There's evidence that people in the Amazon basin were eating chili peppers as much as 6,100 years ago. Shortly thereafter, from what we can tell, native South Americans began domesticating the plant with the fiery hot fruit. They weren't content to simply forage for it. They needed it at all times. ... More >>
A delicious Bloody Mary can indeed come from a mix.
If you are looking for a certain hot sauce, iBurn probably has it.
You'll definitely want to discover the food at this lively über-bar.
Cavatore: An unassuming neighborhood joint that manages a few surprises.
Lemonade may be the official drink of childhood summers and roadside stands run by under-twelve entrepreneurs, but that doesn't mean it can't double as a hard beverage. Add a little bit of this, a little bit of that, some complementary firewater and suddenly that lemonade isn't so innocent. (Just be ... More >>
Attention, Houstonians, chef Randy Evans of Haven has a new waffle iron and is serving up chicken and waffles on his new limited-time breakfast for dinner menu. I don't know about you, but I absolutely love breakfast and could eat it for every single meal, even if it is just cereal and eggs. Every ... More >>
This unassuming Midtown watering hole has great happy hour specials, excellent sports-viewing perches and some fairly fine food for such a quiet little place: Its burgers are very good and its homemade gumbo isn't too shabby either, especially punched up with some Tabasco. Best of all, the typical M ... More >>
When it comes to making a great salade niçoise, it's all about the quality of the ingredients. But that doesn't mean that you need to make a special trip to Whole Foods Market just to make this humble summer dish. In fact, I make my niçcoise using ingredients I buy at H-E-B (except the extra-virgi ... More >>
Houston Burgers: This burger blog has been dormant for a few months, but a brand-new post popped up in my Google Reader today -- and just in time for baseball season. This week, Darrell reviewed the new deep-fried mac 'n' cheese burger at Minute Maid Park, which contains the same deep-fried mac 'n' ... More >>
photo via buycostumes.comMuch like crafting chilling cocktails, creating a monster menu is simple and fun if you use a little imagination. We're sharing a few of our favorite Halloween treats perfect for both grown-up's and kid's parties that are actually easy to make -- most recipes have onl ... More >>
Hamburger... it's what's for dinner at our house now that we're pregnant and counting every penny, budgeting for the arrival of Baby P. (Porterhouse steak for two will just have to wait until college.) Typically, when the beef-eater in me grumbles, I like to buy fatty ground sirloin, season ... More >>
Carrie Applegate JaegerNothing says summer better than some hundred degree weather, a nice cold beer, and a hot dog, right? Now, generally, I'm not a hot dog eater, but every year I smell a wiener on the grill and I chow down a dog or two. I don't usually love it, but it's such a quintessen ... More >>
Frozen, ready to thaw and strain. This week, I'm making good on a promise and discussing gelatin clarification. While gelatin filtration -- the use of gelatin to clarify and concentrate flavorful liquids from a dizzying assortment of sources -- isn't exactly new, it's also not something with ... More >>
Hoggs n' Chicks serves creative pork and chicken dishes in Missouri City.
vastaYes, you CAN figure this out. Humans seem to have lost their manners as we have journeyed from the '90s grunge era through the reality TV of the '00s to the present. I understand that you probably learned table manners from that one part of Point of No Return when Anne Bancroft schools ... More >>
Home cooks know it's easy to get into a recipe rut. Yes, despite the eleventy jabillion recipes available to us via cookbooks, blogs, Web sites, TV shows, magazines, newspapers and exchanges, I still find myself making the same two or three recipes all the time. I love that Asian Pork Tenderl ... More >>
Photo by kate e. didIn my mind, the summer months in Texas are inextricably tangled up with one food above all others: tomatoes. Growing up, we had a dish of sliced tomatoes with nearly every single meal during the summer. Breakfast, lunch and dinner, the bright, ruby slices were consumed as ... More >>
Over the course of the next few months, I'm counting down 100 of my favorite Houston dishes. I chose some because they are such quintessential Houston creations, others for their cultural or historical significance, and others because they are just so damn tasty. Share your own nominations in ... More >>
I've been hearing how amazing the Bloody Mary at Beaver's (2310 Decatur St.) is ever since running into Chef Jonathan Jones one night a few months back at Anvil. He raved about his bacon-infused vodka, which seemed interesting, but not particularly alluring to me. Nevertheless, I was curious ... More >>
I am worried about whether or not Barack Obama will be eating black-eyed peas and cabbage on New Year's. As everybody knows, you have to eat black-eyed peas for good luck and cabbage for prosperity on January first. I am not sure they have black-eyed peas in Hawaii (if that's where the Obamas ... More >>
Watery eyes, runny nose, burning throat. No, it's not allergy season. It's the delicious pain of hot sauce. Here is our list of top five fiery sauces that will make you cry like a baby. 1. El Yucateco Green Habañero Hot Sauce - This is quite possibly the hottest sauce we have ever tasted. We fi ... More >>
Forget what I said about Catalan Chris Shepherd is one of the top toques in Texas.
Photos by Mike GiglioOn a recent tail-between-legs retreat from a rough weekend in Austin -- sunburnt from a long float down the river, broke and dehydrated -- the Texas Traveler wanted only two things: free water and cheap sustenance.Luvianos in Kyle had plenty of both. Water-filled bags hung aroun ... More >>
photos by Robb Walsh You have to thin mayonnaise with some lemon juice (and Tabasco sauce if you like) and put it into a squeeze bottle if you want to put the cool squiggles on top. But I'm getting ahead of myself. First, go to El Bolillo on Airline and buy the small size bolillos. Then get some b ... More >>
Deviled ham, made of ground-up ham with mayo, mustard and pickle relish, is one of my most vivid Easter memories. Late on Easter Sunday night, after all the festivities were concluded, my dad would get out the old hand-crank meat grinder from under the sink and grind up the leftover ham. He liked hi ... More >>
These petite-sized Galveston Bay oysters made a lovely breakfast. I ate them with some heavily buttered German sourdough rye toast from the HEB on Bunker Hill and a cup of Community Club coffee. A drop of lemon and a dash of Tabasco perked up the breakfast half shells nicely. Oysters and coffee tast ... More >>
Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New Yor ... More >>
There's been a lot of talk lately about the miracle berry, an African whats-it that, when chewed, knocks out your ability to taste sour for a little bit. Chew on a lime, it tastes like key lime pie. Jenny Wang, the chief foodie and facilitator of the Houston Chowhounds food group put together a sp ... More >>
TEXAS PRAIRIE FIRE
At Roadhouse dance hall, the party starts at 2 p.m. every Saturday
Maybe not yet, but Koufax is on the way
A look inside the bars of the Near Northside
Ostioneria 7 Mares
Catch the tattooed lady's act at the Rhythm Room
Copeland's of New Orleans
Roll-N Saloon's Red Hots
Captain Benny's Half Shell Oyster Bars
Located in a student chapel, Autry House wins converts with a humble homestyle menu
The name isn't the only thing funny at the Fakawwee Lodge