David Leftwitch

Sep 10, 2024 | ediblehouston.ediblecommunities.com | Colin James Sturdevant |Edible Houston |David Leftwitch

Words by Colin James SturdevantHeat, flour, water, salt and air. These simple elements plus ancient techniques have been creating something that’s been served at extravagant feasts and on humble tables for centuries — something that we often take for granted despite its majestic qualities. It sustains us in good times and bad times. It’s a spiritual symbol that represents life. It, if you haven’t guessed yet, is bread.

Sep 10, 2024 | ediblehouston.ediblecommunities.com | David Leftwitch

KATAMI DEBUTS IN HARLOWSince Manabu “Chef Hori” Horiuchi, who has earned four James Beard Award nominations, opened Kata Robata in 2009, it has consistently been one of Houston’s top restaurants, loved by diners, critics, chefs and my daughter (it’s one of her all-time favorites).

Apr 11, 2024 | ediblehouston.ediblecommunities.com | David Leftwitch

Words by David LeftwichCHICAGO PIZZA COMES TO MONTROSEMozzarella sticks. You would never think of judging a restaurant based on those fried gooey hunks of nostalgia you devoured as a kid — except at Nonno’s, the retro-modern pizzeria from Sara and Martin Stayer, the duo behind Nobie’s and The Toasted Coconut.

Apr 8, 2024 | ediblehouston.ediblecommunities.com | Paula Nino Kehr |David Leftwitch

Texas Mexican cuisine is a culinary tradition steeped in history. Its roots stretch back 15,000 years to the cooking practices of the Native Americans of central and south Texas and northeastern Mexico. These early societies had a deep connection to the land and knew how to use and prepare plants native to the landscape in tasty and nutritious ways.