food

From Texas Standard:

Barbecue in the U.S. comes in all shapes and sizes. The multiple variations of sauces, cuts of meats, and rubs provide a distinction between certain regional styles of the dish. Or do they? 

Flip through the pages of Mi Comida Latina and you may quickly fall under its spell. The pages of this cookbook beckon with vibrant watercolor illustrations and recipes written in the kind of delicate hand lettering that make us mourn penmanship as a dying art. The end result combines the charm of a children's book, the promise of a tasty meal and the intimacy of a journal.

From Texas Standard:

We’ve got some great news for you shellfish lovers out there – mudbug season has begun! Not quite yet, but thanks to unseasonably warm temperatures, delicious crawfish have made their way into restaurants and markets across Southeast Texas.

One of the great public-health success stories of the past couple of decades can be found in your cereal bowl.

About a decade ago, food writer Michael Pollan issued a call to action: Eat food. Not too much. Mostly plants. As 2016 opens, it looks like many American cooks and diners are heeding that call.

Vegetables have moved from the side to the center of the plate. And as another year begins, it appears that plants are the new meat.

Pages