Subject:

Fruits and Vegetables

  • Blogs

    June 5, 2009

    The Do-It-Yourself Bloody Mary Bar at the Cadillac Sunday Brunch

    Photo by Robb WalshWhen considering where to go for Sunday brunch, we too often allow meaningless considerations like the fluffiness of the pancakes or the quality of the smoked salmon to interfere with sound decision-making. Stop and think about it. What's really important on Sunday morning-- I mea ... More >>

  • Blogs

    May 26, 2009

    Farm Stand Junkie: Watermelons and Field Peas

    Photo by Robb WalshThe old split watermelon trick -- works every time. On me, anyway. On the way home from a Memorial Day car trip yesterday, I saw a wagon full of watermelons out on Highway 6, just before the entrance to 290, and I pulled the car over I hate to pass a well-stocked produce stand. I ... More >>

  • Blogs

    May 14, 2009

    Recession Lunching at Feast

    Photos by Katharine ShilcuttCalf's liver and bacon with mashed potatoes and spinach Feast's abundant lunch specials put other recession dining features to shame. Every weekday at lunch, Feast puts together a menu with two courses for $12.95 or three courses for $15.95. Last Wednesday, the appetiz ... More >>

  • Blogs

    May 12, 2009

    Cooked Oyster Season: Big Easy Erster and Artichoke Soup

    The weather has turned warm and I have stopped eating raw oysters. But the oyster season isn't over yet. I bought a gallon of shucked oysters from Croatian oysterman Misho Ivic down in San Leon and I am cooking up a storm with them. Go buy yourself a couple of pints of shucked oysters and see for ... More >>

  • Blogs

    May 7, 2009

    The Steam Table Special at Country Kitchen

    Photos by Katharine Shilcutt Liver and onions with cabbage and stewed okraPassing by Country Kitchen on 11th Street in Timbergrove Manor, you could be forgiven for thinking that it's closed and long-abandoned.  The paint is peeling off the 1960s-era sign out front; the lawn plays host t ... More >>

  • Blogs

    April 27, 2009

    Snackshot: Sunday Feast

    Today's luscious Snackshot comes to us courtesy of Pixeltopia and Feast: From the photographer's description: "Sunday Brunch at Feast, on Westheimer" that included roast beef, Yorkshire pudding, roasted parsnips, potatoes, rutabagas and carrots, grilled Brussels sprouts and bread pudding with ra ... More >>

  • Blogs

    April 16, 2009

    A Long Way to Mango

    Photos by Katharine ShilcuttThe Burger at Mango'sIn the mood for something light, I made a trip over to the newly-reopened Mango's at lunch to try their new all-vegetarian menu firsthand.The freshly-painted exterior with its charming patio and the sunny interior seemed like they'd be the perfect day ... More >>

  • Blogs

    March 7, 2009

    Dragonfruit at the Keauhou Farmer's Market

    Photos by Robb WalshYellow Dragonfruit Going to the Farmer's Market on Saturday morning is one of those habits that's fun to engage in while you're on the road. And since I am staying in a condo with a kitchen this week in Kailua-Kona, it was great to buy some fresh local produce. The vegetables lo ... More >>

  • Blogs

    March 4, 2009

    A Taste of the Tasting Room

    Photos by Jeff Balke Chef Steve Super, executive chef at The Tasting Room. Chef Steve Super has Gulf Coast cuisine honed to a fine art, surprising for someone who hails from Vermont and only recently made Texas his home. This time last year, Super was the executive chef at Steve and Erika ... More >>

  • Blogs

    February 18, 2009

    Viet-Tex-Mex: Fried Avocado Lettuce Wraps

    "Fried Avocado Lettuce Wraps" is the name of popular new appetizer on the menu of Matt's Rancho Martinez in Dallas. Invented by fourth-generation Tex-Mex chef Marco Martinez, the dish features chicken-fried avocado slices served with Vietnamese-style lettuce wraps and condiments along with a monke ... More >>

  • Blogs

    January 29, 2009

    Ra Sushi Scrambles Menu, Adds to Happy Hours

    Shrimp Shumai We started with the kind of sake most people use to drink shooters and beer. It was warm, clear in color, dryly medicinal in flavor and called Hananomai Katana. Okay, adventures in drinking phase one. Actually, it wasn't that bad at all and as it made its way down, it created a warm an ... More >>

  • Blogs

    January 22, 2009

    Kale to the Rescue

    Times like these call for food superheroes: foods that are tasty, healthy, easy to fix and -- most of all -- cheap. And, if it's your thing, easy to grow, too. And that's where kale comes in. Kale is one of the more unappreciated leafy greens, playing second fiddle to its more well-known cousin ... More >>

  • Blogs

    January 16, 2009

    Beef and Barley Soup with Bovril

    Beef soup always tastes better with a dash of Bovril liquid beef bouillon added. So do beef stews and beef gravies. Legend has it that Bovril was invented because Napolean III needed to feed his army during the war with Prussia. So he ordered an enormous quantity of canned beef from a Scotsman named ... More >>

  • Blogs

    January 15, 2009

    Another Root Cellar Romp: Parsnips and Rutabagas

    Swedes are larger and denser than turnips. No, it's not an ethnic joke--swedes are what they call rutabagas in England. The rutabaga, or Swedish turnip, is often sold with a wax coating to protect the skin from discoloration. Rutabaga comes from the Swedish word rotabagge. Swedes are best roasted or ... More >>

  • Blogs

    January 13, 2009

    Peri-Peri Burger: It Seemed Like a Great Idea at the Time

    The peri-peri burger at Out of Africa, the new South African restaurant on Southwest Freeway in Sugar Land, is a hamburger topped with the legendary hot sauce made with African bird peppers. And since I love peri-peri chicken, peri-peri prawns and peri-peri everything else, I figured this one was a ... More >>

