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    Got A Smartphone? Get Our Best Of App

    You totally trust Houston Press to help you find the best margaritas in town, the best place to watch wildlife in this urban jungle of ours, and the best place to be glad you're alive, right? Now we can help you make the most of 31 other cities, than...

    @ Eating Our Words by Brittanie Shey on March 24, 2011 @ 5:51 pm
  • Article

    Dining Deals in Houston

    Times are tight, and we're all looking for ways to pinch a penny here and there. But the current recession has led to the meteoric rise in online coupon sites, offering fantastic savings of up to 90 percent on everything from clothing to Caribbean va...

    @ Eating Our Words by Lauren Marmaduke on March 24, 2011 @ 5:09 pm
  • Article

    Chef Chat, Part 2: Kristen Powell of Simone on Sunset

    Today, we'll focus on the food and wine. EOW: This is a wine place -- are you good at pairing wines with foods? KP: I'd like to think I am. I like to have fun with it...For the most part, I think I can find some pretty fun stuff, that's out of t...

    @ Eating Our Words by Kevin Shalin on March 24, 2011 @ 4:00 pm
  • Article

    Vermicomposting: Trash and Worms Are an All-Star Team

    Vermicomposting is the process of using earthworms to speed up the process of composting certain trash such as kitchen scraps, yard clippings and some paper waste. The little red ones my mother buys from Wabash Feed Store are, by far, the most prolif...

    @ Eating Our Words by Katharine Shilcutt on March 24, 2011 @ 3:12 pm
  • Article

    Mexican Breakfast at Merida

    Merida on Navigation has a sign hanging outside the restaurant these days, advertising its new breakfast specials. I had thought that Merida always served breakfast, but stopped in last weekend anyway to check out the "new" stuff. In honor of Rodeo ...

    @ Eating Our Words by Katharine Shilcutt on March 24, 2011 @ 2:00 pm
  • Article

    Bourbon Tasting with Fred Noe at Gravitas

    Fred Noe has bourbon in his blood. The great-grandson of Jim Beam, Noe has continued his family's tradition by running the production of Jim Beam bourbons as well as those vended under the brands Knob Creek, Bakers, and Basil Hayden's. On a recent w...

    @ Eating Our Words by Joanna O'Leary on March 24, 2011 @ 1:00 pm
  • Article

    Food Fight: Spicy Peanuts

    The genius of the peanut, as Michael Pollan might put it, is how its versatility and ease of cultivation have made it a staple of cuisines the world over, so much so that numerous countries would be hard pressed to imagine their famous dishes without...

    @ Eating Our Words by Matthew Dresden on March 24, 2011 @ 12:20 pm
  • Article

    Gear Up For Crawfish Season

    You, my friends, stand on the cusp of a decision: a) spend this year's crawfish season buying mudbugs boiled by others, or b) gearing up to boil your own and becoming a backyard legend. Choose b) and read on. Or, choose a) and join the masses at the...

    @ Eating Our Words by Jason Bargas on March 24, 2011 @ 11:00 am
  • Article

    Corpse Reviver #2 at Mockingbird Bistro

    In addition to the Sazarac and the Cosmopolitan, these days I've also been enjoying the "Corpse Reviver," specifically the "Corpse Reviver #2" at Mockingbird Bistro. I'm not sure what this current preference says about the general state of my existen...

    @ Eating Our Words by Joanna O'Leary on March 24, 2011 @ 10:00 am
  • Article

    Pillsbury Naan: Thinking Outside the (Bread) Box

    Always a sucker for a good naan, I scanned the array of colorful packages. I was surprised to see the fat, jolly Pillsbury Doughboy staring back at me from a familiar blue wrapping. The package that caught my eye was for Pillsbury's version of Aloo...

    @ Eating Our Words by Geri Maria Harris on March 24, 2011 @ 8:00 am
  • Article

    Comment of the Day

    I have been eating while driving most of my life, usually due to time constraints. Long before the cell phone, I was driving a work truck, doing road service, in a '74 Ford E250 with "3 in the tree" manual transmission, while using a two-way radio, a...

    @ Eating Our Words by Cathy Matusow on March 23, 2011 @ 6:15 pm
  • Article

    Marco Wiles Divorces the Woodlands: Dolce Vita Closed

    Last month, Marco Wiles told me over lunch how frustrated he had become with clientele at his satellite Dolce Vita location in the Woodlands at 1701 Lake Robbins Drive. Customers were coming in and leaving as soon as they saw that Wiles didn't have B...

