"in60seconds" news and stories

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

by Sara Bonisteel, Posted Mar 31st 2009 @ 12:00PM

• Contemplating Easter dinner without traditional ham: The Oregonian's FOODday does it with a roasted leg of pork (aka "fresh ham").

• A versatile dough says hello and shows off its abilities as the base for orange cardamom rolls, bread and pizza.

• How do you solve a problem like too much stale bread? Panade ... a casserole made almost of those bread crumbs.

• And if you're fretting about what to make for dinner this week, FOODday offers recipes for chili-corn bread pie, ham tetrazzini and one-pot Moroccan chicken and couscous.

Filed under: In Sixty Seconds

by Sara Bonisteel, Posted Mar 30th 2009 @ 12:00PM

• Get down to the heart of the artichoke and learn about its bracts too.
• The asparagus season is here and the Working Cook celebrates with soup, glorious soup.
• Heirloom brown rice finally gets its due, and the Chronicle is there with tips on how best to cook it.
• The Cocktailian Gary Regan traces the history of Italy's famed Negroni and discovers a cowboy was involved.
• The tamale goes upscale. They call 'em "haute." Get it?

Filed under: In Sixty Seconds