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Mick Vann

Mick Vann is a retired Austin chef who is a food writer and restaurant critic, cookbook author, restaurant consultant, and recipe developer. He moonlights as a University of Texas horticulturist with a propensity for ethnic eats and international food, particularly of the Asian persuasion, but he also knows his way around a plate of soul food or barbecue.

35 articles in 2006

Help Them Grow Their Own Herb

Food Feature, Dec. 15, 2006

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

Food Feature, Dec. 8, 2006

The Sushi Experience

Food Feature, Dec. 8, 2006

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia

Food Feature, Dec. 8, 2006

Asia Cafe

The best and most authentic Chinese in town?

Food Review, Dec. 1, 2006

Asia Market

Get ready to spend some time and money

Food Review, Dec. 1, 2006

Revisiting the 'Land of Plenty'

Fuchsia Dunlop's Treasury of Authentic Sichuan Cooking

Food Review, Dec. 1, 2006

Spatchcocking!

I will be your guide and translator as we cover what is sure to be a revolution in turkey preparation

Food Feature, Nov. 17, 2006

Will Travel for Food

San Antonio New World Wine and Food Festival

Food Feature, Nov. 10, 2006

The Scavenger's Guide to Haute Cuisine

Food Feature, Oct. 27, 2006

Young and Hungry

ACC offers students two restaurants' worth of opportunity

Food Feature, Oct. 20, 2006

Byblos Falafel and Deli

Attention to detail, excellent flavors, and authenticity

Food Review, Sep. 22, 2006

Habana SoCo

The food is as good as it was before the fire

Food Review, Sep. 8, 2006

A Hatch Crash Course

Hatch Chile Festival, Central Market: Aug. 20-21 and Aug. 27-28

Food Feature, Aug. 18, 2006

China Palace

Revisting a Seventies standout

Food Review, Aug. 11, 2006

In Print

An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

Food Feature, Jul. 28, 2006

Misung 888

The prices might seem a little high at first glance, but the quality of the panchan more than makes up for it

Food Review, Jul. 28, 2006

MT Supermarket

Need fresh, boneless chicken feet, duck heads, pig ears, or six different types of fresh fishballs? Not a problem!

Food Review, Jul. 28, 2006

Clay Pot Buffet

A culinary and cultural treat for Austin

Food Review, Jul. 14, 2006

New and Noteworthy

New flavors take us to the top of the taste mountain, but also to the valley of agony and despair

Food Column, Jun. 30, 2006

Boomerang's

You've got to try these Australian meat pies

Food Review, Jun. 30, 2006

The Lazy Fork

The latest in the Mikeska legacy lives up to the name.

Food Review, Jun. 23, 2006

Oaxacan Tamaleo

The tamales are superlative: the best in town

Food Review, Jun. 2, 2006

The New Spanish Table

Food Feature, May. 26, 2006

The Nasty Bits: Collected Varietal Cuts, Useable Trim, Scraps, and Bones

Food Feature, May. 26, 2006

Garden of Delights

Korea Garden's tempting menu is best tested one dish at a time, and most pass with flying colors

Food Feature, Apr. 28, 2006

Maria and Málaga

A world-renowned wine master and her chef show what Spain is made of.

Food Review, Apr. 28, 2006

Dariush Persian Grill

Owned by Jaqueline and Farhad Bordbar, Dariush is a pleasant spot on the west side of Congress, just south of 10th

Food Review, Apr. 21, 2006

Mangoes and Curry Leaves

A cookbook couple who has mastered the form doesn't disappoint with their tour of the subcontinent

Food Review, Apr. 14, 2006

Good to Go

Taco Bell is for suckers. This town's taquerias are for SXSWers.

Food Feature, Mar. 10, 2006

Crown Jewel

Bombay Bistro is the newest Indian venture in town. Is it already the best?

Food Feature, Feb. 3, 2006

Mi Colombia

Go now, before the liquor license and the long lines to get in

Food Review, Feb. 3, 2006

Nubian Queen Lola's Cajun Kitchen

Lola Stephens feels she's blessed to have her cafe open, but trust us: Austin diners are the ones who are blessed

Food Review, Jan. 27, 2006

Hungry Planet: What the World Eats

Peter Menzel and Faith D'Aluisio have produced what can only be called an extraordinary book

Food Feature, Jan. 20, 2006

Cafe Mangù

The menu incorporates elements of Dominican, Cuban, and Puerto Rican cuisines, with an abundance of authentic choices

Food Review, Jan. 13, 2006