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CULTURE | STYLE | EATS | WELLNESS
SOUNDS LIKE THE HOLIDAZE
The soundtrack for your next holiday bake-off, wrap party, or office party.
VERY, VERY MERY
Ready to start your holiday shopping? Look no further than our list!
ART ON VIEW
Of all our favorite British exports—Fortnum & Mason tea, Liberty prints, Jaffa cakes, Elton John—we can't forget
Mix up a boozy batch for you and your crew with this easy-but-tastes-expert-level holiday recipe from
Everyone imagines the life of a pastry chef is all sprinkles and rainbows. For
Rose, Executive Pastry Chef
of The Joule
, well, it kinda is.
STORY OF A PLATE
Texas cuisine is often caricatured as nothing but barbecue and queso from the top to its southernmost tip. But locals know it’s much more than that...
In the latest heavenly news: Sassetta, beloved local favorite hailing from the Design District, is now open in its new location at The Joule. Of co...
We like to joke (though it no doubt embarrasses him) that Tim Headington is a modern-day renaissance man. Founder and CEO of Headington Companies, ...
RETURN TO THE EYE BALL
The world’s largest stringed instrument, an all-you-can-grab bodega, cocktails poured from gasoline cans, 600+ guests dancing on the lawn... it can...
Who’s hanging out in The Joule lobby? In addition to the usual suspects during Dallas Art Fair—gallerists, artists, local patrons, party crashers—y...
IN THE KITCHEN
If you've chomped down on a bacon, egg, and cheese bagel from Commissary or cursed one of its crazy-flaky croissants (how is it so gd flaky?!) you...
BEST. EVER. FOOD.
The tradition of nose-to-tail cooking pays respect to animals, ranchers, and butchers by ensuring no salty, juicy, crispy bit goes to waste. It's a...
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