AltWeeklies Wire
The Rightful Queen of Sparkling Winesnew
As sparkling wines go, Spumante sports an ideal blend of the familiar festive fizz and the fragrant bouquets that make it so popular.
San Diego CityBeat |
Martin Jones Westlin |
12-05-2007 |
Food+Drink
It’s Beginning to Legume a Lot Like Christmasnew
Forget the chestnuts-roasting-on-an-open-fire business. Go for a tasty Southern staple instead: boiled peanuts. Includes recipe.
San Antonio Current |
Burgin Streetman |
12-05-2007 |
Food+Drink
The Socio-Cultural Anthropology of Italian Beefnew
Few things make Chicago finer than its native sandwich, the Italian Beef, an offering so ubiquitous around here that ex-pats are usually amazed to discover that it's an "only-in-Chicago" thing. In that spirit, we offer up a bite of the city's best beefs.
Chicago Newcity |
Staff |
12-05-2007 |
Food+Drink
Chef Off and Dienew
Philly vegetarians are terrorist scum, says No Reservations host Anthony Bourdain.
Philadelphia Weekly |
Joshua Valocchi |
12-04-2007 |
Food+Drink
Recipe: Miso Soupnew
Raw Sushi & Sake Lounge shares its recipe for a simple, satisfying soup. Serves two.
Philadelphia Weekly |
Mara Zepeda |
12-04-2007 |
Food+Drink
Healthy Meat the Hard Waynew
Meet my mulefoot hog, Dee Dee.
Chicago Reader |
Mike Sula |
12-04-2007 |
Food+Drink
Smothered: The Saga of the Chubby's Empirenew
It's an early Saturday evening, and the tiny front room of Chubby's Burger Drive-In is absolutely popping with patrons, all waiting to gorge.
Westword |
Adam Cayton-Holland |
12-04-2007 |
Food+Drink
Beer Makers in Lather Over Rising Price of Hopsnew
Hops and barley, the two agricultural cornerstones of beer production, have seen price hikes in the past few months that make crude oil look affordable: 100 to 400 percent for hops; 25 to 50 percent for barley, which is made into malt. In Vermont, which has the largest number of artisan brewers per capita in the country, this is sobering news.
Seven Days |
Matt Scanlon |
12-03-2007 |
Food+Drink
Locavore isn't Just a Trendy Wordnew
When most people first hear the word "locavore," their response is apt to be, "What?"
The Memphis Flyer |
Suzanne Thompson |
11-30-2007 |
Food+Drink
Jumping Through Hoops to Become a Locavorenew
The journey to consume local foods is fraught with fresh ingredients, inspiring insights and local stories.
Monterey County Weekly |
Mark C. Anderson |
11-29-2007 |
Food+Drink
Recipe: Homemade Lollipopsnew
When suckers were good.
Creative Loafing (Atlanta) |
Kim O'Donnel |
11-29-2007 |
Food+Drink
Gifts for Winos at Every Budget Levelnew
Although this holiday season pundits predict that Americans will spend record amounts of cash (or, more likely, credit), I'm not exactly rolling in it, are you? This guide might ease the pain.
Creative Loafing (Atlanta) |
Taylor Eason |
11-29-2007 |
Food+Drink
Party in Your Freezernew
Plan ahead to avoid cheese cubes and chips & dip.
Illinois Times |
Julianne Glatz |
11-29-2007 |
Food+Drink
Cru Beaujolaisnew
White zinfandel was nearly the death of the one, the true, the real red grape -- and yet in the end was perhaps its savior.
San Antonio Current |
Ron Bechtol |
11-28-2007 |
Food+Drink
Lamb, With a Side of Shiraznew
Recently, I decided to try my hand at a leg of lamb. My intentions to grill it were foiled, so I planned to create a stew instead -- delicious.
Jackson Free Press |
Farley Walker |
11-28-2007 |
Food+Drink
