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From Dry-Cured Hams to Speakeasies - The New York Times in 60 Seconds

Posted Jun 3rd 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

From pig to prosciutto -- how dry-cured hams can offer the most rich and rewarding flavor.
New York is awash in speakeasies. They might not look like the bars of Prohibition, but the same hidden doors and password rigmarole applies.
A look at Zach Brooks and his Midtown Lunch Web site, which is dedicated to finding decent and reasonably priced lunches in, of course, Midtown Manhattan.
Stop! That white wine in your fridge should never be served super-cold.
Per Se, Thomas Keller's famous Manhattan eatery, has one heck of a saucy kitchen.
Organic dairy farmers are in dire straits thanks to the recession's harsh impact.
Ballparks might not be going gourmet, but the fast food has been given a haute twist at hotspots like Yankee Stadium and Citi Field.

More news after the jump.

Continue reading From Dry-Cured Hams to Speakeasies - The New York Times in 60 Seconds

More dairy farmers going organic

Posted Jun 19th 2006 5:29PM by Bob Sassone
Filed under: Science, Farming, Business, Organic, Trends, Newspapers, Stores & Shopping

Farmers that were about to see their business go under have found a little salvation, thanks to organic milk.

Several farmers, like the ones profiled in this Boston Globe story about Vermont farmers, have switched to organic, and many are able to pay their bills or make a profit for the first time in decades. One man, Peter Decker, actually sold his auto body shop in Florida and, with half a mil, started his own organic dairy farm in Barton, Vermont.

I've never tried organic milk. I don't drink whole milk anymore, and any milk that I have is either 1% or skim. How does it taste?

Penne Pasta and Jonah Crabs: The Boston Globe in 60 seconds

Posted Jun 4th 2006 2:29PM by Bob Sassone
Filed under: Restaurants, Science, Farming, Business, Recipes, Raves & Reviews, Trends, Newspapers, Stores & Shopping, Lists, How To, New Products, In Sixty Seconds

The Globe has a guide to the best vegetarian restaurants in Boston.
Some dinner ideas if you're having a graduation party, all involving penne pasta. Not really sure what makes these recipes "graduation" meals, but they gotta tie it into the month somehow.
The wonderful world of homemade cheeses.
We've all heard of King crabs and snow crabs, but what are Jonah crabs? Sounds like a really personal problem.
Taste Kitchen: who makes the best 2% organic milk?
This week's recipes: Legacy Apple Cake, Asparagus Soup, and a quick wine sauce for roast chicken.

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From Dry-Cured Hams to Speakeasies - The New York Times in 60 Seconds

More dairy farmers going organic

Penne Pasta and Jonah Crabs: The Boston Globe in 60 seconds

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