50 States, 50 Cuisines

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

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

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

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

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

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

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

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

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

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

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

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.

© 2021 by Tommie Ethington