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  • Article

    Bartender Chat: Elizabeth Kessler

    Kessler took the job at Community Bar (2703 Smith St) only a few months ago and absolutely loves it. "I was a self-employed photographer before becoming a bartender," she told us. "Bartending fits my personality, and it lets me make my own hours." Ke...

    @ Eating Our Words by Jane Catherine Collins on January 8, 2010 @ 12:24 pm
  • Article

    Pasta with Truffles, a Bargain at $110 a Bowl

    Marco Wiles went to Alba this fall and gathered truffles with a truffle hunter and his dog. There is a glass jar full of white truffles on rice in the front hall when you walk in the restaurant. The aroma of the truffles penetrates the uncooked grain...

    @ Eating Our Words by Robb Walsh on January 8, 2010 @ 11:00 am
  • Article

    Fresh Fish Available Under the Bridge

    Crabs, clams, oysters and scallops are on offer when they're available, and they tend to sell out quickly. Shrimp, on the other hand, tend to be bountiful and labeled and priced according to size, type and whether they've been de-veined. The fish sel...

    @ Eating Our Words by Greenway Barista on January 8, 2010 @ 10:00 am
  • Article

    5 to Try: Dim Sum Staples

    It's hard to beat a leisurely Sunday meal with friends. This week, instead of gathering over eggs, breakfast tacos and pancakes, why not try brunch the Chinese way and head out for dim sum? Literally meaning "to touch your heart," dim sum always brin...

    @ Eating Our Words by Ruthie Johnson on January 8, 2010 @ 8:00 am
  • Article

    Monkeys Eating Jell-O: The 5 Cutest Animal Mealtime Videos

    Tooling around on the Internet the other day as we are wont to do when there's nothing on TV and it's horribly drizzly outside, we stumbled across something that brightened our entire day (granted, that's pretty easy to do -- we're easily amused her...

    @ Eating Our Words by Katharine Shilcutt on January 7, 2010 @ 4:45 pm
  • Article

    Openings and Closings: 2009 Edition

    Below, a review of all the restaurants in Houston that opened, closed or moved in the past year, in alphabetical order.OPENINGS III Forks, 1201 Fannin 1905 Pizza Bar, 2228 Texas Drive, Sugar Land 3 Olives, 22764 Westheimer Parkway 901 Postoffice, 90...

    @ Eating Our Words by Katharine Shilcutt on January 7, 2010 @ 4:30 pm
  • Article

    Freeze Frenzy: Save the Sorrel!

    Sorrel soup is easy to make. Recipes usually call for little more than potatoes, pureed sorrel and chicken stock. Here's a sorrel soup recipe from chef Gabrielle Hamilton of Prune that ran in New York magazine. ...

    @ Eating Our Words by Robb Walsh on January 7, 2010 @ 4:00 pm
  • Article

    Health Dept. Roundup: Odd Names Edition

    Similarly, we'd wager there are days when health inspectors arrive at the restaurants they're meant to peruse, check the name on the sign and wonder whether they've parked outside an eatery or not. Welcome to the odd names edition. One such curiou...

    @ Eating Our Words by Mike Morris on January 7, 2010 @ 3:00 pm
  • Article

    Happy Hour Scene: Blue Fish House

    ?The outdoor bathroom at the Blue Fish House -- 2241 Richmond Ave. -- reminded us of an old Fina gas station, in a good way. Maybe that doesn't matter, but the bathroom is worth remembering. Blue Fish is primarily a sushi place, and that's what ...

    @ Eating Our Words by Paul Knight on January 7, 2010 @ 2:30 pm
  • Article

    Tong Ho: Edible Chrysanthemum Greens

    Tong ho is also valued as a medicine by Chinese herbalists. In Chinese herbal medicine, the body is compared to a tree. During each season, a different part of the tree needs tending. In the winter, the roots must be fed. In the analogy, the kidneys ...

