"in 60 seconds" news and stories

by Hanna Raskin, Posted Nov 13th 2009 @ 12:00PM

Photo: VirtualErn, flickr

• What's more Southern than pecan pie? At Thanksgiving time, it's a blackberry jam cake with a dollop of Charlotte custard sauce.
• Festival goers at Mamma Mia, Daphne's annual edible celebration of the Alabama town's Italian heritage, will be able to weigh in on their favorites this year, selecting a People's Choice winner.
• Experts reveal a fail-safe recipe for deep-fried turkey: three minutes a pound at 340 degrees (and, for best results, don't bother with a newfangled electric turkey fryer).

Filed under: In Sixty Seconds

by Monika Bartyzel, Posted Aug 10th 2009 @ 12:00PM

Photo: lepiaf.geo, Flickr

• Seattle-area blueberry u-picks are overrun with "a bazillion berries."
• A look into David O'Reilly's Oregon wines, and love for his $9 Corvidae 2008 Mirth Chardonnay.
• The city's cocktail scene, plus a recipe for Sake Sangria.
• Adios Juan Valdez! The coffee man moved out of Seattle in July.
• Hmm ... is organic food really tastier than the alternative? A new study challenges the claim.
• Some travel to Europe for history, art and fine dining, while others backpack their way to vacations as farm hands.
• Restaurants: Capitol Hill's Barrio dishes decent food, while Ravenna's Pair boasts beautiful sliders.
• Recipes: Spicy Baby Back Ribs with Orange Glaze, Cool Summer Garlic-Lily Soup with Almond Pesto, White Gazpacho with Almonds and Grapes, Seafood Kebabs with Zucchini and Yellow Squash Rice, Garlic Shrimp with Unripe Mango Curry, Any Fruit Coffee Cake and Pollo Con Naranjas, Grilled Tomato Sandwiches with Blue Cheese Spread, and Mesclun Salad Pizette with Peaches and Pecans

Filed under: In Sixty Seconds

by Bruce Watson, Posted Apr 10th 2009 @ 12:00PM

• Wyatt McSpadden, author of the recently published "Texas BBQ," leads readers on a tour of the seedy under (pork) belly of Austin's barbecue joints.

• Viva cheap eats! Taco Journalism's Armando Rayo shows a reporter how to negotiate Austin's extensive taco truck demimonde, exploring the good, the bad and the incredibly delicious.

• Andrea Abel considers the many variations of the classic matzo ball soup, with tips on how to personalize a Passover favorite.
  

• Addie Broyles explores the history of Easter eggs and gives tips for natural dyeing.
  

• Charleston Chef Kevin Johnson talks about his favorite methods for going whole hog with snout-to-tail-to-trotter pig preparation.

Filed under: In Sixty Seconds

by Alex Van Buren, Posted Apr 7th 2009 @ 12:00PM

Tricks for elevating Passover cuisine from a kosher caterer.

An osso buco primer that will have you drooling.

A snapshot of the Rhode Island locavore.

All about lamb in time for that Easter dinner or Passover seder.

Filed under: In Sixty Seconds

by Sara Bonisteel, Posted Apr 1st 2009 @ 12:00PM

The Times delves into the world of goat meat with an "I ♥ Goat" essay by a man who uses the term "sexytime" with his butcher.

It's almost time for Passover (it begins at sundown on April 8) and the Gray Lady offers a slew of recipe ideas from the archive as well as a meal with a Mexican accent.

The Times gets jiggly with the British jelly mongers -- men of letters who prefer to work in the gelatin arts.

Dissecting why "The Chopping Block" got chopped from the NBC lineup.

Macao Trading Co. gets one star for Chinese-Portuguese fare that's a little mixed up.

Rieslings return, the Minimalist tackles Spanish seafood tortillitas and hummus parlors -- or hummusiot -- pop up all over town.

Filed under: Newspapers, In Sixty Seconds