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  • Article

    Donut Patrol: Dim Sum Sesame Rolls

    While sesame balls are usually filled with sweetened red beans, the order we got at Ocean Palace was mixed. Some of the sesame rolls were filled with red beans and some were filled with sweetened yellow beans. I think I like the lighter, tarter yello...

    @ Eating Our Words by Robb Walsh on December 21, 2009 @ 4:29 pm
  • Article

    Wine of the Week - Texas Hills Vineyard

    Texas Hills Vineyard opened in 1999, which grows all the grape varietals except for the Sauvignon Blanc (it doesn't grow very well in Texas). And because the vineyard doesn't have its own Sauvignon Blanc, it features one from California. The vineyard...

    @ Eating Our Words by Jane Catherine Collins on December 21, 2009 @ 4:10 pm
  • Article

    Kitchen with a Revolving Door

    Igor is the guy who told the waiter to tell me the veal foreshanks he was serving for osso bucco were hind shanks and that the black, slimy lettuce in my salad wasn't old, it just reacted to the balsamic vinegar that way. Igor didn't last long either...

    @ Eating Our Words by Robb Walsh on December 21, 2009 @ 3:00 pm
  • Article

    Gingerbread Architecture at Caroline Collective

    This has been a year for non-traditional gingerbread houses in Houston. The gingerbread dog houses at Voice kicked off the season earlier this month, and Caroline Collective all but finished it off with its first annual Gingerbread Build-Off. The co...

    @ Eating Our Words by Katharine Shilcutt on December 21, 2009 @ 1:59 pm
  • Article

    Manchego & Roasted Garlic Mashed Potatoes

    One of our favorite holiday foods is mashed potatoes. It is one of those versatile dishes that we season differently every year. We thought adding some manchego and roasted garlic to our mashers could work. And as it turns out, the dry tanginess of m...

    @ Eating Our Words by Geri Maria Harris on December 21, 2009 @ 1:07 pm
  • Article

    Purple Kohlrabi

    I mixed a little grated kohlrabi with grated watermelon radish and mayonnaise to a make a one-serving salad, it was pretty damn good. But there are lots more interesting recipes out there. Kohlrabi, cabbage-and-apple slaw, sounds like a good combinat...

    @ Eating Our Words by Robb Walsh on December 21, 2009 @ 11:01 am
  • Article

    Ay, Mami - Ponche de Leche Cubano

    Well, and maybe a little dead pig, but more on that later... When we mentioned the possibility of having contracted a slight case of H1N1 to our mother, it really should have come of no surprise that she immediately recommended that we begin imbibin...

    @ Eating Our Words by Geri Maria Harris on December 21, 2009 @ 10:00 am
  • Article

    Where Are We Eating?

    Last week's Where Are We Eating was a bit of a stumper, so hopefully this week's will prove slightly easier. Can you guess where the hot little pile of noodles below came from? Bonus points if you can guess the dish... Leave your best attemp...

    @ Eating Our Words by Katharine Shilcutt on December 21, 2009 @ 8:00 am
  • Article

    Andalucia Tapas and Taverna

    Adding to the list of restaurants opening in the Houston Pavilions is Youssef Nafaa's Andalucia Tapas and Taverna (1201 San Jacinto, 832-319- 6673). Nafaa is the owner of the Mia Bella restaurants as well as Saffron, the city's only Moroccan restaura...

    by Paul Galvani on December 3, 2009
  • The Seven Rings of Heaven

    Article

    The Seven Rings of Heaven

    It's hard to imagine onion rings sending people into a feeding frenzy, but that's what happened recently at Two Saints (12460 Memorial, 713-465-8967) when the Parmesan Truffled Onion Rings ($9) hit the table. The dish consists of seven onion rings --...

    by Paul Galvani on December 3, 2009
  • Blissing Out on Bingle - If you like Longhorn memorabilia and old-fashioned Tex-Mex, this Spring Branch coffee shop is a little slice of heaven.

    Article

    Blissing Out on Bingle - If you like Longhorn memorabilia and old-fashioned Tex-Mex, this Spring Branch coffee shop is a little slice of heaven.

