Paella, Pinks and Planning - The Chicago Tribune in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Sep 1st 2009 12:00PM
Filed under: In Sixty Seconds
- Eggs: why the whites matter, what the difference is and why we should crack the shells with one hand.
- When made with the right rice, Paella is so magical that it can become an aromatic party centerpiece.
- The ins and outs of that tasty little thing called rice.
- White, red or pink -- each wine has its own optimal temperature, and it's not as easy as "room temp." Plus: what happens to some wines when an ice cube enters the mix.
- The Tribune now offers a "Good Eating Meal Planner" -- a search engine of the recipes that have appeared in the newspaper.
- Simple tricks to make your outdoor summer dinner come together a little bit faster.
- "Vefa's Kitchen" is a Greek cookbook chock full of classic recipes.
- Wine and beer events across the Windy City.
- Recipe: Omelet with Corn and Smoked Mozzarella.
Tags: eggs, Greek food, GreekFood, paella, rice, The Chicago Tribune, TheChicagoTribune, Vefas Kitchen, VefasKitchen, wine temperature, WineTemperature
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