We had pot roast often. Its flavor was great, but I do remember the meat being stringy. We had it on wash days because it allowed my mom time for doing the wash. Pot roast was an appetizing way to use beef from work animals. Their cuts were typically unsuitable for oven roasting uncovered as too muc...

After teaching at UCLA, my oldest sister, Jeanette, joined the staff at Sam Houston State University in Huntsville in 1960. She began her career in 1947 when she also began traveling — she always wanted to see what lay beyond the next curve. A post war era was giving Americans an opportunity to see ...

This recipe appeared in Texas’ very first cookbook (1883) for which the 71 members of the Ladies Association of the First Presbyterian Church of Houston assembled 801 recipes. They titled it “The First Texas Cook Book: A Thorough Treatise on the Art of Cookery.” Deanna Fischer found a reprint publis...

The first edition of the Fredericksburg PTA Cookbook contained a recipe for Spanish Tomatoes submitted by Mary Alice Smith, wife of Temple Doswell Smi...

Ihave eaten Sacher Torte, but I cannot remember if it was in Vienna — its home. For certain, I had never heard of it in 1964, our first trip abroad. E...

Black-eyed peas are a legum now grown around the world. It is a subspecies of the cowpea, an Old-World plant domesticated in Africa. Of course, a blac...