"We added waffles three years ago. Before that, it was literally chicken, fries, pickles. That was it. It’s just the same recipe my grandfather had, and it worked for my dad, so why wouldn’t it work for me?" dmagazine.com/food-drink/202…

We talked to the grilling experts on how to make your summer taste even better. dmagazine.com/publications/d…

The Jefferson Boulevard coffee shop and back bar plan to highlight small-batch coffee and sotol from Mexico, melding tradition with a modern format. dmagazine.com/food-drink/202…

We’re ordering a lot more takeout these days, it's true, but we're also cooking up a storm at home. What's a favorite cookbook (or two!) that you go to for inspiration in the kitchen? dmagazine.com/food-drink/202…

"But now I look back, and I can say that our food is beautiful. Our food is one of the original foods of this country. Southern food was created here in America." Chef Tiffany Derry on finding her roots again. Read the story: dmagazine.com/publications/d…

A food movement halts for no one and nothing, including a pandemic. SideDish editor glizzy mcguire on Bestfriend Jollibee's Plano opening today and how it affirms the region's strong Filipino community. dmagazine.com/food-drink/202…

Where are you ordering takeout from today? dmagazine.com/food-drink/202…

New post on The Old Monk: The North Henderson Avenue bar has reopened. Nature is healing. dmagazine.com/frontburner/20…

Hear ye, hear ye: Sandoitchi is back. dmagazine.com/food-drink/202…

We'll miss the brothy ramen for now, but more importantly we're pulling for chef Justin Holt's swift recovery. The latest from glizzy mcguire: dmagazine.com/food-drink/202…

The frogs have landed. I repeat, the Tango frogs touch down at Truck Yard.

One of the most highly anticipated Dallas restaurant openings of the year is here: Meridian at The Village Dallas officially opens today. Read our explainer on the ambitious restaurant on SideDish on D Magazine ⬇️ dmagazine.com/food-drink/202…

At the Lower Greenville tiki bar, Swizzle, couples sip rum potions from hollowed-out pineapples while, two tables over, somebody’s flaming drink sparks with every dash of cinnamon. 🍹 dmagazine.com/publications/d…

What’s next for Revolver Taco Lounge? A gastro-cantina in Deep Ellum.