A Roux that Rocks: State Fare’s Sabine Pass Gumbo
Here’s an impressive seafood- and meat-packed gumbo from executive chef Jim Mills of State Fare Kitchen & Bar, who based…
8 years ago
Recipes
Crazy for Croquembouche
Editor's note: When this recipe for croquembouche ran in our December 2016-January 2017 issue, it was intended to inspire readers…
8 years ago
Andrew Zimmern’s Sexy Shrimp Capellini Recipe
Staying in this Valentine's Day? Try your hand at this recipe for luscious shrimp capellini from Travel Channel’s Andrew Zimmern,…
8 years ago
Four Picks For Your Wine-Loving Valentine
Chocolate may melt their heart, but wine is always divine on Valentine's Day. Especially when packaged in romantic Italian bottles…
8 years ago
Loafing on Magazine Street
Editor's note: This article and recipe are from the December 2016-January 2017 issue of My Table magazine. As a born…
8 years ago
Spice Up Holiday Fowl with Mole Enchiladas
Step aside turkey sandwich – we've got the recipe for a spiced-up dish that needs those fowl leftovers. Whether you're roasting or…
8 years ago
Mug-Side Ginger Mansions
A few years ago I was a 20-something female addicted to Pinterest. I pinned workout routines and jewelry, DIY projects and under-300…
8 years ago
Chef Hugo Ortega’s Roasted Pork Shoulder Tacos
At this weekend's Tacolandia, attendees will be able to sample tacos made by chefs from all over Houston. But what…
8 years ago
How to: Make the Perfect Burger
Many of us will take off early today to jumpstart Labor Day weekend. Whether headed to the lake, the beach…
8 years ago
How to: Make Crepes
The My Table ladies were a bit disappointed when we got news that Melange Creperie would no longer be taking over the Eastie Boys' brick-and-mortar location on Montrose,…
9 years ago