AltWeeklies Wire
Three of New Haven's Top Chefs Show How to Maintain Lavish Eating Habits in a Dismal Economynew
These dark days call for a Gastronomic Stimulus Package, a plan for the nation that will allow the American people to eat well on a budget.
New Haven Advocate |
Thomas MacMillan and Margaret Middleton |
04-21-2009 |
Food+Drink
Bacon Forevernew
Exploring the unlikely marriage of sweet and savory flavors with a recipe for Chocolate Chip and Bacon Cookies.
Jackson Free Press |
Neola Young |
04-16-2009 |
Food+Drink
Stretching a Delicious Dollarnew
Hearty soups and stews are a great way to stretch your grocery budget.
Jackson Free Press |
Neola Young |
03-27-2009 |
Food+Drink
With Foodie Foresight, Eat Well and on Budgetnew
Times might be tough, but with a little foodie foresight, you won't be so broke that you'll have to resort to stone soup.
The Georgia Straight |
Gail Johnson |
03-23-2009 |
Food+Drink
Vegan Tuesday: Going Animal-Product-Free, One Day at a Timenew
When I decided earlier this year to attempt to become a vegan, I started out with realistic goals. Rather than set myself up for failure by overhauling my kitchen completely, I decided to designate one day a week as a meatless, dairy-free day.
Baltimore City Paper |
Steve Gdula |
11-25-2008 |
Food+Drink
Hot Buttered Love: Butter Makes the World Betternew
Several spreadable butters have been developed over the years. Most of them are sold in tubs and marketed as butter substitutes and, while it's now easy to find trans-fat free varieties, if you can't believe it's not butter, then it isn't. With recipe for Lemon Butter Bars.
Santa Fe Reporter |
A Qasimi |
11-20-2008 |
Food+Drink
Marc Vetri's New Cookbook Has Italian Recipes You Can Make at Homenew
Flip to a random recipe in Il Viaggio di Vetri and chances are, with ingredients on hand, you can prepare it after work.
Philadelphia Weekly |
Mara Zepeda |
11-17-2008 |
Food+Drink
Now We're Cooking ... with Pot!new
There's really no better way to get through a holiday than flying high on baked goods. With recipes for Bud Butter, Marijuana Milk, Stoner Suds, Pot Truffles, Chocolate Chip Pot Cookies, Thanksgiving Day Dope Stuffing, and The Green Dragon.
The Portland Mercury |
Katie Shimer |
11-14-2008 |
Food+Drink
Making the Most of Winter Squashnew
Like eggplant, winter squash has the potential to be a weekly regular at the locavore dinner table and in the next day's lunchbox. With recipes for Savory Winter Squash Soup and Mashed Winter Squash.
INDY Week |
Sheryl Cornett |
10-16-2008 |
Food+Drink
'Mayan Cuisine' Cookbook is Not for Beginnersnew
Regardless of my inability to re-create the recipes in Daniel Hoyer's Mayan Cuisine: Recipes from the Yucatan Region, the book is still amazing. Well-researched and impeccably compiled, it's at least a fascinating read.
Weekly Alibi |
Maren Tarro |
10-07-2008 |
Food+Drink
Face the Economic Tough Times by Cooking Up Some 1930s-Style Foodnew
In May, one of the nation's largest cooking sites, AllRecipes.com, reported that traffic to recipe pages using low-cost ingredients nearly doubled in the first three months of the year and that searches for low-cost foods increased as much 107 percent. In June, I wrote about the recession-led increase in sales of Spam luncheon globs. And all that was before the economic downturn had turned into an economic smackdown.
San Diego CityBeat |
D.A. Kolodenko |
09-24-2008 |
Food+Drink
Tags: food, recipes, cooking, eating, economic issues, Spam, Great Depression, AllRecipes.com, penny pinching
Why Are So Few Female Chefs Drawn to the Helm of Restaurant Kitchens?new
Many believe the explanation is the crazy hours and militaristic physicality of the work, but isn't the field of emergency nursing, which poses similar challenges, run by women?
Santa Fe Reporter |
A Qasimi |
08-28-2008 |
Food+Drink
Recipes: Peach Pot Pie and Peach Brandynew
Make the most of a summer delicacy with these two recipes.
INDY Week |
Sheryl Cornett |
06-19-2008 |
Food+Drink
Let's Hear It Again for 'Cornbread Nation'new
Featuring stories from around the South, the collection starts off right -- not with a recipe for shrimp and grits too fancy for its own good but with a lovely essay (and menu) by the doyenne of Southern country cooking, the late Edna Lewis.
The Memphis Flyer |
Leonard Gill |
06-13-2008 |
Food+Drink
Camp Cooks Ignite Creativitynew
While many people at local campgrounds default to weenie roasts, cooking while camping doesn’t have to be that way.
The Georgia Straight |
Carolyn Ali |
06-13-2008 |
Food+Drink
