... More >>
Blogs
June 18, 2009
Appetite For Instruction: Wood-Grilled Salmon With Texas Creamer Peas (Part 1)
Recipe Demonstrated by Chefs Nathan Tate and Randall Copeland of Restaurant AVA Nathan Tate (left) and Randall Copeland.What is local food? Well, it ain't a potato chip that bears a passing resemblance to the tuber it once was which just happened to be grown in your state. And what about in seaso ... More >>
Dining
June 18, 2009
So What Exactly Are You Eating When You Order Fajitas In A Tex-Mex Restaurant?
Recipe Demonstrated by Chefs Nathan Tate and Randall Copeland of Restaurant AVA Nathan Tate (left) and Randall Copeland.What is local food? Well, it ain't a potato chip that bears a passing resemblance to the tuber it once was which just happened to be grown in your state. And what about in seaso ... More >>
Blogs
June 11, 2009
Appetite For Instruction: Fisherman's Stew
Recipe Demonstrated By Roseanne Dileo of The Libertine BarJesse HugheyRoseanne Dileo has been cooking at The Libertine Bar for about a year, following stints as a server and general manager at the beloved lower Greenville pub. As much as she liked front-of-house money, though, she says she prefers t ... More >>
Blogs
March 11, 2009
10 Questions: Rip Esselstyn
He's a former professional triathlete and current Austin firefighter. But Esselstyn is also the author of a vegan cookbook. The Engine 2 DietBut he doesn't call it vegan. He's eating "plant strong"--and has been for more than a decade. Then, when a fellow firefighter found out his cholesterol was d ... More >>
Dining
January 22, 2009
Neighborhood Services
Goods things here are worth waiting for
Dining
November 20, 2008
Normandie Alliance Reaches for France and Comes Up Short
Goods things here are worth waiting for
Dining
June 5, 2008
Review: Cafe R&D
Café R&D serves up pretty, tasty dishes, but where's the meow mix?
Dining
March 6, 2008
Review: Afghan Grill
At Afghan Grill, the fortunes of war pay delicious dividends
Dining
November 8, 2007
Review: Pho New Bay
At Afghan Grill, the fortunes of war pay delicious dividends
Dining
July 12, 2007
Do It Yourself
For food like this, you might as well stay home
Dining
May 3, 2007
Deathless Tiki Tacky
Kitsch is cool again at Trader Vic's
Dining
August 3, 2006
Thai That Binds
Nakhon stretches beyond the usual
Dining
June 22, 2006
Bagging the Muse
In the bag: Amuse Restaurant is--wait for it--amusing. Really, it is.
More >>

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