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  • Article

    This Week in Deliciousness

    Welcome back to the weekly roundup here at Eating Our Words, where we've just read the CDC's report that teenagers are still drinking too much soda. Holy crackers 'n' crumpets 'n' tubas 'n' trumpets! We've got to put everything else on hold while we ...

    @ Eating Our Words by John Seaborn Gray on June 17, 2011 @ 6:58 pm
  • Article

    Sneak Peek at Whole Foods Montrose

    Many more photos and details are in our slideshow. From the slyly named sandwiches in the deli to the emphasis on showcasing local artists, it's apparent that the new Whole Foods on Waugh is more committed than ever to being a "neighborhood" groce...

    @ Eating Our Words by Katharine Shilcutt on June 17, 2011 @ 6:42 pm
  • Article

    100 Favorite Dishes: No. 96, Swiss Chard Crepes at Giacomo's Cibo e Vino

    It's a crying shame that Giacomo's is so often overlooked by those in search of a wonderful Italian meal. The service is friendly, the prices are thoroughly affordable, the wines are well-selected, the decor is impeccable and the food is fabulous. Ca...

    @ Eating Our Words by Katharine Shilcutt on June 17, 2011 @ 5:00 pm
  • Article

    Odd Pair: Zucchini Blossoms and Austrian Riesling

    This knowledge made a pairing of delicious stuffed zucchini blossoms at Hugo's (above) with dry Austrian Riesling all the more "odd" when Italian Wine Guy and I took a seat at the bar last night. After all, it occurred to me, we were pairing an Old W...

    @ Eating Our Words by Jeremy Parzen on June 17, 2011 @ 3:00 pm
  • Article

    Happy Hour Scene: Poscol

    The Deals: $2 small glasses of wine, $1 cicchetti The Hours: 5 to 7 p.m. Tuesdays through Fridays The Scene: I like visiting bars where you might have second thoughts about touching anything in the bathroom, let alone eating. I also appreciate nic...

    @ Eating Our Words by Glenn Livet on June 17, 2011 @ 2:06 pm
  • Article

    Upcoming Events

    Nominations are closed, but we will be presenting awards throughout the evening in several food-related categories: Best Food Blog, Best Chef on Twitter, Best Bartender on Twitter, Best Food Truck on Twitter, Best Use of Facebook by a Restaurant and ...

    @ Eating Our Words by Katharine Shilcutt on June 17, 2011 @ 1:00 pm
  • Article

    You Had Me at Uchiko

    Beef tongue sushi I was in Austin on business last week and, though it wasn't my first time there, it had been a while. When I visit a place I like to find out where the locals go. I spoke to this guy who mentioned his wife was a chef; he insisted...

    @ Eating Our Words by Anamaris Cousins Price on June 17, 2011 @ 12:00 pm
  • Article

    Top Five Edible Flowers

    Dandelion. Let's get something out of the way: this post is not about fruit. Yes, I understand that much of what we consider to be fruit develops from the flowering part of the plant. But I'm talking about those botanical bits that people associat...

    @ Eating Our Words by Joanna O'Leary on June 17, 2011 @ 11:00 am
  • Article

    Kiss My Grits Cakes

    She's right. Although simple to cook in theory, the amount of standing, stirring and cleaning is a bit much if you're going to cook only one serving and don't want leftovers. Fret not, people. Use the leftovers to make grits cakes and mix things u...

    @ Eating Our Words by Jason Bargas on June 17, 2011 @ 10:00 am
  • Article

    Openings & Closings

    Down the street, BB's Cajun Cafe has moved into the old 6th Street Bar & Grill location at White Oak and Studewood, and is finally celebrating its grand opening this weekend. Unlike its location in Montrose, this BB's has a full bar -- you'd think it...

    @ Eating Our Words by Katharine Shilcutt on June 17, 2011 @ 8:00 am
  • Article

    Comment of the Day

    I like to screw with people and call them crudities. It sounds like you're eating an off-color joke. We like the way you think, Hebert. Off-color jokes are tasty. And so is foy grass! ...

    @ Eating Our Words by Cathy Matusow on June 16, 2011 @ 6:23 pm
  • Article

    100 Favorite Dishes: No. 97, Bean Pie at Conscious Cafe

    The other reason I love bean pie is much less academic; it's just damn delicious. You'd never know it was made from navy beans, with a sweet taste and smooth consistency that is a remarkable simulacrum of sweet potato pie with a graham cracker crust....

    @ Eating Our Words by Katharine Shilcutt on June 16, 2011 @ 6:00 pm
  • Article

    Tunnel Explorer: Lenny's Sub Shop

    It hasn't been intentional, but my tunnel trail-blazing has thus far been pretty systematic, tackling one section of tunnel at a time. Most of that is simply due to time-constraints; it's just easier to go to places that are relatively close to my of...

    @ Eating Our Words by Nicholas L. Hall on June 16, 2011 @ 5:00 pm
  • Article

    Hydrating Foods for Summer Workouts

    Houston summers certainly know how to bring the heat. That can be deadly to your workout routine and, in extreme conditions, your well-being. Every single cell in your body depends on water to function, and according to Runner's World, as little as 2...

    @ Eating Our Words by Kristen Majewski on June 16, 2011 @ 4:24 pm
  • Article

    Everything You Always Wanted to Know About Food Critics But Were Too Afraid to Ask

    "So many critics. Do any of them have any training?" A question posted by a chef to the Food Media section of the Chowhound forums four years ago. From the same forums, earlier this year: "How do people become food critics?" And eHow asks about the ...

    @ Eating Our Words by Katharine Shilcutt on June 16, 2011 @ 3:53 pm
  • Article

    Food Fight: Sweet Potato Pie

    A slice of sweet potato pie from House of Pies A sweet potato is not a yam, and a yam is not a sweet potato. Except when a sweet potato is called a yam, which is not because that sweet potato is an actual yam, but because it is a variety with soft...

    @ Eating Our Words by Matthew Dresden on June 16, 2011 @ 2:25 pm
  • Article

    Health Department Roundup

    We don't really remember caring about the heat during childhood. And now that we're old enough to be appropriately miserable, it may be too late to feel all right about wading through a group of kids to take advantage of one of summer's actual perks,...

    @ Eating Our Words by Blake Whitaker on June 16, 2011 @ 1:52 pm
  • Article

    Le Plat du Jour at Brasserie 19

    Brasserie 19 offers a Plat du Jour each day of the week, with dishes such as a veal blanquette, cassoulet and foie gras. These seem to be more classical French offerings than the other items on the menu. On Saturdays the Plat du Jour is the Milk-Brai...

    @ Eating Our Words by Minh T Truong on June 16, 2011 @ 12:00 pm
  • Article

    Build-A-Bar: Green Chartreuse

    Green Chartreuse is one of my favorite liqueurs. Not only does it have a long and storied history within the cloistered walls of the near-silent Carthusian monks, with links to Alchemy and a near-conspiratorial secrecy, it's also one of the most sing...

    @ Eating Our Words by Nicholas L. Hall on June 16, 2011 @ 11:00 am
  • Article

    Fast Times: Saucy New Sauces at McDonald's

    Normally I wouldn't pay much attention to an ad touting new dipping sauces at McDonald's. On the rare occasion that I darken a Mickey D's doorstep--or drive-thru--I opt for a burger and fries rather than the chicken nuggets. But I couldn't help but...

    @ Eating Our Words by Christina Uticone on June 16, 2011 @ 10:00 am
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