“You can’t go wrong with chocolate!,” a satisfied volunteer crowed upon exiting the Big Tex Choice Awards. Except, it seems, at the State Fair of Texas, where savory resoundingly trumped sweet at this morning’s awards ceremony. Fried beer claimed the “most creative” prize, while Texas fried Frito pie won the…
We love Angry Dog for the burgers, the nachos, the dogs and much more, and now have yet another reason to frequent the Deep Ellum greasy spoon and bar. For the entire month of September, Angry Dog will donate 50 cents to local charities each time it sells one of…
Williams-Sonoma doesn’t want me to tell you this. But having recently sorted through 4-year-old wedding gifts that were still unopened, I feel compelled to point out you really don’t need all the kitchen gadgets bridal magazines and store consultants insist you add to your registry. Honestly, leaving a gift off…
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…
Thanks to Instructables (via BoingBoing) any apartment-livers out there, or people of a future, Road-esque apocalypse, may be able to grill for Labor Day. Sure it probably does one slider, or one hot dog round at a time, but it’s portable. Any ensuing fire can most likely be put out…
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…
As a countdown to the Dallas Observer’s “Best of Dallas” 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can…
Among the veggies in season right now at the downtown Dallas Farmers Market (1010 S. Pearl St.) are the adorable 8 Ball zucchini squash. About the size of a baseball, in yellow flecked with green or solid green like the typical zukes, 8 Ball squash are a new hybrid developed…
You’re either an okra person or you’re not. Mark Wootton is an okra guy. As a kid in Highland Park, Wootton grew okra in the back yard of the family home on Shenandoah Street. “And I had an okra stand instead of a lemonade stand,” he says. “Sold it on…
According to some studies, sales of spicy products have septupled over the past two decades. Chicken chains are paying heed, releasing spicier versions of their already spicy recipes. In August, Church’s rolled out its Spicier Spicy Chicken, a chicken marinated for 12 hours in a heat-packed brine and then battered…
Spending Hatch chile season in Santa Fe means eating plenty of green chile cheeseburgers, a topic of intense debate among New Mexican food lovers. Who makes the best version? Is green chile really a better burger condiment than red chile? And should there be anything on a burger besides green…
A Keller resident who’s entered an online essay contest sponsored by Anthony Bourdain is hoping he understands good writing as well as he gets good cooking. Otto Borisch has collected more than 1,000 votes for his essay on “What does it mean to cook well?,” making his entry the 16th…
Dallas’ little sister, Fort Worth is showing up Big D. First the city hosted the contestants of The Great Food Truck Race. Now, adding insult to injury, Tacoheads, a food trailer trading in — you guessed it — tacos, is opening tonight in Cowtown. To celebrate the event, Sarah Castillo,…
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…
First of all, TV fans, let me just throw you a cyber fist bump and wish you all a happy 9.02.10. Donna Martin graduates!But seriously, last night was the last set of “normal” challenges before the Final Four set off to cook their way through the finale. It was tense…
The official participant packet for the Association of Food Journalists’ annual conference in Santa Fe this week includes a list of restaurant suggestions to supplement the included meals from more than a dozen local eateries. All of them specialize in chiles and blue corn. That makes sense, since that’s what…
For cynics wondering whether the hype surrounding Hatch chiles is justified, here’s the Santa Fe School of Cooking’s culinary director’s take on the pepper: “I’m not saying they’re better, but they are to me,” Rocky Durham told members of the Association of Food Journalists at a meeting in Santa Fe…
As a countdown to the Dallas Observer’s “Best of Dallas” 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can…
As someone who gets everywhere on two wheels, I was intrigued when Nova, the latest addition to Oak Cliff’s vibrant restaurant line-up, proclaimed itself a “bike-friendly gastropub.” There’s an endless list of entities unfriendly to cyclists: elected officials who can’t find money for bike lanes, planners who hook towns together…
12 Burgers is named after its signature burger, which comes with 12 toppings: bacon, cheese, avocado, sauteed onions, mushrooms, bell peppers, pickles, jalapeños, lettuce, tomato, Thousand Island dressing and mustard. Personally, I think that’s a pretty dumb name because I wouldn’t count Thousand Island and mustard as toppings. (I’d make…
Great news for fans of Fort Worth’s Rahr & Sons Brewing Company this week, as the brewery is just about ready to open up to the public again for its raucously fun brewery tours. The news comes more than six months after February’s snowstorm collapsed the brewery roof, temporarily halting…
Our vintage game show point man, Adam Nedeff of gameshowutopia.net, unearthed a few early culinary celebs in his archives. Here, three American food icons at their most confounding: 1. What’s My Line? (1969) Rudolph Stanish was so well-known when he appeared on What’s My Line? that two judges were forced…
