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

Breakfast for Dinner

Let’s start by acknowledging that we have always played fast and loose with meal definitions. You don’t have to look past the doughnut to see that dessert and breakfast, ostensibly meals that bookend the day, are, in actuality, secretly holding hands around the back. Is there any rational reason that a chocolate croissant is acceptable at 7:30 in the morning but an eclair must wait until after dinner?

More than Mimosas

If there were a cocktail that flashed the word “brunch” like a bright neon sign, it would be the Mimosa: that omnipresent combination of orange juice and sparkling wine that has been served, batched and spiked just about every single way known to man or beast. And, yes, Mimosas are delightful! It’s a drink that’s bubbly and citrusy and feels like sunshine in a glass.

Waffles vs. Pancakes

When waffles were invented, I get the feeling that someone said, “How can we let the people make pancakes, but also make them buy something extra?” (Alternate joke: When waffles were invented, I get the feeling that someone said, “How can we make a pancake, but with the pan on top?”)

Past Issues