About two years ago, I was forwarded a link to a rant on YouTube by one Randy Taylor, dissatisfied Jimmy Dean sausage customer. Sometimes I’m reminded of that irate phone call—which was actually rather hilarious—and the clever images someone added to the soundtrack. If you want to listen and see it for yourself, here is [...]
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One of my favorite Food Network personalities is Alton Brown, who combines the food sensibilities of Julia Child with the delivery style of Bill Nye, Science Guy. I was lounging in bed last Friday night after a long week when Good Eats came on, and Alton was doing a show about vanilla. It provided a [...] After interviewing Chef Richard Chamberlain for EscapeHatchDallas about Cotes du Coeur, I was inspired to buy the cookbook he co-authored with Betsy Hornick, entitled The Healthy Beef Cookbook. Last Sunday I tried his recipe for Tenderloin Steaks with Expresso Bourbon Sauce, and my whole family agreed it was tres magnifique! (I’ll issue a quick disclaimer here: [...] You just never know who is going to love to cook. A case in point is our friend Lynn Seaton, jazz musician extraordinaire and music teacher at the University of North Texas. You may know him as a world-class bass player that has played with the likes of Count Basie’s orchestra, but last Sunday I [...] Although I have a Hebrew name—Rebecca—I’m about as Jewish as the Blarney stone. In fact, most of my ancestors hailed from Ireland/Scotland, with a sprinkling of French and Native American. However, in spite of that ethnic mélange, or maybe because of it, I pursue culinary traditions from a multitude of cultures, including that of [...] Once again, the Dallas Morning News spurred me into action, and this time the food section prompted me to embark on bark. I’m not talking about dog bark or tree bark but rather the sheets of hardened candy so sugary that a couple of pieces can knock out the most aggressive sweet tooth. If you read some [...] As a hostess, I work just as hard for a small party as I do for a big one, but my focus is different. For a big party, the challenge is serving a lot of good food on a budget, and so that means little sausages in barbeque sauce, cheese dip, and perhaps some [...] |
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