Cuc Lam is a freelance food writer for the Houston Press and local pop-up chef. She enjoys teaching cooking classes and hosting dinner parties when she is not writing.
Warm, dripping with tiny streams of caramel that pooled on the plate, the sticky toffee pudding arrived with a not-so-small scoop of ice cream, placed prominently atop the dark, rich cake. It is a rare occurrence for a dessert to deserve top billi...
It’s a well-known, everyday recipe in the world of Sichuan cooking, but the simple, spicy, deep-fried chicken cubes with dry chile peppers are seriously good at Chengdu Taste. Dark-meat chicken is best for this preparation, with each piece complet...
3 years ago | Local Spotlight
The white neon glow of the signage flanked by two green, equally bright four-leaf clovers, better known as the lucky Irish shamrock is the only sign of life in the otherwise dark strip center on Gessner a couple of blocks southeast of Highway 59 (...
Our eyes widened at the sight of three full corncobs, slathered with a mixture of cotija cheese, lime crema, smoked poblano and fresh cilantro, delivered to our table. Did she mistakenly think we’d asked for three orders of the elote? Nope, there ...
The slightly sweet, salty, sesame-marinated beef in the Kogi taco is drizzled with "kimche" aioli and topped with a generous amount of napa slaw and toasted sesame seeds. We think they meant kimchi judging by the Korean bulgogi-inspired flavo...
3 years ago | Restaurant News
The wait is near over for Peli Peli fans who live in Cinco Ranch. Co-founder Thomas Nguyen told the Houston Press that we can expect a July 24 opening date. It’s been in the making for over a year; the group secured a lease in the former Kenzo Sus...