Raise your hand if you’re sick to death of the big ol’ fuss over “cougars.” Really, what’s so morbidly fascinating about a woman of a certain age who likes to get her freak on? Forty is the new 20 after all, right? All things being equal, we hope to hell…

Recipe Demonstrated by Micah Horton of The Pearl Cup Talk about overnight success. Carlene Saelg and Rita Davis’ Pearl Cup Espresso Bar opened seven months ago on Henderson Ave. and buzzed its way to the top of the local indie coffee food chain faster than you can say “you have…

“In Naples, a pizza maker is kinda like a rock star.” It’s been a year since Jay Jerrier, co-owner of Campania in Southlake, fired up a mobile oven and took his show on the road. Now Cane Rosso gourmet pizza catering is one of the hottest tickets in town. As…

We Texans love our “Mexican” food. That is, we love flour tortillas filled with breast meat and corn chips dipped in processed cheese. Who wouldn’t? Except, as we all know, that’s not really Mexican, now is it? (And sometimes, as our own Chris Meesey would point out, the concoctions we…

Check out more photos from the party here in our slideshow. Best line overheard (well, shouted to our face) at the Smoke grand opening Friday night: “Who cares about resurrecting Deep Ellum when we’ve got this?!” The gushing party-goer was referring to the booming Oak Cliff renaissance, of course. Granted,…

As the Julia Child renaissance rush continues, Joseph Mason of Borders in the West Village says Mastering the Art of French Cooking is flying off the shelves. He’s barely able to keep the classic best seller in stock, given the hoards of wanna-be French Chefs inspired by the hit movie…

Recipe Demonstrated by B.J. Foley We’ve had it up to here with jacked-up mac and cheese. Where’s the logic in declaring a dish the “ultimate comfort food”, then tossing in everything but the kitchen sink in an effort to gussie it up? Good sense told us to go straight to…

Sharon Hage’s petite East Dallas restaurant is always discussed with exuberance and awe. Since its debut in May of 2001, York Street’s 12 tables have become some of the most precious culinary real estate in the city. Hage herself is lauded as a trendsetter, one of the first area chefs…

How far would you go for a really great taco? Guess it depends on your definition of “great”. We’re of the opinion that taco perfection comes in many guises, whether tucked in the corner of a Tex-Mex combo plate or served through a walk-up window at a certain area truck…

We dine out, we dine in, we write about our food and we comment on the musings of other adventurous eaters. It’s fun–kinda like a sport only we don’t have to wear helmets or worry about paternity suits. Much.But as much as the food world revolves around glitzy new restaurants,…

Recipe Demonstrated by Dan Landsberg of Tillman’s Roadhouse Walk into Tillman’s Roadhouse and treat your eyes to a feast. Exposed pine walls and crystal chandeliers set off luxe designer fabrics and rough-hewn country accents in this unique Bishop Arts restaurant. Executive Chef Dan Landsberg describes Tillman’s cuisine as “gourmet chuck…

Say you wanna open a restaurant. You envision yourself cooking and smiling and rainbows are shining and somewhere in the distance a chorus of angels is singing. Or a chorus of Harleys–depends on what makes you happy.Anyway, you get the idea. We all know it ain’t that easy–but have you…

How are the hard-working folks who can make or break a restaurant meal cared for at the end (or beginning) of a long shift? Do they send out for pizza?Used to be, in the family-run restaurants of yore, the staff would sit down to a communal meal together each day,…

Much to our delight, the mini-burger craze has hit a bump in the road. Hey, don’t get us wrong–we’ve got nothing against two-biters. They’re cute and small and often even feature fancy meats. It’s just the “s-word” that grosses us out. But whatever you wanna call ’em, there seems to…

Many kids and young adults are heading back to school right now. Some lucky stiffs, however, will trade cracking books for grilling, baking, sautéing and flambéing. Ever wonder what it’s like? We have. Turns out, culinary school’s lighter on the Gordon Ramsay-style discipline than you’d think and heavier on the…