On the corner of the bustling E. Washington St. is the unassuming Amadeus, but the second you walk directly by, you'll find yourself transported in front of a homely Central-European restaurant. From an incredible menu featuring items from Poland, Hungary and Austria to their amazing desserts and coffee, Amadeus is the place to go if you're looking for something fun and exciting to do on a Friday night.
This creamy mushroom cauliflower gnocchi is the perfect recipe to whip up if you're short on time, if you're craving something hearty and delicious. It's creamy, and every bite of the well-flavored, well-seasoned sauce pairs perfectly with the chewy gnocchi. Your kitchen will be smelling like heavenly mushrooms for a good few hours afterwards, though (not a problem, of course).
Red-braised pork belly (Chinese: 红烧肉) has been a staple of my childhood diet -- and now that I've moved out of Texas, it was the first thing that I was determined to learn how to make. It's made with a wonderful mix of spices, cooking wine, a soy sauce power duo, and more. What you end up with is soft, melt-in-your mouth pork belly from a two-hour long braising process, and a thick, subtly sweet sauce that's perfect for drizzling over white rice.
Wontons are a classic Chinese dumpling variation: instead of like their semi-circle cousins, wontons are made from a square wrapper and usually have less filling (but of course, this just means you can eat more of them in one sitting). They're literally a soul-warming meal, especially if you eat them alongside the hot soup, with a generous dollop of spicy chili crisps and green onions.
Welcome to another HMHS installment of high-speed breakfast foods. If you’re new here, quick but nutritious breakfast items are a favorite of ours. Because for the person who just doesn't have time for morning sustenance, they can finally get it. So without further ado, we have the one and only HMHS Breakfast Smoothie!
Happy Dragon Boat Festival! As the occasion calls for, today we celebrate with zongzi! Zongzi (also called Chinese sticky rice dumplings) are a traditional Chinese dish, consisting of various fillings wrapped in glutinous rice and cooked in bamboo leaves. As a native Texan, here's my best analogy: think tamales, except the Chinese version.
As meal kits have risen in popularity throughout the country, they’ve represented a new and convenient option for anyone who might not have the time to cook or even meal prep for the work week. Even for myself, balancing work and school has left me almost little to no time to buy and prepare ingredients, much less cook for the week! Read more about what using meal kits mean for you -- and the environment.
Never did I ever think I’d try goat cheese flavored ice cream, but I also didn’t know such a flavor would exist, let alone be my favorite. But Lick Honest Ice Creams somehow not only made it possible, but also did the same delicious job with so many other flavors: “Goat Cheese, Thyme & Honey; Dark Chocolate, Olive Oil & Sea Salt; and Tequila Lime Pie.” How could these (weird) flavors be so popular, right? But these flavors put us on cloud nine. Lick’s ice creams are eccentric and eclectic, yet they’re so tasty and have such personality.
Tucked into a cute corner on Rainey St. is Emmer & Rye. You can think of them as a mix between a farm-to-table and dim-sum style restaurant, so the menu is constantly changing. They’ve taken dim sum (which means little eats in Cantonese) to encompass any sort of small dishes, offered on carts that are pushed around, where waiters will come up and ask if you’re interested in any of the items. Now, I think that’s a phenomenal idea, and a great way to incorporate this fun aspect of southern Chinese cuisine into American cuisine.
Odd Duck's menu has complex items that are so eccentric and eclectic. The antelope tataki and smoked chicken nachos are amalganations of not just flavors and unique food items but also cultures. Antelope tataki combines antelope (a unique meat, in my opinion) and the Japanese cooking style of tataki - lightly searing meat. What this unlocks is a reservoir of flavors almost never seen beforehand.