Crawfish boils rock. What’s more fun than bugs, beer and buddies?
We have some useful tips on how to throw your first crawfish boil… without everyone knowing you’re a rookie. Follow along. Continue reading
On Friday, January 24th the Wine Poste will continue its special food and wine tasting events with Chef TJ and his Wood-Fired Mobile Oven. Chef TJ will prepare personal pies for everyone in attendance, while the Wine Poste pours samples of four different red wines, all noted for their high acclaim and extreme value. Continue reading
I have always been enamored by the incredible dishes at Malai Kitchen in West Village in Uptown Dallas, but wanted to share what was probably the best part of any of the meals I have had there – the coconut pie.
I loved the pie so very much that we called Malai and asked for the recipe. Now we are not normally a recipe loving web site, but this pie is special. It deserves all the love and attention it can garner. If you can bake pies, use the recipe. If you cannot, call them and reserve a pie for your Thanksgiving table.
Did I say it was good? Continue reading
Circulating steaming carts bearing light treasures all steamed, sautéed, fried and baked. Tiny packages of light bites meant to share and enjoy with friends and family, dim sum is the whimsical power brunch that will at once satisfy your curiosities and hunger.
What started out as a Cantonese supplement to tea service, much like tapas is to beer and wine, dim sum was brought to the west during the mid-19th century Chinese migration to the United States. Since then the tradition of dim sum for many has inspired what we know as brunch in modern times; a mid-morning meal fortified with friends and conversation. Continue reading
by Travis Baugh
Everything at this year’s Tales of the Cocktail, just like Texas, was bigger. Here’s a roundup of our week (what we can remember, anyway).
Tales founder Ann Tuennerman shared with us via email some of this year’s hottest trends, echoing The Standard Pour’s Brian McCullough, with whom we chatted on Wednesday.
There is a “renewed appreciation for tequila and mezcal and the craftsmen behind the product. We had a tasting event plus a few seminars in tequilas, mezcals and rare agave spirits,” she said, adding the gin and tonic is becoming more popular. Continue reading
The exciting prohibition days of Dallas and Fort Worth where bootleggers and speakeasy’s took over the social scene come back to life with a modern twist in Rita Cook and Jeffrey Yarbrough’s new book, “Prohibition in Dallas and Fort Worth: Blind Tigers, Bootleggers and Bathtub Gin,” released this month by History Press. Discover Dallas and Fort Worth’s notable mixologists and their take on classic cocktails that will send readers back to the 1920s and allow them to take a deeper look into Dallas and Fort Worth’s past. Continue reading