In his Oxford American article, “Savoring Mutt City,” Southern Foodways Alliance Director John T. Edge called Houston the “the South’s twenty-first century Creole capitol…the most vital place to eat in …
Jim Sherman, my gardening guru, told me to meet him at a raised bed garden this morning. He was trying to clean the place up to get it ready to …
The Vietnamese steak and eggs at b-10 are a new take on the classic bo luc lac, the Vietnamese dish better known as “rock n’ roll beef.” At b-10, they …
This hybrid of Indonesian telor balado and Deep South church picnic deviled eggs will rock your cocktail party. The egg yolk filling is seasoned with Indonesian sambal, Squid brand fish …
It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. …
Writing Texas Eats was a lot of fun. I learned a lot about Texas food history in the 1800s, a time that some food historians think was the heyday of …
What do you think about xanthum gum? After months of experiments with fermentation and pepper processing, I am making Louisiana and Sriracha style pepper sauces at home that taste better …
Click here to vote for your favorite Houston chefs, restaurants, bartenders and food blogs in the 2012 My Table Houston Culinary Awards.
Low & Slow: An Evening of Smoked Food & Film Saint Arnold Brewery, Thursday August 9th, 7-10pm Saint Arnold Brewing Company and Foodways Texas present Low & Slow: An Evening …
My friend Dr. Ray Hambuchen of Conway Arkansas has an impressive sausage making and dry curing operation in his suburban garage. Every year around this time he clears his freezers …