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  • Article

    Food Fight: Fried Rodeo Fare

    To locate the stands we visited, click here. Battle Corndogs (Yoakum Packing Co. vs. Cajun Unlimited) What rodeo trip would be complete without scarfing down a corndog--or two? I first hit the Cajun Unlimited stand for a $3.50 smallish dog, and b...

    @ Eating Our Words by Kevin Shalin on March 8, 2011 @ 11:50 am
  • Article

    10 Facts for Fat Tuesday: The Story of the Hurricane

    It's one of New Orleans's most enduringly popular cocktails, and -- like most things from the Big Easy -- it comes with a great back-story: the Hurricane. We know that many of you will be sipping a Hurricane of your own tonight (or perhaps today, yo...

    @ Eating Our Words by Katharine Shilcutt on March 8, 2011 @ 11:24 am
  • Article

    Brew Blog: Big Flats 1901

    In fact, the beer is so lampoon-able that it already has a bigger online presence as a caricature of itself than (as the label puts it) a Genuine Brew. Some write-ups I've come across are so over-the-top and predictable in their skewering that one ac...

    @ Eating Our Words by Nicholas L. Hall on March 8, 2011 @ 10:00 am
  • Article

    Top 5: Appetizers

    Which places start your meal off just right? Find out, as we take a look at some of the best appetizers Houston has to offer. 5. Pappasito's Matador Nachos Unless you're a complete fat ass, I'd highly recommend splitting these between at least two...

    @ Eating Our Words by Kevin Shalin on March 8, 2011 @ 9:00 am
  • Article

    Where Are We Drinking?

    The mimosas at this popular brunch place sell for $6.50 each. That is, unless, you mistakenly purchase a carafe, which costs $20 and contains enough OJ and bubbly for three mimosas -- you do the math. At which restaurant were we paying extra for the ...

    @ Eating Our Words by Katharine Shilcutt on March 8, 2011 @ 7:00 am
  • Article

    Comment of the Day

    I happen to be a fan of CFB. Done well, it is worthy of being the Last Meal - in a literal sense, because all that saturated fatty goodness is likely to shut your heart right down. But, what a way to go. Bacon... mmmmmm*thud* Um... See you at the...

    @ Eating Our Words by Cathy Matusow on March 7, 2011 @ 5:12 pm
  • Article

    On the Menu: Simos Diner's Gyro

    They offer a variety of entrees on the steam table, but my visits tend to center around ordering the gyro with fries off the sit-down menu. And speaking of the menu, I try my best never to accept one at Simos. It's almost like a sign of disgrace....

    @ Eating Our Words by Kevin Shalin on March 7, 2011 @ 5:00 pm
  • Article

    A Gallon of Ghee

    Among the other wondrous things you can find at Costco these days is this half-gallon container of ghee, or clarified butter. The gigantic jar you see above cost just a hair under $10. Considering the price of butter at the grocery store -- four sti...

    @ Eating Our Words by Katharine Shilcutt on March 7, 2011 @ 4:00 pm
  • Article

    Homeade Vinegar

    I first settled on the notion while reading Ideas in Food a while back. The method sounded like a perfect way to use leftover wine, and an interesting experiment in food chemistry. The only problem is, I don't often find myself with leftover wine bec...

    @ Eating Our Words by Nicholas L. Hall on March 7, 2011 @ 3:00 pm
  • Article

    The Eating Our Words Burger Bracket: Call for Judges

    Our Burger Bracket mascot. Think of him as our Uncle Sam. Do you love eating burgers? Do you love judging things? Do you have the time and stomach capacity to do both over the next couple of weeks? Then we want you! The first annual Eating Our...

    @ Eating Our Words by Katharine Shilcutt on March 7, 2011 @ 2:00 pm
  • Article

    Ingredient of the Week: Sepia

    What is it? Sepias are cephalopods - in the same class as octopus and squid - and have the largest brain-to-body size ratios of all invertebrates, so they're pretty clever little creatures. While it's also known as a cuttlefish, the sepia isn't actua...

