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  • Article

    Super H Mart Banchan

    You'll find some amazing specials on other stuff at this bright and shiny Asian supermarket too. They have an amazing selection of fish and seafood, including live conch, live clams, and live blue crabs. Live lobsters were $5.99 a pound the last time...

    @ Eating Our Words by Robb Walsh on February 2, 2010 @ 3:30 pm
  • Article

    Wine of the Week: Super Bowl Wines

    Our personal favorite, the McManis Petite Sirah 2008, is not only delicious, but cheap at only $9.99 a bottle. This is a true guy's wine, pairing great with burgers or bratwurst. The deep-purple California red is smooth and dense, with a black fruit ...

    @ Eating Our Words by Jane Catherine Collins on February 2, 2010 @ 3:00 pm
  • Article

    Beer and Marijuana Pairing: This Bud's for You

    The similarity in aroma between Cascade hops and high-grade marijuana is what brought the subject to mind. I wondered if anyone had tried pairing super-hoppy IPAs with a fragrant strain of cannabis. Would the two flavors complement each other? Or are...

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

    An Unlikely Winner at the Mushroom Throwdown

    Throwdown judge Gracie Cavnar prepares to sample an entry. The big guns were brought out last night for the fourth -- and largest to date -- throwdown organized by Jenny Wang and the Houston Chowhounds: the Mushroom Throwdown at Vic & Anthony's. F...

    @ Eating Our Words by Katharine Shilcutt on February 2, 2010 @ 1:13 pm
  • Article

    The Shameless Chef: Barbecue Cheeseburger Pizza

    So the Super Bowl is coming up, and unless you live outside the borders of the United States, that's a pretty big deal. Even people who don't care anything for football will watch the Super Bowl, and this is the perfect opportunity for you to try out...

    @ Eating Our Words by John Seaborn Gray on February 2, 2010 @ 12:00 pm
  • Article

    Mochi Ice Cream Balls

    I tried some chocolate mochi ice cream at Mikawaya ice cream shop in L.A.'s Japantown. The frozen dessert balls are wrapped in glutinous sweet rice -- they taste like ice cream wrapped in chewing gum until the wrapper starts to melt in your m...

    @ Eating Our Words by Robb Walsh on February 2, 2010 @ 10:56 am
  • Article

    Chef Chat, Part 2: Morgan Weber

    Eating Our Words: You talked about how charcuterie is a good way to taste the nuances in pork. Where are good examples of charcuterie available in town? Morgan Weber: The Grove, Stella Sola, and Catalan have great charcuterie. A good way to start wi...

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

    Where Are We Drinking?

    There's nothing wrong with a little day-drinking, especially when the weather is cool and a sun-drenched room or patio is calling your name. 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 February 2, 2010 @ 8:00 am
  • Article

    Former Houston Press Writer Appears on Kitchen Nightmares

    Then he moved to Philadelphia and became music editor of Philadelphia Weekly, occasionally writing about food, too. Sent to cover Hot Potato Caf in Philadelphia's Fishtown, he published a reputation-demolishing review of the place called "Spuddy Hel...

    @ Eating Our Words by Cathy Matusow on February 1, 2010 @ 5:33 pm
  • Article

    Machacado con Huevos

    According to the popular Tia Lencha carne seca company, the dish was popularized in 1928 by a woman named Fidencia Quiroga Chavarria (better known as Tia Lencha) at a restaurant in the town of Cienaga de Flores, Nuevo Leon. The restaurant was opened ...

    @ Eating Our Words by Robb Walsh on February 1, 2010 @ 4:43 pm
  • Article

    Crawfish Season? Yes and No

    "The crawfish are so expensive this year, and they are so tiny," is a complaint you hear annually around Mardi Gras. Last year, I got Jim Gossen at Louisiana Foods to explain the crawfish season to me. He said that the demand for crawfish in Catholic...

    @ Eating Our Words by Robb Walsh on February 1, 2010 @ 4:00 pm
  • Article

    A Sweet Showdown

    Click here for a slideshow The third annual Saint Arnold One Pot Showdown took place at the brewery's brand-new location on Sunday afternoon, a day which closely resembled last year's Showdown in cold weather and cheerful competitiveness but not i...

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

    $7 at Canary Caf and Grill

    What $7 gets you: A pretty hefty Greek salad with gyro meat or a sandwich combo (falafel, kabobs, shawarma, or gyros) with fries and a drink. The first time we tried Canary Caf and Grill, it was at the end of last semester. When we walked in, we ra...

    @ Eating Our Words by Becky Means on February 1, 2010 @ 2:00 pm
  • Article

    Student Culinary Competition: "When Flipping Burgers Just Isn't Enough"

    Students armed with knives are set to meet at Westside High School on February 20. Local school districts know all about it and are doing absolutely nothing to stop it. At issue: Knife skills: who can chop, slice and dice vegetables at the pr...

    @ Eating Our Words by Margaret Downing on February 1, 2010 @ 12:56 pm
  • Article

    Black Alfajores at Rustika

    Alfajor is an Arabic word that means "great sweet.' The word made its way into the Spanish language during the period when Spain was under Arab rule. Can anybody recommend other bakeries for alfajores in Houston? ...

    @ Eating Our Words by Robb Walsh on February 1, 2010 @ 12:05 pm
  • Article

    Odd Pair: Nachos and Verget Macon Villages

    We've had plenty of wine and cheese pairings in our lifetime. It's the perfect combo. But, what about when that cheese is melted cheddar drenched in salsa and jalapeos? Our wine gurus didn't even blink an eye. They recommended the Verget Macon Villa...

    @ Eating Our Words by Jane Catherine Collins on February 1, 2010 @ 10:57 am
  • Article

    Chef Chat, Part 1: Morgan Weber

    Eating Our Words: Tell us what Revival Meats is all about. Morgan Weber: We need to start minding where our food is from. We as a society have become so disconnected to the reality of our food system that it is time for a revival. Revival Meats is a...

    @ Eating Our Words by Greenway Barista on February 1, 2010 @ 10:00 am
  • Article

    Where Are We Eating?

    A warm, fresh sandwich on a cool, drizzly day. Yeah, it sounded good to us too. So we went and picked one up at this restaurant. Does it look familiar to you? Think you can guess where we're eating this week? Leave your best guess in the com...

    @ Eating Our Words by Katharine Shilcutt on February 1, 2010 @ 8:00 am
  • BYZANTIO'S MOTITO

    Article

    BYZANTIO'S MOTITO

    Some New Year's resolutions make themselves. After spending 2009's last days staying at a friend's place in New Orleans, where closing time has about as much significance as Who Dat Nation does in Orlans, France, my body was telling me it was time f...

    by Glenn Livet on January 14, 2010
  • Article

    Fins Seafood Sushi & Grill

    Kam Ip, the owner and chef of Fins Seafood Sushi & Grill (2810 Westheimer, 713-750-9483), is a very hospitable person. He greets every customer like a long lost friend, and is genuinely interested in how each and every one enjoys his food. "I like to...

    by Paul Galvani on January 14, 2010
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Bradley's Fine Diner Is Bradley Ogden's Chance to Get Comfy, for Better or Worse Bradley's Fine Diner Is Bradley Ogden's Chance to Get Comfy, for Better or Worse

"Yankee pot roast" is exactly what you might expect from a place calling itself a "fine diner." The tender beef roast is topped with buttery, crunchy bread crumbs and surrounded… More >>

60 Degrees Mastercrafted Is All About Meat, But It's the Seafood that Caught Our Fancy 60 Degrees Mastercrafted Is All About Meat, But It's the Seafood that Caught Our Fancy

In a sea of specials and featured dishes and staff favorites, the catch of the day stood out: a simple fillet of red snapper atop a bed of eggplant and… More >>

Appreciate the Ceviche and Ceviche House Will Feel Like Home Appreciate the Ceviche and Ceviche House Will Feel Like Home

Halfway through the meal, everyone in the restaurant was standing, leaning slightly forward, staring at one wall of the restaurant with expressions of mixed fear, anticipation and excitement. No one… More >>

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