
Paula Forbes
Senior Food and Drinks Writer at Texas Monthly
Cookbooks! Formerly: @eatmedaily, @eater, @epicurious. Central time zone lifer. [email protected] She/her. I love you more than Culver's.
Articles
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2 months ago |
texasmonthly.com | Paula Forbes
A ticket to the Alley Theatre’s production of Seared in Houston comes with an unusual notification: an allergen warning. “We’re cooking live on stage,” it reads, “including salmon.
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2 months ago |
texasmonthly.com | Paula Forbes
First, make the salted caramel sauce. In a small saucepan, heat ½ cup sugar and ¼ cup water over medium-high heat. Melt the sugar and cook until it has turned a light golden brown, about 12 minutes. Do not stir during this process! If you do, the caramel will crystallize. Instead, gently swirl the pan periodically. Whisk in the warm cream and cook for 2 minutes. The temperature is important—cold cream will splatter. Regardless, be careful of steam when you add the cream.
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Jan 23, 2025 |
texasmonthly.com | Paula Forbes
The James Beard Foundation has announced its 2025 Restaurant and Chef Award semifinalists, which include an impressive 41 from Texas. The state is guaranteed to have 20 semifinalists each year, for the Best Chef: Texas category; the rest come from national categories, including Outstanding Restaurant and Emerging Chef. Of the big cities, Houston proper leads the way, with ten semifinalists, and it’s a delightful surprise to find San Antonio in second, with seven.
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Jan 3, 2025 |
texasmonthly.com | Paula Forbes
Beans have had the best PR over the last few years. Whether you’re on the waiting list for the Rancho Gordo heirloom-bean subscription service or have cooked Dense Bean Salad or Pizza Beans recently, you may be part of the legume-aissance. If not, welcome—let’s start by doing it the Texan way. While it may be sacrilege to suggest that Texans might be looking to eat less meat, it’s not wholly untrue.
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Dec 18, 2024 |
texasmonthly.com | Paula Forbes
The younger generations—and possibly singer Sabrina Carpenter—have brought back the espresso martini. There’s no fighting it—stemmed glasses of rich, brown, caffeinated liquid dotted with three coffee beans are everywhere. Instead, we’re innovating it. Our espresso martini—a Texspresso Martini, if you will—has a Southern drawl, with mezcal adding a bit of smoke and pecans contributing richness.
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FRITO PIE CHILI MAC you're welcome https://t.co/i3MVlBDfv6

maybe you should make some nachos 2 day https://t.co/oZngpvAjOv

RT @kimyanattalie: Another brilliant mash-up from the mind of @paulaforbes—just in time for football season. https://t.co/neEiFuUgwB