by Steven Doyle
It’s time to gear up once again for one of our favorite times of the year, Hatch Chile Season. No one does Hatch Chile’s better in Dallas than Central Market with all the grandeur deserving the flavorful pepper.
For those that participated last season know it was a particularly spicy year with even the mild versions having an extra bit of kick. It will be interesting to see how the weather this year affects the peppers on the Scoville front. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Today we begin a new series of recipes that you may easily create at home. With these photos and a simple recipe card you may feed your friends or family well in a matter of minutes. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Just over a mile from the airport outside San Salvador you will find a tiny village ripe with what many would call the national snack of the Central American country, El Salvador–the pupusa. In the village of Olocuilta little shops sell these masa harina cakes, which are filled with any combination of beans, cheese, pork, yucca, shrimp, loroco, or squash.
There are so many shops selling the pupusa in San Salvador, “the competition is great so the prices are very low,” explains, Eduardo Ventura, the manager of Pupusas Mama Tia in East Dallas on Buckingham, which is owned by his family. “You can find pupusas for 25 cents a piece.” Continue reading
Filed under Steven Doyle
by Steven Doyle
Courtney and Brian Luscher are this amazing husband and wife team that make The Grape the legendary restaurant it is today. Their restaurant is 46-years old this month but have been owners since 2007. At the time they purchased the restaurant for its original owners, Kathy McDaniel and Charlotte Parker, the market crashed nearly the same day they signed papers of ownership. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
We have always been a great fan of Deep Ellum’s cheese factory run by the esteemed Paula Lambert, the Mozzarella Company. Our love for Mozzarella Company dates back to the very early 80’s when Lambert would create a handful of balls of mozzarella selling her products at the Dallas Farmers Market out of an ice chest in Shed 2 where you may now buy tacos. I would visit with Lambert and she would regale me with stories of cheese. Pure heaven. Continue reading
Filed under Crave, Steven Doyle
by John Tesar
A pan sauce can’t be made completely ahead of time; it requires the cooking of the meat itself to provide the integral flavoring. It’s a classic fundamental technique, though, that should be in every home cook’s arsenal. At Knife, we make the pan sauce from France (poivre is French for “pepper”)—but you can use the technique with shallots, garlic, mustard, cognac, or whatever you want. Continue reading
Filed under Steven Doyle
The weather forecast calls for the possibility of freezing rain in North Texas. Time to hunker down to a fine bowl of soup, either at home, or out and about for the brave. Either way, we’ve got you covered.
Tortilla Soup simply screams Dallas, and the king of the Tortilla Soup is none other than Dean Fearing who picked up the task while serving as Mess Sergeant at The Mansion on Turtle Creek. We have witnessed the making of this soup, and let’s just say it is far easier to mosey into the Ritz-Carlton than actually produce the soup yourself. However, if you wish to attempt the recipe, we list it at the bottom of this article.
Filed under Crave, Steven Doyle
