central market

What’s Cooking?

January 31, 2013 | By Lori Moffatt

Since I began taking cooking classes a few years ago, I’ve learned how to finely dice an onion with a few strategic knife cuts, how to use a pillowcase as a makeshift salad spinner, and how Elizabethan chefs relied on fleet­footed canines called turnspit dogs to power their rotating barbecue spits.

The June 2024 cover of Texas Highways: Treasures from the Coast

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