Certainly if there's one food genre Dallasites would defend to the bottom of a bowl of queso, it's Tex-Mex. My blog post that lists my nine favorite spots for sour cream enchiladas and beans drew scores of comments overnight. Most either professed a support of my picks, or demanding I be removed fro ... More >>
If you're not broke in college, then you're not doing it right. It's mandatory, like puking at the coast. College students should be able to pull together a weekend's worth of food and gas via a bone marrow donation and condiments at a 7-Eleven. They should also know stores that take several days to ... More >>
It's getting warm out, and that only makes me crave one thing: a steaming bowl of noodle soup.
OK, not at all. But if there is one bowl of noodle soup I would eat sitting in a puddle of my own sweat, it would have to be the beef noodle soup at Noodle House in Plano.
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 >>
Passover is upon us, which can only mean one thing: It's officially time to make matzo ball soup.
Making matzo ball soup can be a very straightforward proposition. You can even buy matzo balls premade or buy a mix for it, although there's little more than matzo meal in it. To my mind, makin ... More >>
In an open letter to chef Dean Fearing, City of Ate contributor Andrea Grimes this week asked "Dean Fearing, why don't you make your won Bloody Mary mix?"
Fearing now has a tortilla soup, tomato juice and V-8 answer at his namesake restaurant at the Ritz Carlton.
"It's kind of one of those ... More >>
Photo by Robert BostickIn the third part of our look at Second Floor chef J. Chastain, we go into the kitchen where the chef shows shows us how to create one of his menu items at home.
Chastain enjoys combining fresh ingredients with simple techniques to create complex flavors. We wanted som ... More >>