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  • Article

    Odd Pair: Crawfish Boudin and Old Barossa Blend

    We were so excited to find good crawfish boudin at Spec's. When we asked the wine consultant what to pair it with, he said the Winter Creek Old Barossa Blend 2005 without missing a beat. Maybe this wasn't such an odd pairing after all. We were sure b...

    @ Eating Our Words by Jane Catherine Collins on January 4, 2010 @ 2:15 pm
  • Article

    Donut Patrol: Sesame Balls with Red Bean Paste

    The dim sum sesame balls with yellow bean paste featured in last week's Donut Patrol drew disparaging comments from connoisseurs of the Chinese jelly doughnuts. Yellow bean paste was deemed inferior by most commenters -- red bean jelly seems ...

    @ Eating Our Words by Robb Walsh on January 4, 2010 @ 1:10 pm
  • Article

    A Gift from You to You

    We thought we'd share a few, in case you want to pull one of those after-Christmas "from [self] to [self]" deals. The best offering we sampled was a 2007 bottle-conditioned Vintage Ale from Fuller's, the British brewer most famous for its ESB (Extra...

    @ Eating Our Words by Mike Morris on January 4, 2010 @ 12:15 pm
  • Article

    Urban Harvest's 10th Annual Fruit Tree Sale

    I had a hard time choosing between kumquat, grapefruit and Meyer lemon when I decided to plant a citrus tree last month. I guess I should have taken a class or something. Houston is a great place to grow citrus trees, and this week is a great time t...

    @ Eating Our Words by Robb Walsh on January 4, 2010 @ 11:10 am
  • Article

    Blueberry Hill

    We spoke with the owner, who told us the idea behind Blueberry Hill is to get the yogurt directly from one farming co-op -- this one being somewhere in Arkansas. They order by the truckload, so it is all made especially for Blueberry Hill and cannot ...

    @ Eating Our Words by Greenway Barista on January 4, 2010 @ 10:00 am
  • Article

    Where Are We Eating?

    If you haven't eaten your black eyed peas yet to celebrate New Year's (and God knows we've tried to encourage you here...), it's not too late. Provided, of course, you can guess where we're eating this week. Leave your best guess in the comm...

    @ Eating Our Words by Katharine Shilcutt on January 4, 2010 @ 8:00 am
  • Article

    Merche Restaurant

    "I am working in one of the best-equipped kitchens I've ever worked in," says Joel St. John of the new Merche Restaurant (21208 Northwest Fwy., 281-949-5999), which just opened adjacent to the North Cypress Medical Center. "Merche" is the nickname of...

    by Paul Galvani on December 17, 2009
  • It's A Plus: Café Pita +

    Article

    It's A Plus: Caf Pita +

    At Bosnian restaurant Caf Pita + (10890 Westheimer, 713-953-7237), when you order the cevap -- pronounced "che-vap," it's Slavic for kebab -- sandwich ($6.99), you get finely minced, hand-formed beef sausages prepared on a charcoal grill, which imp...

    by Paul Galvani on December 17, 2009
  • Banh Cuon and Bug Juice - According to an expert, North Vietnamese food without water beetle essence is like a hot dog without mustard.

    Article

    Banh Cuon and Bug Juice - According to an expert, North Vietnamese food without water beetle essence is like a hot dog without mustard.

    Carl Han ordered spicy snail soup, three kinds of banh cuon, and Hanoi grilled pork at Thien Thanh restaurant on Bellaire. Then he prepared several bowls of dipping sauces. For the meat-stuffed banh cuon, he mixed chile peppers with the nuoc cham (fi...

    by Robb Walsh on December 17, 2009
  • BODEGAS TACO SHOP'S HIBISCUS MARGARITA ON THE ROCKS

    Article

    BODEGAS TACO SHOP'S HIBISCUS MARGARITA ON THE ROCKS

    A contractor I knew as Cowboy once told me the margarita was named after singer Peggy Lee in the late '40s at Galveston's storied Balinese Room. (He also told me that Frank Sinatra, a fixture at the former waterfront hotspot, refused to touch his own...

    by Glenn Livet on December 17, 2009
  • Article

    This Year in Deliciousness

    An AK-47 made entirely out of bacon? Yup, that's pretty much 2009 summed up. So this is the time of year when we normally say things like "Wow, another year gone by already!" and "Can ya believe it's almost 2010?" and "Say there, how come you jus...

