"In 60 Seconds" news and stories

Roman Food and Half-Bottles - The New York Times in 60 Seconds

by Sarah LeTrent, Posted Jan 13th 2010 @ 12:00PM

Four recipes that are bringing sexy back to boneless, skinless chicken breasts.
The Roman Empire rises again. From bucatini all'amatriciana to semolina gnocchi, new restaurants inspired by Rome have recently opened in New York City.
Germany means beer not Pinot Noir, right? Think again.
Mark Bittman makes his case for the tri-tip -- "a steak worth the hunt."
For those who made New Year's resolutions to drink less, consider the half-bottle of wine.

Filed under: Newspapers, News

by Sarah LeTrent, Posted Dec 28th 2009 @ 12:00PM

Feast your way into the New Year with an easy crab cake appetizer.
What does your cup of eggnog say about you? More than you think. The classic holiday libation varies in flavoring from region to region. "The Midwest likes rum and nutmeg, the West Coast is more spicy with allspice and a little bit of cinnamon."
Uncork a nice bottle of vino this winter -- sometimes, it's worth the splurge.
Everett and Linda Reid said goodbye to the island life when they moved their restaurant from Nantucket inland, but they didn't bid adieu to their lobster and wild mushroom pancakes.

by Sarah LeTrent, Posted Dec 14th 2009 @ 12:00PM

With only 10 shopping days left, have you bought something for the chef in the family? Wrap up one of these top 10 cookbook picks -- it's a recipe for gift-giving success.
Three variations of oysters Rockefeller left a panel of taste-testers divided.
Christmas cookies are aplenty, but don't leave your canine companion out of the holiday baking frenzy. Instead, whip up a batch of home-baked treats just for the Fido.
Ooey-gooey rocky road bars get another more healthful rock in the road with zucchini.

by Hanna Raskin, Posted Nov 19th 2009 @ 12:00PM

Cookie exchanges are so passé in southern Louisiana, where swap-minded cooks are now trading cupcakes, cheesecakes, pralines and single slices of pound cake.
The potato is enjoying newfound popularity at tailgate parties, thanks to its terrific versatility and low cost. (But if you have cash to spare, the editors suggest pairing grilled potato kebabs with Zinfandel.)
The director of Baton Rouge's International Cooking Competition & Tasting Fair reports the festival is "getting bigger and better."
Corrine Cook extols the beauty of timeworn, taped-together recipe boxes and binders.
A motivational speaker inadvertently inspires a recipe for shrimp and corn sauté.

by Sarah LeTrent, Posted Nov 16th 2009 @ 12:00PM

An inside look at Volt, the restaurant of Bryan Voltaggio -- a remaining contestant and one-half of the brothers Voltaggio on 'Top Chef Vegas.'
Inspired by a cupcake, a contemplation of eating with your hands: "There's an intimacy with your food ... that you don't get when you have the intermediary fork thingie."
As many are picking the perfect bird for Thanksgiving, food journalist Rob Kasper acquaints himself with heritage turkeys at a Baltimore County farm during their final days.
Aspiring to become a sommelier? Test your wine I.Q.
Cooking with wine? What about cooking with beer? From beer-battered to basted, a look at menu items from Baltimore restaurants that put a little hop into the recipe.
In light of the mass beef recall in early November, consumers are turning to small butcher shops, small cattle farms and gourmet grocers in search of a better burger.