TexChefs2: Rootsy Radical: Matt McCallister
It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. …
Hot Sauce at Home: Fermented Pepper Sauce, Part 1
My first foray into making Lousiana pepper sauce started with a search for red chiles. Tabasco chiles were introduced to Louisiana in the 1800s and became the favorite chile for …
TexChefs1: Molecular Cowboys: Stephan Pyles and David Gilbert
It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. …
Tex-Mex & Velveeta
That Velveeta is a part of the American Regional Cuisine called Tex-Mex is anathema to many of my friends in the food world. I have long defended Velveeta as the …
Texas Preserved: 2012 Foodways Texas Symposium
We all wondered how this year’s Foodways Texas Symposium would top last year’s amazing event in Galveston. But there is no doubt that the 2nd Annual edition was bigger, better …
Oysters, Brews and Blues
Oyster and wine pairing events are pretty popular, I’ve done three of them in the last couple of weeks. But in Texas, we are also fond of drinking good beers …
Gulf Oysters Got Class
On Monday, I was in New Orleans leading an oyster and wine tasting that featured oysters from Redfish Reef and Slim Jim Reef in Galveston Bay; Pointe aux Pins rack-grown …
$10,000 for Your Spaghetti Story
Skinner Pasta will be donating a couple of hundred pounds of spaghetti to the Sacred Heart Society Spaghetti lunch this week. I’ll be there on Thursday March 8 signing my …
Foodways Texas: 2nd Annual Symposium
From Foodways Texas: Over the course of 2 1/2 days during Texas Preserved , our second Foodways Texas symposium, we will explore the ways we preserve Texas (as a region, …
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 …