Category Archives: 29-95

Writing I have done for 29-95, the Houston Chronicle’s web and print entertainment section.

Ocean-to-Table Seafood with Gulf Wild

Posted on March 5, 2012 by J.C. Reid

Red Snapper. Photo: Gulf Wild Can you taste the difference between red snapper and tilapia? For the average diner, probably not. And given the traditionally exotic preparations of some seafood dishes in Southeast Texas and Southwest Louisiana – snapper pontchartrain, … Continue reading →

Posted in 29-95, Food, Gulf Coast, Houston Chronicle, Print, Seafood, Texas
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Traditional East Texas barbecue links in Houston

Posted on February 24, 2012 by J.C. Reid

Broussard’s Links + Ribs If an enterprising food historian ever decided to do a definitive history of Texas barbecue, the subject of sausage links would undoubtedly fill a whole volume. Unlike other barbecue staples like beef brisket and pork ribs … Continue reading →

Posted in 29-95, Barbecue, Food, Houston Chronicle, Print, Texas
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Neapolitan-style pizza comes to West Houston

Posted on January 26, 2012 by J.C. Reid

Pizza Margherita at Pizaro’s It’s hard to explain the fanatical attraction of Neapolitan-style pizza. For Americans raised on spongy-crusted, fast-food pizzas smothered in gaudy toppings, the subtlety and nuance of Pizza Napoletana can be hard to grasp. It doesn’t look … Continue reading →

Posted in 29-95, Food, Houston Chronicle, Italy, Print
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Tagliatelle alla Bolognese at Giacomo’s

Posted on January 9, 2012 by J.C. Reid

Tagliatelle alla bolognese at Giacomo’s The diversification of Italian cuisine as it gained popularity and spread throughout the world after World War II is well-documented. For example, “Italian-American” cuisine is best represented by the iconic “Spaghetti and meatballs” which, although … Continue reading →

Posted in 29-95, Food, Houston Chronicle, Italy, Print
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CFS Challenge: Barbecue Inn vs. Triple A Restaurant

Posted on December 26, 2011 by J.C. Reid

Barbecue Inn Houstonians have a lot of choices when it comes to comfort food. Unfortunately most of the family-run cafes and diners have been pushed out by ubiquitous corporate boxes like Chili’s, Cracker Barrel and Cheddar’s. But a few traditional … Continue reading →

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