I haven’t been to Fort Worth’s acclaimed cowboy cuisine restaurant since Grady Spears left. (Is it still good, Side Dishers?) However, I did just get its new cookbook, Reata: Legendary Texas Cuisine, in my hot little hands and the recipes are tempting. I’ll be making the smoked quail with sweet molasses glaze and jalpano-cheddar grits very soon. Anyway, get your own copy through Reata’s web site.
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