<< Previous Page  |  1  |  ...  |  187  |  ...  |  374  |  ...  |  528  |  529  |  530  |  ...  |  561  |  ...  |  748  |  ...  |  751  |  Next Page >> 10561 - 10580 of 15012

  • Article

    Zaatar Bread, at the Bagel Shop?

    He bakes plain, wheat, sesame, everything, cinnamon raisin and blueberry bagels. A dozen are $8.95. One toasted with cream cheese is $2. A breakfast bagel sandwich with egg, bacon and cheddar is $3; with smoked salmon, it's $4.29. A large coffee is $...

    @ Eating Our Words by Robb Walsh on January 29, 2010 @ 10:58 am
  • Article

    Gaga for Fufu

    The caf has a larger menu, with affordable, family-style, eight-course meals on offer. The addition of fresh live seafood left us drooling, but we ended up ordering our favorites from the previous kitchen to see if the chef translated them well here...

    @ Eating Our Words by Greenway Barista on January 29, 2010 @ 10:00 am
  • Article

    Recipe: Potstickers

    Tip: Be watchful of cooking time. Overcooking dumplings make the shells fall apart. If you chose to fry them after steaming/boiling them too long, the skins will disintegrate in the pan. The recipe, after the jump. Potstickers 1 pound gro...

    @ Eating Our Words by Becky Means on January 29, 2010 @ 8:00 am
  • Article

    Frito Pie with Venison Chili and Goat Cheese

    ? We made dinner for a crowd last night, and it went over pretty well. I used eight pounds of venison I had out in the freezer to make venison chili using Hattie Stillwell's recipe from the foreword of Frank X. Tolbert's masterpiece, A B...

    @ Eating Our Words by Robb Walsh on January 28, 2010 @ 5:07 pm
  • Article

    Corkscrews and More

    Obviously, the easiest wines to open are the screw caps. However, a lot of wines haven't made this transition. We anticipate many more wines will be screw caps in a few years, but until then, we have our go-to tools for wine opening. If you are deter...

    @ Eating Our Words by Jane Catherine Collins on January 28, 2010 @ 4:12 pm
  • Article

    Liverwurst und Braunschweiger, Bitte

    Rich, creamy Westphalian liverwurst is Koenemann's premium liver sausage -- it's made with pork and veal liver. Another version, Koenemann's Country Made liverwurst, is the chunky style; it's made with pork liver, pork meat and bacon pieces. The brau...

    @ Eating Our Words by Robb Walsh on January 28, 2010 @ 3:05 pm
  • Article

    Not Eating Sushi at Soma Sushi

    Okay, we had one plate of sushi while we were there, and boy was it good. Chef Jason Hauck would kindly like for you to disabuse yourself of the notion that Soma Sushi only serves sushi. Sure, it's a sushi restaurant. Sure, the word "sushi" is in ...

    @ Eating Our Words by Katharine Shilcutt on January 28, 2010 @ 2:03 pm
  • Article

    Face-Off: Veggie Crumbles Versus Ground Beef

    Flash-forward a few years, and suddenly vegetarianism is ubiquitous. We decided that this whole not-eating-meat thing might be worth a second try, not only for the sake of the poor slaughtered animal, but also for the good of the environment -- and e...

    @ Eating Our Words by Geri Maria Harris on January 28, 2010 @ 1:00 pm
  • Article

    Health Dept. Roundup: Bakery Edition

    The bakery also was guilty of the old standard: nonfood-contact surfaces of equipment not cleaned as often as necessary to keep it free of dust, dirt, food particles or other debris. Young's Bakery, 14583 Main, was guilty of that last one also durin...

    @ Eating Our Words by Mike Morris on January 28, 2010 @ 12:00 pm
  • Article

    Ekko's Greek American Grill and Deli

    Really, where else can you get a gyro, a tank of gas and a pack of Benson and Hedges, all at once? When you're in line waiting for your meal, you'll forget you are in a gas station. We dined al fresco with the Beamers and Mercedes. Note: This post ...

    @ Eating Our Words by Jason Kerr on January 28, 2010 @ 11:00 am
  • Article

    Sustainable Salmon: Pink Turns Green

    Life hasn't always been so rosy. During the late 1990s, the salmon population diminished, causing Fish & Game departments to drastically limit fishing. When they closed the river for an entire season, the local population spiraled, suffered and stagg...

    @ Eating Our Words by Ruthie Johnson on January 28, 2010 @ 10:00 am
  • Article

    Urban Outpost's Fifth Ward Farm

    Dress warm and wear your rubber boots. ...

    @ Eating Our Words by Robb Walsh on January 28, 2010 @ 8:00 am
  • 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. Hungry In Houston: A newcomer...

    @ Eating Our Words by Katharine Shilcutt on January 27, 2010 @ 4:00 pm
  • Article

    Delicious Brain Tacos

    I think "tastes like tofu" is going to become my new mantra. ...

    @ Eating Our Words by Robb Walsh on January 27, 2010 @ 3:30 pm
  • Article

    Bringing New Orleans to Houston

    During Hurricane Katrina, many classic New Orleans recipes were washed away. New Orleans culture is all about food, so losing your family recipes in the hurricane was like losing a part of your history. The Times-Picayune became a swapping ground for...

    @ Eating Our Words by Jane Catherine Collins on January 27, 2010 @ 3:00 pm
  • Article

    Ziggy's In Montrose Might Close Over Parking Dispute

    ? Ziggy's Bar and Grill, the yellow restaurant in Montrose, is the latest business fighting with the city about parking, a problem usually reserved for all the new places popping up on Washington Avenue. Last week, Ziggy's owner met with ...

    @ Eating Our Words by Paul Knight on January 27, 2010 @ 2:17 pm
  • Article

    A Tasting at Sushi Raku

    Ebi mayo If you're going out to eat and have time for an appetizer, ebi mayo is a pretty good way to start things off. The fried rock shrimp with spicy yuzu mayonnaise ($9) at Sushi Raku was crispy, zingy and delicious. We were at a tasting at th...

    @ Eating Our Words by Margaret Downing on January 27, 2010 @ 2:00 pm
  • 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
<< Previous Page  |  1  |  ...  |  187  |  ...  |  374  |  ...  |  528  |  529  |  530  |  ...  |  561  |  ...  |  748  |  ...  |  751  |  Next Page >> 10561 - 10580 of 15012

Find A Restaurant

Join My Voice Nation for free stuff, dining info & more!

Click for our favorite Houston dishes

From the Print Edition

Let the Food of El Sazon de Cuba Put You in a Miami State of Mind Let the Food of El Sazon de Cuba Put You in a Miami State of Mind

Miami, baby. Miami. Whenever he said the name of the city, he got a wistful look in his eyes, as if he were actually picturing walking along the beach in the… More >>

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 >>

Loading...