I always buy a sack of Valley lemons along with my red grapefruit on the way home from the Lower Rio Grande Valley during the citrus season. The not very tart lemons are wonderful to cook with. But I was never quite clear on the botanical details. "Valley lemons are a cross between a lemon and an orange," the fruit stand owner told me. Then he went into a long tale about a lemon grove next to an orange grove down near Pharr. Turns out he was nearly right, but not quite.
The Valley lemon is ac
Vinoteca Poscol moves in.The rumors flew when beloved Belgian restaurant Cafe Montrose closed late last year after Hurricane Ike. Patrons hungry for their fix of moules, frites and Chimay were baffled when they pulled into the parking lot one day to find it "temporarily closed." The confusion grew when the temporary closure stretched into days and weeks, eventually terminating in the blunt realization that Cafe Montrose was closed for good.
While most
Photo by Luiz CastroPoscol, Marco Wiles's fabulous new Italian joint on Westheimer, is the subject of this week's Cafe review. While I raved about the food I ate there, I also whined about the cured meats. Wiles calls the place an enoteca (wine bar) and salumeria (cured meat shop). But if you have ever been to a salumeria in, say, Bologna, for instance, you might find Poscol a little light on the cured meats. When I think of a salumeria, I think of an Italian deli that is full to bursting with p
Photos by Katharine ShilcuttCatherine Duwez rushed through the doors of Sophia nearly an hour late. She carried boxes and bags of food with her, and although she looked eminently stressed, she still glowed with the passion of a restaurant proprietress who has entered her domain. A round of applause went up from every table and Duwez glowed with a happy light before quickly making her way into the kitchen. Although the restaurant, Sophia, didn't belong to her and the atmosphere was decided
