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2002 Stories by Paul Galvani

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  • Fritter Away

    published April 4, 2002

    Nothing says "Floribbean" cuisine more than rum and coconut. So when I discovered the coconut fritters ($4.95) at Floridita Seafood Grill... More >>

  • Luv Ya Blue

    published March 21, 2002

    Legend has it that former Houston Oilers coach Bum Phillips was so impressed with this appetizer the first time he tasted it that he proceeded to... More >>

  • Liver Lover

    published March 14, 2002

    It's not easy finding liver and onions on restaurant menus anymore. It's a generational problem: Older folks may find themselves almost teary-eyed... More >>

  • Cheese Twist

    published March 7, 2002

    There are three keys to making a superb cheese steak. First, shave the beef until you can see through it. Then ensure that the onions and peppers... More >>

  • Legendary Soup

    published February 28, 2002

    It was a bitterly cold, blustery day in Houston. A large bowl of that legendary tomato-basil soup ($3.75) from La Madeleine French Bakery &... More >>

  • Curdish Delight

    published February 14, 2002

    Highly spiced Indian food calls for a swift antidote. That's why lassi was invented (although it's delightfully refreshing no matter what... More >>

  • Whata Lotta Falafel

    published February 7, 2002

    While Antone's Import Co. may make the most famous poor boys in town, the local chain is also responsible for a mean falafel sandwich... More >>

  • Stuffit International

    published January 31, 2002

    It seems that nearly every country has its own version of a savory, stuffed pastry. There are turnovers, empanadas, pasties, piroshkis and... More >>

  • Size Does Matter

    published January 24, 2002

    Were I a doubting Thomas, I might view Kenny & Ziggy's claim of the "World's Largest Chocolate Éclair" ($6.95) as mere New York... More >>

  • Out of my Gourd

    published January 17, 2002

    Ravioli di zucca or butternut squash ravioli tossed with sage butter sauce ($11)? Somehow, the English description of this dish at... More >>

  • A Few of My Favorite Things

    published January 10, 2002

    Let's see… If I were to create the perfect dessert, what might it be? Well, I'd start with some bread pudding, then maybe add some... More >>

  • This Dog's Going to Heaven

    published January 3, 2002

    The hot dog is to the United States what the choripan is to Argentina -- only the choripan is a whole lot tastier than its American... More >>

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