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In Sixty Seconds

Smokeless Ribs and Fancy Pears: The New York Times Food Section in 60 Seconds

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by Naomi Shulman, Posted Apr 6th 2011 @ 12:00PM

slow roasted pork ribsPhoto: izik, Flickr


  • When pork ribs quit smoking, the results are surprising. (Don't worry, they don't go cold turkey.)
  • "Fancy" just isn't what it used to be. (Had a Harry & David pear recently? No? Exactly.)
  • Food and wine don't always go together. And maybe that's okay.
  • Visit the M. Wells diner in Long Island City. "It would be terrible to miss eating the food there."

Filed under: Newspapers, In Sixty Seconds

White Wine and a Meringue: The Wall Street Journal in 60 Seconds

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by Naomi Shulman, Posted Apr 4th 2011 @ 11:00AM

meringue pavlova recipesPhoto: La tartine gourmande, Flickr


  • Time for all you vegetarians to put some meat on your bones.
  • What do you get when you transplant two Southerners to Brooklyn? Van Horn Sandwich Shop.
  • Wondering which wine to serve Richard Gere? (Hint: Make it a white.)
  • Meringues are deceptively simple. Really.

Filed under: Newspapers, In Sixty Seconds

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The Cake Boss and Charlie Trotter: The New York Times Food Section in 60 Seconds

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by Naomi Shulman, Posted Mar 30th 2011 @ 12:00PM

Buddy Valastro, Cake BossPhoto: John W. Ferguson / WireImage for Chase


Filed under: Newspapers, In Sixty Seconds

Family Recipes and Cheap Wine: The Washington Post Food Section in 60 Seconds

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by Naomi Shulman, Posted Mar 28th 2011 @ 12:00PM

wine bottlesPhoto: paul goyette, Flickr


  • This Washington personality lives a double life: social-policy expert by day, kitchen expert by night.
  • For Kojo Nnamdi, food is all about cultural impact.
  • An eternal question: Why is this pinot noir $8, and that one is $28?
  • Family recipes transcend their ingredients: "Specific flavors can instantly unlock a whole flood of emotions."

Filed under: Newspapers, In Sixty Seconds

Pastry Dough and Lamb Lasagna: The L.A. Times Food Section in 60 Seconds

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by Naomi Shulman, Posted Mar 25th 2011 @ 12:00PM

homemade puff pastry doughPhoto: tlboyd05, Flickr


  • Angelenos, Salvadoran food is moving beyond the pupusa mile.
  • What do we want? Pastry dough! When do we want it? Now!
  • Lamb lasagna...deconstructed. (You're welcome.)
  • This ex-rocker used to jam; now, she...jams.

Filed under: Newspapers, In Sixty Seconds

Veggie Burgers and Phagwah: The New York Times Food Section in 60 Seconds

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by Naomi Shulman, Posted Mar 23rd 2011 @ 11:00AM

veggie burgerPhoto: veggie num num, Flickr


  • Had a veggie burger recently? The newest specimens are downright meaty.
  • Spring means chocolate bunnies, matzo-ball soup, and...gogola. Time to celebrate Phagwah!
  • Jonathan Waxman may not have an Italian name, but his new cookbook tells a different story.
  • Midtown's La Petite Maison: bad French, good posture, and terrific food.

Filed under: Newspapers, In Sixty Seconds

Pig Ears and Chicken Thighs: The Chicago Sun-Times Food Section in 60 Seconds

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by Naomi Shulman, Posted Mar 21st 2011 @ 12:00PM

Crispy Pig Ears with Chimichurri SaucePhoto: jwannie, Flickr


Filed under: Newspapers, In Sixty Seconds

A Purim Feast and Mushroom Barley Soup: The L.A. Times Food Section in 60 Seconds

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by Naomi Shulman, Posted Mar 18th 2011 @ 12:00PM

Photo: joshbousel, Flickr


Filed under: Newspapers, In Sixty Seconds

Afternoon Tea and a Chicken Dinner: The New York Times in 60 Seconds

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by Naomi Shulman, Posted Mar 16th 2011 @ 12:00PM

Afternoon tea party in NYCPhoto: Christopher Furlong / Getty Images


Filed under: Newspapers, In Sixty Seconds

Leg of Pork and Indie Doughnuts: The Boston Globe Food Section in 60 Seconds

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by Naomi Shulman, Posted Mar 14th 2011 @ 1:00PM

Kane's DonutsPhoto: misterbisson, Flickr


  • It's restaurant week in Boston. So many restaurants, so little time...
  • Doughnuts! New England is the birthplace of Dunkin Donuts, but there are great indie shops, too.
  • Roast pork leg is even tastier when you call it pernil de cerdo al horno.
  • What happens when an outdoorsy guy heads inside to the kitchen? It's game time.

Filed under: Newspapers, In Sixty Seconds

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