Scores of great female chefs are ignored.
Time magazine recently published a feature on the 13 most influential people in the food world. The list actually included 15 people and a company, but it wasn't the fact that Time editors seemingly can't count that had readers, chefs, restaurateurs and just about everybody else in the food industry ... More >>
The traditional cuisine at Étoile is anything but passé.
Celebrating Julia Child @ Sur La Table Saturday 10 a.m. to 12 p.m. 1996 West Gray "No one is born a great cook, one learns by doing." Great advice from beloved chef Julia Child, who's being honored this weekend in a cooking class by Sur La Table in River Oaks. Tilly Sherwood will instruct student ... 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 >>
Terrence Gallivan and Seth Siegel-Gardner are taking risks, most of which are paying off.
The top 10 restaurants in Little India.
"It's a list of bathrooms to fuck in, not Homer's Odyssey. Don't go over-thinking it." My girlfriend hurled this sage wisdom at me earlier this week as I planned my trek to nearly two dozen bars I visited to compile this list. If nothing else, I am sure the Greek poet would respect my legwork. Th ... More >>
"Italy's finest white wine," reads the copy in an advertisement for Pinot Grigio that appeared in an issue of New York published in November, 1980, "magnificently dry with a beautiful straw-like color, Cavit Pinot Grigio has opened to rave reviews from wine critics. If you love white wine, discover ... More >>
As of this writing, I am still comfortably ensconced in the Hotel Palomar in our nation's capital. There is a Negroni at my side, compliments of the hotel, which was waiting for me in the room after I returned from walking off a Shake Shack burger at lunch. That's service. Both the Shake Shack and ... More >>
Welcome back to the weekly roundup here at Eating...Our Words, where we keep looking for the profession of "food truck dispatcher" to become a thing, but sadly so far it hasn't. Which is a shame, because I feel like I would knock that shit out of the park on a daily basis. We started the week off r ... More >>
For many of us, Julia Child was the first cook they ever saw on television. Mine was Graham Kerr, but Julia Child was a quick second after I became hooked on cooking shows. And boy, do they not make cooking shows like they used to. Julia Child was far less interested in being a celebrity or a person ... More >>
As Katharine Shilcutt noted this morning, today is Julia Child's 100th birthday, and in honor of this special day, I have made one of her best cakes, Reine De Saba, as seen in Julie & Julia. It's a semi-sweet chocolate cake with pulverized almonds and rum. I love everything about French food: the w ... More >>
On August 15, culinarians across the country will be celebrating what would have been Julia Child's 100th birthday. Hoping to recruit at least one million people into the celebration, her original publisher - Alfred A. Knopf - has begun JC100, a celebration of Julia's legacy in the 100 days leading ... More >>
Smithsonian Magazine, in its more than 40 years of existence, has rarely been of interest to us foodies. Sure it's always full of nifty inventions, complicated science and fascinating history, but food was never on its front burner. That all changed this June. The first-ever Smithsonian Magazine ... More >>
When I was invited to attend a press dinner featuring new dishes developed by Alberto Baffoni, Mezzanotte's new chef, I was excited (a tasting menu of Italian food, who wouldn't be?) but had a few reservations. I had never visited Mezzanotte and therefore would be unable to comment accurately on whe ... More >>
Ahh, the year in eating. In 2011 we saw food trucks find critical mass all over town, beer lovers rejoice over the influx of microbrews in Houston, Paula Deen become her very own meme, and international attention on our restaurant scene thanks to a strange little social media snafu. Without further ... More >>
This is neither a list of the all-time best cookbooks of the year, nor is it a list of the best Texan cookbooks of the year. It's a combination of both. Because odds are that if you're giving a cookbook as a gift this year, it's either going to be to a fellow Texan or because you're a Texan l ... More >>
The meringue makes it extra fancy.In the course of researching Turkducken's real age last week, I turned to one of my favorite food resources on the Internet: the Food Timeline. If you're a food nerd, prepare to lose dozens of hours to the fascinating depths of the Food Timeline and its entri ... More >>
What is she... Is she literally pouring herself a glass of wine?A few weeks back, I saw a Tweet from my friend Melissa, who found herself alternately captivated and horrified by what she'd come across in her local Kroger. It was a sign advertising a line of Pinot Grigio from Ramona Singer (ab ... More >>
