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  • 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
  • International House of Sandwiches - Juan Mon's youthful swagger is endearingly silly, and his sandwiches are very tasty.

    Article

    International House of Sandwiches - Juan Mon's youthful swagger is endearingly silly, and his sandwiches are very tasty.

    Item #17 on the menu at Juan Mon's International Sandwiches is the "Venice," a fresh baguette stuffed with spaghetti, salami, provolone cheese, grilled onions and sour cream. To be honest, I ordered it because it sounded goofy. But after my first bit...

    by Robb Walsh on January 7, 2010
  • Article

    The Chelsea Grill - New life in the old DNR spot

    Tony Gutierrez is entering the third stage of his life. He started out as a flight attendant, then moved to Houston eight years ago and opened Crew Staffing, which supplies employees to the hospitality industry for private parties and social gatherin...

    by Paul Galvani on January 7, 2010
  • No Can Do - Sardinas a la brasa en escabeche at Andalucia Tapas and Taverna

    Article

    No Can Do - Sardinas a la brasa en escabeche at Andalucia Tapas and Taverna

    If you think sardines always come in a can, think again. The sardinas a la brasa en escabeche ($7), one of the many hot tapas available at Andalucia Tapas and Taverna (1201 San Jacinto, 832-319-6673), are fresh sardines. Usually larger than the canne...

    by Paul Galvani on January 7, 2010
  • Stirred and Shaken - Rebels Honky Tonk's Mother-Effer

    Article

    Stirred and Shaken - Rebels Honky Tonk's Mother-Effer

    At Rebels Honky Tonk (5002 Washington, 713-862-7172), the classics are relegated to the bathroom. The record jackets mounted on the men's-room wall feature the likes of Willie Nelson and Marty Robbins, but on a recent Wednesday night a couple KILT-FM...

    by Glenn Livet on January 7, 2010
  • Article

    This Week in Deliciousness

    Greenway Barista got to explore the wonderland of meat that is Butcher's in New Orleans, and Robb Walsh ate some perfectly smashing pumpkin jam then washed it down with pork cracklins and beer for second breakfast, because in case you didn't know, Ro...

    @ Eating Our Words by John Seaborn Gray on January 29, 2010 @ 5:30 pm
  • Article

    Whataburger Little League Team Reunion

    For their 60th anniversary this year, Whataburger is trying to locate as many members of the team in the photo as possible. The former players will be treated to a reunion celebration at Whataburger Field in Corpus Christi this spring. Whataburger ha...

    @ Eating Our Words by Robb Walsh on January 29, 2010 @ 5:15 pm
  • Article

    Anti-American Gadget Bashing

    useless kitchen gadgets. Not surprisingly, I have almost every one of them. One of the useless gadgets she mentioned was the flavor injector, that thing that looks like a hypodermic needle that you use to shoot up your meat with spices. If you thin...

    @ Eating Our Words by Robb Walsh on January 29, 2010 @ 4:58 pm
  • Article

    Openings and Closings

    Of course, no upscale mixed-use center would be complete without a wine bar, so Cru will be moving in (you can check out the concept for yourself in The Woodlands, where Cru has been anchoring the Market Street development for a few years). And anoth...

    @ Eating Our Words by Katharine Shilcutt on January 29, 2010 @ 3:53 pm
  • Article

    Food Fight: Battle DIY Salad

    At the beginning of the month, Ruthie Johnson posted a very helpful guide to the best salads in Houston. The Big Salad at Paulie's, the even bigger salads at Barnaby's, the Tex-Mex-inspired salads at Mission Burrito and the spicy Thai salads at Asia ...

    @ Eating Our Words by Katharine Shilcutt on January 29, 2010 @ 3:00 pm
  • Article

    Happy Hour Scene: Mezzanine Lounge

    ? The Mezzanine Lounge hosts Texas Hold 'Em poker three days a week, and when we got there last night, the bar was just setting up for the first round of games. Along with the daily happy hour prices at the Mezzanine, the Thursday all-day special is...

    @ Eating Our Words by Paul Knight on January 29, 2010 @ 2:00 pm
  • Article

    Secret Agent: Pomegranate Molasses

    Pomegranate molasses is a traditional ingredient in Lebanese and Mediterranean cooking used to punch up everything from short ribs to moussaka to baklava and cakes. And these days the venerable syrup is becoming just as popular stateside. What do you...

    @ Eating Our Words by Ruthie Johnson on January 29, 2010 @ 1:00 pm
  • Article

    How to Make the Perfect: Cream Cheese Icing

    For Super Bowl next weekend, put a little food coloring in the icing to make football cupcakes -- do equal parts red, yellow and blue to make brown, of course -- or a cake with your favorite team's colors. The only problem you'll have is making sure ...

    @ Eating Our Words by Jane Catherine Collins on January 29, 2010 @ 11:54 am
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