AltWeeklies Wire
Halcyon Soupnew
This recipe is from my halcyon days in Oxford, where I was desultorily studying for a degree, diligently exploring my capacities for vice and working in a string of eateries.
Jackson Free Press |
Jesse Yancy |
08-07-2008 |
Food+Drink
The Traditional Vietnamese Noodle Soup is Easy to Fake at Homenew
Pho, a brothy soup of rice noodles and beef, was created about 100 years ago in northern Vietnam. It's pronounced like "fur" without the "r," though it's often mistakenly called "faux."
San Antonio Current |
Ari LeVaux |
08-06-2008 |
Food+Drink
Why the Twin Cities is the Best Place to Eat Ice Cream in the Universenew
With this many choices of local, handcrafted treats, why go anywhere else?
City Pages (Twin Cities) |
Rachel Hutton |
08-06-2008 |
Food+Drink
Corkscrew: Avoiding the Auctionnew
Wine is for drinking, not hoarding.
Creative Loafing (Atlanta) |
Taylor Eason |
08-06-2008 |
Food+Drink
A Culinary Postcard from China on the Eve of the Olympicsnew
After 24 hours in the air, the concept of jet lag seems quaint. I can barely figure out what day it is, much less the time. But despite my disorientation and general mental fuzz upon landing in Beijing, when I see the "Fresh Furit Platter" [sic] on the hotel bar menu, I perk up enough to pronounce it to myself with a Chinese accent.
Missoula Independent |
Ari LeVaux |
08-05-2008 |
Food+Drink
The Chinese Expressnew
My earliest memory of Chinese food was my mom making egg foo yung and chicken chow mein on New Year’s Eve.
Jackson Free Press |
Sarah Christine Bolton |
08-04-2008 |
Food+Drink
Skyrocketing Food Prices and Biofuels Aren't What's Feeding Global Hunger Crisisnew
It sounds counterintuitive, I know, but the real food crisis gripping the world these days is not what everyone thinks it is. It's really more about the 80 per cent drop in real-time food prices since 1947 than the modest, dare I say, "market correction" of recent years.
NOW Magazine |
Wayne Roberts |
08-04-2008 |
Food+Drink
What's For Dinner? Local vs. Organicnew
Greenhouse gas emissions from organic flood flown around the globe or pesticides and synthetic fertilizers from "conventional" food grown by a local farmer? Is that the only choice?
The Coast, Halifax's Weekly |
Lezlie Lowe |
08-01-2008 |
Food+Drink
Get Chardonnay Bang For a Way Smaller Bucknew
Ah, Chardonnay, how do we love thee? Let me count the ways.
The Georgia Straight |
Jurgen Gothe |
08-01-2008 |
Food+Drink
Tags: wine, Chardonnay
Summertime, and Fish Salad is Easynew
In summer, salad nicoise a gift meal: easy, hearty enough to play center stage as a main dish and to stand up to full-bodied red wines, and special enough to serve when we want to show off our farmers' market riches.
INDY Week |
Sheryl Cornett |
07-31-2008 |
Food+Drink
Few Dishes Are Better Suited to Dog Days of Summer than Saladnew
Salads are light -- most need little or no oil for the dressing -- and are adaptable to a variety of ingredients. Includes recipes for Pacific Rim Rice Salad and Teriyaki-Marinated Chicken.
Illinois Times |
Julianne Glatz |
07-31-2008 |
Food+Drink
Why You're a Moron if You Don't Like Rosésnew
There is a certain type of wine drinker who thinks of himself (it is often, but not always, a man) as being above drinking pink wine. When offered a rosé, he makes a pained look and says, "I'm not really into rosés," and what he means is, "I know a little something about wine, you see, and I know that white, sweet, and above all pink wines are not real wines. And I drink real wines."
C-Ville Weekly |
J. Tobias Beard |
07-30-2008 |
Food+Drink
I Can't Quit You, Coffeenew
You're my last true vice. And your grip on me is truly vise-like. This column may be read as a cry for help.
San Diego CityBeat |
D.A. Kolodenko |
07-30-2008 |
Food+Drink
Corkscrew: Taming Your Tanninsnew
Decanting — step by step.
Creative Loafing (Atlanta) |
Taylor Eason |
07-30-2008 |
Food+Drink
Normally Restrained Critics Orgasm Over 2005 Bordeauxnew
The pundits have also posited that even the area's lesser lights benefited from both the vintage's extremely favorable growing conditions and constant improvements in viticulture and winemaking technique.
San Antonio Current |
Ron Bechtol |
07-30-2008 |
Food+Drink
