AltWeeklies Wire
Get Turned on to Vidalia Onionsnew
Vidalias are adored for their caramel sweetness. What red peppers are to green, what yams are to Russets, what in-season heirlooms are to wintertime Roma tomatoes, so are Vidalias to white onions.
Philadelphia Weekly |
Mara Zepeda |
06-16-2008 |
Food+Drink
Tags: onions, Vidalia onions
Vidalia Onion Tart Makes a Great Light Suppernew
Omit bacon for a veggie version. Serves four.
Philadelphia Weekly |
Mara Zepeda |
06-16-2008 |
Food+Drink
'Top Chef' Richard Blais on His Reality Experiencenew
Listen to the runner-up Blais discuss the personalities and his future after his run on Bravo's reality cooking show.
Creative Loafing (Atlanta) |
Besha Rodell |
06-16-2008 |
Food+Drink
Carole Travis-Henikoff Moves from Roast Pig to Long Pignew
The independent scholar and gastronomist's first book was a cookbook. Her second is a history of cannibalism.
Chicago Reader |
Mike Sula |
06-16-2008 |
Food+Drink
Let's Hear It Again for 'Cornbread Nation'new
Featuring stories from around the South, the collection starts off right -- not with a recipe for shrimp and grits too fancy for its own good but with a lovely essay (and menu) by the doyenne of Southern country cooking, the late Edna Lewis.
The Memphis Flyer |
Leonard Gill |
06-13-2008 |
Food+Drink
Robust Barbecue Reds Jockey for Grillmarksnew
Maybe the best reason for firing up the barbecue this week is to add a few degrees of comfort to the great outdoors with a baker's dozen of recommendations.
The Georgia Straight |
Jurgen Gothe |
06-13-2008 |
Food+Drink
Camp Cooks Ignite Creativitynew
While many people at local campgrounds default to weenie roasts, cooking while camping doesn’t have to be that way.
The Georgia Straight |
Carolyn Ali |
06-13-2008 |
Food+Drink
With a Halal Slaughter Facility, a Vermont Farmer Becomes an Unlikely Cultural Ambassadornew
Halal meat isn't easy to come by in the Green Mountains. "These people have a right to participate in their religious convictions," Arthur Meade suggests. "And there's no place in the state to do it. I allow people to practice their beliefs in clean, safe conditions. They bless the animals. It's a little bit of home."
Seven Days |
Suzanne Podhaizer |
06-13-2008 |
Food+Drink
Take Advantage of North Carolina Farm-raised Troutnew
The locavore provides recipes for faux smoked trout and mixed greens with roasted beets and feta in vinagrette.
INDY Week |
Sheryl Cornett |
06-13-2008 |
Food+Drink
Who Has the Better Cookie: NYC or D.C.?new
Although both cookies represent cities that occasionally indulge in comparison to each other, the salty oat and the black-and-white defy comparison. So let's not quibble about which city has the better cookie (we do) and start instead from the beginning.
Washington City Paper |
Jule Banville |
06-13-2008 |
Food+Drink
Why Drink Organic Booze?new
There might be a practical reason: fewer, or less-aggressive, hangovers. As someone who suffers from mean mornings-after, this is great news.
Portland Phoenix |
Deirdre Fulton |
06-12-2008 |
Food+Drink
Corkscrew: Scotch Basics, From 'E' to 'Y'new
I didn't think my tender, newbie palate (or stomach) could handle it, but I actually survived Scotch whisky.
Creative Loafing (Atlanta) |
Taylor Eason |
06-11-2008 |
Food+Drink
Two Portland Bakeries Say No Eggs, No Gluten, No Problemnew
Bread ain't just bread anymore -- especially if you're part of the city's growing legion of vegans or gluten-intolerant.
Willamette Week |
Deeda Schroeder |
06-11-2008 |
Food+Drink
Getting Screwed: A Cap Historynew
Based on a quick survey of local shelves, screw caps are no longer just for cheap white wines meant to be drunk tomorrow. At the extreme end, Plumpjack, a cult California cabernet, has begun splitting some of their cases between Stelvin and cork.
San Antonio Current |
Ron Bechtol |
06-11-2008 |
Food+Drink
Gary Vaynerchuk is the New-Media Mogul Who Spits for Joe Six-Packnew
Let's dispense with professional jealousy right off the bat: part of me wanted to hate Vaynerchuk's new book, 101 Wines Guaranteed to Inspire, Delight, and Bring Thunder to Your World, because all of me wishes I'd written it. But here's the rub: it's wildly entertaining, and so is he.
East Bay Express |
Blair Campbell |
06-11-2008 |
Food+Drink