    @ Eating Our Words by John Seaborn Gray on January 1, 2010 @ 4:00 pm
  • Article

    Catfish at Tony's in Baton Rouge

    Sure enough, near the entrance there is a huge concrete pond filled with fish and a couple of guys on one end of the store that net them, hang them on a hook, pull the skin off and gut them while they are still alive. On the other side, they fry them...

    @ Eating Our Words by Jason Kerr on January 1, 2010 @ 2:00 pm
  • Article

    The Polo Empire

    On a recent trip to Polo's Signature for some drinks at the bar, we were sent out some appetizers from the kitchen from Chef Adam, who previously worked for Mark Cox. We got a platter of crispy calamari slathered in sweet Italian cherry peppers with ...

    @ Eating Our Words by Jason Kerr on January 1, 2010 @ 12:00 pm
  • Article

    A Fish Poor Boy in the Nickel

    The Nickel Sandwich Shop is on Lyons near the corner of Lockwood. A fish poor boy with fries and a drink goes for something like $5.19 there. You can get your choice of catfish or trout for the same price. The fish is seasoned with a spicy coating an...

    @ Eating Our Words by Robb Walsh on January 1, 2010 @ 10:00 am
  • Article

    Top 5 Best Bloody Marys to Ring in the New Year

    Let's be honest. You don't feel so hot after last night's New Year's Eve celebration. When you downed your last champagne cocktail at two a.m., the world was your oyster. This morning, the thought of oysters makes you nauseous. Never fear. We will h...

    @ Eating Our Words by Jane Catherine Collins on January 1, 2010 @ 8:00 am
  • Article

    Jinxed Restaurant Locations of the Decade

    1. 6540 San Felipe Today: Shopping Center and Parking Lot Yesterday: Scott Chen's, Third Coast No one said having a fine-dining restaurant behind a gas station was a good idea. So far, we have only found gas station chicken and sushi to be successfu...

    @ Eating Our Words by Jane Catherine Collins on December 31, 2009 @ 4:00 pm
  • Article

    New Year's Pigs' Trotters

    Da Marco is serving the zampone with lentils and the mustard-marinated fruit called mostarda. December 31 is called La Festa di San Silvestro in Italy. You eat lentils, because they are shaped like coins, and a fatty pork dish like the stuffed pig'...

    @ Eating Our Words by Robb Walsh on December 31, 2009 @ 2:00 pm
  • Article

    5 Foods That Look the Same Coming Out As They Did Going In

    Coming straight off our admonishing post of foods to avoid if you want to keep your throat intact while throwing up on New Year's Eve, we thought we'd do a photo retrospective of foods that look exactly the same on the plate or on the street. Find yo...

    @ Eating Our Words by Katharine Shilcutt on December 31, 2009 @ 12:00 pm
  • Article

    Recipe: Black-Eyed Pea Dip

    ? Today, Becky Means shared her recipe for classic black-eyed peas on Eating Our Words. Here's our favorite non-traditional black-eyed pea recipe, a crowd pleaser for sure. Purists know that the traditional New Year's Day meal also features collard...

    @ Eating Our Words by Ruthie Johnson on December 31, 2009 @ 11:00 am
  • Article

    Recipe: Black-Eyed Peas

    The recipe, after the jump.Black-Eyed Peas 1 pound black-eyed peas 1 medium yellow onion, peeled and diced 3 smoked ham hocks 2 or 3 vegetable or chicken bouillon cubes Salt and pepper to taste A medium stock pot Hot sauce Rins...

    @ Eating Our Words by Becky Means on December 31, 2009 @ 10:00 am
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