Good job, McDonald’s. You’re kicking around the idea of making breakfast available all day, finally catching up with every single person who’s ever had breakfast and realized it should be eaten all day every day. It’s taken you long enough, and frankly we’re not sure why you’ve kept such a…
If you could take a snapshot of fast food menus from 10-15 years ago and compare them with menus today, it’d be glaringly obvious that on-the-go joints are making a push toward healthier menus. Salads have acquired more real estate. Calorie counts are starting to appear to assist in guilting…
Like I said back in January, I like to experiment with healthy eating every once in a while. And when I do, I love to stumble upon a salad that makes me go mmmm. In honor of Salad Month (or is it BBQ Month?), here is a list of salads…
I’m currently building a baby, and I realize that in addition to the gift of life, I’ve got this awesome placenta that’s brewing in me, too. I’m told I have some choices to make about what I want to do with it when it, uh, comes out of the smoker…
News has been buzzing the last couple of weeks about food that will slowly kill you. First it was red meat getting the flak, along with liver, but now eggs, the breakfast staple and vegetarian go-to for protein, are also to blame. All of this is coming from the April…
Frisco is an odd place for anything that isn’t a strip mall. All those strange brick buildings are meant to give it character, I suppose, but end up making the whole place look like the efforts of a pioneering architect who desires a standardized building, and has had southern European…
If you’ve ever found yourself in the Dallas Arts District and in need of an immediate caffeine injection, we have good news for you. The AT&T Performing Arts Center has announced that Pearl Cup, the much-loved local coffee house, will be the official coffee vendor for the museum café in…
In a boisterous dining room on a Thursday night at Urbano Café, a sea of crystal marks a large table of diners working their way through a variety of wines, while across the room a woman celebrates her 40th with the girls. The celebrants have even more wine, and every…
Jeana Johnson and Colleen O’Hare are opening a new Vietnamese restaurant named Mot Hai Ba tonight. I don’t know the days of the week very well, so I checked it out last night, before they were open. So, take a look, drool, and drive your mopeds there tonight. Behold: A…
While soaking in the good times and general merriment just west of downtown Fort Worth at Untapped this weekend, I discovered something that all you legion of Buc-ee’s Beaver Nuggets followers should note. There’s some local competition, and it’s pretty good. See also: Beaver Nuggets, the Debate Sisters Andrea and…
Chi and Joey Le have expanded their N’awlins sandwich shop, Wicked Po’boys, to Dallas proper, after opening their first spot in Richardson (1811 N. Greenville Ave.) just last year. This second restaurant is in the heart of Preston Center (6030 Luther Lane, Ste. 130), which is ripe with new restaurants…
Dave Eagle of Eagle Mountain Farmhouse Cheese in Granbury speaks with a strong Texas swagger and often in a very direct, to-the-point manner. Before becoming a cheese maker, he practiced law. And I suspect that if you were involved in some type of litigation, you’d want him on your side…
I first noticed them on a salad at Urbano Café: smaller, bright crimson tomatoes that exploded with flavor in my mouth. These weren’t the cottony, faded-red orbs I’ve been eating since last November. They tasted like the summer to come. If you’re a tomato freak you’ve likely noticed it too…
If I were Actual Cheese, I’d be super annoyed by all the cheese poseurs in the grocery store these days. I bet Actual Cheese looks at Cheez Whiz in exactly the same way a 60 year-old dude from Austin looks at all the college kids who moved to Austin last…
Continuing our celebration of cheese week, we asked resident British person Gavin Cleaver to tell us about cheese in the U.K., because we are fascinated by a people who have no concept of smoked brisket. Plus, his answers are usually pretty strange entertaining. We have no idea how much of…
Full Circle Tavern (1319 S. Lamar St.) is a new restaurant and bar now open on South Lamar, brought to you by Jennifer Bonner and Lara Whittington of EdiblEnvy Catering. This spot offers a tree shaded wrap around deck, plenty of local beer and a badass burger made with two…
The FDA recently held a shipment of Mimolette, an aged French cheese that has been shipped to America for decades. The cheese has a round, wrinkled and tough exterior hiding a bright orange center. Fans compare it visually to cantaloupe. The FDA hold on the 1,100 pound shipment means it…
Anne and Johnny Jones started Latte Da Dairy in 2005 with five acres of land and a wild cheese-making dream. Anne, a veterinarian by trade, bought just two goats to get started and named them Serenity and Rosemary. But, no kidding, things have really changed in eight years. On April…
I’ve said it before and I’ll say it again: Pinterest will kill your soul. Pinterest is select-league baseball for 9-year olds. You think it’s just a silly game, but you’re wrong. This is life: It’s real and it hurts. Don’t you dare come to this game and pick dandelions in…
Our Englishman in BBQ Sauce finally made it down to Lockhart, the Vatican City of Texas barbecue, where he and his posse gorged on smoked meat from Black’s Barbecue, Smitty’s and, as you’ll see below, Kreuz Market. He went. He ate. He was conquered by a deep, some say oddly…
Editor’s note: Last year we published an instructive blog post detailing the various stages queso exhibits as it emerges from the kitchen and sits on your table. Since it’s cheese week, and queso is the greatest cheese dish in the history of ever, we decided it was a good time…
It’s Cheese Week here on Earth. While Scott says things like “affinage” and “huffing bathroom cleaner,” let’s talk about the cheese that we all eat whether we admit it or not (because sometimes the electric bill is WHAT and you’re broke for a week or three). So I’ll just go…
