The thrill of the grill isn’t just for beef. Fish, both local and global, also lends itself to grilling. The combination of the light, flaky texture of fish with the smoky essence of an open fire makes grilling a prime way to showcase the catch of the day, even if it was “caught” at the fish…
Where did the expression “cool as a cucumber” come from? Cucumbers aren’t inherently cooler than a squash or a tomato, but for some reason, the cold standard is a dark green, heat-loving vegetable.
The world’s oceans provide us with much more than just food and fun, as the organizers of the World Oceans Day Festival are ready to explain, but fresh seafood and a full day of activities are a huge part of the June 8 event. The festival, held at Stewart Beach in Galveston, celebrates the o…
A recent trawling expedition in the Galveston Ship Channel brought up the mini-makings of a seafood platter: there were young crabs, shrimp, squid and trout in abundance, along with a few less recognizable fish.
Can you remember the last time you tried a totally new food? Galvestonian Cynthia Wojcik can, partly because it was just last week, but mostly because what she tried was kombucha tea, a fermented sweet tea. “It’s a little bit tangy, but it also has a little sweetness,” she said. “I like it.”
Life is sweet, even without sugar, according to Texas City health coach Oralia Acosta. Her May 14 presentation at Rosenberg Library, “Sugar: Pain or Pleasure?” delves into the science and sensation of sweetness.
How many people reflexively follow the words “Mother’s Day” with “Brunch?” Of all the Mother’s Day traditions, one of the most enduring is a leisurely meal full of indulgent splurges for Mom.
With crawfish season hitting its peak, there’s a lot for fans of the little crustaceans to celebrate. The celebration at Sunday’s ninth annual Rotary Club of Galveston Crawfish Boil promises to be bigger than ever, with an expanded menu adding to the afternoon of food, Zydeco music and family fun.
There aren’t many foods that taste better when you pile them up in a big stack, but somehow pancakes do. That serving technique would never work for pizza or fried eggs, and only works for enchiladas in New Mexico, but is part of the DNA of pancakes.
St. Patrick’s Day celebrations in America rely on corned beef and green beer to set the culinary tone, but Irish cuisine is no longer small potatoes. In recent years, it’s become easy to find Irish products in local grocery stores, especially in the dairy case.