AltWeeklies Wire
Transforming the Bird: Inventive Takes on Turkey Leftoversnew
Thanksgiving is my hands-down favorite holiday. No gift-giving pressures. No nonstop frenzied commercialization. Lots of playtime with local ingredients. And yes, I even like the leftovers. In fact, I probably look forward to the bird carcass more than any other aspect of Turkey Day. With recipe for Spicy, Exotic Turkey Noodle Soup.
Isthmus |
Terese Allen |
11-24-2008 |
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
The Origins of Biodynamic Wine Are Steeped in the Occult and Bad Sciencenew
Biodynamic wines' sign is ascending -- even if no one involved in making or selling them wants to volunteer information about the severed cows' heads or a bevy of other animal and vegetable preparations that read like a shopping list for Shakespeare's three weird sisters.
SF Weekly |
Joe Eskenazi |
11-19-2008 |
Food+Drink
Does Paying $20 for a Bottle of Wine Make Sense in Today's Economy?new
Virginia wine has a lot going for it. Still, for some people, it can't compete with lower-priced wine from places like Chile, Argentina and especially Australia.
C-Ville Weekly |
J. Tobias Beard |
11-19-2008 |
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
Colorado City Debates Allowing Backyard Hens as Interest in Urban Farming Surgesnew
Although it's legal to keep chickens in the city of Boulder and in many other communities along the Front Range and across the country, you're likely to get a citation if you try it in Longmont. But this might soon change, as the city is scrambling to review and perhaps change its codes in response to citizen demand.
Boulder Weekly |
Pamela White |
11-17-2008 |
Food+Drink
S. Muralidharan's Cookbook Teaches Culinary Experimentationnew
As a regular at Indian buffets, I leafed through A Short Course in Culinary Experiments: Vegetarian Cuisine for Innovative Non-Experts by with interest. The utilitarian in me was enticed by the idea of finding simple ways to prepare delicious foods, and the suggestion that I could easily learn to make vegetarian Indian dishes tickled my inner glutton.
Baltimore City Paper |
Molly O'Donnell |
11-14-2008 |
Food+Drink
The Drunken Host: How to Booze Your Way Through Your Own Partynew
To be a good host, you must not fear the drunken abyss. A few boozy punch recipes will help get you there.
The Portland Mercury |
Patrick Alan Coleman |
11-14-2008 |
Food+Drink
Jonathan Gold's 99 Essential L.A. Restaurantsnew
If there were such a thing as a Los Angeles cuisine, I suspect it would be like what they serve at Houston's, which is to say a market-tested version of the grill-happy, salad-intensive cooking pioneered decades ago at places like the original Spago.
L.A. Weekly |
Jonathan Gold |
11-14-2008 |
Food+Drink
Tabla Ushers in a New Era of Indian Cuisine in Orlandonew
Tabla poses a more ambitious undertaking than any other Indian restaurant in town.
Orlando Weekly |
Faiyaz Kara |
11-14-2008 |
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
Reclaiming Pumpkins as Food Rather Than Decorationsnew
It's hard to think of those massive, nutrient-filled orbs as anything more than decoration, but now that Halloween is over and Thanksgiving's a-comin', it's pumpkin eatin' season, and I'm a-hankerin' for some pie! And apostrophes!
Baltimore City Paper |
Henry Hong |
11-14-2008 |
Food+Drink
Miracle Fruit: Miracle Workernew
A much-hyped food item brings magic and sweetness to the tongue -- and dinner parties.
Colorado Springs Independent |
Matthew Schniper |
11-13-2008 |
Food+Drink
Can We Look into Wine's Future?new
Despite grueling conditions, barrel tasting is a time-honored way for wine critics and winemakers to get some idea how the coming vintage will measure up.
C-Ville Weekly |
J. Tobias Beard |
11-12-2008 |
Food+Drink
Probiotics Are the New Daily Fixnew
Yogurt vs. Apple: Which one really keeps the doctor away?
Creative Loafing (Charlotte) |
Tricia Childress |
11-07-2008 |
Food+Drink
