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Sherry, Dandelions, and Chia Seeds - The Chicago Tribune in 60 Seconds

by Naomi Shulman, Posted Feb 8th 2010 @ 12:00PM

glass of sherry Photo: jypsygen, Flickr

Have a spot of sherry -- it's making a reentry on the cocktail circuit.
Pastry chefs around the country offer their tips for a well-stocked baking pantry. (Hint: Chocolate is a must.)
Truly transformative: Peel some oranges, add some red wine and let the magic happen.
Ming Tsai offers this recipe to unleash your inner [year of the] tiger on Valentine's Day.

Filed under: Newspapers, In Sixty Seconds, In 60 Seconds

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Chili, Cornbread and a Curieux - The LA Times in 60 Seconds

by Naomi Shulman, Posted Feb 5th 2010 @ 12:00PM

chili Photo: Metzecki, Flickr

Chili may be the truly all-American dish. Read on for the reason -- and the recipes.
Now that you're making chili, how about some cornbread to go with it?
Mexican restaurant Antojitos Carmen, a veteran of street fairs, now has a proper home (but still sets up a sidewalk cart for old time's sake).
Allagash Brewing ages its Belgian-style tripel ale in bourbon barrels. Curieux? Check it out.
The Vinoteque on Melrose rounds out a revitalized neighborhood restaurant scene. As the name suggests, go for the vino.

Filed under: Newspapers, In 60 Seconds

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Pigskin and Pinot Gris - The New York Times in 60 Seconds

by Naomi Shulman, Posted Feb 3rd 2010 @ 12:00PM

Photo: Sebastian Angelini, Flickr

Pinot gris can be like that nice guy you once dated -- solid, safe, but a little...dull. It might be time to have an affair.
"Fat, salt and crunch should always be invited to a Super Bowl party." Pass the pigskins.
Going to Vancouver? While the Olympians are busy competing, you can get down to some serious eating.
Public health versus the perfect cocktail: Some bartenders have egg on their faces.
Recipes for coming in from the cold include warm Caesar salad, porchetta, molten blue cheese dip and more.
For more than 30 years, the Midtown spot Aretsky's Patroon has been known for its service, style and steak -- and rightly so.

Filed under: Newspapers, In 60 Seconds

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Bowls of Soup and the Super Bowl - The Boston Globe in 60 Seconds

by Naomi Shulman, Posted Feb 1st 2010 @ 12:00PM

Photo: jk5854, flickr

The Pats aren't in the Super Bowl this year, but these Boston chefs are still gearing up for it.
Staff writers suggest bringing the art of snacking to international proportions.
Go on, put some Boston butt (pork shoulder) on the stove and let it braise -- you'll end up with tender pork that works for multiple meals.
Boston-area restaurateurs share their chicken soup tips -- for the bowl and the soul.

Filed under: Newspapers, In 60 Seconds

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Snack Time and Tweezers - The New York Times in 60 Seconds

by Sarah LeTrent, Posted Jan 20th 2010 @ 12:00PM

ants on a log Photo: B Tal, Flickr

Chefs tend to their culinary creations with medical precision, utilizing medical tweezers for the finishing touches on a dish.
Meet the burger of the Balkans, pljsekavica -- a patty that is worth the pronunciation hassle.
The Russian government issued a ban Tuesday on United States chicken imports -- citing the chlorine disinfection methods American companies use as their reasoning.
Sam Sifton takes a Roman holiday in his latest review of Danny Meyer's latest, Maialino -- "it leaves a diner panting a little, ready for sleep."
From ants on a log to the requisite Hostess cake, America is a nation of perpetual snacking.

Filed under: Newspapers, News

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