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Fun Fare

These days, whenever I bump into someone from my hometown of Victoria, the conversation inevitably turns to Bloody Mary shrimp…

Fort Worth's Black Forest

I’m cutting through a slice of Black Forest Cake at Swiss Pastry Shop in Fort Worth, running my fork through…

LSA Burger Tunes In

While Austin has dubbed itself the “live music capital of the world,” Denton—home to the University of North Texas’ renowned…

Home BBQ Tips

Senior Editor Lori Moffatt recently chatted about briskets, patience, and the importance of fat with Tyler restaurateur Nick Pencis, who…

Recipes: Deviled Eggs

Deviled eggs may be the perfect party food. Portable, protein-packed, inexpensive, pretty, and easy to make, these little nuggets of…

The King of Cakes

It seems that most of the recent food trends in America—the reimagining of ramen, the curious appeal of Brussels sprouts,…

Mardi Gras in Texas

Mardi Gras—“Fat Tuesday” in French, celebrates the final day of indulgence before Lent. In the United States, the most famous…

Saltwater Taffy Recipe

WEB EXTRA In the February 2014 issue, writer Eric Pohl takes readers to La King’s Confectionery in Galveston, where saltwater…

A Family Affair

Fnding good food on the road is always a gamble. Long stretches of Texas blacktop can be a blur of…

Eyes on the Pies

As a Texan exiled for 14 years to Arizona, I feel fortunate to have found decent barbecue, chicken-fried steak, and—halfway…

Fried and True

The woman at the next table whispered something to me. “Anchovy paste,” she said.

Oh my OHMS!

In the heart of Amarillo’s downtown, you might expect to find Tex-Mex and barbecue—but not Continental fare like English trifle,…
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