Brown sugar coffee, lavender honey, and lemon basil sorbet: these are just a few of the homemade flavors planned for the soon-to-be talk of Fort Worth, Melt Ice Creams. (Eater wrote about it earlier this month.) Kari Crowe Seher, Fort Worth photographer/ice cream enthusiast, saw the need over the past few years for an ice cream shop in her Fort Worth neighborhood. After mulling over the idea, Seher got to work.Full Story
In Texas, we heart Blue Bell just as much as Floridians love their Publix-brand ice cream. And for a V-Day grinch like me, a gal who has the pleasure of assembling a very long list of places to dine out on February 14, there’s really no joy in all this lovey-dovey frou frou.
But if Valentine’s inspires super-chocolate-desserts like Blue Bell’s newest flavor, I can definitely get on board. The ‘I ♥ Chocolate Ice Cream’ flavor is a game-changer.Full Story
Pie: the destroyer of small waists and tiny figures. But shoot me if I ever have to give up one of the sweetest desserts on this planet. Today is about giving thanks to pie, the creators of pie, and the eaters of pie. We’ve rounded up a few places in town that are serving free slices. (Yes, you heard that right.) Some of them are offering savory kinds, too. I don’t know about you, but I’m gonna celebrate the heck out of this pretend-holiday.Full Story
Hypnotic Donuts is weird, I’ll give you that. This Saturday, January 25, the funky donut shop is encouraging people to eat donuts and then run in their 5K run. Consumption is not absolutely necessary, but it’s definitely part of the fun. (Throwing up is not.) Three donut hole stations will be placed along the route, helping runners to stay in perfect donut shape along the way. There’s a chubby bunny contest starting at 9:30 a.m., so if you’ve got the stretchy cheeks to enter, please do so. We welcome your videos.Full Story
Growing up, gelato was always a birthday treat. Paciugo’s cone was something that I only ate once a year or on very special occasions, given my family’s tendency to prefer the cheapness of Braum’s. After spending a week in Italy over Christmas, eating really fantastic San Crispino gelato in Rome and puke-worthy gelato in a random Florence shop, my loyalties still lie with Paciugo.Full Story
This classic dessert is made easy by chef/owner Julian Barsotti.Full Story
The Greenville Avenue restaurant, headed by execuchef Patrick Stark, is heading in a bold new direction that capitalizes on some of our biggest food fears: genetically modified foods.Full Story
Everyone who knows me (especially D Magazine people who observe my snacking habits like a zoo animal. Ahem.) know that I’m not a fine-dining person. I love fine-dining, sure. But in my element, I am a cheap eater. I was born on a budget, I live on a budget, and I like to save money like it’s nobody’s business. Some may even describe it as a fault.
A good meal under $10 can make me the happiest person alive.Full Story
There are two camps of people: the Eggnog People and the Eggnog Haters.
During the holidays, when this weird Christmas drink hits grocery shelves, the division becomes more apparent. We split into our two groups. We waggle our tongues at each other. We fight. We try to convince each other that our side is much better.Full Story
Every year—as soon as the leaves start changing colors—my aunt, Tía Irma, makes a large amount of small, sugary empanadas to share with family all over the Mexico and the United States. She fills them up with jelly, dulce de leche, and butternut squash. After spending some time with her this weekend, I found out […]Full Story
Ever since I was a small child with an extra-large head, I’ve always loved muffins. In the chilly months of fall and winter, a fluffy muffin is a comforting accompaniment to a cup of coffee, hot tea, or a fresh, tall glass of orange juice. It’s filling, delicious, and makes the perfect sidekick to almost […]Full Story
Err, I know I’ve been hitting you guys over the head with pumpkin post after pumpkin post… But if you could see my face right now, you’d know that I don’t really care. So boo freakin’ hoo, large-orange-vegetable haters. Suck it up. Alright. This week, I did pumpkin muffins. I found one from Starbucks, Central […]Full Story
You like pumpkin, I like pumpkin, we all love pumpkin. You’re a grinch if you don’t. ‘Tis season of pumpkin-mania. People go crazy over Starbucks’ pumpkin lattes and pumpkin cookies and pumpkin muffins. I, for one, am not immune to this very serious fall fever. Well, friends. I have options that will take you to […]Full Story
Heidi Ackerman was watching the Food Network’s Kid in a Candy Store when she saw owner Cora Shaw explain how iCream Cafe was born out of a grad school project. The original iCream Cafe, which is located in Chicago, uses liquid nitrogen machines to make ice cream, frozen yogurt, sorbet, and hot pudding right before each customer’s […]Full Story
Nancy Castillo and Racene Mendoza couldn’t be happier. These two friends opened Reverie Bakershop together in Richardson on Monday, September 23; and their vegan, gluten-free, and dairy-free treats have been flying off the shelves ever since. Even after working 19-hour days, the owners maintain a chipper attitude and proudly describe that first hectic day when there […]Full Story
Tanoshii, Tanoshii, Tanoshii. It’s all that’s on everybody’s lips these days. Okay, maybe just mine. But you have to admit that Dallas’ first ramen shop is a pretty exciting event. Pizza (meh), burgers (meh), but a brand new place for noodles? Yeahhh. Yesterday, as soon as the clock hit 4:30 p.m., I raced out of […]Full Story
Happy Mid-Autumn Festival, SideDishers! According to the lunar calendar, today is the day the moon is the biggest and brightest. Chinese people exchange and eat mooncakes filled with red bean, egg yolks, and a bunch of other sweet and savory flavors leading up to the festival. You can still buy mooncakes at Jeng Chi in Richardson. […]Full Story
It’s one of the most glorious times of the year: apple season. There are several orchards around Dallas where you can pick your own apples, but you will also find apples showing up on local restuaurant menu. (R.I.P. sweet peaches.) In the current issue of D Magazine, we have created a list of our favorite […]Full Story
SideDishers, it’s happening. It’s finally happening. I won’t have another melt down over the lack of Carnival Barker’s Ice Creams in this city anymore, because THEY ARE OPENING THEIR STOREFRONT (MAYBE) TOMORROW. Two hours ago, on the CB Facebook page, the owners posted: It seems no matter how many times we posts this someone asks […]Full Story
Joe Garza has been involved with the pastry department of the Adolphus Hotel for almost ten years. He was the pastry chef at The French Room for three years (91-94), assistant pastry chef for the hotel for two (95-97), and the executive pastry chef for the last three and a half years. Today comes word […]Full Story