Eating our way around the city is a fun job, no doubt about it. Narrowing down the hundreds of dishes to a short list of 10, however, is utterly overwhelming. So, in no particular order here are 11 dishes from restaurants old and new that got our taste buds in an uproar.Read More
It’s not uncommon for influential business people to have a lucky restaurant, a regular spot where significant milestones take place over meals or a drink. At these “power tables,” they close important deals, maintain strong relationships, and celebrate their highest successes.Read More
Cave men ate it before they invented fire. Mad Men ate it in Manhattan’s poshest restaurants. And now — as we recover from the era of raw tofu — raw meat, or tartare, is making a comeback.
It’s a dish that requires the finest meat, and where better to find it than Texas ranch country? Here are 5 great restaurants in the Dallas/Fort Worth area, each with its own special take on tartare.Read More
Caramel makes even ambitious home cooks nervous, but it’s just sugar, David Collier, pastry chef at Knife at The Highland Dallas, says. It’s slightly more complicated than that, but there’s no reason to be intimidated. Heat breaks down sugar, chef and cookbook author Joanne Chang explains. Around 335 degrees, it turns amber and nutty. This sounds technical, but with a few guidelines, making caramel is actually quite simple—you don’t even need a thermometer. And considering caramel’s versatility, it’s a handy skill to master.
Kix Brooks is taking a turn from Brooks & Dunn to rare, medium and well-done.
On July 14, Cooking Channel will launch a new series, Steak Out With Kix Brooks, in which the country star travels across America in search of the best steakhouses.Read More
EAT (RED) DRINK (RED) SAVE LIVES Week at Knife at The Highland Dallas continued last night with a one-of-a-kind dinner by Michelin and James Beard awarded Chef Alex Stratta and Knife Dallas’ Chef John Tesar. This was the second of five consecutive collaboration dinners for (RED) Dallas Ambassador Tesar, following the first night kickoff dinner with Franklin BBQ’s Aaron Franklin.Read More
Last night, “The Most Hated Chef in Dallas” raised thousands of dollars for the continuous battle against AIDS — and it was only the first of five nights dedicated to the cause. As the local steward of EAT (RED). DRINK (RED). SAVE LIVES., a national effort led by Mario Batali, John Tesar, celebrity chef incarnate, graciously exited stage right and allowed brisket Jedi, Aaron Franklin, to lead a carnivorous evening all in the name of philanthropy.Read More
A little bit of culinary history was made last night as Aaron Franklin of Austin’s legendary Franklin Barbecue and Knife Dallas Chef John Tesar kicked off Knife and The Highland Dallas’ week-long chef series of EAT (RED) DRINK (RED) SAVE LIVES benefit dinners with an epic meat celebration.
The dinner, which sold out in less than 24 hours, highlighted Franklin’s barbecue, cooked on a special tandem smoker (nicknamed “Laburne and Shirley”) that the BBQ king transported to Dallas from Austin and used for the first time.Read More