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Potatoes, Pies and Portugal - The New York Times in 60 Seconds



grumpy-looking potato
Grumpy potato. Photo: banger1977, Flickr
  • The Cornell-developed Keuka Gold is the prime potato for Orange County, N.Y.'s seasonal changes, plus an outline of upstate's changing potato ways.
  • Pasta gets some historical context and old-world charm with Zanini De Vita and her new "Encyclopedia of Pasta."
  • The Minimalist makes Crisp Nori.
  • With ballpark menus getting fancier by the day, the classic Cracker Jack remains "a do-not-disturb" item.
  • The Temporary Vegetarian makes Sara's Spinach Pie.
  • Douro (DOH-roo) is a wine region in Portugal whose vino is equally good whether cheap or expensive.
  • The popularity of chicken wings has elevated them to a pricey commodity.
  • The British population turned towards pre-processed foods, and no one knew the food crafts, so Alison Parente created the School of Artisan Food.
  • Cookbook icon Charlotte Snyder Turgeon passes away at the age of 97.
  • Cook's Magazine founder Christopher Kimball writes about the demise of Gourmet.
  • A Good Appetite rediscovers calf's liver.
  • Jeff Ford's bread in Madison, Wis., makes its mark with "obscure organic grains that he sources locally and grinds himself."
  • More love for Jen Yates' "Cake Wrecks."
  • Daniel Boulud receives three stars from Michelin.
  • Michael Pollan shares the Rules to Eat By.
  • Food Stuff finds: strangely flavored cannoli, MIL Kimchi and the best Broadway bites.
  • Restaurants: Daniel Boulud's sausage spot, DBGB, dishes "perfectly cooked food," East Village's Luke's Lobster is minimalist, like a "wiener hut" and The Financial District's Cowgirl Seahorse serves up adequate American food and fun.
  • New York's openings and closings, calendar and benefits.

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