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"calfs liver" news and stories

Potatoes, Pies and Portugal - The New York Times in 60 Seconds

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by Monika Bartyzel, Posted Oct 14th 2009 @ 12:00PM

Grumpy potato. Photo: banger1977, Flickr

The Cornell-developed Keuka Gold is the prime potato for Orange County, N.Y.'s seasonal changes, plus an outline of upstate's changing potato ways.
Pasta gets some historical context and old-world charm with Zanini De Vita and her new "Encyclopedia of Pasta."
The Minimalist makes Crisp Nori.
With ballpark menus getting fancier by the day, the classic Cracker Jack remains "a do-not-disturb" item.
The Temporary Vegetarian makes Sara's Spinach Pie.
Douro (DOH-roo) is a wine region in Portugal whose vino is equally good whether cheap or expensive.
The popularity of chicken wings has elevated them to a pricey commodity.
The British population turned towards pre-processed foods, and no one knew the food crafts, so Alison Parente created the School of Artisan Food.
Cookbook icon Charlotte Snyder Turgeon passes away at the age of 97.
Cook's Magazine founder Christopher Kimball writes about the demise of Gourmet.
A Good Appetite rediscovers calf's liver.
Jeff Ford's bread in Madison, Wis., makes its mark with "obscure organic grains that he sources locally and grinds himself."
More love for Jen Yates' "Cake Wrecks."
Daniel Boulud receives three stars from Michelin.
Michael Pollan shares the Rules to Eat By.
Food Stuff finds: strangely flavored cannoli, MIL Kimchi and the best Broadway bites.
Restaurants: Daniel Boulud's sausage spot, DBGB, dishes "perfectly cooked food," East Village's Luke's Lobster is minimalist, like a "wiener hut" and The Financial District's Cowgirl Seahorse serves up adequate American food and fun.
New York's openings and closings, calendar and benefits.