‘Want a Black Eye with That?’ and other Fast-Food Peeves
Maybe we shouldn't blame this on them, but when some places offer a "small" sandwich -- they really mean small. (In this case, however, I'd actually ordered the "medium.") Odd but true, I was compiling...
View ArticleSalad: If We Like it, Why Are We Eating Less?
Americans are not eating enough salad. That’s because, according to at least one food marketing research group, it takes labor to prepare. As one chef observes, even boxed salad mixes aren’t a...
View ArticleIn the Pink at Culinaria’s Rambling Rosé
Wines are poured for panelists, audience, at Rambling Rosé 2011 Inviting hues of deep rose, palest pink and salmon are characteristic of one of summer’s most popular wines: dry rosé. The fact that the...
View ArticleHot Dogs in Court? Who’s Kidding Whom?
As Labor Day cookouts approach, some are planning sausage and brisket, some burgers and wienies. When it comes to hot dogs, most any of us can pitch a few points about our personal favorites. So, the...
View ArticleDear Bon Appetit.com: Blue Bell Ice Cream a ‘Cult’ Favorite?
Blue Bell Natural Vanilla Bean Ice Cream beat out a panel of contenders at a Bon Appetit.com taste test. The results were published Sunday on Yahoo’s home page and Blue Bell was described as a “cult”...
View ArticleColor Explosion: Pumpkins, Squashes and Gourds Are Here
Blue pumpkins looking exotic among the orange. Big orange pumpkins tell us fall is really here. Above, blue pumpkins add exotic color next to the green and orange. While the calendar told us that...
View ArticleKitchen Tools: Tried, True and Unexpected
When Foodista on Twitter sent out the question “what is your favorite kitchen tool” I thought about it for a moment. My first response is somewhat obvious — my hands — and the next obvious answer, my...
View ArticleCrafting Herb, Spice Blends Will Save Bucks, Please Your Palate
There is a profusion of premixed herb, spice and seasoning blends out there, and it’s sometimes hard to choose just the blend you want. We suggest making your own, for several reasons: Put together...
View ArticleTruffles: Mighty in Taste and Aroma
Peppercorn, the culinary shop, is tucked into the Pearl Street Mall in Boulder, Colo. It comprises three levels of jam-packed culinary delights from dishes to cooking equipment, linens to a well-chosen...
View ArticleFresh: Fava Beans, Nice When You Can Get Them
One of spring’s marvelous crops is fresh fava beans. So, imagine my surprise to find fava beans at Central Market, in the produce section, in the pod and yes, in the fall. Fava beans inside the pod. I...
View ArticleHoly Cookie Butter! Trader Joe’s Now Open
A cashier hands a customer a free Trader Joe’s shopping bag on opening day in San Antonio. After years of San Antonio begging on collective bended knee for a Trader Joe’s, that shopping dream came true...
View ArticleBurger Brawl: Grills on Wheels, Chillin and Grillin Are Tops
San Antonio loves its burgers, as the turnout at the Point Park and Eats Burger Brawl proves. Saturday was a fine day for a burger or three — or even five. And it was a great day for a competition that...
View ArticleEasiest and Best? High-Heat Roast Chicken Gets Our Vote
This information has been in the wind for the past few years: The best way to roast a chicken is to cook it at high heat, 10 minutes per pound, let it sit for 10 minutes after the roasting. Carve and...
View ArticleFor National Burger Month, Check Your BQ
This is the 50-50 burger at Big Bob’s Burgers, 447 Hildebrand Ave. Half beef, half bacon. All good. I don’t remember my first taste of a hamburger. Considering its lofty post on the national foodie...
View ArticlePickle Addiction: It Doesn’t Have to Threaten Your Marriage
Pickles are good; pickled almost anything is good, especially freshly made and marinated overnight in the refrigerator, perfect for piling up on a chalupa or nibbling with smoky barbecue or eating out...
View ArticleCava, Truffles and Brunch: Just Because It’s Summer
When summer gives you a holiday weekend and a friend has a beautiful, fresh black truffle, brunch is in order. Eggs packed into a gallon jar with black truffle, covered and...
View ArticleBrunch, Burgers Please Palates at Arcade Midtown Kitchen
Back in the 1980s, when I wrote my first restaurant review for a daily newspaper in Flagstaff, Ariz., finding worthy restaurants to review was nothing like our current dining scene in San Antonio....
View ArticleTurn-N-Burn: BBQ Action Heats up in Pleasanton
PJ’s Smokehouse one of the big rigs — and top cookers, too. PLEASANTON — A lot more goes into winning a barbecue competition than luck, though luck plays a part when it comes to having...
View ArticleTagine: Morocco’s Sumptuous, Spicy Dish
How many exotic ingredients can go into a Moroccan stew called tagine? As many as you might want — tagine recipes probably number in the thousands, especially counting those not written down. A couple...
View Article‘Chef’ a Feel-Good Film for Foodies
Jon Favreau and Emjay Anthony in “Chef.” Jon Favreau’s latest movie, “Chef,” is opening today in San Antonio, offering some fine cinematic fare food-lovers should enjoy. It’s not without its flaws —...
View ArticleAuthor Leon’s ‘Brunetti’s Cookbook’ a Mystery Lover’s Find
Those who are passionate about serious detective fiction (the kind without cats as main characters) know the name Donna Leon as one of the best writers around. Set in Venice, Italy, her books are...
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