| Dec 10, 2007
Cooking at Noon: Colorado Lamb Chops
| Jun 11, 2008
Good Day Cooking: Lamb Chops
| Jun 5, 2008
Before owner Gia Blattermann-Fugate opened her eponymous Little Italy restaurant two years ago, she brought in artist Yuri Victorov, who gave the space its signature cheery wall colors and bright murals.
Outside the restaurant, Victorov re-created the...
| Aug 2, 2007
Finally, Millennium Park is getting the restaurant scene it deserves.
For most of Millennium Park's three-year life, serious eaters had only the Park Grill to feed them properly. No complaints about Park Grill, mind you; I've often said that the...
| Mar 15, 2010
Spring Break is here and it's time for the Spring Break Stampede at the Rodeo. Here's a look at some things to do at the Rodeo this week.
*Carnival open 1 p.m. to midnight Monday through Friday, 10 a.m. to midnight Saturday and Sunday
| Mar 5, 2010
Kids at the Houston Livestock Show and Rodeo are ditching the saddle and going bareback atop a sheep. Mutton Busting is a popular sport for kids ages 5-7 attending the Rodeo who are between 35 and 60 lbs.
These pint-sized daredevils grab onto the sheep...
| Mar 16, 2010
Hey good lookin'!
Are you lookin' to kick up some dirt at the Houston Livestock Show and Rodeo? Here's what's on the agenda for Tuesday, March 16th.
KIDS COUNTRY ACTIVITIES - throughout the day
Mechanical Bull Kids Country
Petting Zoo Kids Country...
| Jun 25, 2009
• 4 (3-ounce) loin lamb chops,
1 1 / 4 inches thick (about 3 ounces each)
• Salt and fresh-ground black pepper, to taste
• 1 large clove garlic
• 1 1 / 2 cups (packed) mint
• 1 / 4 cup grated parmesan cheese
| Mar 27, 2009
| 1:28 PM
This is Chef Udo Mueller's recipe for stuffed lamb roast
Sun-Dried Tomato and Goat Cheese Stuffing:
4 ounces soft sun-dried tomatoes
1 teaspoon fresh thyme
3 ounces cream cheese, at room temperature
3 ounces goat cheese, at room temperature
| Oct 12, 2005
When my cellphone chirped, I was deep into the south of France, cutting into a grilled magret and dipping violet artichoke leaves in sticky, gloriously garlicky aioli. I'd just opened the second bottle of Gigondas and didn't feel like talking, but the...
| Jul 28, 2004
Neil Zevnik has just served Mr. Mogul's dinner party bruschetta made with heirloom tomatoes he grew in his garden. He leans on the sleek, black granite countertop in the kitchen of the Moguls' Beverly Hills home, waiting to be told how a guest wants his...