Latest Stories

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  Shoals Sound and Service Owner Omar Yeefoon Knows Everything Is Going to Change

  June 11 at 4 a.m.

  The raw plywood boards got pulled from the windows. In the days prior, Omar Yeefoon’s restaurant looked like it was in storm-prep mode: The glass was protected, the doors were locked, and, inside, the stools and booths sparkled from sterilization. He had already parted ways with his chef, faced a...

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  Dallas Chefs Share Recipes for Impossible Foods' Plant-Based Meat

  May 25 at 4 a.m.

  One effect of the coronavirus has been the occasional shortage of various foods, including ground beef. One result is stores such as Kroger enforcing a limit on how much meat customers can buy. To combat this shortage of beef (or possibly take the opportunity), Impossible Foods has made their plant-based...

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  Bad Spanish Tacos Goes Hard on the Veggie Option, But Don’t Dis His Brisket

  February 19 at 4 a.m.

  Billy Flores of Bad Spanish Tacos keeps his work area tight and clean. Not a single errant onion square or cilantro leaf lies anywhere but in their prescribed containers. No fingerprint smudges stain the table, no trails of salsa run down the sides of the sauce bottles. It’s simply clean,...

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  Queso, Crema and Salsa Get a Vegan Spin (Without Nuts)

  January 27 at 4 a.m.

  Sarah Zubiate has a foundation of cooking with rich flavors, but in her business, she’s taking those flavors and executing them with a healthy spin. Her business, Zubi’s, produces plant-based queso, crema and salsa. They’re also Latina-owned, gluten-free, vegan and top-eight allergen-free (eggs, tree nuts, peanuts, soy, wheat, fish, shellfish...

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  Eat This: The Curry at Sandwich Hag May Be Your New Favorite

  January 6 at 4 a.m.

  Before Sandwich Hag was overtaken by severe popularity thanks to Bon Appétit, I went to this stand in the Cedars and got the same thing: a lemongrass pork banh mi. If I had a friend with me, add an order of the tofu spring rolls (with extra peanut sauce, because...

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  This North Texas Farm Is Creating a Space for Chefs

  Tuesday, December 10, 2019 at 4 a.m.

  Who doesn’t appreciate a farm-to-table dinner? Not just a “this onion came from 99 miles away and is now at your cloth-covered table in Oak Lawn,” but a “this okra came from that bush that’s 2 feet away from you on this farm.” That’s what Stacy and Aaron Reeves are...