Sous vide, or “under vacuum” in French, means the food is vacuum-sealed in a plastic pouch and then placed in a water bath at a regulated temperature. The result is a fantastically tender meat that retains moisture on the inside and isn’t overcooked on the outside.
Sayonara to the lazy days of summer! Squeeze the most out of your Saturdays and Sundays by hitting the ‘snooze’ button and beginning your day with brunch in style!
A New Orleans tradition lives on at Harold’s in the Heights! Deep fried beignets dusted with powdered sugar and served with a crème anglaise (English cream) sauce from Chef Antoine Ware.
You can bet the key to Mom’s heart on her special day is a memorable meal with her kids – plain and simple! Enjoy brunch suggestions in Houston, San Antonio, Austin and the Hill Country. Happy Mother’s Day, ya’ll
Chef Antoine Ware at Harold’s Restaurant, Bar & Terrace shares his rich Chocolate Bourbon Pie with Eat My Pralines pecan pralines and vanilla ice cream. A dreamy creation from a fabulous chef!
Forget the box of chocolates this Valentine’s Day. Rather, roll up your sleeves for that somebody you love and bake to your heart’s content! We have four homemade chocolate pies we KNOW you’ll fall for come the fourteenth…
Aw SHUCKS…my love affair with oysters began out west on a California vacation over a decade ago! These days, raw oysters from almost anywhere are one of my favorite foods…