Lela Rose’s New Book Is an Ode to Alfresco Parties D Magazine | In "Fresh Air Affairs," the Dallas-born fashion designer shares recipes and tips for personalizing any outdoor soiree.	It’s Time to Take Texas Cheese Seriously Texas Monthly | There’s more to Texas cheese than queso. The unique terroir of the Lone Star State makes locally made cheese special—and major national manufacturers are taking notice.	Some Tricks, Mostly Treats Texas Monthly | Bakers are leaning into their dark sides to build spooktacular creations ahead of October 31.
The Rise of Texas Food Halls Texas Monthly | From small towns to big cities, these community-focused culinary concepts are serving up food for thought for chefs, developers, and customers alike.	Bring Back Shiner Prickly Pear Texas Monthly | With hot vax summer upon us, it seems only fair that we should be able to toast to the end of a hellish year and a half with an endless supply of Prickly Pear. Instead, we are reminded of this truth: the beer gods giveth and the beer gods taketh away.	50 States, 50 Cuisines Condé Nast Traveler | At a time when much of the travel we’re doing is domestic and road-trip-based, it feels apt to celebrate America’s varied food cultures—and maybe even discover a little something about our home states along the way.
Spirited Women Southwest: The Magazine | Distilling, brewing, and bartending have historically been seen as a man's game, but the reality is that women have been just as instrumental in creating the drinks that we enjoy today. Get to know 20 innovative women from around the country who are revolutionizing the spirits industry.	Spotlight On: Edible Flowers Southwest: The Magazine | A budding romance has sprung up between flowering plants and creative chefs looking to bring texture, color, and unusual flavors to their dishes.	A Tastemaker's Tour of Mexico City Southwest: The Magazine | Renowned chef and Mexico city native Barbara Sibley dreams up her perfect day in one of the world's best food scenes.
Foodie Road Trips Cover story for San Antonio Magazine | An empty stomach, a full gas tank and our guide to the best foodie road trips in Texas is all you need to see (and taste) our delicious state like never before.	Spotlight On: Tamales Southwest: The Magazine | When home cooks talk about tamales, it feels as if you’re being let in on a well-guarded secret—and you are. Recipes, passed down for generations and shaped by regional influences, identify the most flavorful fillings and the ideal dough-like consistency of the masa.	Spotlight On: Soufflés Southwest: The Magazine | Under-whip the egg whites and the dish won’t rise. Whip them too much and you’ll get a deceivingly fluffy mound that deflates within seconds of leaving the oven. Attempting the perfect soufflé can drive even the most skilled chef a little batty, but Daniel Rose has never shied away from a challenge.
Snack Nation Southwest: The Magazine | Forget Einstein’s theory of relativity. The world’s greatest, most comprehensive equation is this: snacks = happiness.	Spotlight On: Deviled Eggs Southwest: The Magazine | Where some see a classic potluck staple, others see a blank canvas.	6 Sinfully Good Grilled Cheese Sandwiches in SA San Antonio Current | It’s a good thing the Cowboy Up Grilled Cheese Benny can only be found on the brunch menu because a date with this sandwich requires commitment … and a fork. The triple-decker featuring brie, provolone and queso blanco, also comes with tomatoes, bacon, two soft poached eggs and house-candied jalapeno pork sausage.
Culinary Dream Teams San Antonio Current | Chefs Mark Martinez, John Philpot and Quealy Watson have three things in common. They all collaborate with Chad Carey and the Empty Stomach restaurant group. They are all causing a stir in the San Antonio food scene as of late. And they all describe their taste as "weird."	Wild Chef: A Guide to Gourmet Camp Cooking San Antonio Current | For the first time in years, Texas' outdoor enthusiasts can revel in the burn ban being lifted across most of the state. This means aspiring campfire chefs can cook over an open flame when venturing into the backcountry or road-tripping to surrounding parks.