Volume 44 | Issue 12 Cover Story: Knives Out
There are certain dishes that every good Texan knows and loves. But do you really know how to grill a flawless ribeye? Season that cast-iron skillet in your cupboard? Make sure your dough rises? We asked experts around the state to share some how-tos and a few recipes that will sharpen your culinary cred beyond question. BY COURTNEY BOND, ABBY JOHNSTON, DANIEL VAUGHN, JUNE NAYLOR, KATHARYN RODEMANN, PATRICIA SHARPE AND TEXAS MONTHLY
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