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  • Article

    Wine of the Week: 2007 Bouchaine Chene d'Argent Chardonnay, Estate Vineyard

    If you think all California Chardonnays must be swimming in butter, you would be wrong. The 2007 Bouchaine Chene d'Argent Chardonnay is fermented in stainless steel tanks, preserving a lot of the fruit flavor. Actually, Chene d'Argent means "silvery ...

    @ Eating Our Words by Jane Catherine Collins on April 27, 2010 @ 3:59 pm
  • Article

    Robb Walsh's 100 Favorite Houston Dishes #54: Bun Bo Hue at Kim Chau on Longpoint

    Kim Chau, an eccentric Vietnamese restaurant on Longpoint near Antoine, has the best bun bo hue in the city, according to the experts. The dreary dining room, with its black-and-white checkerboard tile floor and tables covered with cobalt-blue vinyl ...

    @ Eating Our Words by Robb Walsh on April 27, 2010 @ 2:58 pm
  • Article

    Gravitas For Lunch; No Dinner Needed

    Venison chili, made cuter merely by the tiny vessel in which it's served. Gravitas seems to be doing its best to fly under the radar these days. With the high-profile departure of executive chef Jason Gould in August 2009, and owner Scott Tycer's ...

    @ Eating Our Words by Katharine Shilcutt on April 27, 2010 @ 2:18 pm
  • Article

    Sienna Sip and Stroll

    The giant outdoor food and wine extravaganza known as the Sienna Sip and Stroll held in the Sienna Plantation development in Sugar Land is just one of many epicurean events encompassed in the annual Grand Wine & Food Affair. Last Saturday, desperate ...

    @ Eating Our Words by Amber Ambrose on April 27, 2010 @ 1:10 pm
  • Article

    13 Things You'll Never Hear At Anvil

    Try ordering a real Manhattan at your Golden Tee Palace. I found myself explaining to a friend last night that my entire philosophy and approach toward bars now that I've gotten older can be summed up by one question: Does it have a Golden Tee mac...

    @ Eating Our Words by Katharine Shilcutt on April 27, 2010 @ 12:38 pm
  • Article

    Catfish in Caramel Sauce

    After the jump, a recipe for catfish simmered in a caramel sauce. And watch out for another upcoming recipe here on Eating Our Words highlighting those same ingredients.Catfish in Caramel Sauce 1- lbs catfish steaks, 1-inch thick 2 teaspoons b...

    @ Eating Our Words by Tam Vo on April 27, 2010 @ 11:00 am
  • Article

    Where Are We Drinking?

    This swanky establishment offers something you wouldn't expect from a place where the cocktails come at a high price: 25 cent martinis during weekday afternoons. Don't have to go back to work on Friday afternoon? We can't think of a classier place to...

    @ Eating Our Words by Katharine Shilcutt on April 27, 2010 @ 9:00 am
  • Article

    Kitchen Recreations: Spanglish Sandwich

    If you've seen the movie Spanglish -- a mediocre 2004 film starring Adam Sandler, Tea Leoni and Paz Vega -- you surely remember The Sandwich. In the flick, Adam Sandler plays a critically acclaimed chef. One evening he makes an inspired sandwich that...

    @ Eating Our Words by Ruthie Johnson on April 26, 2010 @ 5:30 pm
  • Article

    Araya Artisan Chocolate

    There are rows and rows of boxes just waiting to be filled with your selection of hand-crafted confections. These boxes feature works by various artists, local and from as far as Uruguay; they change routinely, and once they're gone, they're gone. In...

    @ Eating Our Words by Geri Maria Harris on April 26, 2010 @ 3:30 pm
  • Article

    $13 at Salata

    What $13 gets you: A deceptively large salad, a soup and a couple of pieces of pesto French bread. When we finally stopped into the new Salata in the Medical Center with a few coworkers, the place was totally empty. In the Med Center, this is usuall...

    @ Eating Our Words by Becky Means on April 26, 2010 @ 3:11 pm
  • Article

    Spotlight On: Apple Butter

    Apple butter is an old-school, distinctly American phenomenon. Made by cooking apple pulp until the fruit's sugar caramelizes, apple butter is not actually butter, but a thick, soft spread often spiced with cloves and cinnamon. You can find it on the...

