I'm obsessed with parsley. Not that curly-leafed bullshit sitting next to your petite filet, I'm talking about the flat-leaf variety that's known for its tender texture and sweeter flavor. If you get some fresh from the farmers market you'll notice a much more robust flavor than the grocery store va ... More >>
Surely you've asked the question while eating funky cheeses with friends. "Are we supposed to eat the rind or not?" Unless you're surrounded by a bunch of cheese nerds, the answers that come back likely have as many holes as a cartoonish slice of Swiss.
Even with the mild rind of a brie cheese you ... More >>
Garden Café is one of several little neighborhood jewels tucked away in East Dallas. The breakfast and lunch spot's most distinguishing feature is the large garden behind the quaint white brick building in which it sits. Plots of herbs and rows of veggies keep the butterflies and bees busy, and als ... More >>
Waaaay back before the twin forces of 35 Denton and SXSW happened, we at DC9 had the idea to snap photos of what was in fans' bags, to see what people brought with them to festivals and hopefully not come off as creepy purse-peepers. The idea came to me years ago when, sitting at a bar, I saw a woma ... More >>
There's a large glass container filled with matchbooks in my apartment. Actually they're in a big Ziploc bag because I'm too lazy to unpack them, but I used to have them out in a big glass bowl on a table in my living room. I'd use them like most people use matches: to burn things. But I also liked ... More >>
Noah W. BaileyA few dozen Oak Cliff residents and barbecue addicts braved the frozen streets and frigid temperatures to enjoy opening day this morning at Lockhart Smokehouse, the highly awaited new 'cue joint in the Bishop Arts District. As of 1 p.m., the place was out of meat, but luckily Dude F ... More >>
Jenny BlockCelebrating Chanukah means two things when it comes to food: latkes and doughnuts. I have a little trick for making doughnuts that I don't know where I learned, but that has served me very well. It couldn't be any easier. I use refrigerated biscuit dough, the flaky Pillsbury kind t ... More >>
Who could possibly find fault with an urban farm designed to teach entrepreneurial skills to college students and provide fresh, healthy food to low-income eaters? On a slow day, Tom Spicer, who says he was compelled by a mixture of boredom and outrage to call out the management of Paul Quinn Colleg ... More >>
It's the Halloween-Thanksgiving-Christmas season, which means my inbox has lately been flooded with press releases for various pumpkin-flavored delicacies, all available for a few weeks only.
I believe in eating seasonally, but all the time-limited offers had me feeling sorry for pumpkin gro ... More >>
Photos by Stephen MaskerThe chicken BLT. Why?City of Ate this week set out to sample all the new fair foods that didn't make the Big Tex competition finals. Here, part two of our deep-fried review. Check out part one here, and see more food in our opening week slideshow.
1. Chicken BLT
It's ... More >>
U.S. Immigration and Customs Enforcement agents and Dallas County constables had been watching Star Auto Sales, a North Dallas used car dealer, for nearly 10 months before they made their move on February 18; bearing a search warrant, officers from both agencies flipped through the dealership's ... More >>
Oh, like you don't already have one of these stored under your bathroom sink.The Los Angeles Times has sniffed out an article published today in the Journal of the National Cancer Institute, in which researchers from Baylor University Medical Center on Gaston Ave. and Japan write about a new test ... More >>