Senior Editor Lori Moffatt recently chatted about briskets, patience, and the importance of fat with Tyler restaurateur Nick Pencis, who revitalized a much-loved Tyler barbecue joint, Stanley’s. Stanley’s dates to 1959, but Nick and his wife, Jen, have modernized the menu and introduced the restaurant to a new generation of barbecue-lovers, all while keeping the longtime clientele happy—no easy feat.
Kiko Guerra has been honing his cabrito-cooking technique for about 20 years. He learned his method as a boy, when he would watch the cowboys who barbecued cabrito on his family’s ranch. Kiko says it takes observation and practice to learn how to cook cabrito correctly and to avoid under- or over-cooking the meat, especially given the inconsistencies of cooking with mesquite coals, the weather, and varying sizes of kid goats. In South Texas, one common place to get kid goats is at flea markets, where farmers will sell them either live or slaughtered.
Folks have been making cheese around the world for thousands of years, and the steps involved haven't changed much since the beginning. To get you started, here’s a simple recipe for making mozzarella, along with a few notes on ingredients.
If you’re interested in learning more about the ancient canyon-dwellers and rock art of the Lower Pecos Canyonlands, here are some online resources to get you started:
In the Fort Worth Cultural District, fans of culture, art, and history will find plenty to keep them busy year-round. Here are some upcoming exhibitions to consider on your next trip:
In the February 2014 issue, writer Eric Pohl takes readers to La King’s Confectionery in Galveston, where saltwater taffy flies off the shelves year-round. Most fans of saltwater taffy have memories of making it (or trying to make it) at home; taffy-pulling is a time-honored group activity that has the added benefit of providing a decent upper-body workout. Don’t attempt a taffy-pull on a rainy or humid day; wait for a dry day and be patient. Here’s a recipe to try.
In the January 2014 issue, writer Ramona Flume takes readers to Megg’s Cafe in Temple, a farmhouse-style eatery that sources much of its menu locally and draws crowds for its breakfast, lunch, and dinner offerings. We wondered: What else is there to do in Temple? Turns out, there’s plenty. Here are three spots to get you started.
In the October 2013 issue, writer Laura Samuel Meyn takes readers to Churchill’s Pub in McKinney, which hosts monthly Psychic Night readings and is said to be haunted. Churchill’s is a stop on the annual Legends of McKinney Ghost Walks (October 19 and 26 this year), as are several buildings at Chestnut Square, a historical village a few blocks south of the downtown square.
In the October 2013 issue, writer Bob McCullough teams up with San Antonio-based photographer Vincent McDonald to show us Shonto Ranch, a hunting retreat near Kerrville that also offers photographic safaris. We recently asked Vincent for some tips on animal photography.
In our September 2013 issue, Amarillo writer Beth Duke explores the story behind the city’s popular downtown restaurant OHMS, which offers a menu rich with dishes from France, England, Italy, and beyond. Though lots of people associate Amarillo with big steaks and Tex-Mex (and restaurants that specialize in those genres are abundant and excellent here), we’ve found a few places we’re eager to try next time we’re on a Panhandle adventure.
In the September 2013 issue, writer Michelle Burgess delves into the history and restoration of the beautiful Comal County Courthouse in New Braunfels, a German-flavored town between Austin and San Antonio. You can visit the New Braunfels Chamber's website to gather dozens of ideas for things to do during your visit, but here are some of our favorites: