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  • Article

    Recipe: Mac and Cheese

    The recipe, after the jump. ? Mac and Cheese 1 small block Velveeta 1 package elbow macaroni, 8- or 12-ounce package 1 bag Italian cheese blend (usually 6 cheese, with Parmesan, etc.) 1 bag casserole cheese blend (usually 4 cheese, ...

    @ Eating Our Words by Becky Means on December 30, 2009 @ 10:00 am
  • Article

    Stirred and Shaken: Howl at the Moon's Tennessee Tea

    The musical act is the main draw at Howl at the Moon (612 Hadley, 713-658-9700), a dueling-piano bar in Midtown (and in Scottsdale, Charlotte, Baltimore, etc.). The bar features a stable of multi-instrumentalists whose job it is to work the crowd whi...

    @ Eating Our Words by Glenn Livet on December 30, 2009 @ 8:00 am
  • Article

    The Shameless Chef: Mock Stroganoff

    I know I usually celebrate the major holidays by cooking something related, but I couldn't think of anything for New Year's that didn't involve some kind of horrifying corned beef / black eyed peas / boiled cabbage combination, so I finally settled o...

    @ Eating Our Words by John Seaborn Gray on December 29, 2009 @ 5:00 pm
  • Article

    Yuca Frita con Mojo

    Though it was originally served as a plated side dish, Yuca Frita is an excellent finger food as well. We can vouch for this fact as we happened to see several party guests congregating around the serving platter in the kitchen and helping themselves...

    @ Eating Our Words by Geri Maria Harris on December 29, 2009 @ 4:30 pm
  • Article

    Odd Pair: Black-Eyed Peas and Castelvero

    We choked down the black-eyed peas both straight out of the can and heated with some pepper. Little did we know it wouldn't make any difference. We better have some great luck in 2010, because we're pretty sure dirt and a nice red wine would have bee...

    @ Eating Our Words by Jane Catherine Collins on December 29, 2009 @ 4:00 pm
  • Article

    Braving The Crowds On New Year's Eve? Here's Where To Do It

    ? So you've decided not to take any of our advice to stay home on New Year's Eve and cook a nice, memorable dinner. You're either brave or foolhardy and have somehow come to the conclusion that it's an awesome idea to ford the river of a...

    @ Eating Our Words by Katharine Shilcutt on December 29, 2009 @ 3:00 pm
  • Article

    Pennywort: Secret to Longevity or Lawn Pest?

    Gotu kola was a favorite of a Chinese herbalist named Li Ching Yuen, who died in 1933. Some reports claim this guy was more than 200 years old when he kicked the bucket. According to a Time magazine article about him that came out shortly after he di...

    @ Eating Our Words by Robb Walsh on December 29, 2009 @ 2:00 pm
  • Article

    A New Year's to Rave About: Part Three

    Here are some splendid sweets to top off your evening and soak up some beer. A very happy New Year's to you -- We hope this is the unshittiest yet! Splendid Sweets Pick up a dozen of the cutest, tastiest, most beautifullest frosted sugar cookies...

    @ Eating Our Words by Ruthie Johnson on December 29, 2009 @ 1:00 pm
  • Article

    Comparing Imperial Stouts

    Imperial stouts originated in the 17th century, according to an article in the Washington Post, when Peter the Great opened Russia to the west and travelers returned to England with tales of the Russians' taste for alcohol. By the end of the century,...

    @ Eating Our Words by Mike Morris on December 29, 2009 @ 12:00 pm
  • Article

    Coffee Review: Fusion Beans's Guatemala Finca Vista Hermosa: El Eden

    The farmers are very proud of what they do and how their coffee is grown. They have "experimental" lots of coffee utilizing new processing and growing techniques, grow other native fruits to minimize damage to the habitat of their growing region, and...

    @ Eating Our Words by Greenway Barista on December 29, 2009 @ 11:00 am
  • Article

    A New Year's to Rave About: Part Two

    Here are some additional ideas for easy-licious enchanting eats to make this the unshittiest New Year's ever. Stay tuned for our list of splendid sweets! Enchanting Eats Pick up a Swiss Cheese Souffl from Elizabeth Swift Catering. This cosmic ...

    @ Eating Our Words by Ruthie Johnson on December 29, 2009 @ 10:00 am
  • Article

    Where Are We Drinking?

    Go on and grab a nice, cold one. Help yourself! After all, this week's drinking establishment implores you to do so. Think you know where we're dipping into a cooler this week? ?Leave your best guess in the comments section below.

    @ Eating Our Words by Katharine Shilcutt on December 29, 2009 @ 8:00 am
  • Article

    The Year In Photos

    ? 2009 was a good year for food. On that, we can all certainly agree. Looking back at all the fantastic and fun food events in which Eating Our Words has participated in the past year, it was nearly impossible to choose only our te...

    @ Eating Our Words by Katharine Shilcutt on December 28, 2009 @ 5:43 pm
  • Article

    A New Year's to Rave About: Part One

    Here are a few delicious drink ideas to make this the unshittiest New Year's ever. Stay tuned for parts two and three, our enchanting eats and splendid sweets.Delicious Drinks If you're thinking upscale, try a champagne cocktail. We like to pla...

    @ Eating Our Words by Ruthie Johnson on December 28, 2009 @ 4:30 pm
  • Article

    Health Department Roundup: "Season of Joy" Edition

    Not measuring things like chemical sanitation solution or the temperature of their fridge, and not wearing proper hair restraint merited a sad face for Happy Fast Food (8612 S. Braeswood).Offending the senses more than a plastic leg in a front window...

    @ Eating Our Words by Lauren McKechnie on December 28, 2009 @ 3:30 pm
  • Article

    Lunch Special: Sushi Raku

    The food we had there recently was a somewhat different story. The lunch specials are really great and provide a lot of bang for your buck. But the miso soup wasn't hot, and the quality of the sushi was poor. The fish was luke-cold, and the salmon wa...

    @ Eating Our Words by Greenway Barista on December 28, 2009 @ 2:30 pm
  • Article

    Recipe: Boliche Mechado

    My mother, a proud immigrant from Santiago de Cuba, always liked to bring a few of mi abuela's recipes to the table. From stories I have I heard, there may have been a bit of amicable dissonance felt between the sweet potato supporters and those who...

    @ Eating Our Words by Geri Maria Harris on December 28, 2009 @ 1:27 pm
  • Article

    New Year's Eve Dinner ...At Home?

    But you can still eat a restaurant quality meal at home with our help. And black-eyed peas will ensure good luck for 2010. To make sure our readers are covered in the luck department, Eating Our Words will be running another black-eyed-peas recipe wi...

    @ Eating Our Words by Jane Catherine Collins on December 28, 2009 @ 12:38 pm
  • Article

    Gingerbread Houses at the House of Blues

    We stopped by to video one and have sped up the video for your amusement. At $45 per Swedish-made gingerbread kit and $10 per additional kid, the event provided some fun, at least for the kids we saw. It certainly looked a lot tastier than the scar...

    @ Eating Our Words by Mike Morris on December 28, 2009 @ 11:01 am
  • Article

    Beignets at The Big Mamou

    Shoehorned into an old bungalow on Studewood in the Heights, The Big Mamou serves fast and fresh Cajun food in a laidback manner that comes straight from the Mississippi Delta. Alas, you can find better gumbo and po-boys around town, but the beignets...

    @ Eating Our Words by Ruthie Johnson on December 28, 2009 @ 11:00 am
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