Food & Drink

I first noticed them on a salad at Urbano Café: smaller, bright crimson tomatoes that exploded with flavor in my mouth. These weren’t the cottony, faded-red orbs I’ve been eating since last November. They tasted like the summer to come. If you’re a tomato freak you’ve likely noticed it too…

If I were Actual Cheese, I’d be super annoyed by all the cheese poseurs in the grocery store these days. I bet Actual Cheese looks at Cheez Whiz in exactly the same way a 60 year-old dude from Austin looks at all the college kids who moved to Austin last…

Continuing our celebration of cheese week, we asked resident British person Gavin Cleaver to tell us about cheese in the U.K., because we are fascinated by a people who have no concept of smoked brisket. Plus, his answers are usually pretty strange entertaining. We have no idea how much of…

Full Circle Tavern (1319 S. Lamar St.) is a new restaurant and bar now open on South Lamar, brought to you by Jennifer Bonner and Lara Whittington of EdiblEnvy Catering. This spot offers a tree shaded wrap around deck, plenty of local beer and a badass burger made with two…

The FDA recently held a shipment of Mimolette, an aged French cheese that has been shipped to America for decades. The cheese has a round, wrinkled and tough exterior hiding a bright orange center. Fans compare it visually to cantaloupe. The FDA hold on the 1,100 pound shipment means it…

Anne and Johnny Jones started Latte Da Dairy in 2005 with five acres of land and a wild cheese-making dream. Anne, a veterinarian by trade, bought just two goats to get started and named them Serenity and Rosemary. But, no kidding, things have really changed in eight years. On April…

I’ve said it before and I’ll say it again: Pinterest will kill your soul. Pinterest is select-league baseball for 9-year olds. You think it’s just a silly game, but you’re wrong. This is life: It’s real and it hurts. Don’t you dare come to this game and pick dandelions in…

Our Englishman in BBQ Sauce finally made it down to Lockhart, the Vatican City of Texas barbecue, where he and his posse gorged on smoked meat from Black’s Barbecue, Smitty’s and, as you’ll see below, Kreuz Market. He went. He ate. He was conquered by a deep, some say oddly…

Editor’s note: Last year we published an instructive blog post detailing the various stages queso exhibits as it emerges from the kitchen and sits on your table. Since it’s cheese week, and queso is the greatest cheese dish in the history of ever, we decided it was a good time…

It’s Cheese Week here on Earth. While Scott says things like “affinage” and “huffing bathroom cleaner,” let’s talk about the cheese that we all eat whether we admit it or not (because sometimes the electric bill is WHAT and you’re broke for a week or three). So I’ll just go…

Here are some samples of the beautifully plated cheeseboards we photographed for cheese week. SEE ALSO: PHOTOS: The Awesome Cheese Boards of Dallas. Scardello Artisan Cheese (3511 Oak Lawn) 1. Dried Cherries 2. Apricots 3. Black mission figs 4/5. Marcona almonds (skin off and on) 6. Italian Baguette: Empire Bakery…

Cheese week in Dallas just wouldn’t be a real cheese week if it didn’t include the mozzarella queen-bee Paula Lambert. Several decades ago while studying Italian in Perugia, Italy, Lambert, who is originally from Fort Worth, fell in love with fresh mozzarella. While in Italy, she came up with the…