Subject: Velveeta Cheese

• Dirty Dining

  July 23, 2007

• Little Italy

  April 20, 1995

• Alpha Tex-Mex

  August 1, 1996

• Roadshows

  January 9, 1997

• Holmes style

  April 24, 1997

• Resurrecting diner grub

  July 16, 1998

• Girl Drink Drunk: Cherry Vodka Limeade

  "If you like Calvin Klein's Obsession, you love Designer Imposters' Confess." "If you like Acqua di Gio, you'll love Designer Imposters' Mascolino." Yeah, uh huh. And I suppose that Liza impersonator does Cabaret just as good as the real Broadway loon, and that Velveeta tastes something like actual cheddar. So why in the hell would I try to make homemade a drink someone's already perfected? Same reason I'd by fake perfume and hire an impersonator. Because I'm cheap (although I'd never choose

  June 4, 2009

• Suze cruze

  He finally did it

  September 14, 2000

• Have It Your Way

  Jeanie Terilli is expanding her domain

  July 5, 2001

• 10 Questions: Rich Rogers

  The owner of Scardello Artisan Cheese on Oak Lawn used to be just your average film and video production person.In fact, he spent 15 years shooting and editing corporate video. But the Dalhart native always loved good food and--in particular--good cheese. In between projects he studied the history of cheese, the making of cheese, how to pair cheese and wine...basically everything about the stuff.In October of last year, he opened Scardello and settled into his dream job. There's nothing, he says

  March 13, 2009

• On The Range: Bar-Mex (Nachos, Chips And Stuff Like That)

  Most of us--well, most non-Hispanics, anyway--have been eating nachos for many years without a clue as to where the term originated. You see, in Tejano culture, "Nacho" is merely the nickname for Ignacio, a rather common name in Spanish-speaking households. And according to Robb Walsh and his Tex-Mex Cookbook, this delicacy common to every Tex-Mex restaurant and bar in Texas was cooked up on a whim by Ignacio Anaya, a waiter at the Victory Club back in 1941. Many years later, Bill Salter,

  March 18, 2009

• The Datsuns, the D4, the Electric Six, the Sights; Sahara Hotnights, Ikara Colt, the Washdown

  March 13, 2003

• On The Range: Enchiladas

  Let's face it: A true Tex-Mex establishment succeeds or fails on the strength of its enchiladas. I realize I'm speaking only for myself, at least as far as popular dishes go. Many patrons of an El-or-La-something-or-other (as Rosemary Kent dubbed Tex-Mex restaurants in her Genuine Texas Handbook, released a generation ago) are perfectly content to order fajitas, tacos, or quesadillas every time. However, one can always learn volumes about the cook's commitment to authenticity through enc

  March 25, 2009

• Sloppy Seconds: All Washed Up

  After a long night traipsing around Austin looking for another Michelob Ultra or Tuaca giveaway party, nothing soaks it all up like a lukewarm slice of Roppolo's pizza and a mind-clearing read through the City of Ate archives. That's how some of us felt, anyway, in the wake of SXSW this week. If you need a refresher on all that went on here this week, we've got the highlights below.The Week in Review(s):Your own Dallas Observer: Dave ventures to the spot where the waiters eat, DiTerra's Urban It

  March 27, 2009

• Wheying the Options

  October 23, 2003

• Bless Us, Oh Lard

  July 3, 2008

• Love (or at least sex) Mexican-style

  February 7, 2008

• Pairing Off: Spam

  Patrick MichelsThe classic 1949 film Battleground ranks as one of the best not only because Ricardo Montalban (or his character, anyway) freezes to death. There's also a scene appropriate to this week's Pairing Off.It lasts just a few seconds, but says everything one needs to know about America's relationship with Spam. As survivors of the 101st Airborne's epic stand at Bastogne--Van Johnson, James Whitmore, John Hodiak and their comrades--rush around gathering supplies finally airdropped in, tw

  April 15, 2009

• American Cheese

  What is Velveeta?

  December 14, 2000

• Burn, Baby, Burn

  Lower Greenville was on fire at the Observer Showcase

  August 16, 2007

• Roux Note

  Can this new seafood joint draw the jazz lovers?

  May 10, 2007

• Home Runs

  Can great chefs cook ordinary food?

  August 4, 2005

• Roll Riddles

  Cafe Miso needs to find its focus

  April 29, 2004

• Roots

  Pretend your heritage is colorful with the Dallas International Festival

  November 7, 2002

• Sweet Leaf

  The Bay Leaf has plenty of personality

  October 11, 2001

• Scratch Shot

  Banquet-hall chic

  March 8, 2001

• Bowling for Calories

  What are our favorite football foods?

  January 11, 2001

• Playing Chicken

  Come boom or bust Dallasites gotta eat--out, that is

  December 28, 2000

• Lu-ser, baby

  Jimmy Lu's shoots for the hip and misses

  October 5, 2000

• True Lies

  Thai Bistro

  September 28, 2000

• It's not easy being green

  Green Papaya needs some seasoning

  June 24, 1999

• Courthouse bully

  Legal assistant Jim Carrao works the dark corners of the justice system. He serves papers, does background checks, files annoying cases--and knows just enough law to be dangerous.

  January 14, 1999

• Events for the week

  September 11, 1997

• Chef David Uygur Looks At Life After Lola

  ​A week ago today, Leslie Brenner of the Dallas Morning News dropped a bomb on the Eats blog: nine-year-old Lola on Fairmount Street is closing in October. The Uptown charmer has earned top marks from reviewers and locals alike for its thoughtful, well-executed menu and top-notch wine program. The announcement was disappointing, to say the least. In the words of our own Dave Faries, "Damn." Chef David Uygur has been with Lola since 2002 (with a brief break in 2005 to pursue another opportun

  August 12, 2009