What We’re Drinking with Fresh
by Matt McGinnis Pairing wine with food can be straightforward with a few helpful tips. Match the weight of the wine with the weight of
by Matt McGinnis Pairing wine with food can be straightforward with a few helpful tips. Match the weight of the wine with the weight of
by MM Pack • Photography by Angie Mosier In the recent past, Southern cooking has received something of a bad rap. For several reasons (particularly
by Russ Kane The congregation assembled at Mark’s American Cuisine, a softly lit restaurant housed in an old, renovated Montrose-area church in Houston. We were
by Elif Selvili Even the least-accomplished cook among us knows how to open a can of tuna or grill a piece of salmon and make
by Lucinda Hutson My late sister Criztina Peabody was a wonderful cook, and everyone cherished an invitation to her table. She had an imaginative knack
by Kate Payne • Photography by Jo Ann Santangelo If you pay close attention to the world of food and those blogging about it, you’ve
by Terry Thompson-Anderson • Photography by Sandy Wilson Pairing wine with soup can be a daunting task—it’s all about balancing the various textures and weights.
by Lora-Marie Bernard Opened in 1911 in Galveston, Texas, by San Giacinto Gaido, Gaido’s Restaurant was already famous for its impeccably fresh seafood and sophisticated
by Iliana de la Vega and Isabel Torrealba Cereals are the foundation of all great civilizations—Europe had wheat, Asia had rice and Mesoamerica flourished on
by Terry Thompson-Anderson • Photography by Whitney Martin As with every issue of “Cooks,” we hope you discover some exciting new recipes to try. But
by Caroline Hahm • Photography by Leah Overstreet It’s fascinating to me how Korean food has slowly made its way into the mainstream American palate.
by Terry Thompson-Anderson Just say the city’s name—New Orleans—and most likely your mind will conjure up visions of food and drink. And somewhere in the