Category Archives: Favorites

Of all the pieces I have written, these are my personal favorites.

The San Sebastián Chronicles

Posted on October 2, 2016 by J.C. Reid

J.C. Reid in San Sebastian, Spain It all started in October 2012 when my wife Tamara and I visited friends at a vacation house near Ventorros de San José outside of Granada, Spain. We decided that we’d spend a few … Continue reading →

Posted in Blog Only, Favorites, Food, International Cuisine, Photos, Travel | Tagged , , , , , | 4 Comments

Granger’s in Sabine Pass

Posted on July 26, 2015 by J.C. Reid

Menu from Granger’s in Sabine Pass ca. 1940s or 50s Reader Bill Gay sent me these great scans of the menu from Granger’s in Sabine Pass after reading my column about barbecue crabs in the Houston Chronicle. I’d say these … Continue reading →

Posted in Blog Only, Favorite Dish, Favorites, Food, Gulf Coast, Seafood, Texas | Tagged , , , , , | 19 Comments

Friuli-Venezia Giulia: World-Class White Wines from Italy

Posted on July 7, 2012 by J.C. Reid

I Clivi Friulano The day began with our van trundling up a steep gravel path to the top of a hill where a weathered stone house sat among vineyards sprawling down the surrounding slopes. This morning was misty and dense … Continue reading →

Posted in Favorites, Houston Chronicle, International Cuisine, Italy, Photos, Print, Print Features, Travel | Tagged , , , , , , , , , , , , , | Leave a comment

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 | Tagged , , , , , , , , | 9 Comments

Building the Perfect Carbonara: The Ingredients Part 2

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

Fresh pasta In our last post, we considered two of the most important ingredients of pasta alla carbonara: the cheese and the cured meat. A third ingredient, pasta, is one of the world’s most prevalent foods. It’s readily available in … Continue reading →

Posted in 29-95, Carbonara, Cooking, Favorite Dish, Favorites, Food, Houston Chronicle, International Cuisine, Italy, Print, Print Features, Travel | Tagged , , , , , , , , | Leave a comment