Food & Drink
July 24, 2014
A Menu By Three Great Southwestern Cuisine Chefs
Including Robert Del Grande, Stephan Pyles, and Jeff Blank.
Robert Del Grande
Latest
1-11 of 11 Articles
Food & Drink
July 15, 2014
And They Said, “Let There Be Cilantro”
Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.
Recipes
January 20, 2013
Robert Del Grande, Cafe Annie, Houston
“In the past few years I have tried to simplify what we do and not trump it up too much. I’ve never strained the sauces—I leave bits of chile in there to give a more rustic look.”
Food & Drink
January 20, 2013
State Fare
Roasted poblanos, toasted pumpkin seeds, tomatillos: At Houston’s Taco Milagro, you’ll want to eat the whole enchilada.
Recipes
January 20, 2013
Enchiladas in Poblano Chile Sauce
Recipe from chef and restaurateur Robert Del Grande at Houston’s Taco Milagro.
Food & Drink
January 20, 2013
The Right Stuffing
You’ll be stuffed, too, after you eat this Thanksgiving dinner.
Eat My Words
October 19, 2012
‘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 a means of teaching diners about the Houston food scene and all its intricacies and diversities. Proceeds from the tours benefit
Food & Drink
March 31, 2011
Ava Kitchen and Whiskey Bar
Houston
Food & Drink
March 1, 2008
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 in a minute, but first let me say one word about the Grove’s setting: wow.You stroll
Food & Drink
February 1, 1996
Texas Food Conquers the World!
How to cook up a culinary craze: Mix talented chefs, native ingredients, classical techniques, and good publicity. Name result “Southwestern.” Let spread across globe.
Recipes
February 1, 1996
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 black pepper 3 tablespoons olive oil 1 tablespoon balsamic vinegarPreheat oven and roasting pan to 400