Cajun Shrimp Pasta
A serial-numbered recipe artifact held in the Dear Houston archive — Cajun Shrimp Pasta, forty records only.
5 of 40 claimed
Read the lead →
Editor's Letter
Welcome to Off Menu
You already know the place I'm talking about. Off Menu is the publication built for the fact that this is normal here, and nowhere else.
Food & Culture
The Southwest Side: A Pasta Salad That Shouldn't Work (But Does)
How rotini, roasted corn, and chili-lime dressing became one of the most requested dishes on the menu.
History
The Wrap Named for a Neighborhood
The collard green wrap, black-eyed pea hummus, and smoked chicken behind our Third Ward Wrap.
Food & Culture
The Brisket That Built a Neighborhood
Inside the 12-hour smoke behind our Smoked Brisket Wrap, and the Third Ward tradition it's built on.
Profiles
The Salad Built Like a Trail Ride
Smoked chicken, candied bacon, and BBQ vinaigrette — how the Texas Trail Ride became a full meal in a bowl.
Profiles
The Ninety-Second Sear: Cooking Gulf Shrimp Right
Behind our Blackened Gulf Shrimp Salad, and the Galveston Bay boats that make it possible.
History
Two Hours for a Beet: The Case for Slow Vegetables
Why our Roasted Beet & Goat Cheese Salad takes patience most kitchens won't spare.
Weekly Off Menu
Eat, Read,
Live Houston.
Get our weekly Off Menu note — stories from the kitchens, neighborhoods, and people shaping Houston's food culture.