    @ Eating Our Words by Katharine Shilcutt on March 23, 2011 @ 6:00 pm
  • Article

    Health Department Roundup

    (Note: In honor of standardized testing season, we're writing this "signpost" style. Not forgetting how to write this way immediately after our final TAAS test [giving away our age, sort of] was done is a mistake on our part.)First, some restaurants ...

    @ Eating Our Words by Blake Whitaker on March 23, 2011 @ 5:00 pm
  • Article

    Chef Chat, Part I: Kristen Powell of Simone on Sunset

    As we find out, going just for the drinks might be a mistake. EOW: How long have you been open? KP: Since December 17, 2010. EOW: Is this your first place? KP: Yes, I've been around the block when it comes to wine bars. It's my first place to ow...

    @ Eating Our Words by Kevin Shalin on March 23, 2011 @ 4:00 pm
  • Article

    Searching for a Slice: Luigi's in Midtown

    Last Sunday, after taking in the Impressionist and Post-Impressionist exhibit at the MFAH, my husband and I were hungry for more than great art. Hungry but not starving, I suggested Luigi's on Almeda, knowing they offer pizza by the slice. I ordered ...

    @ Eating Our Words by Christina Uticone on March 23, 2011 @ 3:00 pm
  • Article

    Off the Wall: Awesomeness at Oishii

    This comment from Scarwars caught my attention, "Agree on Kata and Osaka, however, you're missing one of the BEST: Oishii. It may be no frills, but it's damn good." Sounds like my kind of place. So, away I went. Here's my take-out rundown: 2 piec...

    @ Eating Our Words by Kevin Shalin on March 23, 2011 @ 2:14 pm
  • Article

    More Than Just Tequila at TQLA

    Not quite chestnuts roasting on an open fire, but far more delicious. I feel like TQLA -- the subject of this week's cafe review -- hasn't gotten the fairest of shakes. Yes, it's named after a beverage that most people associate with Spring Breaks...

    @ Eating Our Words by Katharine Shilcutt on March 23, 2011 @ 1:21 pm
  • Article

    Eating and Driving

    While waiting at a stoplight the other day, I glanced over at the driver in the car next to me and was more than a bit surprised to see him eating sushi. With chopsticks. And, I'm guessing, with wasabi and soy sauce because he kept dipping the chops...

    @ Eating Our Words by Joanna O'Leary on March 23, 2011 @ 12:14 pm
  • Article

    I'm Going On a Picnic and Bringing...

    1. Pop Chips These chips are popped, not fried like traditional potato chips, reducing all the bad stuff but keeping the flavor. I used to live on these while interning in New York and was devastated when I could not find them at my local grocery ...

    @ Eating Our Words by Kristen Majewski on March 23, 2011 @ 11:00 am
  • Article

    Wine of the Week: Franciscan Estate 2009 Sauvignon Blanc

    I know what you're thinking - "not another Sauvignon Blanc write-up" - but as I try to review every wine that is sent to me as a sample, it's unavoidable. But, on the bright side, Sauvignon Blanc is probably one of the best wines suited for this in...

    @ Eating Our Words by Amber Ambrose on March 23, 2011 @ 10:00 am
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Let the Food of El Sazon de Cuba Put You in a Miami State of Mind Let the Food of El Sazon de Cuba Put You in a Miami State of Mind

Miami, baby. Miami. Whenever he said the name of the city, he got a wistful look in his eyes, as if he were actually picturing walking along the beach in the… More >>

Bradley's Fine Diner Is Bradley Ogden's Chance to Get Comfy, for Better or Worse Bradley's Fine Diner Is Bradley Ogden's Chance to Get Comfy, for Better or Worse

"Yankee pot roast" is exactly what you might expect from a place calling itself a "fine diner." The tender beef roast is topped with buttery, crunchy bread crumbs and surrounded… More >>

60 Degrees Mastercrafted Is All About Meat, But It's the Seafood that Caught Our Fancy 60 Degrees Mastercrafted Is All About Meat, But It's the Seafood that Caught Our Fancy

In a sea of specials and featured dishes and staff favorites, the catch of the day stood out: a simple fillet of red snapper atop a bed of eggplant and… More >>

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