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  • Article

    Chef Chat, Part 3: Shuna Fish Lydon

    10 Downing was less expensive than we were expecting. Treating every customer the same seemed to come naturally for the waiters here. Lydon's perfection of her craft showed on her recent menu. The two desserts we ordered - a butterscotch pot du crme...

    @ Eating Our Words by Greenway Barista on March 3, 2010 @ 2:00 pm
  • Article

    How Not to Milk a Goat

    One of the 23 contestants. The third annual Celebrity Dairy Milking took place in an oddly sweet-smelling arena at the rear of Reliant Center yesterday afternoon, as a lineup of bored-looking goats patiently allowed Houston's boldest media persona...

    @ Eating Our Words by Katharine Shilcutt on March 3, 2010 @ 1:00 pm
  • Article

    Red Spuds in Bacon Grease

    But the secret ingredient is the bacon grease. Try frying some home fries in the grease left over after you cook some of that maple-cured Grateful Bread bacon that Al Marcus sells at the farmers markets. That grease will perk up your spuds. ...

    @ Eating Our Words by Robb Walsh on March 3, 2010 @ 12:00 pm
  • Article

    Wine 101 with Bear Dalton

    In January, we took a wine course with legendary Spec's fine wine buyer Charles M. Bear Dalton. The weekly two-hour course, which usually ran over, was held Tuesdays night for a month at L'Alliance Franaise. Each class featured 10 different wines wi...

    @ Eating Our Words by Jane Catherine Collins on March 3, 2010 @ 11:18 am
  • Article

    Suneeta Vaswani Talks Indian Cooking

    Local cookbook author and culinary expert Suneeta Vaswani gave a verbal tour of Indian gastronomy last week at the Museum of Fine Arts, Houston, a talk that included a few ideas to try at home. Vaswani, a Mumbai native, past president of the Houston...

    @ Eating Our Words by Mike Morris on March 3, 2010 @ 10:00 am
  • Article

    What's Up, Cupcake?

    What's Up Cupcake offers a gorgeous array of cupcakes in creative flavors like rocky road, pia colada, coca-cola fudge, red velvet, strawberry, and chocolate truffle, all beautifully displayed on a spinning, Lazy-Susan-type deal to quietly tempt you...

    @ Eating Our Words by Ruthie Johnson on March 3, 2010 @ 9:00 am
  • Article

    Stirred and Shaken: RocBar's Stephanie's Panties

    The full blame/credit for the name of this week's cocktail goes to Stephanie, one of the sparingly dressed rock-and-roll-themed female bartenders at RcBar (530 Texas, 713-236-1100). She calls her signature drink Stephanie's Panties, because, as she ...

    @ Eating Our Words by Glenn Livet on March 3, 2010 @ 8:00 am
  • Article

    Texas Touriga Port

    At first, I thought the aroma and flavor were seriously flawed. But after a little airing out, the wine tasted like a good Portuguese port. If I had let it sit around for a few decades, it probably would have tasted phenomenal. Oh well, next time. ...

    @ Eating Our Words by Robb Walsh on March 2, 2010 @ 4:53 pm
  • Article

    Chef Chat Part 2: Shuna Fish Lydon

    Eating Our Words: Have you had any recent discoveries in flavor and textures? Shuna Fish Lydon: When I was in London, I had to rethink my entire approach to pastries and desserts. The palettes of the British are completely on the other end of the sp...

    @ Eating Our Words by Greenway Barista on March 2, 2010 @ 4:00 pm
  • Article

    The Shameless Chef: Emergency Donuts

    Ever really, really, really need some donuts, but can't get at any? Maybe your favorite local bakery already ran out for the day. Maybe it's Christmas and nobody's open. Maybe it's the zombie apocalypse and you're too busy fending off the undead to l...

