Cinnamon Roasted Chicken With Poblano Vinaigrette and Corn Pudding
1 whole chicken, 3 to 4 pounds 1 tablespoon ground cinnamon 1 tablespoon ancho or other pure chile powder 1 tablespoon brown sugar 1 teaspoon cocoa powder 1 teaspoon coarse salt 1⁄2 teaspoon ground...
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Texas Food Conquers the World!
This story is from Texas Monthly’s archives. We have left the text as it was originally published to maintain a clear historical record. Read more here about our archive digitization project. It was...
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The Grove
How many downtown Houston restaurants look out on real, honest-to-God trees? Whatever the number—and I suspect it’s in the single digits—you can add another to the list: the Grove. I’ll get to the food...
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Ava Kitchen and Whiskey Bar
THE NEW THREE R’S—retail, restaurants, and residential—have got the Houston intersection of Kirby and Westheimer in their mighty grip. Thanks to the glitzy West Ave development, you can wheel in (or...
View Article‘Where the Chefs Eat’ Culinary Tours Feature Top Houston Chefs, Diverse Cuisines
Exciting news for all the Houston foodies out there: the city is hosting a myriad of chef-organized, chef-led culinary tours in 2013. The “Where the Chefs Eat” Houston Culinary Tours started in 2010 as...
View ArticleThe Right Stuffing
Thanksgiving cooking is something that Robert Del Grande usually leaves to his relatives. “I might tell them when I think the turkey is done,” says the critically acclaimed chef and co-owner of...
View ArticleEnchiladas in Poblano Chile Sauce
Poblano Chile Sauce12 tomatillos, husks removed 1/2 large white onion, peeled and chopped 4 garlic cloves 1 cup toasted hulled pumpkin seeds, available in bulk in specialty markets and some grocery...
View ArticleState Fare
Chicken enchiladas in green sauce will never seem the same once you’ve had this variation on the theme from Houston’s Taco Milagro (2555 Kirby). The hopping new venue for quick but upscale Mexican food...
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Robert Del Grande, Cafe Annie, Houston
This story is from Texas Monthly’s archives. We have left the text as it was originally published to maintain a clear historical record. Read more here about our archive digitization project. Food...
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And They Said, “Let There Be Cilantro”
The Texas culinary scene, you may have heard, has been cooking at a rolling boil. Every time you turn around, another of our chefs is winning a James Beard award or appearing on Top Chef or making Food...
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A Menu By Three Great Southwestern Cuisine Chefs
Avocado Soup with Mexican Marigold Pico de Gallo From Jeff Blank’s cookbook “Cooking Fearlessly.” It’s recommended you use the Hass avocado – that’s the one with the pebbly skin that’s almost black in...
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