    @ Eating Our Words by Robb Walsh on January 7, 2010 @ 2:00 pm
  • Article

    Recipe: Honeyed Marcona Almond Brie En Croute

    To combat this sharp dip in festive fun, we've decided to have a few (a very, very small few) of our closest friends over for a little wine and games night. It's easy: Ask everyone to bring their favorite bottle of vino, put out a few easy apps, and ...

    @ Eating Our Words by Geri Maria Harris on January 7, 2010 @ 1:00 pm
  • Article

    Pecorino di Fossa: Cheese of the Hole in the Ground

    When I got home, I read the whole story of pecorino di fossa. The cheese is made in August, when the cows are feeding on sweet summer grass and clover. Then it's aged in these naturally occurring stone pits called fosse (the singular is fossa). The ...

    @ Eating Our Words by Robb Walsh on January 7, 2010 @ 12:00 pm
  • Article

    Recipe: Beer Bread

    ? We swung by Fiesta Mart to nab baking supplies this week and happened to find Guinness on sale for $6.99. It occurred to us we that should include the 250-year-old beer in our baking run, so we hopped on the Internets and, working fr...

    @ Eating Our Words by Mike Morris on January 7, 2010 @ 11:00 am
  • Article

    Spotlight on Ceviche

    The first time we had ceviche at a restaurant was at a Tex-Mex place whose name escapes us. What arrived was tomato sauce, sweetness and, in our case, horror. After a dining companion explained that it wasn't an unusual version, we gladly passed it o...

    @ Eating Our Words by Becky Means on January 7, 2010 @ 10:00 am
  • Article

    Salad City

    It can be a struggle to find a good salad in a town so fanatical for Tex-Mex. And barbecue. And burgers. But we know they're out there somewhere. It's still early enough in January that you might not have broken all of your New Year's resolutions... ...

    @ Eating Our Words by Ruthie Johnson on January 7, 2010 @ 8:00 am
  • Article

    Eating Our Words Exclusive: What New Mayor Annise Parker Likes to Eat

    We know President Obama likes hamburgers. The national press made sure to tell us both times he went out to buy some. But what about Annise Parker? Our history-making new mayor is famous, too, darn it. She's been all over TV. But the media has be...

    @ Eating Our Words by Mike Morris on January 6, 2010 @ 5:31 pm
  • Article

    Stoned Glory Cornbread

    Lamb's is made in Converse, Texas. on a grist mill built by Louise Lamb in the 1960s. Lamb's uses stone burr mills to create yellow and white cornmeals that have a wonderful old-fashioned coarseness.Most of the cornmeal made in the United States is s...

    @ Eating Our Words by Robb Walsh on January 6, 2010 @ 5:00 pm
  • Article

    Are You a Geek? Like to Drink? Think You Know More Than Us?

    For those not in the know, Geeks Who Drink is based out of Denver and hosts weekly pub trivia tournaments across the country. In Houston, GWD hosts pub trivia at Little Woodrow's in Rice Village on Tuesdays at 8 p.m., at Little Woodrow's in Midtown o...

    @ Eating Our Words by Katharine Shilcutt on January 6, 2010 @ 4:15 pm
  • Article

    My Organic Dirt Patch: Cloudy and Cold with a Chance of Frozen Lettuce?

    Then I heard the weather forecast. What are the odds my lettuce sprouts are going to survive a three-day hard freeze? Any suggestions from the gardening experts? Do I cover the bed with warm blankets? Water more or water less? Or do I go buy more see...

    @ Eating Our Words by Robb Walsh on January 6, 2010 @ 3:30 pm
  • Article

    Jungle Caf and Patisserie Re-Opens

    We picked up an emeraude made from pistachio, almond meal, coconut and milk chocolate. Jungle is known for looking down upon too-sweet desserts, and this cake was in line with the other selections. The only issue we have ever had with Jungle is that ...

    @ Eating Our Words by Greenway Barista on January 6, 2010 @ 3:00 pm
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