    @ Eating Our Words by John Seaborn Gray on March 2, 2010 @ 3:30 pm
  • Article

    Bobby Heugel's Weekly Cocktail - The French 75

    There are countless French 75 cocktail origin stories. According to one, the cocktail was created by WWI soldiers stuck in a trench with some bottles of champagne and either cognac or gin (depending upon which story you're reading). We've heard this ...

    @ Eating Our Words by Bobby Heugel on March 2, 2010 @ 2:30 pm
  • Article

    Hitting the BBQ Trail with Robb Walsh

    Somewhere around the fifth brisket of the day, our stomach gave out. It had held up through endless links of sausage, a bowl of peach cobbler, several batches of ribs, lemonade, three varieties of potato salad and even a turkey leg. But the brisket ...

    @ Eating Our Words by Katharine Shilcutt on March 2, 2010 @ 1:56 pm
  • Article

    Robb Walsh's 100 Favorite Houston Dishes: #89 Kubideh and Zereshk Polo at Kasra Persian Grill on Westheimer

    Kasra Persian Grill on Westheimer serves the best Persian food in town. The hummus is insanely garlicky, and the taftoon bread is always hot out of the oven. For lunch, I like the kubideh, a tube of charbroiled ground beef on a stick that might be co...

    @ Eating Our Words by Robb Walsh on March 2, 2010 @ 1:25 pm
  • Article

    It's Not For Girls

    What could be so special about a candy bar that only men could have it? Were there pictures of naked women on the inside of the wrapper? Or, was it beer-flavored chocolate with hunks of bacon? We couldn't figure it out, so we bought it. Nestle, whi...

    @ Eating Our Words by Jane Catherine Collins on March 2, 2010 @ 12:25 pm
  • Article

    The Baby Jesus in Velvet Underwear

    "To be an inspired wine taster, you must be capable of experiencing synesthesia. "a descend la gorge comme le beb Jesu en culottes de velours," the French say. "It goes down the throat like the baby Jesus in velvet underwear." A great terroir wine ...

    @ Eating Our Words by Robb Walsh on March 2, 2010 @ 11:10 am
  • Article

    Houston Coffee Scene: Grizzaffi Coffee

    Grizzaff will be offering seasonal snacks obtained from local markets; he also makes mean hot chocolate. This is not his first venture. Part barista, part baker, Grizzaff has been active in the culinary world for 10 years. He's made Discovery Green P...

    @ Eating Our Words by Greenway Barista on March 2, 2010 @ 10:00 am
  • Article

    Where Are We Drinking?

    The King lives! At least he does at this local bar, one of our favorite watering holes. Does this dazzling display look familiar to you? Think you know where we're drinking this week? Leave your best guess in the comments section below.

    @ Eating Our Words by Katharine Shilcutt on March 2, 2010 @ 8:00 am
  • Article

    The Big 3: Shiitake Mushrooms, Sriracha Hot Sauce and Monterey Jack Cheese

    Here are a few ways to experiment with these flavors : Not Your Mama's Grits - We love grits. There are so many ways to dress them up. In fact, there was a great write-up a few months ago right on this very blog space about how to make the perfect ...

    @ Eating Our Words by Geri Maria Harris on March 1, 2010 @ 5:30 pm
  • Article

    How Do Get Your Tortillas Fluffy?

    After eating the San Antonio-style tortillas at Chaco's Tacos, I deduced that the recipe had a little baking soda in it. In an effort to figure out how to make San Antonio-style flour tortillas, I bought a bag of White Wings flour tortilla mix at the...

    @ Eating Our Words by Robb Walsh on March 1, 2010 @ 4:46 pm
  • Article

    Chef Chat Special Interview: Shuna Fish Lydon

    Eating Our Words: We know this isn't exactly a question but you have quite an incredible background. Shuna Fish Lydon: Thanks, I really try to stay modest. EOW: We noticed you ordered a regular baked potato with nothing but butter and sour cream. P...

    @ Eating Our Words by Greenway Barista on March 1, 2010 @ 4:10 pm
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