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  • Article

    The 10 Essential Kitchen Gadgets

    Whether you're stocking a kitchen for the first time (finally kicking your grown kid out of the house? good for you!) or simply taking stock of what you already have, we've put together a list of the 10 essential gadgets that no kitchen should lack. ...

    @ Eating Our Words by Katharine Shilcutt on February 11, 2010 @ 12:20 pm
  • Article

    Thai Bistro's Basil Inferno

    Thai Bistro and their expansion to West Houston is the subject of this week's Caf review. I tried the popular "Basil Inferno" entre at the original location in the shopping center at Southwest Freeway just west of Buffalo Speedway last week. The di...

    @ Eating Our Words by Robb Walsh on February 11, 2010 @ 11:00 am
  • Article

    Lunch in Bombay?

    -- pepperoni, supreme and veggie, these pizzas by the slice seemed standard. We grabbed a menu and noticed that the Indian inspiration was limited to just a few menu items of the dozens of choices. We were a little disappointed but nonetheless ended...

    @ Eating Our Words by Greenway Barista on February 11, 2010 @ 10:00 am
  • Article

    Recipe: Homemade Mayo

    Not only is it less expensive than the stuff in the store, but it is an entire canvas for your tasty flavor variations. This particular version, which we made for our Super Bowl grilled leftovers, uses roasted garlic (if you are lazy, you can find it...

    @ Eating Our Words by Becky Means on February 11, 2010 @ 8:00 am
  • Article

    Waiter, Where's My Blood?

    I was working myself up into a real frenzy when she reappeared with a big bowl of congealed blood cubes. I dumped them into my soup, along with all the sprouts and cabbage and torn-up herbs, and slurped up the spicy bowl of noodles. Pretty soon, ever...

    @ Eating Our Words by Robb Walsh on February 10, 2010 @ 5:37 pm
  • Article

    The Big Three: Bacon, Pineapple, and Jalapeo

    But when you combine the fatty smokiness of thickly sliced bacon with the juicy sweetness of fresh-cut pineapple and toss in some biting heat from a jalapeo, the big flavors of these harmonize with one another instead of vying for dominance of your ...

    @ Eating Our Words by Geri Maria Harris on February 10, 2010 @ 4:30 pm
  • Article

    Recipe: Chimichurri

    In Peru, as well as other countries, chimichurri is served with churrasco steak, which is one of Abuelita's favorites. It can be prepared by either chopping ingredients or blending with a food processor, but it is prettier to serve the hand-chopped v...

    @ Eating Our Words by Becky Means on February 10, 2010 @ 3:30 pm
  • Article

    Wine of the Week: Antonio Gianola of Catalan

    "I was good at medical billing and coding, but I didn't like it," Gianola explains. "Instead, I decided to start waiting tables at the Sierra Grill." A few years later, he took over Sierra Grill's wine program. "I spent hours and hours studying wine ...

    @ Eating Our Words by Jane Catherine Collins on February 10, 2010 @ 2:30 pm
  • Article

    Artisan Chocolates at Whole Foods

    I like the post about "frog day" on the manufacturing line. Unfortunately, Lake Champlain's website shows that they are currently sold out of their famous Valentine's Day "Kiss Me Frogs." The frog-shaped chocolates are specifically intended for princ...

    @ Eating Our Words by Robb Walsh on February 10, 2010 @ 1:30 pm
  • Article

    Sampler Plate: This Week In Food Blogs

    Each week, we put together a sampler plate of the most interesting links from both local and national food blogs. Know a blog we should be paying particular attention to? Leave the address in the comments section below. Confessions of a Gluttinous C...

    @ Eating Our Words by Katharine Shilcutt on February 10, 2010 @ 12:30 pm
  • Article

    Breakfast Radishes with Butter

    I am not sure whether the practice of eating radishes for breakfast with butter and sea salt was originally French or English. "French breakfast radishes" are a popular cultivar for gardeners. But it was Fergus Henderson's cookbook The Whole Beast th...

