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FOOD & DRINK

Chocolate-Covered Strawberries

In the February issue of Texas Highways, writer Mary O. Parker delves into the sweet success of Lammes Candies, which…

TH Taste: Lebanese appetizers

In the February issue’s Taste department, Senior Editor Lori Moffatt writes about Central Market’s Cooking School, which offers classes in…

Texas Caviar

One of Helen Corbitt’s most lasting contributions to Texas cuisine also happened to be one of her earliest. During Helen’s…

TH Taste: Taking it From the Streets

A fresh look at Vietnamese cooking in Austin By Lori MoffattSome of my favorite restaurants lie in homely North Austin…

TH Taste: Sweet on Pink Peanut Patties

Decades before salty-sweet desserts became trendy, Texans went nuts for these iconic treats By Mary O. Parker Describe it with…

Kaiser’s Steak Tikka Recipe

Skirt steak is sold as “beef for fajitas” in Texas grocery stores. You can substitute flat-iron steak, hanger steak, or…

Stepping Up to the Plate

Driving around the state researching Texas food history for my new cookbook, Texas Eats: The New Lone Star Heritage Cookbook,…

Web Extra: Chile con Queso, Chicken-Fried Steak

In the December 2012 issue, James Beard Award-winning author Robb Walsh explores a concept he calls the Creolization of Texas…

TH Taste: What's New, Westheimer?

 The new dining scene on one of Houston's most colorful byways By June Naylor I’ve maintained for some time that…

TH Taste: Rhapsody in Brew

By Rob McCorkle Savvy brewers, beer aficionados, and discerning diners have turned what a decade ago was merely a novelty—the…

Czech Out the Texas Kolache Trail

When I take my place in line, nearly a dozen people are ahead of me in front of the bakery…

Taste: Breaking Bread in Bastrop

From chocolate croissants to burgers and bison scaloppini, Bastrop restaurateurs know the way to your heart By June Naylor Breakfast…
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