AltWeeklies Wire
I am the Eggplant, Goo-goo-g'joobnew
There are lots of reasons we should or might learn to like eggplant if we don't already. A meaty vegetable that can beef up stews, stand in for or complement pasta, stretch sauces and be made into a number of low-fat appetizers and dips, eggplant could be the locavore's new best friend. Plus recipe.
INDY Week |
Sheryl Cornett |
08-25-2008 |
Food+Drink
Wallace's Grilled Chicken Glazed with Cayenne-Brown Sugarnew
The glaze was so tasty Wallace used it as a finish for the grilled chicken. Serves four.
Philadelphia Weekly |
Mara Zepeda |
08-25-2008 |
Food+Drink
The Corn Ultimatumnew
Will an ancient Aztec snack disappear, or become a local foodie treat?
Philadelphia Weekly |
Kate Kilpatrick |
08-25-2008 |
Food+Drink
Tomato Time is Here: Take Advantage of the Freshnessnew
Eat 'em like crazy while they're fresh, and then freeze or can the rest. You'll feel smug as you take tomatoes from your freezer in December and make a marinara worth remembering. You'll never, ever consume a shipped, out-of-season tomato again.
Metro Silicon Valley |
Christina Waters |
08-21-2008 |
Food+Drink
Six Weeks Exploring Greek Cuisinenew
Hardly anything grows in the chalky, volcanic soil on the Greek island of Santorini except grapes, grape tomatoes, wild capers, and small white eggplants.
Creative Loafing (Charlotte) |
Tricia Childress |
08-21-2008 |
Food+Drink
Corkscrew: East, Meet Westnew
China ferments its wine industry.
Creative Loafing (Atlanta) |
Taylor Eason |
08-20-2008 |
Food+Drink
Product Testing Wine Tools: The Vinturi Wine Aeratornew
This groovy little wine toy is a clear plastic device that looks like some kind of space-age crack pipe and promises "all the taste with none of the wait" (which is pretty much the raison d'etre of crack).
C-Ville Weekly |
J. Tobias Beard |
08-20-2008 |
Food+Drink
Fiery Summer Recipes For Vegetarian Barbecue Demonsnew
Long derided by the Stubborn Men as nothing more than the art of heating up Morningstar patties, veggie barbecue has undergone a growth spurt in recent years as more and more backyard gourmets and roof-deck partiers see hot dogs and hamburgers for what they are: processed dead stuff. Includes recipe for veggie burgers.
Baltimore City Paper |
Shelly Blake-Plock |
08-19-2008 |
Food+Drink
Guess Whose Diet is Most Affected By High Gas Pricesnew
Though many vegans are inspired in part by kindness toward the Earth and its creatures, they are now finding that their diet is very dependent on cheap gas.
Philadelphia City Paper |
Boyce Upholt |
08-19-2008 |
Food+Drink
Bundles of Chardonnay Joy Arrivenew
Our thirst for the trendy and tasty white grape knows no limits. It might even be safe to say that if I only gave you tasting notes on new-arrival Chardonnays—what with new labels and wineries, as well as annual vintages—I could fill a full calendar of columns every year.
The Georgia Straight |
Jurgen Gothe |
08-18-2008 |
Food+Drink
Tags: wine, Chardonnay
In Miami, Bottled Water Gets the Bootnew
As containers and costs mount, tap water is the rule in the city's eateries.
Miami New Times |
Lee Klein |
08-18-2008 |
Food+Drink
Whet Your Palate with Dry Creek Winesnew
Dry Creek is one of Sonoma County's bejeweled locales. Bound by the Alexander and Russian River valleys in California, the tributary is a mere 15 miles long and two miles wide.
INDY Week |
Arturo Ciompi |
08-18-2008 |
Food+Drink
Ethnic Ice Cream in Chicago: Around the World in 80 Licksnew
Ice creams and ices from Korea, India, the Philippines, Mexico, and more.
Chicago Reader |
Anne Spiselman |
08-18-2008 |
Food+Drink
A Guide to Getting the Best Veggies From an Open Flamenew
Most vegetables are suitable for grilling, though there are a few delicate exceptions. Here's just a partial list of vegetables suitable for grilling, with tips on preparing each.
Illinois Times |
Julianne Glatz |
08-14-2008 |
Food+Drink
Tags: vegetables, grilling
Why Many of the Best Establishments are Meatlessnew
Summer is a great time for vegetarians. It's also a great time for omnivores like me to entertain vegetarian friends and family. Includes recipe for Stuffed Summer Squash Two-ways.
Illinois Times |
Julianne Glatz |
08-14-2008 |
Food+Drink
