Liz Walsh

  • Blogs

    May 16, 2014

    Step Aside, Waffogato, Houston Has Five Awesome Affogatos

    Affogatos are one of the simplest, yet most enjoyable Italian desserts. In Italian, affogato means "drowned," which is exactly what happens -- a scoop of ice cream or gelato gets doused with a piping hot shot of espresso. This "drowning" action creates a complex and satisfying treat with just two in ... More >>

  • Dining

    February 7, 2013

    Eating Our Hearts Out

    100 Favorite dishes in the Bayou City

  • Blogs

    May 14, 2012

    100 Favorite Dishes: No. 98, Custard at Petite Sweets

    This year leading up to our annual Best of HoustonĀ® issue, we're counting down our 100 favorite dishes in Houston. This list comprises our favorite dishes from the last year, dishes that are essential to Houston's cultural landscape and/or dishes that any visitor (or resident) should try at least o ... More >>

  • Blogs

    October 19, 2011

    Petite Sweets and The Queen Vic: A Perfect Pair

    Macarons, mini cupcake and a dipped cone at Petite Sweets.​There are desserts at The Queen Vic Pub & Kitchen -- the subject of this week's cafe review. And those desserts are very good -- especially the pineapple-carrot cake that's made from Chef Shiva Patel's own mother's recipe. But for some ... More >>

  • Blogs

    October 14, 2011

    Chef Chat, Part 3: Susan Molzan and Liz Walsh of Petite Sweets

    Photo by Mandy OaklanderAssorted happiness on a plate.​My personal circle of life is made out of sugar, and Petite Sweets -- helmed by Susan Molzan and Liz Walsh from chef chats 1 and 2 -- seems to agree. Clockwise from the lime green circle, here's a pistachio macaron, lemon cake ball, peanut ... More >>

  • Blogs

    October 13, 2011

    Chef Chat, Part 2: Susan Molzan and Liz Walsh of Petite Sweets

    Photo by Mandy OaklanderLiz Walsh arranges a tray of red velvet macarons.​Today, we continue our chat with Susan Molzan and Liz Walsh, the sugar queen chefs behind Petite Sweets. EOW: So, is it better to bake or be baked for? LW: I think it's better when you bake it yourself and then eat it ... More >>

  • Blogs

    October 12, 2011

    Chef Chat, Part 1: Susan Molzan and Liz Walsh of Petite Sweets

    Photo by Mandy OaklanderSusan Molzan tends to a hot pot of fudge.​Susan Molzan stirs a bowl of thick chocolate cooking over low heat in the back of Petite Sweets, a new bakery in Upper Kirby. Co-chef Liz Walsh sorts a tray of red velvet macarons. Like everything else at this miniature-minded b ... More >>