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The San Francisco Chronicle in 60 Seconds - Hearts of Artichoke, Heirloom Rice and 'Haute' Tamales

by Sara Bonisteel, Posted Mar 30th 2009 @ 12:00PM

artichoke
  • Get down to the heart of the artichoke and learn about its bracts too.
  • The asparagus season is here and the Working Cook celebrates with soup, glorious soup.
  • Heirloom brown rice finally gets its due, and the Chronicle is there with tips on how best to cook it.
  • The Cocktailian Gary Regan traces the history of Italy's famed Negroni and discovers a cowboy was involved.
  • The tamale goes upscale. They call 'em "haute." Get it?

Filed Under: In Sixty Seconds
Tags: in 60 seconds, In60Seconds, san francisco chronicle, SanFranciscoChronicle

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