    @ Eating Our Words by Nishta Mehra on April 26, 2010 @ 3:00 pm
  • Article

    Robb Walsh's 100 Favorite Houston Dishes #55 Catfish and Grits at the Breakfast Klub

    #55 Catfish and Grits at the Breakfast Klub "You can tell a lot about a person by how they eat their breakfast," says Breakfast Klub owner Marcus Davis. "Some people put jelly in their grits. Some mix their grits and eggs up together. We got one guy...

    @ Eating Our Words by Robb Walsh on April 26, 2010 @ 2:00 pm
  • Article

    Random Ingredient: Calabacita

    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 kno...

    @ Eating Our Words by Amber Ambrose on April 26, 2010 @ 1:00 pm
  • Article

    Recipe: Baked Artichoke Brie Spread

    The recipe, after the jump. Baked Artichoke Brie Spread 8 ounces of softened cream cheese 1 cup of mayonnaise 2 tablespoons of chopped green onion (no whites) 1 teaspoons of minced fresh oregano (If you use dried oregano, reduce the amo...

    @ Eating Our Words by Jane Catherine Collins on April 26, 2010 @ 12:00 pm
  • Article

    Odd Pair: Tortillas & Queso

    Taco C's tortillas and queso have a special place in our hearts from our college days. Nothing soaked up the late night booze better than a pile of hot tortillas and creamy queso. We know there is a full menu of other choices, but we just can't pass ...

    @ Eating Our Words by Jane Catherine Collins on April 26, 2010 @ 11:00 am
  • Article

    Where Are We Eating?

    This restaurant serves one of the most interesting versions of crawfish etoufee we've ever encountered. And despite its unorthodox preparation and presentation, we love it. Not to mention the excellent bread service here negates the need for an appet...

    @ Eating Our Words by Katharine Shilcutt on April 26, 2010 @ 9:00 am
  • Article

    This Week in Deliciousness

    Welcome back to the weekly roundup here at Eating Our Words, where we're still trying to get the President to do something to ease the suffering of those of us who forgot we had Buffalo wing sauce on our fingers before rubbing our eyes. Hopefully som...

    @ Eating Our Words by John Seaborn Gray on April 23, 2010 @ 6:00 pm
  • Article

    Upcoming Events

    Interested entrants should browse Timms's website for more details, such as prizes (they're pretty good) as well as rules and regulations. The first 20 entrants will receive 15 pounds of bacon for free, which they are required to use to create an ent...

    @ Eating Our Words by Katharine Shilcutt on April 23, 2010 @ 5:30 pm
  • Article

    Bartender Chat: Julian Luna of The Boom Boom Room

    So how did this sculpture major from the University of Houston start bartending anyway? "I met the owner through the Art Car Parade," Luna explains. "So when I turned 21, I started working here." Luna may be new to the whole bartending thing, but he ...

    @ Eating Our Words by Jane Catherine Collins on April 23, 2010 @ 4:45 pm
  • Article

    Fine Living No More: The Cooking Channel To Debut May 31

    Replacing the Fine Living network on May 31 will be The Cooking Channel, a spinoff from the Food Network, which is almost singlehandedly responsible for the dumbing down of cooking shows and the introduction of the abhorrent concept of "celebrity che...

    @ Eating Our Words by Katharine Shilcutt on April 23, 2010 @ 4:01 pm
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Is There Room in the Neighborhood for Heights General Store? Is There Room in the Neighborhood for Heights General Store?

Harold's, as the restaurant up the stairs and above Heights General Store is affectionately called, isn't open for dinner on Monday nights, but somehow I missed that fact. Downstairs, the… More >>

Menu of Menus&reg; 2014 Menu of Menus® 2014

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When I was preparing to move to Houston nearly a year ago, I heard a lot of apologies from people. "Houston?" they would say, incredulously. "Wow. I'm sorry. Sounds like you'll… More >>

The Newest Churrascos Is a Satisfying Chip Off the Cord&uacute;a Block The Newest Churrascos Is a Satisfying Chip Off the Cordúa Block

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 >>

Where to Eat in Houston for Easter 2014 Where to Eat in Houston for Easter 2014

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 >>

Tiger Den's Noodles and Broth Are Vying to Be Houston's Best Tiger Den's Noodles and Broth Are Vying to Be Houston's Best

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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