Word: chef
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Like any food-loving city worth its hot sauce, Houston inspires some classic culinary arguments, mainly concerning who cooks the best barbecue or beef chimichangas. Lately, though, natives and frequent visitors alike are also debating which chef makes the lightest masala dosa; whose banh mi is, really, just like the ones in Saigon; and chicken feet: steamed or fried...
...banquet hall in the Bellaire neighborhood at the western end of Houston's Chinatown. The steamed buns filled with barbecued pork are as light as clouds; slivers of custard-soft tofu are immersed in a light ginger syrup; and the chili oil at every table is made by the chef. Waiters cruise the place with carts of delicacies; just point to the ones you want...
...take on authentic. At Indika, in the upscale Memorial neighborhood, it means reinterpretation. The techniques are scrupulously traditional, but every dish includes some surprise: crabmeat in the flaky samosas, fresh spinach and mustard greens in the saag paneer, and litchi juice in the margaritas. Indika's self-taught chef-owner, Anita Jaisinghani, 41, worked most recently at Cafe Annie, one of Houston's best-known restaurants. She knows when to keep things simple (a meltingly tender lamb shank) and when to experiment (puff pastry crowned with palm sugar and almonds). "I wanted to Americanize the food slightly," she says...
...sudden rise in quality and variety of Asian restaurants in Houston might surprise some visitors, but at least one chef finds the city a logical fit. As Indika's Jaisinghani points out, "I don't think I could keep it this spicy in any other part of the country." The jury's still out on the chicken feet...
...labor economist and president of the Institute for Women's Policy Research. Men often require more training and vetting for household positions, but the Pavillion Agency has fielded a "flood" of resumes from out-of-work men believing they can easily nab a post as, say, a personal chef...