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

That's Amore

This, ultimately, is the story of “That’s Amore,” a song with contradictions baked right into its crust. It is a tale of both ethnic pride and self-ridicule, of sentiment and satire, and of a hit song that its singer didn’t really care for.

New York-Style Pizza

The story usually begins in 1905 with Gennaro Lombardi, whose Lombardi’s still stands on Spring Street in Little Italy. New York did not lack for Italian immigrants in the late 19th century, and Lombardi, from Naples, was one of them.

Cheese

Having grown up in the Pizza Capital of the United States (that would be New Haven, Connecticut) I have long-standing opinions on what makes a proper pizza. Chief among these are the default assumptions that pizza means “red pie” (tomato sauce) and that cheese on pizza means an evenly melted, gloriously stretchy, ever so slightly browned layer of molten goodness, ensuring milky, salty flavor with every bite, at least until you reach the crust.

Chicago-Style Pizza

Deep-dish is one of the great pizza iterations of the world. It’s pizza on steroids, a pizza layer cake. And let’s get this straight right away: It is pizza. There is a large and vocal contingent out there among the pie purists who will tell you that deep-dish is not, in fact, pizza.