By Kristi WillisIllustrations by Bambi Edlund There may be no food more quintessentially Texan than beef, yet with cattle prices skyrocketing, consumers and chefs are having to get creative to ...
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By Shannon Oelrich Imagine cooking a complex recipe—one you’ve never made before. Everything’s prepped and ready, but you decide to check the recipe one more time. In your ...
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By Todd DuplechanPhotography by Andy Sams I won’t lie to you. Sharpening a knife on a stone takes a bit of practice and a whole lot of patience—and the skill doesn’t develop overnight. It’s ...
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By Terry Thompson-Anderson As a new bride, many, many years ago, I did not know how to scramble an egg—even imperfectly. Nor did I know how to make coffee in the shiny, new electric percolator ...
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By Will Packwood When I think of tomato sauce, I think of a crimson pool speckled with green, orange and off-white flecks of herbs and aromatics; a savory, slightly acidic—with the insinuated ...
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