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Potatoes, Potlucks and Pastrami -- The New York Times in 60 Seconds

Posted Jul 29th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Multi-colored potatoes.
Photo: me and the sysop, Flickr

We know tomato crops are suffering, but could potatoes be next?
A behind-the-scenes look at just how much went into making the food pop for "Julie & Julia". ... Plus a potluck at director Nora Ephron's.
Two all-beef patties, special sauce, lettuce, cheese, pickles, onions and a wad of pastrami?
Some say tomato leaves are poisonous, but the Gray Lady reports there's no solid proof of this and that they're delicious.
The Minimalist makes an easy pie crust.
California vineyards are suffering as people stop sampling new wine.

Continue reading Potatoes, Potlucks and Pastrami -- The New York Times in 60 Seconds

Food and Wine in 60 seconds: Poached eggs and pinot noir

Posted Apr 8th 2008 5:04PM by Bob Sassone
Filed under: Magazines, In Sixty Seconds

A foodie tour of the Mediterranean with Jacques Pepin.
Eight travelers pick their favorite foods from around the world (and their favorite bags to put that food in).
Airstream Cuisine.
What are chefs in Spain interested in now?
Who's the next Jamie Oliver?
A quick guide to Pinot Noir.
How to make a better cupcake.
New stuff for your kitchen, here, here, and here.
This month's recipes include: Chilled Russian Borscht, Tangy Twice-Cooked Eggplants with Red Peppers, Watermelon and Goat Cheese Salad, Spiced Pinto Beans with Chorizo, Cubano Sandwiches, Korean Grilled Beef, Baja Fried Shrimp Tacos, Poached Eggs with Baked Feta and Olives, Chocolate Buttermilk Cake, and Lemonade Slushies with Mint and Lemon Verbena.

Comfort Food for the New Year: The Boston Globe in 60 seconds

Posted Jan 6th 2008 5:05PM by Bob Sassone
Filed under: Newspapers, On the Blogs, In Sixty Seconds

Start your year with comfort foods.
Whole wheat pasta is everywhere.
Mmmmmm ... fat!
More and more people are using the web to lose weight.
The greens of winter.
A woman's hobby of making dips and spreads becomes a full-time career.
Make your own donuts.
This week's recipes: Kale and White Bean Soup with Chicken Sausage, Swiss Chard with Cannellini Beans and Tomatoes, and Beet Borscht.

Borscht keeps the cold at bay

Posted Dec 4th 2007 2:21PM by Marisa McClellan
Filed under: Vegetables, Beef, Eastern Europe, Recipes, On the Blogs, Real Kitchens

When my mom was pregnant with me, she craved borscht. She would buy the jars of Manishevitz brand borscht and drink it cold, straight from the container. It was a surprise to no one when I came into the world with an unreasonable love for beets. I like beets just about any way that they come, and borscht is one of my favorite ways to eat them. However, for someone who loves those red root vegetables as much as I do, you'd think that I'd then have a go-to recipe for the stuff. Sadly, you would be mistaken. I've tried many times and while I've always come up with something edible, I've never made it and then thought, "Gee, I love that."

However, on Sunday, Elise at Simply Recipes posted about borscht and included a recipe that she's adapted from Bon Appetit. It is based on beef broth and includes beets, carrots, potatoes and cabbage. It looks hearty, flavorful and deeply colored and is calling my name. I think I'll save this recipe for when I go to visit my parents in Oregon in a few weeks, to see if I can't shake my mother's attachment to the jarred version of this soup. With this recipe in hand, I don't think it should be hard.

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Potatoes, Potlucks and Pastrami -- The New York Times in 60 Seconds

Food and Wine in 60 seconds: Poached eggs and pinot noir

Comfort Food for the New Year: The Boston Globe in 60 seconds

Borscht keeps the cold at bay

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