A unique twilight dinner has been scheduled at Eden’s Garden Organic Garden Center and CSA Farm in Balch Springs that will pair eight chefs from five Dallas restaurants for one evening of dining and music to benefit and celebrate our local farms. The chefs include Abraham Salum and Al Havens…

(This is the first part of a three-part look at Jeff Harris, executive chef at Craft. Tune in tomorrow for a Q&A with Harris and Friday as he demonstrates how to prepare one of the restaurant’s dishes.) Jeff Harris was raised in a small town in East Texas near Gilmer,…

The lemon bar, that tasty pastry made up of a shortbread crust and lemon-curd filling, is easily found on tables across the Midwest, especially on Sundays at potlucks among Jell-O salads, meat loafs and the requisite dozen or so slow-cookers filled with assorted cuts of beast. But the lemon bar…

In the third part of our series with Tillman’s Roadhouse chef Dan Landsberg, he shares the restaurant’s recipe for green beans flavored with a touch of bacon. For parts one and two of our interview with Landsberg, click here and here. The recipe follows on the next page. Tillman’s Braised…

As we told you yesterday, Chef Dan Landsberg puts an inventive twist on American-style fare at Tillman’s Roadhouse in Oak Cliff. For a further peek at the mind behind Tillman’s down-home/upscale menu, today we pose a few questions about the chef’s likes and dislikes, his methods and his taste in…

In the beginning, there was Tillman’s Corner. This was in the era B.C. — before cool — when roosters still roamed the ungentrified land of Oak Cliff without fear of city code inspectors or the heedless, speeding wheels of a yuppie’s Trek. It was 1992, and Ricky and Sara Tillman…

Many of us are familiar with the lowly and inexpensive appetizer. These easy to eat prequels to dinner are the tiny bites that often consist of finger food and little dips, and can foreshadow the quality of food to come. In the fine dining set, they might be called an…

In part three of our series with chef Richard Chamberlain, owner of Chamberlain’s Steak and Chop House and Chamberlain’s Fish Market Grill, the chef demonstrates how to make a smoky, simple and tasty side dish. For parts one and two of our visit Chamberlain, go here and here. Chamberlain’s Creamed…

Yesterday, 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 most popular dishes. City of Ate: What is…

Luckily for steak-loving Dallas diners, chef Richard Chamberlain wasn’t much interested in tilling the soil when he was a young man. Girls on the other hand — well, them he liked. That’s not exactly surprising for a 14-year-old boy — Chamberlain’s age when he took his first step on the…

You just invented the Opti-Grab just like The Jerk’s Navin R. Johnson, or possibly hit it big in what many now may consider their only chance at retirement, the lottery. What would you do with all that loot after buying a ration of fine automobiles and country estates? Well, you…

Earlier this year Toque brought you the throw-down between up-and-coming chain Five Guys Burger and the Oak Cliff standard, Wingfield’s Breakfast and Burger. It was a messy proposition that actually took us to many burger fronts all in one day. We visited Smashburger and Mooyah, as they were new entries…

As the summer winds down from its scorching heat, you can still enjoy this treat featured on The Mansion’s menu, which was offered as one of the salad choices during Restaurant Week. The zesty pink peppercorn vinaigrette can dress up other salads as well. Make this dish at home, or…

Yesterday posted a short profile of chef Bruno Davaillon of The Mansion on Turtle Creek in which he discussed his farm background and rise to success as a chef. Today we ask the chef a few questions to get an idea of some of his passions in life. Tomorrow Davaillon…

If you ask a random Dallasite to name the best local restaurant, the answer might well be The Mansion on Turtle Creek at the Rosewood Hotel. Ask that same person when they last ate at the 30-year-old Dallas icon, however, and you just might elicit a long pause. This trend…

Just over a mile from the airport outside San Salvador you will find a tiny village ripe with what many would call the national snack of the Central American country, El Salvador–the pupusa. In the village of Olocuilta little shops sell these masa harina cakes, which are filled with any…

Abraham Salum of Salum and the upcoming Komali shows City of Aters how to prepare his Dijon- and truffle-crusted rack of lamb this week. A note on this one: Cooks who require precise amounts of ingredients are going to have to rely on their own taste buds in deciding when…

In part two of our continuing three-part chef’s series we toss a few questions at chef Abraham Salum, recent U.S. citizen and owner of his popular namesake restaurant, Salum, which is about to celebrate its fifth anniversary. Tomorrow we join the chef in his kitchen as he demonstrates how to…

Check out part two’s Q&A and part three’s recipe for lamb with bread pudding. Abraham Salum’s restaurant always seem to be filled with happy guests, despite its odd location. He runs a clean, consistent, open kitchen at his namesake Salum, located in a tiny shopping center on Cole Avenue, a…

Sitting in traffic when it is 105 degrees outside takes a toll on a person’s spirit. The heat in Dallas seems worse each year, but we are Texans, and we can handle a little weather. August was just as hot in the 19th century when the Chili Queens raced around…