Tabasco Pepper Sauce

  • Blogs

    May 5, 2014

    The Spicy Stuff: Ro-Tel Five Ways

    Anyone born south of the Mason-Dixon line can tell you how to crowd-pleasing queso with only two ingredients. I'm no big fan of Velveeta, but its partner Ro-Tel has become a staple in my kitchen over the past few months. Until I began writing this story, I had no idea Ro-Tel was native to Texas. T ... More >>

  • Blogs

    April 4, 2014

    Top Five Underrated Burgers in Houston (According to You)

    Well, Houston, you've proven your love of burgers yet again. More than 1,100 people voted in our poll to determine which burgers in Houston don't get their fair due, and the results are in. It actually wasn't even close for first place, either. Forty-five votes separate first and second places, th ... More >>

  • Blogs

    November 13, 2013

    Creative, Indulgent Risottos by Some of Houston's Most Regarded Chefs Shine at 10th International Risotto Festival

    The 10th International Risotto Festival held this past weekend at the Houston Design Center showcased the versatility of the beloved Italian grain. Fifteen chefs from Houston restaurants showcased their versions of risotto in a competition judged by both the public and a panel of judges that includ ... More >>

  • Dining

    April 4, 2013

    Here, Eat This

    A beginner's guide to Korean cuisine.

  • Blogs

    March 25, 2013

    Pie With Your Brews: The 5 Best Bar Pizzas

    Responsible drinking is important. It's imperative to always have a designated driver, know when you've had a few too many and make sure you're at a bar that bakes a good pizza to soak up that premium booze. Fortunately, crave-worthy post-drink pies abound in this city. And although the line betwe ... More >>

  • Blogs

    November 1, 2012

    Monday Night Cocktails at Double Trouble

    I've always been a weak drinker. I'm usually one of those nurse-a-drink-for-an-hour-plus type girls, or a "cheap date," as I so often refer to myself. Whether it's a glass of wine or a cocktail, I usually sip slowly, and the stronger the drink, the smaller the sip. Socially, I can drink more if it's ... More >>

  • Blogs

    October 19, 2012

    My First Taste of Guru Burgers

    My first taste of Guru Burgers wasn't perfect. For me, the Ukulele Burger, which I thought would taste like a Hawaiian burger, was a bit under-seasoned. I would have liked it with some teriyaki sauce and will know to ask for it next time. But one element made up for everything. It wasn't the fluf ... More >>

  • Blogs

    October 3, 2012

    This Week In Food Blogs

    29-95: This week, take a trip out to Marfa with J.C. Reid, who heads to far west Texas in search of a Tex-Mex item rarely found this far east. What is it? The "elusive flat enchilada," which sees tortillas and cheese stacked lasagna style and then baked before being topped with a fried egg. Looking ... More >>

  • Dining

    September 6, 2012

    Grand Incubator

    Southern-fried dim sum from Yaki Snack Attack and Bernie’s Burger Bus.

  • Blogs

    August 27, 2012

    Southern-Fried Dim Sum from Yaki Snack Attack and Bernie's Burger Bus

    Austin King is a nervous ball of energy. He hops around the small kitchen at the rear of Grand Prize Bar like a character in Super Mario Brothers, head down and face fixed in a grimace of determined concentration. He pulls dumplings from a fryer with one hand, sprinkles Tabasco-infused scallions ont ... More >>

  • Dining

    June 14, 2012

    Hooked on La Fisheria

    Celebrity chef Aquiles Chavez introduces Houston to the modern Mexican food he left behind in his home country.

  • Blogs

    November 24, 2011

    Chiles and Chili: The Most Obvious Episode of Top Chef: Texas Yet

    Above is is how I imagine the initial planning meetings for Top Chef: Texas went. I'm also imagining future episodes where the contestants will be forced to shoot their own horses and grill them over a fire of cactus paddles. Let's go, Top Chef: Texas! DO THIS SHIT RIGHT. Until then, we'll have to ... More >>

  • Blogs

    October 18, 2011

    Eat a Burger, Fight Hunger at Little Bitty Burger Barn

    ​If I were asked to create my own burger to be featured on a menu, it would contain blue cheese and bacon -- and would preferably be served on a locally-baked bun; none of this soggy Sunbeam business. So imagine my surprise when I heard that Little Bitty Burger Barn owner Ricardo Luna had not ... More >>

