After last week's Chef Chat with Chris Shepherd, the next person that we wanted to talk to was Chef Randy Evans. As best friends who met on the first day of culinary school and went on to work for years together at Brennan's of Houston, the two are part of each other's stories. Evans was the forme ... More >>
It could be said that the Age of the Foodie has arrived. Food is the topic of interest across more conversations than simply what the current fad diet is or what restaurant you ate at for your anniversary. Food is everything these days. Hell, it's even being blamed for killing rock and roll. Food ... 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 >>
Thirty-one is officially too old to try to learn how to use Photoshop.Tomorrow, on 11-11-11, I will turn 31 years old. Last year, for my 30th birthday, my uncle sent me a Facebook message that contained only the following Pink Floyd quote and a "Happy Birthday" at the end: So you run and you ... More >>
From an original animation by CyriakKids, this is the real reason your parents won't let you stay up to see Santa drop off your presents.Welcome back to the weekly roundup here at Eating Our Words, where Santa leaves coal in our stockings because we have charcoal-burning slow cookers and that ... More >>
The "Tex-La" food at Sabine River Cafe isn't innovative, but it sure is tasty.
Cheap mudbugs and cold beer are the main attractions at this laid-back Katy Cajun restaurant
Denis' Seafood House outclasses the competition
Get sauced at the Hobby Center's Artista. It's divine.
Chef Wakasugi's sushi is designed to please the Texan palate
Passing off cheap fish for expensive red snapper is against the law. But no one enforces the regulations. So Texas restaurants are free to rip you off.
Wilfred Chevis provides the link between Clifton Chenier and the Zydeco Dots
Cajun, New Orleans Creole and African-French Creole are three distinct cuisines.
June 25 - July 1, 1998