When I joined Twitter some years ago, it gave me suggestions for people to follow based on my interests. One of those people was David Lebovitz, and while I wasn't acquainted with his work at the time, I was fascinated in the way of a non-stalkerish yet avid Twitter follower by his seemingly idyllic ... More >>
Our loop freeway system has its origins in a City of Houston Planning Department planning report from the 1950s. Ten years later is was an official project taken up by Harris County. It's been through a lot of ups and downs, but generally Beltway 8 is how we get around our massive Houston. Someone ... More >>
My view of the film Bottle Shock was partially obscured by a Tyrannosaurus Rex skeleton, but it didn't really matter, because there were five wine glasses before me waiting to be filled. At the kick-off event for the 11th Annual Sugar Land Wine & Food Affair, the intent was to recreate the pivotal ... More >>
My family and I spent a lot of time in France when I was a child, and though I was never a picky eater per se, seven-year-old me wasn't super-enthused about foie gras or bouillabaisse. I was, however, a fan of salad, and my parents and I immediately managed to discover one that was available at pret ... More >>
Crème fraîche may sound fancy, but it's really just soured cream. With its roots in France, it was traditionally made by leaving fresh cow's cream at room temperature until it thickened. Today, since our cream is pasteurized (or even ultra-pasteurized), we have to introduce an outside bacterial cu ... More >>
Last week's "how-to wine" post was devoted to opening a bottle of wine. Sadly, it happens all the time. A well-intentioned wine lover brings a bottle of super-groovy Oregon Pinot Noir, biodynamic Cabernet Franc from the Loire Valley in France, or old-school Nebbiolo from Barbaresco to a friend's o ... More >>
What can you use doughnut-flavored vodka for?
One of my fondest memories of traveling to Paris was buying a baguette that was as tall as I was. My mother and I gathered slices of prosciutto, pont l'Eveque cheese, apples, strawberries and grapes from a farmers market to make a picnic lunch behind the Eiffel Tower - all we needed was some bread. ... More >>
This is the first part of a three-part chef chat series. Check back with us for Parts 2 and 3 of this chat, which will run in this same space Thursday and Friday. Since it opened approximately one year ago, Etoile (which means "star" in French) has gained a growing legion of fans for its classic Fr ... More >>
The first time I ate true French food was when my parents took me to France for three months during the summer of 1995. I was seven, which is perhaps not the best age to be introduced to a cuisine that considers snails a delicacy and doesn't really do peanut butter. Fortunately, I quickly develope ... More >>
Since the age of 18, Catherine Rodriguez has been a rockstar at making pastries and desserts. She started her culinary career at the Institut Villa Pierrefeu in Gilon, Switzerland, then traveled back to the states to improve and develop her pastry and dessert skills in California at various kitchens ... More >>
The enoblogosphere is reeling today in the wake of a French researcher's report published this week (and circulated today on the Internets). According to the survey (conducted by FranceAgriMer, an independent agricultural industry observer), the French are now more likely to drink fruit juice than w ... More >>
The prix-fixe, or set menu, is a time-honored tradition that originated in France. Pronounced pree-fiks, it's usually a three-course menu with appetizer, entree, and dessert, and the great thing about it is that you can usually get an unbelievable value for the price paid. That's what I discovered w ... More >>
David France's stirring history of ACT UP.
The history and survival of ACT UP.
Julie Delpy brings the Paris gang to the city.
Always more than an ingenue, she's taking on everything that's wrong with movies - and she's bringing Chris Rock.
