Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

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Justin Timberlake’s Secret Ingredients

Justin Timberlake’s Secret Ingredients

Music: Outside of rap, there aren’t a lot of artists with the XY chromosomes, staying power and tunes to be anointed as the definitive male pop star of 2014... By Matt Stieb 7/30/2014
“Most Naked Woman” Set to Shimmy at San Antonio Burlesque Festival

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Food & Drink: The answer came unanimously without prompting or hesitation, as if sent straight from the sexually liberated goddess of... By Melanie Robinson 7/30/2014
The Mayoral Horserace Returns with a Bang

The Mayoral Horserace Returns with a Bang

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Temps wanted for new City Council spots

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Food & Drink

Pickles, Paleo, Plants: Hot cookbooks for cold winter nights

Photo: Courtesy photos, License: N/A

Courtesy photos

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Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some)
By John Currence
Andrews McMeel | $40 | 288 pp

I first learned of John Currence’s book through our Flavor interview with chef Steve McHugh (“The Up-and-Comer,” Nov 6), who was eagerly anticipating the fall release of the tome. The New Orleans-raised Currence, who’s produced Boure, Big Bad Breakfast, Snackbar and City Grocery, oh, and a James Beard Foundation award for Best Chef South in 2009, spills the deets on dozens of Southern favorites including drool-worthy pork fat beignets with bourbon caramel. I can see why McHugh was so excited for this book. Currence kicks off with a manifesto on cooking, followed by an introductory chapter on cocktails (gotta love that) and nine more chapters on stocks and soups, pickling and canning, “slathering, squirting and smearing,” curing, frying, sautéing, roasting, brining and smoking, and baking. This IS Currence’s ode to cooking and a must-have for any serious lover of food.

Treme: Stories and Recipes from the Heart of New Orleans
By Lolis Eric Elie
Chronicle Books | $29.95 | 240 pp

As story editor for the HBO quasi-hit by the same name, Elie’s swan song won’t be the last tiny five-episode season–it’ll be this book. With a foreword by chef/food snob Anthony Bourdain (a consultant and writer for the show), the book helps finish the Treme saga with almost as many stories and anecdotes as there are recipes. A coffee table book to be sure, Treme fills its pages with tales and recipes from the show’s characters, along with dishes via famed chefs (including Eric Ripert, David Chang and John Besh) and New Orleans’ staples such as Kermit Ruffins and Austin Leslie.

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