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  • Article

    New Thai Joint Opens on Bangkokheimer

    Thai Bistro's original Southwest Parkway location was once the home of Dalat Vietnamese Bistro. That Vietnamese restaurant partnered with Kevin Tran and a Thai chef and changed its name to Mekong River in 2001. When I reported on that change, I made ...

    @ Eating Our Words by Robb Walsh on January 27, 2010 @ 1:00 pm
  • Article

    The 10 Most Useless Kitchen Gadgets

    Last week found many of our readers up in arms about being told they didn't need a bread machine, pasta maker, fondue pot or whatever other countertop device that sits gathering dust in 90 percent of all other kitchens whose owners were unfortunate e...

    @ Eating Our Words by Katharine Shilcutt on January 27, 2010 @ 12:00 pm
  • Article

    Grab a Sack of Fat Gulf Oysters

    Gulf oysters are extra fat right now after our recent cold snap. Jos at Airline Seafood at 1841 Richmond showed me the only sack of oysters he had when I stopped in on Tuesday. He said he was expecting a fresh shipment today. The bag of oysters on h...

    @ Eating Our Words by Robb Walsh on January 27, 2010 @ 11:00 am
  • Article

    Brew Blog: Rogue Ales' Hazelnut Brown Nectar

    While home over Christmas, we grabbed dinner at one of our favorite restaurants and found the Hazelnut ale on tap. Our senses heightened by the award-winning meatloaf and the comfort of a hometown favorite, we thoroughly enjoyed the beer. Back in H...

    @ Eating Our Words by Mike Morris on January 27, 2010 @ 10:00 am
  • Article

    Stirred and Shaken: Avant Garden's Strawberry-Fig Gin & Tonic

    1 1/2 ounces strawberry- and fig-infused gin Splash tonic To infuse, place several fresh strawberries and fresh, crushed figs (or whatever fruit or herbs you want, or Skittles) in a glass container full of the gin of your choice. Let sit for tw...

    @ Eating Our Words by Glenn Livet on January 27, 2010 @ 8:00 am
  • Article

    The Meat of the Matter at Ray's Franks

    For weeks, there have been rumors swirling about the impending demise of popular downtown eatery Ray's Franks. We first talked about our love affair with the horror movie-themed restaurant in July 2009, not long after it first opened its doors. The m...

    @ Eating Our Words by Katharine Shilcutt on January 26, 2010 @ 4:45 pm
  • Article

    Baked Zebras

    Child not included. We borrowed a child from a friend of ours and got to baking. This kit was an amazing find. Not only did it contain wholesome, pronounceable ingredients, but it came with a little treasure map of ridiculously easy instructions t...

    @ Eating Our Words by Geri Maria Harris on January 26, 2010 @ 4:00 pm
  • Article

    My Organic Dirt Patch: Baby Greens

    In case you're thinking of planting salad greens, the purple mizuna is doing the best, but the golden frill mustard may not make it. The arugula and frise look pretty healthy too. The snow peas didn't come up until after the freeze, but now they are...

    @ Eating Our Words by Robb Walsh on January 26, 2010 @ 3:30 pm
  • Article

    Odd Pair: Wings and Wine

    Our trusty wine gurus at Spec's first asked us whether we were having spicy or non-spicy wings. Of course, we were having spicy. What's the point of the cool ranch dipping sauce if not to snuff out the fiery sweetness of the Buffalo sauce? But that's...

    @ Eating Our Words by Jane Catherine Collins on January 26, 2010 @ 3:00 pm
  • Article

    Don's Cracklins

    When I mentioned in a previous post that I stopped in Scott, a commenter asked if I stopped at Best Stop Supermarket or Don's. The answer, of course, is both. Be careful when you attempt to drive to Don's. It's on the south access road of I-10 at the...

    @ Eating Our Words by Robb Walsh on January 26, 2010 @ 2:30 pm
  • Article

    Pie in the Heights

    It wasn't in red on our calendar, but apparently January 23 was National Pie Day. Joanna Torok and Joe Phillips, co-owners of a new mobile eatery called Oh My! Pocket Pies, weren't about to miss out. The two-month-old business takes the...

    @ Eating Our Words by Mike Morris on January 26, 2010 @ 2:00 pm
  • Article

    Highs and Lows of Boudin Balls

    Every time I have a good boudin ball experience, it encourages me to try the boudin balls at other restaurants and markets. And I end up getting disappointed a lot. Take the tennis ball-size boudin balls at Discount Foods on Homestead, for example. I...

    @ Eating Our Words by Robb Walsh on January 26, 2010 @ 1:00 pm
  • Article

    The Shameless Chef: Hawaiian Sliders

    All right, so last week we tried out a recipe I glommed off the back of a can. It was pretty good, but this week, I'd like to return to my standard practice of thinking up some goofy idea and running with it. As it happens, we're cooking something I ...

    @ Eating Our Words by John Seaborn Gray on January 26, 2010 @ 12:00 pm
  • Article

    The Big Three: Feta, Kalamata Olives and Sundried Tomatoes

    Last week we brought you a trio of scrumptiously sweet ingredients aimed at improving your breakfasts and desserts. This week, we thought we'd give you a few simple ideas for some fast, delicious dinners. We are big fans of Mediterranean cooking - it...

    @ Eating Our Words by Geri Maria Harris on January 26, 2010 @ 11:00 am
  • Article

    Chef Chat, Part 2: Antoine Ware of Catalan

    Eating Our Words: Tell us a little about Catalan's mentality and what aspects you really feel define your kitchen. Antoine Ware: You've got to put in the hours at the market if you want fresh products. We try our best to buy and procure all our prod...

    @ Eating Our Words by Greenway Barista on January 26, 2010 @ 10:00 am
  • Article

    Where Are We Drinking?

    It's been perfect weather recently for one of our favorite activities: patio drinking until the sun goes down. Can you figure out where we were drinking in the shot below? Leave your best guess in the comment section.

    @ Eating Our Words by Katharine Shilcutt on January 26, 2010 @ 8:00 am
  • Article

    Haggis and Single Malt Nacht

    What impact the importation of Scottish haggis will have on Texas haggis producers remains to be seen. I for one look forward to side-by-side tastings of Scottish and Texan haggis. And may the best lamb's lungs win. ...

    @ Eating Our Words by Robb Walsh on January 25, 2010 @ 4:30 pm
  • Article

    $13 at Yum Yum Cha

    What $13 gets you: Enough variety to keep you happy and enough food to fill you up. Although Yum Yum Cha doesn't have the crowded-ballroom ambiance of other dim sum destinations, or those steamy little carts rolling by, the luxury of being able to ge...

    @ Eating Our Words by Becky Means on January 25, 2010 @ 4:05 pm
  • Article

    Jause, the Second Breakfast

    Independence Pale Ale is an excellent second breakfast beer with bacon or cracklins. It really cuts the pork fat. I look forward to trying Independence Brewing Company's Stash IPA, a seasonal offering that is hopped five times. ...

    @ Eating Our Words by Robb Walsh on January 25, 2010 @ 3:00 pm
  • Article

    Mat Madness

    Mat is made by steeping dry leaves and twigs of yerba mat, a species of holly, in hot water. The traditional way to drink mat is out of a hollow gourd with a metal straw, which acts as a sieve, allowing the liquid but not the leaves through the st...

    @ Eating Our Words by Jane Catherine Collins on January 25, 2010 @ 2:00 pm
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