So, what's the deal with old wine anyway? Wednesday's post on What are "Tannins" in Wine? got me thinking about the widely divergent ways Europeans and Americans perceive and approach the consumption of "old wine." Tannins and "tannic structure," after all, are part of what gives wine its longevity ... More >>
The indispensable guidebook to Paris by French food authority Patricia Wells is The Food Lover's Guide to Paris. Wells knows exactly where to find the flakiest croissants, the essential bistros, the most knowledgeable wine merchants, the richest, darkest chocolates, the most sublime cheeses, the ear ... More >>
You really have to appreciate it when someone throws a party and goes all out, no expense spared. That's what Central Market did for its Passport France kickoff event this past Thursday evening, which was held in a white tented affair that had the high society feel of the Kentucky Derby. Indeed, I ... More >>
This week marks the 198th anniversary of Napoleon being exiled to Elba, a move celebrated by palindrome fans everywhere. (Able was I ere I saw Elba," you know. Exiles have been around forever, people forced to leave their country of choice for one reason or another. Sometimes it's worked out well, ... More >>
Photo by Nancy KerschenWhen he first moved to the United States from his home country of France in 1990, Philippe Schmit worked as a sous chef under famous chef Eric Ripert -- a fellow Frenchman -- in the New York kitchens of Le Bernadin, eventually moving on to become executive chef at La Go ... More >>
Photo by Jeremy Parzen.Decanters by Riedel take wine service to a higher level of aesthetic pleasure. If you're ever invited to dine in someone's home in France, please don't bring a bottle of wine. Nothing will spur a French host to recoil in abject dishonor and displeasure than the gift of ... More >>
White wine, rosé wine, red wine, orange wine... Orange wine? Qu'est-ce que c'est? No, it's not a wine concocted by Longhorn fans. (They call UT the orange tide? Call me Deacon Blue Nun). Orange wine is a loosely codified category of winemaking and winemakers who macerate the juice obtained ... More >>
Shutterstock/faqs.orgHappy Bastille Day, everybody. Today France celebrates the day in 1789 when an angry mob stormed the eponymous (our new favorite word) prison in central Paris, freed all seven prisoners - they were really after the guns and ammunition, Clash-style - and touched off the Fr ... More >>
It wasn't so much the origin of this wine that interested me- it's the last of three samples from Peru reviewed for Wine of the Week. But the varietal, Tannat, is something that I've never tried before on its own. Tannat is a red grape that was originally grown in the Madiran appellation in ... More >>
Photos by GroovehouseSee more of the entries in the gingerbread dog house competition in our slideshow."I lived in Paris for two years; that's where I went to culinary school," explained pastry chef Rebecca Masson last night as she gestured to her entry in the 3rd annual Christmas Tail ginger ... More >>
If you've ever wondered what happens when you mix 16 French pastry chefs, three days of competition and a few cameramen, then today is your lucky day. And tomorrow. And Sunday. This weekend, the MFAH is screening Kings of Pastry, a documentary that follows three of the 16 pastry chefs as th ... More >>
I have a sneaking suspicion that members of my household are no longer eating bananas because they know if enough get overly ripe, I will inevitably bake a banana nut bread. With walnuts. And chocolate chunks. And lush that I am, I will usually wash it down with a nice bottle of wine. I have ... More >>
Photos by Ruthie JohnsonThierry André Tellier Café's version on the left, French Riviera Bakery's on the right. Someone once said that an éclair is "a cake long in shape, but short in duration," and with him I have to agree. I have always loved this treat, with its pillowy pastry and smoot ... More >>
A clafouti, which is pronounced, "cluh-fooh'-tee" is a crazy word for a simple, easy dessert. The traditional clafouti, or clafoutis as it is often spelled, hails from France and contains unpitted black cherries in a batter that is a cross between a custard and a pancake.
Photo by pberryBargain buys are to me what crack is to...someone addicted to crack. So when I find a decent looking wine that's not raspberry flavored or bright blue in color for under $5 sitting in a lonely shopping cart in the middle of Foodarama, I will buy it. All in the name of blogging, ... More >>
Hala DaherHala Daher is stuck in Paris. Sure, she's staying at her aunt's house in the 4th arrondissement, steps away from the Louvre and the Centre Pompidou. And it's a step up from Beirut, where she was previously stranded until she hustled her way onto a flight from Lebanon to France a few ... More >>
I shelled out almost $13 for this bottle of pecan oil at Whole Foods. It doesn't taste like pecans--the manufacturer says that's a good thing. They were doing a demonstration at the store using the pecan oil to fry fish. The fish tasted fine, but I wondered why no flavor was a benefit. They lady sai ... More >>
The second generation of the Guy family has taken over at the popular French bistro on Memorial
The French House
Guerin's Bistro fights the good fight while anti-French sentiment swirls about Houston and the United States
Reissues dominated, but an international crop of films yielded a good harvest
France takes center stage at the Houston International Festival