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Dorothy Huang's dim sum-and-Asian-market tours demystify Chinese cuisine. Orange up your margarita, Texas style. First Thursday down Austin's Congress Avenue offers an eclectic mix of food, vendors and people.
Classic cocktail recipes with a hint of Texas culture. A Hill Country haunt presents multiple diversions, along with frog legs and shrimp, burgers and barbecue.
Chocolatier Ken Wilkinson helps revitalize Calvert's sleepy downtown. Also: We all scream for National Ice Cream Month.
Discover "101 ways to eat shrimp" at Schlitterbahn's Shrimp Haus. Highland Park Pharmacy's 1912 Soda Fountain found a formula that works and sticks to it, successfully.
The Nasher revisits a scene from a New York City diner. It's a cheesy business.
The Dish on Delish
Few edibles rank as
high among Texans in the category of necessary foods as pie. It belongs
up there with chicken-fried steak and cheese enchiladas. So, if you're
ready to be tempted, we've pinpointed some of the tastiest options.
Featured Recipe
We've selected a few fabulous recipes that have been featured in Texas Highways Magazine. You can find more recipes on this site. Some also appear in the Cooking With Texas Highways Cookbook. 
Jo Ann Andera, director of the Texas Folklife Festival, supplies her recipe for hummus.
1 (15 1/2 oz.) can garbanzos (chickpeas) or 1 1/2 c. cooked dried garbanzos
3-4 T. cooking liquid
1/3 c. tahini (sesame seed paste)
1/3 c. fresh lemon juice (juice of 3 medium lemons)
1 tsp. salt
1 large clove garlic
Crushed whole garbanzos
Paprika
Spearmint (optional)
Pocket bread (pita bread) soft or toasted
Jo
Ann says that you can start with dried garbanzos, but most Lebanese
cooks use canned beans these days. Look for tahini in Middle Eastern
specialty grocery stores or health food stores.
Drain canned
garbanzos, reserving 3-4 T. of liquid; set aside. Measure 1 1/2 c.
garbanzos, reserving a few for garnish. Place garbanzos in blender or
food processor. Stir tahini thoroughly, then add to garbanzos. Very
slowly add 3 T. garbanzo liquid, blending well. Add lemon juice, mixing
slowly. Add salt and garlic; mix well. (Add additional garbanzo liquid
for a thinner consistency.) Pour into serving dish, and garnish with
whole garbanzos, paprika, and spearmint, if desired. Serve with pocket
bread. Yield: About 6 servings.
See the full article in the March 2009 issue. Subscribe Order back issues |
Uncovering Houston's Chinatown
