Fettuccine with Corn Crema and Charred Green Onions, and Squid Ink Linguine with Uni and Crab, from MASTERING PASTA by Marc Vetri and David Joachim

Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Continue reading


SXSW 2015: Part One—Convergence

by Kim Voynar

Way back in March, 1987 when Roland Swenson kicked off a little regional industry music fest in Austin, it’s hard to image anyone dreamed it would evolve into the gargantuan gathering that is South by Southwest today. Continue reading


Blueberry-Lavender Shrub and Blackberry-Lime Shrub from SHRUBS: AN OLD-FASHIONED DRINK FOR MODERN TIMES by Michael Dietsch

A simple shrub is made from fruit, sugar, and … vinegar?

Raise your glass to a surprising new taste sensation for cocktails and sophisticated sodas: Shrubs. Continue reading

Mochi Finished

The Secret Restaurant: Mackerel-Wrapped Mochi

by Peter Moore

The other night dreamed I was cooking square Brussels sprouts. The next day I went out and bought some largish sprouts. Continue reading

Becoming RichardPryor

Two Biographies: Richard Pryor and Bob Hope

by Roger Leatherwood

Two biographies came out within a month of each other late last year about two very different comedians: Hope: Entertainer of the Century (Amazon or Indiebound) by Richard Zoglin and Becoming Richard Pryor (Amazon or Indiebound) by Scott Saul. Continue reading