AltWeeklies Wire
Idaho Vodkas Make High-End Use of the Humble Potatonew
From boutique distilleries to multi-brand companies, Idaho's most famous crop is getting fermented instead of fried.
Boise Weekly |
Guy Hand |
04-06-2011 |
Food+Drink
At the Root: Going Beyond Potatoes for Starchy Holiday Side Dishesnew
Living in an era of total potato domination, it's not surprising that few people know what many root vegetable staples of yore even look like, let alone how they taste. Here's a quick and dirty guide to the red-headed stepchildren of the root vegetable diaspora.
Baltimore City Paper |
Henry Hong |
11-03-2009 |
Food+Drink
The Baked Potato: Like Manna from Heavennew
After a day or two of fasting on just broth and juice, that baked potato was like manna from heaven. Even today, a baked potato has almost spiritual connotations for me.
Jackson Free Press |
Sarah Christine Bolton |
12-29-2008 |
Food+Drink
It's Time for Comfort Food: Meatloaf and Mashed Potatoesnew
For the budget conscious in these times of rising food prices, it's a great way to stretch a pound of meat. While we're at it, why not make a generous recipe that can serve for two or more meals -- leftovers for the office or a planned-ahead second dinner?
INDY Week |
Sheryl Cornett |
10-02-2008 |
Food+Drink
Rosemary Fingerling Potatoes to Accompany Roast Chickennew
These potatoes are one part of the recipe I attempted and would make a great accompaniment to roast chicken.
Philadelphia Weekly |
Mara Zepeda |
09-22-2008 |
Food+Drink
David Carr: From Crackhead to Potato Headnew
We investigate the New York Times reporter's odd, ongoing obsession with the spud.
New York Press |
David Blum |
07-24-2008 |
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