    @ Eating Our Words by Robb Walsh on February 10, 2010 @ 11:24 am
  • Article

    An Ode to Valentine's Day

    Leaving gals aflutter and hearts aglow, yet many men forlorn. These days it's hefty and overwrought, yet forgetting it's a sin, Why do we go through all the angst, when Hallmark gets the win? Reservations are tough, expectations too high, and you...

    @ Eating Our Words by Ruthie Johnson on February 10, 2010 @ 10:00 am
  • Article

    Brew Blog: Banana Bread Beer from Wells & Young's Brewery

    A good, potassium-rich recovery food for athletes playing tennis or other taxing sports (i.e. not golf) is bananas, and thus we have two excuses for discussing this week's brew: Banana Bread Beer from Wells & Young's Brewery, of Bedford, UK. Yes, it...

    @ Eating Our Words by Mike Morris on February 10, 2010 @ 9:00 am
  • Article

    Stirred and Shaken: Komodo Pub's Nuclear Rainbow

    It didn't take long to realize Komodo's Pub (2004 Baldwin, 713-655-1501) is no dive. The Internet (specifically, Yelp.com) might have you believe that, but careful on-site analysis of the bar reveals that the Internet is full of bullshit. A real dive...

    @ Eating Our Words by Glenn Livet on February 10, 2010 @ 8:00 am
  • Article

    The Appeal of Banana Leaf

    Stir-fried egg noodles with seafood: a crowd pleaser. It's been a little over six months since we reviewed Banana Leaf (9889 Bellaire Boulevard, Suite 311) -- the cozy outpost of Malaysian cuisine in New Chinatown -- and it occurred to us over the...

    @ Eating Our Words by Katharine Shilcutt on February 9, 2010 @ 4:33 pm
  • Article

    The Shameless Chef: Hamburger Soup

    Let's face it, my saucy little aardvarks; these past couple of weeks, I've given you creative goddamn gold. I've been shooting unique, simple dishes at you like it's no big deal. Well, today I've decided to go with something even simpler than normal,...

    @ Eating Our Words by John Seaborn Gray on February 9, 2010 @ 4:00 pm
  • Stirred and Shaken: Roeder's Pub's Dragon-Ass


    Stirred and Shaken: Roeder's Pub's Dragon-Ass

    What would you do in this situation? You're with a small group, doing some weeknight drinking on the patio of a neighborhood everybar -- in this case, Roeder's Pub (3116 S. Shepherd, 713-524-4994). You're waiting to hear a selection on the jukebox --...

    by Glenn Livet on March 11, 2010
  • Article

    Dish: Mancuso's Italian Table

    Why did Jerry Mancuso open Mancuso's Italian Table (2231 S. Voss, 713-953-9090)? He answers the question with a question: "Don't all Italians have to go into the restaurant business?" The Mancuso family emigrated from Sicily in the 1800s, first landi...

    by Paul Galvani on March 11, 2010
  • Meatball on 34th Street - Doyle's is a  1950s Italian-American time capsule.


    Meatball on 34th Street - Doyle's is a 1950s Italian-American time capsule.

    Spaghetti "Works" at Doyle's on 34th Street near T.C. Jester is a heaping pile of spaghetti with the restaurant's Sicilian-style meat and mushroom sugo ladled over the top. Two humongous meatballs perch on the summit of spaghetti. Then comes a toppin...

    by Robb Walsh on March 11, 2010
  • Hot Plate: Shah Cuisine at Basil Grill


    Hot Plate: Shah Cuisine at Basil Grill

    The appetizer sampler ($12) at Basil Grill (7952 Westheimer, 713-782-2745) is the perfect way to explore the wonders of Persian cuisine at this new, family-run restaurant. It comes with four appetizers picked by the chef. The exquisite borani is stea...

    by Paul Galvani on March 11, 2010
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