I'm headed to Austin next week, dedicating Monday and Tuesday to finding some first-rate barbeque, especially brisket, beef ribs and hog. All suggestions welcome! Georgtown, San Marcos, Balstrop, Elgin, New Braunfels-wherever. Thanks in advance.
These bouillon cubes are the ultimate convenience: Pop one out anytime you need a quick flavor boost in a soup, sauce or braise. If you don’t have a turkey carcass, use two roast chicken carcasses. If you don’t have parsley stems, use any other herb.
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops