I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week - my weekly meal ... More >>
Pinewood Café in Hermann Park has officially become one of my favorite places to have lunch. I love the proximity to my home, the generous amount of indoor and outdoor seating, and the excellent menu. I wrote about them for Fast Times a while ago, and have continued to frequent the café, finding m ... More >>
I keep a list pinned up in my office of places Houston Press commenters suggest I try -- and it's a long one, because you guys are opinionated! I love it, though, because it usually leads me to excellent foods at restaurants I have yet to try. Needing a place to go for Fast Times, but looking for a ... More >>
There's something about putting food on a stick that makes it more fun. Perhaps it's the bite-size pieces. Maybe it's being able to gnaw the tasty morsels directly off a skewer. Eschewing knives, forks and plates gives a sense of freedom to the whole act of eating.
I think the folks running the St ... More >>
Last week I enjoyed my meals with a nice touch of both summer and fall. But this week, I've been truly inspired. Ever since my love affair with baklava as a child, I've been lurvin' Greek food. And since last weekend's Greek Festival has gotten me all excited, I've added some Mediterranean flair to ... More >>
pj_in_ozWhat is it?
Dubbed "aubergine" by the French, the eggplant is part of the nightshades family and is a fruit related to the tomato and bell pepper. Native to India, it has since spread to many other world cuisines, including Chinese, Mediterranean, African, Italian and French.
Ther ... More >>
Octavio Madrigal is the chef at Theo's.Yesterday, we caught up with Theo's owner Ted Mousoudakis and chef Octavio Madrigal about Theo's many iterations. One thing has remained the same: the food.
Eating Our Words: What's your favorite dish to cook here?
Octavio Madrigal: I would say the gyr ... More >>
Octavio Madrigal is the chef at Theo's.One's A Meal, the beloved Greek spot in Montrose, has seen some changes this year. It has a new owner (Ted "Theo" Mousoudakis), a new name (Theo's), and best of all, a beer and wine liquor license that kicks in today. The food never stops at this 24/7 re ... More >>
Photo by Raindrop Turkish HousePile that plate high at the Turkish FestivalHouston may not put on festivals on the scale of Taste of Chicago or even Taste of Buffalo (no, seriously; it's the nation's second largest food festival), but the festivals that we do put on each year offer some fine ... More >>
Where: Canary Cafe and Grill, 3511 Elgin St., 77004, 713-658-0088
What $7 gets you: A pretty hefty Greek salad with gyro meat or a sandwich combo (falafel, kabobs, shawarma, or gyros) with fries and a drink.
The first time we tried Canary Café and Grill, it was at the end of last semester ... More >>
Photos by Katharine ShilcuttTo be fair, the gyro is as much American as it is Greek. It was introduced to both Greece and America around the same time in the mid 20th century, based on the Turkish doner kebab (which is what you'd order if you wanted a gyro in Britain, by the by). And althoug ... More >>