There are a number of cookbooks out there catering to the male sensibilities. Daniel Duane's How to Cook Like a Man is part memoir, part instruction manual. Then there's simply, Cook Like A Man: The Ultimate Cookbook for the Modern Gentleman, Esquire Magazine's Eat Like a Man, The Stag Cook Book and ... More >>
For At Any Price director Ramin Bahrani, bigger films demand bigger targets.
Cooler temperatures mean that the City Hall Farmers Market is open once again and that more Houstonians will be heading out to enjoy the many other excellent farmers' markets across the city. Each week, we'll be spotlighting a produce pick from the Urban Harvest network of farmers' markets by showin ... More >>
rolandRead cookbooks, be wary of recipes.I know far too many people who think they can't cook. For some reason, food has this aura of secrecy and magic, as if only the initiated can make it work. Even among people who go through the act of heating ingredients with the goal of winding up with ... More >>
The peanut occupies a strange and remarkable place in our national consciousness. It's not a true nut (it's a legume, like lentils and peas), but might as well be for purposes of food allergies and supermarket inventory. It's not American, but might as well be for purposes of popular culture, ... More >>
Local movement fights for cottage food bill.
The Humane Society and big agriculture slug it out over animal rights.
Photo by Divine DomesticityWhen we think of our grandmas we might think of homemade meals and love, secret recipes and the good ol' days. We probably think of pie. But many of our grandparents are immigrants, and our families have unique food traditions. I have a Southern grandma and a Chines ... 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 >>
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 >>
What are you really eating when you order fajitas in a Tex-Mex restaurant?
The demand for sugar-sweetened Dublin Dr Pepper has never been higher — just ask the bootleggers