    The milanesa at La Plaza Mexican Restaurant on Bingle is a thin, pounded steak covered with bread crumbs and fried. It's served with a lemon wedge and a dollop of guacamole, along with some creamy refried beans and Spanish rice. Each bite crunches au...

    by Robb Walsh on December 3, 2009
  • ERNIE'S ON BANKS'S KRAPPY KICKER

    Article

    ERNIE'S ON BANKS'S KRAPPY KICKER

    With apologies to those who had legitimately rough childhoods, the Houston Oilers damn near scarred me for life as a kid. I've actually blocked out some of the more traumatic episodes from my memory. Grim hospital visits, dead pets, divorce -- all th...

    by Glenn Livet on December 3, 2009
  • Article

    At Last, Saint Arnold Reopens for Tours

    The tours kick off at 10 a.m. every Saturday (that means today!) and run through 2 p.m. It'll cost you $7 a person, which includes a souvenir Saint Arnold's pint glass with which you can enjoy your beer samples. So head over to Saint Arnold's this a...

    @ Eating Our Words by Katharine Shilcutt on December 19, 2009 @ 9:30 am
  • Article

    Openings and Closings

    The verdant interior of Canopy ? Two long-awaited restaurants have finally opened in the past week, just in time for the not-so-busy Christmas season. Here's your chance to check them both out before the masses pack into them come January. Canop...

    @ Eating Our Words by Katharine Shilcutt on December 18, 2009 @ 4:45 pm
  • Article

    This Week in Deliciousness

    Welcome back to the weekly roundup here at Eating Our Words, where we've decided to keep all these sausage and cheese Christmas gift baskets for ourselves. Jane Catherine Collins certainly helped us get this week started off right with her top 5 holi...

    @ Eating Our Words by John Seaborn Gray on December 18, 2009 @ 4:22 pm
  • Article

    Arguably the Best Oyster in the World

    Rowley calls the TIV "arguably the best oyster in the world." If you want to check out his claim or a holiday oyster shindig and you don't mind shelling out $40 for the experience, you can buy a box by mail order. Meanwhile, check out this article by...

    @ Eating Our Words by Robb Walsh on December 18, 2009 @ 3:56 pm
  • Article

    A New Menu at Pagoda?

    It was only two of us that night, so we decided to order four small plates - mussels, Vietnamese egg rolls, beef and lamb. Normally, that would be a lot of food for a casual night out, but we figured we were safe with small plates. Wrong! Pagoda's ve...

    @ Eating Our Words by Jane Catherine Collins on December 18, 2009 @ 3:00 pm
  • Article

    Mexican Marmalade

    My friend Ed Cooper is a financial consultant. I was hoping for a hot stock tip for Christmas, but instead he gave me Mexican fruits. Ed grew up in Brownsville eating these Conserva Valdez conserves. They are fairly unusual-looking, but quite...

    @ Eating Our Words by Robb Walsh on December 18, 2009 @ 2:00 pm
  • Article

    Recipe: Hanukah Miracles

    The recipe, after the jump.Hanukah Miracles 2 c all purpose flour 4 eggs 4 tablespoon milk 1 teaspoon salt Vegetable oil for frying Cinnamon/sugar 2 clean paper bags for coating Beat the eggs and milk together in a small bow...

    @ Eating Our Words by Becky Means on December 18, 2009 @ 1:01 pm
  • Article

    Texas Traveler: P. Terry's Burgers, Austin

    "These fries are cold," I told the guy in the drive-though window, handing him back my sack. I don't know whether he gave me new fries or just threw the cold ones back in the hot oil, but when I got my sack back, the fries were piping hot -- and very...

    @ Eating Our Words by Robb Walsh on December 18, 2009 @ 12:00 pm
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From the Print Edition

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 >>

Appreciate the Ceviche and Ceviche House Will Feel Like Home Appreciate the Ceviche and Ceviche House Will Feel Like Home

Halfway through the meal, everyone in the restaurant was standing, leaning slightly forward, staring at one wall of the restaurant with expressions of mixed fear, anticipation and excitement. No one… More >>

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