Lisa Fain

Dallas

Contributor at Freelance

Blogger at Homesick Texan

A Texan who loves to cook.

Articles

Pizza ranch dressing

3 weeks ago | homesicktexan.com | Lisa Fain

My addiction to frozen pizza (I know…) has introduced me to a variety of pies, with some not always being the platonic ideal of the form. Fortunately, bad pizza can be easily remedied. This is how my pizza ranch dressing came into existence. The pairing of a creamy, tangy condiment with cheesy, crusty pizza is not new. While I was unable to pinpoint its exact birth, I found no formal documentation. Though my earliest experiences with dipping pizza slices into salad . . .
Pork and pinto bean guisada

1 month ago | homesicktexan.com | Lisa Fain

In James Michener’s epic novel Texas, he has a scene where two discuss why beans are not included in Texas chili. The characters conclude that it's because beans and beef cook at different speeds. For balance, it's better to prepare them separately. Cubed beef, such as chuck roast, can be tough cut and does indeed take longer than dried pinto beans to become tender. Perhaps the book spoke the truth. Cubed pork shoulder, however, is a less dense . . .
Indian-spiced potato gratin

1 month ago | homesicktexan.com | Lisa Fain

One of the ways I learned to cook was by preparing the recipes presented to me in my daily media consumption. Thirty years ago, this included reading a paper version of the New York Times every day. When I compare how I found recipes today versus 30 years ago, not much has changed. I still read newspapers, for instance. Though now this activity is usually done in front of my laptop. Back in the 1990s, the Times' Sunday magazine's food column was by Molly O’Neill.
Bran muffins

2 months ago | homesicktexan.com | Lisa Fain

My grandma’s last meal was a bran muffin. This was apt, since eating a warm one was her favorite way to begin the day. She liked to share, and she'd offer you one whenever you visited. Whether they were fresh out of the oven or pulled from her stash in the freezer, my grandma was never without a bran muffin. Even after she retired from the kitchen, she didn't need to worry about her supply. My uncle had taken over the baking duties and would bring her a batch every week. With . . .
Crawfish queso

2 months ago | homesicktexan.com | Lisa Fain

On a coastal road trip, I spotted a place outside Corpus Christi with a sign out front that read, “Crawfish queso.” I decided to stop and have a bite. It was early afternoon in the off-season, and while this spot wasn’t on the beach, it was close enough to the coast that seagulls flew overhead, the air was salty, and the restaurant was elevated on stilts. When I ordered the crawfish queso, I asked the server if she had tried it. She had not, which I thought was curious because it was advertised . . .
Sour cream enchiladas, East Dallas style

Jan 23, 2025 | homesicktexan.com | Lisa Fain

If your family is like mine, you have a favorite Tex-Mex restaurant. This is the place where you know you can get a large table that will hold everyone, and there are enough options on the menu to satisfy anyone. Whether it’s a hearty beef eater, a vegetarian, or someone who appreciates cheese, the classic Tex-Mex menu has options for all. My family is no different, and for years we’d frequent the same family-owned spot.
Salted butterscotch oatmeal cookies

Jan 9, 2025 | homesicktexan.com | Lisa Fain

There is one cookie that reminds me of Dallas in the 1970s—a chewy oatmeal cookie laced with caramelized butterscotch chips. When I was young, a plate of these was seen at friends’ houses, bake sales, and pool parties. However, these butterscotch oatmeal cookies have been scarce in my life, of late. It was time to revisit this classic. Now, to make butterscotch candy, one heats butter with brown sugar until it’s blended and thickened.
New Year’s Day grits and greens

Dec 19, 2024 | homesicktexan.com | Lisa Fain

A few years ago, I woke up on New Year’s Day with a craving for collard greens. While I ordinarily prefer coffee and banana smoothies for breakfast, I went with my urge and prepared a pot. Some believe that your first bite in January sets the tone for the upcoming year. A bowl of collard greens, which represent wealth and abundance, was a fine choice. For my pot of greens, I first fried some . . .
Rosemary bacon spiced pecans

Dec 5, 2024 | homesicktexan.com | Lisa Fain

In a novel I was recently reading, a character had friends over for dinner. While she cooked she offered her guests bacon rosemary spiced pecans. Her guests loved the smoky, sweet nuts and their enthusiasm made me crave a batch, too. Sometimes when stories include lavish descriptions of meals, there will be recipes offered within the text. My hope was that this book would also explain how the spiced pecans were prepared but the fictional character didn’t elaborate on her cooking process.
Grandma’s lemon pie

Nov 21, 2024 | homesicktexan.com | Lisa Fain

My eldest nephew Austin recently became a high school student. Since he’s been old enough to stand on a chair, he’s been helping his parents in the kitchen. These days, he can reach the counter without assistance and he can also cook anything. But his true passion is pie. For inspiration, I’ve given him cookbooks. Likewise, both his immediate and extended families are adventurous cooks, which has also fueled his curiosity. Passing down recipes between the generations has long been a family trait.