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Next Chapter: Moving to Ireland

Dear Friends:

I’ve been doing a lot of fishing lately. Spent three weekends in November on Galveston Bay, Matagorda Bay and the Lower Laguna Madre. I didn’t catch a lot of fish, but that’s okay. It was my way of saying goodbye to the Coastal Bend of Texas, my home for the last few […]

Olives from Spain


The shockingly delicious combo of giant Spanish Queen olives stuffed with goat cheese and tossed with olive oil, honey and chopped apples will make you reconsider your preconceptions about how to eat olives. And the brightly tart combination of black pitted olives in a minced orange marinade will likely show up on my […]

2015: 5th Anniversary of Foodways Texas

[View the story “Foodways Texas Enters a New Era” on Storify]

Duck Larb and Other Isan Delights


Hot and spicy Isan Thai food is brimming with fish sauce, bird chiles and fresh herbs–with none of the comforting coconut milk found in Southern Thai cuisine. Sour sausage with raw cabbage, peanuts and bird chiles may not sound like a typical Thai dish, but it is a favorite Isan bar snack.

There […]

About ZenBBQ

Texas Eats has a new sister website named ZenBBQ. It got started after photographer O. Rufus Lovett and I started working on an upcoming book about Southern barbecue. Friends and associates pointed out that while the Arkansas, Alabama, Carolina and Tennessee stories I was posting were interesting, they didn’t make a lot of sense […]

We Got Hacked!

The “Texas Eats” website was down for more than a week due to technical difficulties. If you tried to find us while were out of commission, we apologize.

It seems our server got raided by interweb evil doers. We ended up with theĀ  “WordPress Pharma Hack.” Every time we tried to send […]

Franklin's Beats Snow's: TM BBQ Fest

Snow’s brisket is famous. It comes with the somewhat dubious Calvin Trillin seal of approval. Ever since Texas Monthly rated Snow’s the best barbecue joint in Texas, I have felt it my duty to join the crowd and make a pilgrimage to the hamlet of Lexington. Yesterday, I got lucky–I scored a sample of their brisket at the Texas Monthly Barbecue Festival without a pre-dawn drive in the country.
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Deli Man: Starring Ziggy Gruber

Houston delicatessen owner Ziggy Gruber and his Post Oak restaurant, Kenny and Ziggy’s are starring in a movie. Erik Greenberg Anjou, a New York-based independent filmmaker, was in town last week with his production crew working on the documentary which is tentatively titled: Deli Man.
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Texas Cioppino

Chef Maurizio Ferrarese of Quattro Restaurant in the Houston Four Seasons hotel and I collaborated on a Texas cioppino last Friday. Maurizio invited me to join him in the kitchen as part of the Guest Chef series there. I know, I know, I am not really a chef. But I do work in a lot of kitchens–mainly developing Tex-Mex recipes.
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Texas BBQ Pork: The Brown Pig

The “Brown Beef” (top), “Brown Pig” (center) and “Little Pig Ham” (bottom) are the three most popular sandwiches at Neely’s Sandwich Shop on East Grand Avenue in Marshall, Texas. The first is made with chopped barbecued brisket and sells for $2.85, the last is made with sliced barbecued ham and sells for $3.25. But the $2.85 chopped barbecued pork sandwich outsells both of the other two by a wide margin–it’s become so iconic that most people mistakenly call the restaurant “Neely’s Brown Pig.”
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