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  |  Media

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