Category Archives: International Cuisine

Writing about topics related to specific cuisines from different countries.

The Places in Between: Friuli-Venezia Giulia, Italy

Posted on March 31, 2012 by J.C. Reid

Cividale del Friuli If you’ve ever had the opportunity to travel to a foreign country more than once, then you may understand the phrase “the places in between.” When you first visit a foreign country there are the “places you … Continue reading →

Posted in Blog Only, International Cuisine, Italy, Travel
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Retsina: Greek Wine of Flavor and History

Posted on December 7, 2011 by J.C. Reid

Kourtaki retsina One of the great pleasures of traveling is the ability to literally walk in the footsteps of ancient peoples. For me, a favorite destination is the Acropolis in Athens, Greece, where you can climb through the Propylaea (gate) … Continue reading →

Posted in 29-95, Food, Food for Thought, Houston Chronicle, International Cuisine, Print, Travel
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Feature for Qatar Airways Inflight Magazine

Posted on December 5, 2011 by J.C. Reid

Qatar Airways Oryx Inflight Magazine featuring Philippe Restaurant (Click image above for 300KB PDF) When the nice folks at London ad agency Agency Fish asked me to write a feature about a Houston restaurant for the Qatar Airways inflight magazine, … Continue reading →

Posted in Food, Gulf Coast, International Cuisine, Print, Print Features, Texas, Travel
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The Story of San Marzano Tomatoes

Posted on November 14, 2011 by J.C. Reid

Rega brand DOP San Marzano Tomatoes In the food-mad country of Italy there are several ingredients that are venerated above all others. Parmigiano-Reggiano cheese, Prosciutto di Parma ham, and Aceto Balsamico Tradizionale di Modena vinegar are just a few that … Continue reading →

Posted in 29-95, Cooking, Food, Houston Chronicle, International Cuisine, Italy, Print, Print Features
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Building the Perfect Carbonara: The Recipe

Posted on October 4, 2011 by J.C. Reid

Egg, cheese, pepper Spaghetti alla Carbonara by J.C. Reid Serves: 1 main portion (secondi), 2 smaller portions (primi) Prep time: 10 min Cook time: 15 min Ingredients 4 ounces dried spaghetti pasta Rustichella d’Abruzzo, Central Market 2 ounces guanciale, diced … Continue reading →

Posted in 29-95, Carbonara, Cooking, Favorite Dish, Favorites, Food, Houston Chronicle, International Cuisine, Italy, Print, Print Features, Recipe, Travel
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