  • Blogs

    September 8, 2011

    10 Tips for Eating MREs, from a Pro

    The Beef Ravioli Meal, Ready to Eat (MRE) was the best option on my post Hurricane Katrina menu.​Six years ago, citizens of the Gulf Coast were starting to understand the immediate implications of their world post Hurricane Katrina. Power had been out since the storm made landfall, which mean ... More >>

  • Blogs

    September 7, 2011

    State Fair Fare: Checking Out the Competition in Minnesota

    foodanddrinkdigital.comBig Tex, State Fair mascot who turns 59 this year, wears a 75 gallon hat and size 70 boots.​As soon as you walk through the gates of a state fair, whatever "diet" you may be on becomes null and void. If you're watching your carbs, trying to stay away from fried foods or ... More >>

  • Blogs

    August 16, 2011

    Bartender Chat: Lindsay Howard of Darkhorse Tavern

    Photo by Ginny BraudLindsay Howard: Mistress of the Bloody Mary​When you wake up on Sunday morning feeling less then stellar, all you need is a little hair of the dog...and maybe some actual dog hair too. As my mom says, "Just rub some dirt on it and get back in." Sunday afternoon we went over ... More >>

  • Blogs

    March 24, 2011

    Food Fight: Spicy Peanuts

    ​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 >>

  • Blogs

    March 2, 2011

    Eating Red Beans and Rice Without a Fork

    ​I make a killer red beans and rice. It's so simple and easy to do, it always makes me flinch a little when I get the urge to order it at a restaurant - unless I'm in New Orleans, where it just comes with the territory, along with po-boys, hurricanes and Abita beer. On a recent visit to New O ... More >>

  • Blogs

    February 7, 2011

    The World's Busiest Breakfast at Frank's Grill

    It's been said before, but it bears repeating: Grabbing a seat at the counter of Frank's Grill (1915 Mangum, 713-682-8221) and watching the men work the hot griddle like a NASCAR pit crew is one of the finest ways to spend a weekend morning. "Look at them go!" crowed my breakfast companion in won ... More >>

  • Blogs

    January 4, 2011

    Great Gumbo and Even Better Boudin Balls at MerCheri's

    Photos by Katharine ShilcuttReplacement boudin balls have finally been located and acquired.​In my review of BRC Gastropub last October, I chastised the restaurant for serving tough little nuggets that they dared call boudin balls, and suggested the kitchen staff take a trip to the Fifth Ward ... More >>

  • Blogs

    December 23, 2010

    Top 5 Kwanzaa Dishes

    soulchristmas​Kwanzaa was established in 1966 as an alternative to Christmas, Hanukkah and other winter holidays of the season. The festival was founded on seven principles designed to strengthen the African-American community and is celebrated from December 26 to January 1, with the Karamu f ... More >>

  • Dining

    August 5, 2010

    Baffled by Brennan's

    A revived Houston institution proves inconsistent.

  • Dining

    May 6, 2010

    Too Beaucoup

    An unassuming bar and grill turns out some damn good Cajun food.

  • Dining

    February 18, 2010

    Lox and Huevos

    Sample the unlikely Mexican-Jewish fusion at Rustika Café & Bakery.

  • Blogs

    February 9, 2010

    Mexican Avocado and Egg Salad

    ​"Guacamole bobe" was the name of this item on the appetizer menu at Rustika CafĂ© on the Southwest Freeway at Buffalo Speedway. The description listed the ingredients as avocado, caramelized onions and hard-boiled eggs. It came with tortilla chips, and it tasted fabulous. What a great idea fo ... More >>

  • Blogs

    February 3, 2010

    Krabby Patty Sandwich

    ​On the way to Baton Rouge, I hit Lake Charles around noon and decided to take a break. The crab cake burger at Mazen's Seafood on Prien Lake Road made a decent lunch. The crab cake was a nice blend of crabmeat and seasoned breading served with lettuce, red onion, and cherry tomatoes on toaste ... More >>

  • Blogs

    January 1, 2010

    Top 5 Best Bloody Marys to Ring in the New Year

    Let's be honest. You don't feel so hot after last night's New Year's Eve celebration. When you downed your last champagne cocktail at two a.m., the world was your oyster. This morning, the thought of oysters makes you nauseous. Never fear. We will help you find that spicy cure-all to help you ring ... More >>