Consummate hostess: Dolley Madison.5. Dolley Madison. Forget about Martha Stewart. As First Lady, Madison took the role of hostess to a whole new level, earning accolades for her brilliant dress, witty conversation, and terrific dinner menus. And she had moxie as well domestic graces: She off ... More >>
These look more like real chefs' hands, but that's a topic of discussion for another day.It's Memorial Day. You've eaten too much today and gotten too much sun, so you've retreated back indoors to the cold comfort of your computer screen. We understand. Believe me, we understand. And to that ... More >>
Ahh, leftoversCooking breeds leftovers. Sometimes, depending on what you're cooking, those leftovers don't constitute a full meal in and of themselves, but rather only a component of a dish. I ran into this when cooking from Alinea for Shiftwork Bites, and re-purposed the leftover components ... More >>
For my birthday my college boyfriend took me to adorable French restaurant Beau Monde in Philadelphia, where I had the best crepes I've ever tasted. Ever since then I have been dreaming about that savory, buckwheat crepe filled with the most wonderful beef bourguignon. Then recently, while I ... More >>
There's something about Sundays that makes me want to roast a large animal and serve it Norman Rockwell-style to a table filled with friends. And I guess if I were more confident in my culinary skills, this fantasy would become reality, maybe even routine. But, alas, I've always been a more c ... More >>
Stuff that diet indeed, Mr. Presley.I'll never forget my first trip to Graceland. Memphis is a magical city in and of itself -- Civil War sites, steamboats, Beale Street, the Smithsonian Museum of Rock & Soul, amazing meals at the Inn at Hunt Phelan -- but there's something about the great, h ... More >>
EOW recently got to sit down with Robert Del Grande of RDG Bar Annie (plus a host of other restaurants around town -- The Grove, Café Express and two new ventures about to open at West Ave, just to name a few). Though we could have asked him how it felt to be one of the pioneering chefs du ... More >>
Big NightIt's really freaking hot outside, in case you hadn't noticed. And when it's really freaking hot, we get really freaking lazy (more so than usual) and we want to watch movies. Lots of them. In succession. Trouble is, movie theaters are crazy-expensive and this summer's movie lineup ... More >>
After Julie Powell's online rendezvous with Julia Child's Mastering the Art of French Cooking, everyone started talking about Child's Beef Bourguignon. Before Powell, and then Meryl Streep, breathed life back into this traditional French beef stew, only professional chefs and skilled cooks ha ... More >>
If you think that food-oriented television couldn't get any worse or lowbrow than Sandra Lee's infamous Kwanzaa cake or the frosted tips of Guy Fieri traveling the nation in search of burgers, burgers and more mediocre burgers, you're in for a shock: There is much worse programming on the men ... More >>
Boeuf bourguignon. Coq au vin. Molten chocolate cake. Fancy-sounding dishes for fancy-sounding meals, right? Whether you're impressing a date or an entire dinner party, there are certain items you can serve that will have the room applauding your culinary skills -- and have you taking it easy ... More >>
If you can't make it to the red carpet, try the rainbow carpet
We recently read an article in the Wall Street Journal on Alton Brown's top five favorite cookbooks. You remember Brown. He's the quirky chemistry geek on Good Eats and one of the commentators on Iron Chef. If you're one of the few non-Food Network junkies, you might recognize him from Welch' ... More >>
Empanadas are fried pouches filled with dreams. Cardiologists call them "Heaven's Little Artery Grenades".Welcome back to Eating Our Words' weekly round-up, where we're seriously considering camping out for tickets to that new Julia Child movie. Look, it can't possibly be worse than Episode 1 ... More >>
In praise of the Julia half of Julie & Julia.
Photo by Steve Rhodes Michael Pollan, speaking in San FranciscoMichael Pollan's latest piece in this past Sunday's New York Times Magazine has once again proven to do what Pollan's work does best: incite furious discussion among food lovers, food writers and food professionals. Best ... More >>
The Terminator is back. Plus lots of other movies we can't wait to see this season.
Padma Lakshmi isn't technically a celebrity chef. Yes, she's published two cookbooks and hosted/starred in an array of food-related programming. But she's also known for plenty of other endeavors, chief among them being married to Salman Rushdie and her career as a highly successful Indian model/act ... More >>
Our critics weigh in on local theater
The second act of Squeeze Plays redeems the evening
Muldoon's Himalaya Sunrise
Saturday, December 22
A foodie saint is tainted by fast food's evil empire
Head chef and co-owner, Saba Blue Water Cafe
Could the Food Network finally be coming to Time-Warner's analog offerings?
You like fresh salmon? So do marine parasites.
Speaking off the toque: Jacques Fox