The 2012 Election
Click here to vote for your favorite Houston chefs, restaurants, bartenders and food blogs in the 2012 My Table Houston Culinary Awards.
Robblog
BBQ Movies at the Brewery
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 …
Creamer Peas with Wild Boar Country Ham
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 …
TXChefs4: Haute Heritage: Tim Byres
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. …
Community ‘Cue in the Houston Press
Check out this week’s feature story in the Houston Press on our latest research project: “Barbecue is one of the oldest artisan food traditions of the Americas. For the past …
Fermentation Frenzy
The fermenting frenzy continues. Last week, I was given a half a bushel of heirloom cucumbers, some with lovely ridged skins. I used them to make hot fermented pickles with …
Jam Time, Ya’ll
On my way back from Foodways Texas BBQ Summer Camp, I bought a box of sweet and juicy two inch-size Hill Country freestone peaches for $33 at DiIorio’s farmstand in …
The Hot Sauce Cookbook Recipe Contest
The Recipe Club Invites You to Enter The Hot Sauce Recipe Contest! My latest book project is called “The Hot Sauce Cookbook.” It will include the recipe for that homemade …
Peach Patrol!
Every year, we wait patiently for the freestone peaches to be perfectly ripe so we can begin making preserves, brandied peaches, and peach pies. Freestone peaches are the best to …
TXChefs3: Trashfish Creole: Bryan Caswell and Felipe Riccio
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. …