First attempts at cooking a piece of meat always seem daunting, especially with chicken, whose salmonella factor never fails to frighten.

Whether you opt for buffalo or beef, celebrate the first cold front of the season (and all that follow) with a piping hot bowl of Texas chili.

What began as an afterthought, The Cove turned out be, easily, the best part of the trip.

I’d like to think that the Founding Fathers, in all their stately patriotism, would have licked the bowl.

I used to inhale my mom’s version of this dish after our visits to the Barken Farms stand for fresh local veggies.

This tastes far better than it sounds, falling somewhere in the same ballpark with pumpkin bread and carrot cake.

I don’t make my own Texas BBQ. It’s just plain silly with Cooper’s, Peete Mesquite and all of Lockhart, TX, within an hour’s drive.

I polled the ladies in my life as to whether to write a post for Brunch or Breakfast-in-Bed and the response was, “Why not Brunch-in-Bed?”

There’s something irresistible about cold, creamy, tangy salad dressings made with fresh ingredients.

This is by far my favorite way to enjoy Dr. Pike’s super-sweet agricultural anomoly.