  • Blogs

    December 16, 2009

    Top 11 Houston Restaurant Openings of the Decade

    Since I started my job as restaurant critic of the Houston Press in May of 2000, I've had a chance to observe the Houston restaurant scene for just about the entire decade. Our fine dining scene has evolved in the last ten years, and so have our ethnic cuisines. Houston became the birthplace of some ... More >>

  • Blogs

    October 29, 2009

    Food Fight: Battle Po-Boy

    Photo by Erika Ray We have a friend -- a born-and-raised Cajun who's as passionate about her food as she is about her Motherland itself -- who claims that it's impossible to get an authentic po-boy here in Houston. It has nothing to do with the seafood or the fixings or even the people crea ... More >>

  • Dining

    October 22, 2009

    Burgers and Hash

    Lola, a modern diner in the Heights is dishing up some top-notch Texas short-order cooking.

  • Blogs

    March 30, 2009

    Stuffed Tenderloin Cheeseburgers

    On the subject of cheeseburgers, James Beard wrote in American Cookery, "this means a piece of processed cheese atop a cooked hamburger patty and broiled just long enough to melt. It is not very good." Instead he offered his own recipe for cheeseburgers in which one cup of cheddar, gruyere, or blu ... More >>

  • Blogs

    February 17, 2009

    Mardis Gras Road Trip: Crispy Cajun Chicken

    The crunchy batter explodes loudly and your shirt gets showered with crumbs every time you bite into the spectacular fried chicken at Chester's Place-Cypress Inn on Highway 20 in Donner, Louisiana (no relation to the Chester's Fried Chicken chain). A half chicken is the only size you can order. Side ... More >>

  • Blogs

    January 16, 2009

    Beef and Barley Soup with Bovril

    Beef soup always tastes better with a dash of Bovril liquid beef bouillon added. So do beef stews and beef gravies. Legend has it that Bovril was invented because Napolean III needed to feed his army during the war with Prussia. So he ordered an enormous quantity of canned beef from a Scotsman named ... More >>

  • Blogs

    December 30, 2008

    Shuck U: How to Open an Oyster

    Scrub the oyster under running water to remove any mud. Never submerge an oyster in water--it will expel all the delicious oyster liquor. The pointy end of an oyster is the bill. The rounded end is the hinge. To shuck the oyster, hold it down on a table or work surface using a towel to protect you ... More >>

  • Blogs

    October 29, 2008

    Eggs Poached in Milk Over Cheese Grits

    Inspired by all the spicy, cheesy, and otherwise exceptional grits I ate at the Southern Foodways Alliance gathering last weekend, I couldn't resist cooking some grits when I got home. A sack of Anson Mills stone-ground yellow grits had been sitting in the back of my pantry for years. You have to si ... More >>

  • Dining

    March 20, 2008
  • Dining

    November 15, 2007

    Café Orleans Express

    This hard-to-find sandwich stand is a little slice of NOLA on the Katy Freeway

  • Calendar

    September 15, 2005

    Surls's World

    A seminal local arts icon and teacher shows his work at Blaffer Gallery

  • Culture

    May 26, 2005

    Style Pile

    On the Razzle is a farcical grab bag

  • Dining

    March 25, 2004

    Sex, Death and Oysters

    Beneath the muddy waters of Galveston Bay lies one of the greatest seafood treasure troves on earth

  • Dining

    February 5, 2004

    Raw Weather

    This winter's oyster season is the best in recent history

  • Dining

    December 26, 2002

    The G Spot

    Gower Idrees wants to rock your world

  • Dining

    October 31, 2002

    The Marrying Kind

    Cahill's Fire Engine Blazin' Bloody Mary

  • Dining

    January 17, 2002
  • Dining

    November 8, 2001

    Odd Couple

    Despite naysayers, the Breakfast Klub makes the marriage of chicken and waffles work

  • Dining

    December 16, 1999

    Bacon, Lettuce, To-mah-toes

    Don't let the swanky ambience fool you; Terrace on the Main serves a mean BLT

  • Dining

    October 21, 1999

    What Tex-Mex?

    The fish is so good at Tampico, you'll ignore its other treats

  • Music

    September 2, 1999

    Good Goo Dolls

    Summer Snack

  • Dining

    June 17, 1999

    Deja Barbecue

    Those vinyl booths, that paneling -- you know you've been here before

  • Dining

    April 30, 1998
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