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Best places to eat in Langa (Piedmont) wine country

Above: a classic Langarolo antipasti plate (although insalata russa is missing).

A colleague who’s on his way to the Langhe Hills of Piedmont for vacation asked me about my favorite places to eat in Piedmont. 653 more words

De Cibo

Pig ass king: a taste of culatello history at Antica Corte Pallavicina

Above: the culatello aging cellar at Antica Corte Pallavicina.

The earliest printed mention of cultatello I’ve been able to find dates back to 1931 in the Italian Touring Club’s… 584 more words

De Cibo

WARNING EXPLICIT CONTENT: BBQ porn from yesterday's Houston BBQ Festival

Yesterday I managed to snag a press pass and sneak into the Third Annual Houston Barbecue Festival. The event was co-founded by Houston Chronicle… 532 more words

De Cibo

Fantastic seafood at De Mar a Mar in Mexico City

When I reached out to our friend Houston-based travel and food writer for Forbes Mai Pham for her recommendations for Mexico City, she got me on the line with Eduardo GarcĂ­a, affectionately known locally as Lalo, one of the country’s rising celebrity chefs and owner of… 289 more words

De Cibo

A new and brave culinary language at Oxheart in Houston

Above: “roasted and charred sunchokes with salted cream, jasmine tea, honey, and Meyer lemon.”

Last night, I finally made it to Oxheart in Houston, one of the most talked about and lauded restaurants in the city. 496 more words

De Cibo

Modern vs. traditional pecorino: a cheese shop grows in Brooklyn at Pair

One of the more interesting conversations I had while in New York last week was with veteran cheese monger, Chung Park (above), who recently opened a new cheese bar on Atlantic Avenue in Brooklyn called Pair (no site but you can find details on… 312 more words

De Vino

Food, memory, and magic: calf's tongue with Marsala and porcini jus

It’s been more than three years now that I’ve worked with Houston restaurateur Tony Vallone (I’m the media director for his restaurant group).

Tony is one of the most extraordinary and intriguing culinary figures that I’ve ever known and I cherish our friendship immensely. 290 more words

De Cibo