  • Blogs

    January 12, 2009

    Down in the Root Cellar: Carrots and Turnips

    Turnips are cheap and bitter. Carrots are annoyingly sweet. But before you allow the unpleasant characteristics of these root vegetables to summon disturbing memories of your relatives, consider how brilliantly they balance each other out. Pair the bitter turnips with the saccharine carrots and you ... More >>

  • Blogs

    January 8, 2009

    A Sweeter Sweet Potato

    That's a fine little yam, ma'am," I told Tara Smith, the LSU AgCenter's sweet potato extension specialist and coordinator of the Sweet Potato Reseach Station in Chase, Louisiana. I had just finished a taste test comparing Evangeline (left), a new variety of sweet potato developed by the LSU sweet p ... More >>

  • Blogs

    January 6, 2009

    Texas-Thai BBQ

    If there's anything I like as much as Texas BBQ, it's wacky only-in-Houston fusion cuisines. So imagine my glee when I noticed the sign in front of Mai Thai restaurant at 3819 Kirby advertising "Texas BBQ Thai Fusion." I pulled over immediately. The special BBQ menu listed beef, chicken, spicy pork ... More >>

  • Blogs

    December 10, 2008

    History of Texas Chili--Without Beans

    Chili con carne was introduced to America by the "Chili Queens," women who served food in San Antonio's Military Plaza as early as the 1860s. Chili stands were also common in Galveston and Houston; they were the taco trucks of the 1800s. Tamales with chili was the most common order--beans were oft ... More >>

  • Blogs

    December 4, 2008

    Hot Squash Soup

    On cold mornings, I like to turn on the oven to warm up the kitchen. I know you're not supposed to heat your house with the oven. That's why I try to stick something in there so I can claim I'm actually cooking. Roasting a couple of heads of garlic is a good idea--you can always use roasted garlic ... More >>

  • Blogs

    December 3, 2008

    Hanukkah Latkes: Increasing Our Dependence on Oil?

    The fried potato pancakes called latkes are the traditional food of Hanukkah, the Jewish holiday which begins this year on the night of December 21. Explanations about the connection between the Eastern European potato pancakes and the commemoration of a battle against the ancient Assyrians general ... More >>

  • Blogs

    November 25, 2008

    Recession Recipes: Bread and Butter Jalapeños

    Our pickled pequin post drew a comment from Jim Sherman, a regular reader who said: "I don't bother with heat when pickling peppers. When I pickle just about anything except radish or carrot, I do soak the veggies overnight in a Kosher brine to draw out as much water as possible, and then dump the ... More >>

  • Blogs

    November 20, 2008

    Thanksgiving Slumming with Cream of Mushroom Soup

    Thanksgiving and the annual debate over that damn green bean casserole with the Durkee’s fried onions on top is coming up fast. Will you offer an urbane alternative like green beans with prosciutto and pine nuts to your recalcitrant relatives, or break down and make it according to the back-of ... More >>

  • Blogs

    November 16, 2008

    A Short History of Shrimp Grits

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    November 11, 2008

    Purslane: Eating Weeds

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    September 11, 2008

    Hurricane Ike Cuisine: Gourmet Canned Goods

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    September 8, 2008

    $13 at Rizzi’s Pizzeria in Missouri City

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    September 4, 2008

    Okra Time with Texas Caruru

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    August 29, 2008

    Texas Peach Preserves and Texas Fig Jam

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    August 26, 2008

    Even 120 Years Ago, Houston Was A (Rude) Foodie Heaven

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    August 26, 2008

    Even 120 Years Ago, Houston Was A (Rude) Foodie Heaven

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    August 26, 2008

    $7 at Pat and Joe’s Bellaire Broiler Burger

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    August 25, 2008

    Fresh Meat at Five Guys Burgers & Fries

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    August 11, 2008

    Texas Road Food: Spring

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    August 4, 2008

    Mixing Up a Hurricane, or How to Best While Away the Hours While the Winds Blow

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    July 24, 2008

    $13 at Dragon Bowl Asian Bistro in the Heights

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    July 22, 2008

    Deconstructing Falafel Sandwiches

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    July 4, 2008

    The Hot Dog Holiday

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    July 2, 2008

    The Healthiest Soup in the World

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    June 30, 2008

    This Just In: Watermelon Good for Blood Flow (and Erections)

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Dining

    May 15, 2008

    Combo Meal at Thyme Table Cafe

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Dining

    May 8, 2008

    Nuevo Inca-Mex at Inka South American Cuisine

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    May 1, 2008

    Healthy For a Day (or Two): Marathon Dining at Ziggy’s and Field of Greens

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    April 26, 2008

    $13 at Pappas Bar-B-Q

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Dining

    April 10, 2008

    Jackie Tan Thinks Big

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Blogs

    December 12, 2007

    $13 at Fadi's Mediterranean Grill

    Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>

  • Dining

    December 6, 2007

    Balkan Grill & Market

    Try the hearty soups and stews at this fancy new Bosnian restaurant, or just hang out and drink Turkish-style coffee

  • Blogs

    November 9, 2007

    $13 at Original Napoli Flying Pizza on Beechnut

    Try the hearty soups and stews at this fancy new Bosnian restaurant, or just hang out and drink Turkish-style coffee

  • Blogs

    October 15, 2007

    Kimchee Spree

    Try the hearty soups and stews at this fancy new Bosnian restaurant, or just hang out and drink Turkish-style coffee

  • Blogs

    October 15, 2007

    Kimchee Spree

    Try the hearty soups and stews at this fancy new Bosnian restaurant, or just hang out and drink Turkish-style coffee

  • More >>
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