John T. Edge’s profile of Greenberg Smoked Turkey in this morning’s New York Times no doubt whetted appetites nationwide for the Tyler smokehouse’s “spice-rubbed and hickory-burnished bird,” but the product’s long been a local favorite. As a newcomer to Dallas, I couldn’t fathom what John T was doing when he…
When writers Janice Shay and Helen Thompson set out to find a Dallas restaurant doing right by beef, they thought they’d end up in a steakhouse. Instead, the pair of former Texas Monthly contributors was most impressed by Smoke, chef Tim Byres’ upscale paean to down-home cooking. Byres shared his…
Over on Unfair Park, we’ve been covering this morning’s announcement that the city’s spending $1.3 million to rework two blocks of Lower Greenville Avenue with narrower streets, extra parking and extra flower planters and trees. (Check out the plans here.)But one property owner nearly overshadowed that news with their plans…
As this weather continues playing its schizophrenic mind games, the affect on me is a range of melodramatic “food swings.” It’s cold. I want something fat. It’s hot. Maybe just some fruit. It’s cold again. Maybe it’s OK if I have a burger as long as I’m wearing a baggy…
A whopping 65 percent of McDonald’s sales are transacted through the drive-through window. So why is the company opening a store with seating for 180 in Irving tomorrow? The fast-food chain long ago accepted the majority of its customers would rather not get out of their cars. For years, the…
It looks like salt may be the next weapon government won’t be able to pry out of conservatives’ cold, dead hands. Tea was the symbolic foodstuff of the just-finished election cycle, but recent comments from Governor Rick Perry suggest it could be supplanted by salt as the Republicans ready for…
Commuters on their way into Dallas from Plano (or Garland or Frisco) can now add a to-go snack to their morning diet: Sausage Pancake Bites at Dunkin’ Donuts! It is, as you may have guessed, exactly what it sounds like. Little pancake-ball “Meat Munchkins,” as Gothamist named the little things,…
Mole, complicated in both production and flavor, is one of Mexico’s traditional sauces, so traditional, in fact, its name translates to sauce in English. Mole is also one of my favorite delicacies. It’s a delicacy because its making is reserved for large family gatherings and celebrations in the home. While…
There was no back-flipping chairman or electric-green squeeze bottle of Bobby Flay’s signature sauce, but Iron Chef (or Bravo’s Top Chef) food nerds got their fix of food competition with Chef SmackDown at the Le Cordon Bleu College for Culinary Arts on Sunday. The battle pitted Loft 610’s (and Top…
You know the fabulous Waygu beef Bolsa uses for its burgers and carpaccio? Chef Graham Dodds now plans to cure and dry-age it. Carroll Lewis, co-owner of the Marbleous Beef Co. in Waxahachie, is busily constructing what he believes to be the first dedicated, freestanding dry-aging facility in the Dallas…
Woke up Saturday morning with my head on fire after spending Friday evening trying to beer-away a truly horrible week. I wanted bar food. I needed a Bloody Mary. And possibly a wheelchair. After much discussion with the Man O’ The Hour, who gamely joined me in the Friday Night…
Though Thanksgiving is still weeks away, stores are already stocking the shelves with holiday lights and Christmas ornaments. You could be like our neighbors and put out the inflatable snowman right now, or you could enjoy what little time you have left before it’s all turkey talk and last-minute shopping…
There are now more than 1,500 community supported agriculture programs nationwide. Of those CSAs, a grand total of six are in Dallas. That’s why John Kilburn of Comeback Creek Farm in Pittsburg this year radically modified the standard CSA model, offering a four-week plan to help ease first-time subscribers into…
If you are familiar with Parker, Texas, at all, doubtless it’s because of Southfork Ranch, home to JR Ewing and his fictional clan from Dallas. But while the symbol for the Ewing empire might be the oil well, the signage for Parker’s only winery features the peacock. You see, when…
All right, I know it’s not Valentine’s Day, but for those of you who like to plan for the future, I have a theme date for you. The first two words are Lover’s Pizza. I recently shared a booth with a date at the great place on Lovers Lane. If…
The best time of year is when the Halloween decorations come down, the pumpkins get mushy and the candy aisle goes on sale for half-price. We’re inching closer to Thanksgiving and the blogosphere is buzzing and roasting and stirring. It’s a food-filled, recipe rich, seasons-eatings time of year. So this…
Tip: Don’t create a Facebook fan page unless you’re pretty sure you have fans. Apparently, Cooks Source magazine was all, “Let’s create a Facebook fan page!” And now, they seem to be finding out that people like making fun of them waaay more than they like the magazine. We particularly…
There might be more fight in the words “greatest pizza” back east, where folks tend to inherit their dough and sauce allegiances. But if Dallasites can get riled up about burgers and tacos, they can surely find reasons to quibble with USA Today’s selection of Olivella’s pies as the best…
Thanksgiving’s coming up, and that means a whole table full of traditional sides and desserts that only the adults at the table really seem to enjoy. It’s true: Thanksgiving dinner is like Old Man Food Heaven. Disagree? That’s probably because you’re super old in Thanksgiving years. Take our What’s Your…
Thanksgiving is just under three weeks away, which means it’s high time to choose recipes, draft a shopping list and find the roasting pan. Or, alternately, make reservations. For folks without nearby relatives or an inclination to cook, a number of local restaurants are serving up Thanksgiving feasts. Read on…
There was no shortage of ways to support Dallas Farmers Market Friends at last night’s lively Hoedown, the organization’s 16th annual fundraiser featuring food and drink from across Texas: Attendees could buy souvenir wine glasses, purchase spins on a wheel of chance or bid in a silent auction. But perhaps…
One of the goodies on executive chef Blythe Beck’s brand new fall menu at Central 214 is the Southern fave chicken and waffles. Luckily, this is no State Fair version. With its jalapeno gravy, it’s more like South meets Southwest. (For this week’s profile of Beck, click here. For a…
