Potatoes, Pies and Portugal - The New York Times in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Oct 14th 2009 12:00PM
Filed under: In Sixty Seconds
- 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.
Tags: calfs liver, CalfsLiver, chicken wings, ChickenWings, cracker jack, CrackerJack, Daniel Boulud, DanielBoulud, douro, keuka gold, KeukaGold, Michelin, spinach pie, SpinachPie, The New York Times, TheNewYorkTimes
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