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In Sixty Seconds

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

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

slow roasted pork ribs Photo: 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

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

meringue pavlova recipes Photo: 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

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

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

The Cake Boss has an Easter surprise for you. (Hint: It's not cake.)
Remember Chicago's Charlie Trotter? No? He's trying to change that.
Meet the man behind the East Village Japanese food scene.
How to braise meat without browning? That is the question.

Filed under: Newspapers, In Sixty Seconds

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

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

wine bottles Photo: 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

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

homemade puff pastry dough Photo: 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

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

veggie burger Photo: 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

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

Crispy Pig Ears with Chimichurri Sauce Photo: jwannie, Flickr

St. Patrick's Day is over, but Irish comfort food transcends the holiday.
Speaking of the Irish, let's hear it for potatoes.
Pig ears, anyone?...Anyone?
Okay, then, how about chicken thighs? That's more like it.

Filed under: Newspapers, In Sixty Seconds

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

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

Photo: joshbousel, Flickr

Go beyond hamantaschen this Purim: Prepare a menu fit for a queen. Queen Esther, that is.
Wine journalist James Suckling is making quite the name for himself.
Jasmine Mediterranean in Anaheim "deserves your complete attention."
Jonesing for mushroom barley soup? Of course you are.

Filed under: Newspapers, In Sixty Seconds

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

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

Afternoon tea party in NYC Photo: Christopher Furlong / Getty Images

Vegetarians, you might not be off the hook after all.
In which case...pass the chicken, fully reimagined by Mark Bittman.
Tea time! A classic English afternoon tea is yours for the taking, right in New York City.
Springtime is a great time for a little potato leek gratin. Really.

Filed under: Newspapers, In Sixty Seconds

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

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

Kane's Donuts Photo: 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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