Search filters possibly?

Search Results for "Ferran Adria"


The Top 10 Houston Dishes of 2016

4 years ago by Mai Pham
Last year was another great year for food in Houston. In between being profiled as one of "America’s Best Food Cities" by Tom Sietsema of The Washington Post and being named “The Next Global Food Mecca” by celebrity chef David Chang in GQ, our city’s chefs competed in numerous food...

Better than Shipley's: Classic Donuts

9 years ago by John Kiely
Long ago, I accepted Shipley's dominance of Houston as a case of always had, always will. The warm glazed donuts at the Ella Shipley's are indeed superb, but I avoid other locations. I was thrilled when Krispy Kreme entered the market, with their ethereally light donuts, but after a few...

Molecular Gastronomy and More: Modernist Cuisine, Volume 1

9 years ago by Patrise Shuttlesworth
Modernist Cuisine is not your grandmother's Joy of Cooking. It establishes a new language by which chefs can communicate the complexities of their intellectual work. Authors Nathan Myhrvold, Chris Young and Maxime Bilet have produced a beautiful and fascinating cookbook that explores the possibilities of the latest scientific advances in...

6 Great Gifts For An Iron Chef Wannabe

9 years ago by Anamaris Cousins Price
Are you the next Iron Chef? Are you bedding a Master Chef wannabe? Do you or someone you know take cooking very seriously? Here are a few must-haves sure to tickle the fancy of the Iron Chef in, or near, you. 6. Sous vide circulators: Sous vide seems to be...

Noma: My Perfect Storm



Sludge Hammers Big business rules: I was not surprised by the way the EPA responded to the findings regarding the hazards of sludge for humans and animals ["Wretched Excess," by Josh Harkinson, March 31]. Our government cares for only the "have mores," and big businesses like Synagro rule our government...

Brain Food

15 years ago by Robb Walsh
The pile of freshly shelled lobster meat in my seafood pot-au-feu includes a perfectly intact whole claw. I dunk a chunk of lobster in the savory broth at the bottom of the bowl and slurp it, still dripping, into my mouth. Mixed in with the lobster are some sweet braised...

Mixing It Up

16 years ago by Robb Walsh
There's something that looks like a Popsicle floating around in my rum. I take another look at the drink menu. The "West Indian punch" at Monica Pope's T'afia is made with pineapple ratafia (a flavored, fortified wine), Flor de Caña Nicaraguan rum, fresh lime and melting pineapple essence. So this...

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.