Moeller's on the left, Dessert Gallery on the right. I always wonder what people imagine the first time they hear the words "carrot cake." It's not that the name isn't accurate or descriptive - it really is a cake made with carrots - but it's hard to imagine people picturing something, well, ... More >>
blog.beliefnet.comIt's November 1 and you're knee deep in Halloween candy. Now what? You bought a ton of candy but forgot to turn on the porch light. Sugar transforms your sweet, little angel into the Anti-Christ. You're on a diet. Although it's difficult to imagine, we realize that not every ... More >>
Well, here we are--at the end of the food truck race, where the truth will be decided and destinies met and justice will fall down like rain...okay, maybe not, but still. It's been kind of fun getting a glimpse into what makes a good food truck run, even if every episode has made me hungrier ... More >>
You know what sucks? Getting saddled with a really awkward family nickname when you are younger and it following you until it takes a frenzied freak-out to stop it. We were once called "Pooter" by our mother until an eight-year-old Rocks Off gave her a terse look right before third grade star ... More >>
Guy Fieri.The other night I was watching Diners, Drive-Ins and Dives, and every time it would go to commercial, I would scroll down to the Travel Channel and watch No Reservations. Then it hit me: Could there be two "celebrity chefs" any more famous and yet totally different than Guy Fieri an ... More >>
What is it?
Israeli couscous, also known as ptitim, is a baked pasta most commonly in the shape of tiny little spheres. Like the other couscous, it is made of semolina wheat, but instead of being dried, it is toasted, and the individual granules are almost twice as large.
It is similar in si ... More >>
What is it?
Calabacita is a Spanish word meaning "little squash." Officially, the term "calabacita" can encompass different types of summer squash, including the zucchini and yellow squash. However, around town, a variety of summer squash known as Tatuma, with wider body and green-and-pale-ye ... More >>
NonsequiturlassCalling all chefs, home cooks, restaurant scenesters, Food Network watchers, taco truck aficionados, Bellaire explorers, farmers' market crawlers, people lamenting the departure of Robb Walsh and everyone in between. Think you know what Eating Our Words needs? Like to write? He ... More >>
Ziggy GruberFoodies generally acknowledge that one of the last authentic New York delicatessens in the world is located at 2327 Post Oak Blvd. Ziggy Gruber, owner/chef of Kenny & Ziggy's New York Delicatessen, recently spoke with Eating Our Words about how a third-generation deli man wound up ... 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 >>
Photos by J.C. ReidMontrose has seen some exciting new restaurants open lately: Poscol, Little Big's and Feast. It's fun to discover something new. But there's also the opportunity to "discover something old" in the Montrose. For the last 15 years I've lived a block away from the intersection of Wes ... More >>