Rouses Magazine

My Rouses Everyday is one of the largest grocery store publications in the nation. Each issue focuses on the latest food trends and local food and culture. You’ll find recipes, cooking articles, culinary profiles, tips from the area’s best chefs and behind-the-scenes exclusives.

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

In this Issue

It wasn’t until after I had celebrated my own wedding that it occurred to me I could have asked my caterer to make a cheese cake. I don’t mean the New York style cheesecake with a graham cracker crust ... —Liz Thorpe

The wedding cake: a towering, magnificent form of edible architecture that radiates ritual.

With wedding season in full swing, floral departments everywhere are already kicked into high gear, working tirelessly around the clock to source and artfully arrange the best blooms for that special day.

Music is elemental to the rites of matrimony. Songs of love and hope make the newlyweds swoon, and charge the family and guests at receptions to kick up their heels in breaks from the feasting and toasting to the bride and groom and their life ahead.

We are living in the golden age of bourbon. Opportunities abound for bringing bourbon into the wedding, from a well-stocked, carefully considered bourbon bar, to newlyweds giving their wedding party engraved “thank you” flasks along with the bourbon to fill them.