The cattle industry so dominates the identity of Texas ranching that it might be surprising to learn that we lead the nation in sheep production. The 740,000 head currently in the state is actually ...
Have you seen those stories saying smoked foods are trending for 2017? Really? Well, in the South, smoked foods aren’t trending. They’re a staple. Ham? Barbecue? Bacon? Where would everyday Southern ...
Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...
The first time I ate the smoked-eel sandwich at Quo Vadis I was alone and new to Soho. Tangy pink onions. The sharp slap of ...
Welcome to In Season, our series celebrating the juiciest fruit and crispest veggies in Texas. This summer, we asked local chefs to share stories about their favorite items of seasonal produce—and ...
The smoked pulled goat from chef Max Hussey, served with fry bread that’s not pictured. Photo: J. Barmann/Grub Street Since they opened in late 2011, Southpaw (2170 Mission Street at 18th) has flown a ...
Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...
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