    @ Eating Our Words by Amber Ambrose on March 7, 2011 @ 12:57 pm
  • Article

    What a Crock: Pinto Beans

    Beans are versatile, and if made properly, can be quite delicious. Let's see how this crock pot pinto bean recipe turned out. The rundown I'm not going to sit here and tell you this is the most authentic pinto bean recipe out there. But it works, ...

    @ Eating Our Words by Kevin Shalin on March 7, 2011 @ 12:01 pm
  • Article

    This Little Piggy Went to Kata Robata

    For more photos from the pig party, check out our slideshow. Say what you will about Twitter -- that the microblogging/messaging service is ruining our attention spans, that it's killing "real" blogging -- but sometimes paying careful attention to...

    @ Eating Our Words by Katharine Shilcutt on March 7, 2011 @ 11:05 am
  • Article

    A Saner Cookie

    No matter how healthy I try to be, there is one habit I just can't kick. I need chocolate. It's my drug, and I have no intention of going to rehab. I do try to find the healthiest way to indulge, but one can only pretend to enjoy so many dark chocola...

    @ Eating Our Words by Kristen Majewski on March 7, 2011 @ 10:00 am
  • Article

    Worry-Free Entertaining

    Pear and taleggio pizza. I threw my first party at age 15 while the parental units were out of the country. Not the smartest idea, but the gathering was pretty legendary. Since then, I have learned a thing or two. Some bits of wisdom are pretty ob...

    @ Eating Our Words by Kristen Majewski on March 7, 2011 @ 9:00 am
  • Article

    Where Are We Eating?

    The cheese enchiladas at this classic breakfast destination are fabulous with a pair of fried eggs on top, but the real coup de grace is the vinegary red sauce meant to be squirted wildly on top. Does this masterpiece of Tex-Mex breakfasting look fam...

    @ Eating Our Words by Katharine Shilcutt on March 7, 2011 @ 7:00 am
  • At Home at Julio - Monterrey expats flock to Tacos del Julio.

    Article

    At Home at Julio - Monterrey expats flock to Tacos del Julio.

    For a slideshow of trompo y ms behind the scenes at Tacos del Julio, check out this week's slideshow. The tacos de trompo at Tacos del Julio come scattered on a plate heavy with meat, the sanguine slices of trompo resting on small, thick corn tor...

    by Katharine Shilcutt on February 17, 2011
  • Come and Bake It - Local movement fights for cottage food bill.

    Article

    Come and Bake It - Local movement fights for cottage food bill.

    Correction "Come and Bake It" by Robb Walsh [February 10] originally repeated disparaging remarks about home bakeries that were incorrectly attributed to Lauren Kitchens of Fancy Cakes by Lauren in Dallas. Kitchens says she has always been a suppor...

    by Robb Walsh on February 17, 2011
  • Article

    Comment of the Day

    I think the point is being missed here. The overwhelming majority of Gulf oysters will always be sold and consumed cheaply- that is THE traditional oyster eating culture here, and I for one would never eat another Gulf oyster if all that was availabl...

    @ Eating Our Words by Cathy Matusow on March 4, 2011 @ 5:30 pm
  • Article

    This Week in Deliciousness

    Welcome back to the weekly roundup here at Eating Our Words, where we've spent the rodeo eating unnecessarily fried food while watching other people ride around on raw food. We sampled some local grub at Uncorked's Rodeo Roundup, which was decadent...

    @ Eating Our Words by John Seaborn Gray on March 4, 2011 @ 5:16 pm
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There weren't any steaks like this in Houston 30 years ago. There were trompo and fajitas and ­filet mignon, but there were no churrasco steaks. Not until the oil business took… More >>

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On the Menu Some of you may be wondering, "When is Easter?" And I bet those of you who gave something up for Lent know exactly when Easter is (you've been… More >>

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On average, a bowl of ramen takes 27 minutes to eat. When it comes to your table, you first must feel the bowl. Cup your hands around the patterned porcelain and… More >>

Ordering Truffles Out of Season Ordering Truffles Out of Season

Market Watch "Don't order anything with truffles," my friend said during a recent dinner at an upscale restaurant in town. "It's not truffle season anymore. It won't be worth it." I had,… More >>

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