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  • Article

    Sexy Comfort Food

    My lunchmate got the tomato basil soup and a grilled cheese sandwich. The sandwich came on thick crusty bread with melted gruyere and roasted red peppers. There were also leaves of spinach layered in the cheese. The combination of grilled cheese sand...

    @ Eating Our Words by Robb Walsh on December 30, 2009 @ 5:00 pm
  • Article

    At Home at Bocado's

    When we visited, the food had a similar family feel to it, a very "homestyle" vibe, as if grandma made it. Part of that vibe may have come from the smoky refried beans, likely made with some good ole' pig fat. Part of it may have been the rich jalap...

    @ Eating Our Words by Mike Morris on December 30, 2009 @ 4:30 pm
  • Article

    A Decade of Landry's

    Whether you love them or hate them, you can't escape them -- not even if you leave Houston. Over the past ten years, Landry's has become a household name. Besides owning such well-known restaurants as Saltgrass Steak House, Aquarium, and Vic and Anth...

    @ Eating Our Words by Jane Catherine Collins on December 30, 2009 @ 4:30 pm
  • Article

    Please Pass the Peas

    The link between green leaves and dollar bills is easy, and eating innards for your innards makes a certain amount of sense too. But the black-eyed peas are harder to trace. Some credit the white people of Vicksburg who ate black-eyed peas for the fi...

    @ Eating Our Words by Robb Walsh on December 30, 2009 @ 4:00 pm
  • Article

    Top 5 Most Painful Foods to Regurgitate on New Year's Eve

    Planning on doing some heavy drinking on New Year's Eve? Then you'll want to be mindful of the following foodstuffs, which will beat you up from the inside out if you have a pay a visit to the porcelain prince later on that night. ...

    @ Eating Our Words by Katharine Shilcutt on December 30, 2009 @ 3:37 pm
  • Article

    Please Make Obama Eat Some Cabbage

    Hopefully, this nation's wise economic advisers will see to it that the president eats a very, very large bowl of cabbage this Friday. Does the economic recovery depend on it? Well, why take a chance, right? Some black-eyed peas wouldn't hurt our pro...

    @ Eating Our Words by Robb Walsh on December 30, 2009 @ 3:00 pm
  • Article

    First Look at Haven

    Corndog shrimp with tabasco mash remoulade It can't be easy for Randy Evans right now. Once the executive chef at Brennan's -- one of Houston's most perenially popular restaurants -- and now the man behind what is easily the most anticipated resta...

    @ Eating Our Words by Katharine Shilcutt on December 30, 2009 @ 2:00 pm
  • Article

    Spicy Onion Party Pretzels

    The recipe, after the jump. Spicy Onion Party Pretzels 1 bag of pretzel sticks cup vegetable oil 1 bag onion soup mix (actually a little less) 1 tbsp cayenne pepper 1 tbsp roasted garlic powder Preheat oven to 250. Mix all ingredi...

    @ Eating Our Words by Becky Means on December 30, 2009 @ 1:00 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. Owing to all the food blog ac...

    @ Eating Our Words by Katharine Shilcutt on December 30, 2009 @ 12:00 pm
  • Article

    Recipe: Mac and Cheese

    The recipe, after the jump. ? Mac and Cheese 1 small block Velveeta 1 package elbow macaroni, 8- or 12-ounce package 1 bag Italian cheese blend (usually 6 cheese, with Parmesan, etc.) 1 bag casserole cheese blend (usually 4 cheese, ...

    @ Eating Our Words by Becky Means on December 30, 2009 @ 10:00 am
  • Article

    Stirred and Shaken: Howl at the Moon's Tennessee Tea

    The musical act is the main draw at Howl at the Moon (612 Hadley, 713-658-9700), a dueling-piano bar in Midtown (and in Scottsdale, Charlotte, Baltimore, etc.). The bar features a stable of multi-instrumentalists whose job it is to work the crowd whi...

    @ Eating Our Words by Glenn Livet on December 30, 2009 @ 8:00 am
  • Article

    The Shameless Chef: Mock Stroganoff

    I know I usually celebrate the major holidays by cooking something related, but I couldn't think of anything for New Year's that didn't involve some kind of horrifying corned beef / black eyed peas / boiled cabbage combination, so I finally settled o...

    @ Eating Our Words by John Seaborn Gray on December 29, 2009 @ 5:00 pm
  • Article

    Yuca Frita con Mojo

    Though it was originally served as a plated side dish, Yuca Frita is an excellent finger food as well. We can vouch for this fact as we happened to see several party guests congregating around the serving platter in the kitchen and helping themselves...

    @ Eating Our Words by Geri Maria Harris on December 29, 2009 @ 4:30 pm
  • Article

    Odd Pair: Black-Eyed Peas and Castelvero

    We choked down the black-eyed peas both straight out of the can and heated with some pepper. Little did we know it wouldn't make any difference. We better have some great luck in 2010, because we're pretty sure dirt and a nice red wine would have bee...

    @ Eating Our Words by Jane Catherine Collins on December 29, 2009 @ 4:00 pm
  • Article

    Braving The Crowds On New Year's Eve? Here's Where To Do It

    ? So you've decided not to take any of our advice to stay home on New Year's Eve and cook a nice, memorable dinner. You're either brave or foolhardy and have somehow come to the conclusion that it's an awesome idea to ford the river of a...

    @ Eating Our Words by Katharine Shilcutt on December 29, 2009 @ 3:00 pm
  • Article

    Pennywort: Secret to Longevity or Lawn Pest?

    Gotu kola was a favorite of a Chinese herbalist named Li Ching Yuen, who died in 1933. Some reports claim this guy was more than 200 years old when he kicked the bucket. According to a Time magazine article about him that came out shortly after he di...

    @ Eating Our Words by Robb Walsh on December 29, 2009 @ 2:00 pm
  • Article

    A New Year's to Rave About: Part Three

    Here are some splendid sweets to top off your evening and soak up some beer. A very happy New Year's to you -- We hope this is the unshittiest yet! Splendid Sweets Pick up a dozen of the cutest, tastiest, most beautifullest frosted sugar cookies...

    @ Eating Our Words by Ruthie Johnson on December 29, 2009 @ 1:00 pm
  • Article

    Comparing Imperial Stouts

    Imperial stouts originated in the 17th century, according to an article in the Washington Post, when Peter the Great opened Russia to the west and travelers returned to England with tales of the Russians' taste for alcohol. By the end of the century,...

    @ Eating Our Words by Mike Morris on December 29, 2009 @ 12:00 pm
  • Article

    Coffee Review: Fusion Beans's Guatemala Finca Vista Hermosa: El Eden

    The farmers are very proud of what they do and how their coffee is grown. They have "experimental" lots of coffee utilizing new processing and growing techniques, grow other native fruits to minimize damage to the habitat of their growing region, and...

    @ Eating Our Words by Greenway Barista on December 29, 2009 @ 11:00 am
  • Article

    A New Year's to Rave About: Part Two

    Here are some additional ideas for easy-licious enchanting eats to make this the unshittiest New Year's ever. Stay tuned for our list of splendid sweets! Enchanting Eats Pick up a Swiss Cheese Souffl from Elizabeth Swift Catering. This cosmic ...

    @ Eating Our Words by Ruthie Johnson on December 29, 2009 @ 10:00 am
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