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Category Archives: Print
The original Tiny Boxwoods Tiny Boxwoods is one of the more confounding restaurants in Houston. First, as far as I know, it doesn’t advertise or solicit publicity. It rarely, if ever, sponsors fancy wine dinners or celebrity chef-type events. Recently, … Continue reading
Fainmous BBQ In a recent article about chilorio, or Mexican-style pulled pork, I lamented the lack of a good American version of this classic dish in Houston. American-style pulled pork is a quintessential dish of the south, made famous in … Continue reading
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
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
Guanciale If there’s anything more controversial than the origins of the dish known as pasta alla carbonara, it’s the selection of ingredients that go into it. In the first part of this series, I talked about the history of carbonara … Continue reading