Rouses Magazine

Our magazine celebrates the Gulf Coast’s unique culture, history and cuisine. Each issue delivers a mix of food, drink, recipes, culinary how-tos, and more. It is one of largest grocery store publications in the nation.

Our roster of award-winning writers and photographers includes contributors to The New York Times, Saveur, Garden & Gun, the Atlantic, Texas Monthly and more.

In this Issue

Produce From Around the World

elsewhere.

“Whenever it’s not in season here, it’s in season somewhere else,” says Rob Ybarra, the director of produce for Rouses Markets. First and foremost, he says, Rouses always buys local wherever possible. When something goes out of season here, the company casts its net widely, looking not only for the most delicious item grown elsewhere, but also for those most safely and responsibly grown.

How to Keep Produce Fresh

Leave berries unwashed until you are ready to use them. You can keep them in the container in which you bought them, in the fridge for a couple of days. But to make them last longer, place unwashed, uncut strawberries in a clean glass jar, screw on the lid and refrigerate. Your berries should stay fresh for at least a week. This works for all other berries, as well.

How to Store Dry Goods

Many of us store our coffee in the freezer, but you want to keep your grounds dry, so skip any storage spots exposed to moisture — that includes the refrigerator, freezer or a shelf above your stove. We recommend storing grounds in the pantry or cupboard instead, and using ground coffee within a week or two of opening, or whole beans within a month.

Our Certified Seafood Experts

The next time you are at the seafood department of your local Rouses Market, be sure to take advantage of what our certified seafood experts can do for you. Here are a few ways they can help you with every type of seafood we sell.

Past Issues