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    May 20, 2013 |Story| RedEye

  1. Tuesday: Eat. Drink. Do.

    <strong>EAT</strong>
    For RedEye
    EAT Finch's Beer Dinner Pl-zen 1519 W. 18th St. 312-733-0248 Local brewery Finch's is the star of a four-course dinner—served all night—featuring duck carnitas tacos paired with Finch's Threadless IPA; short rib sliders with garlic...

    Tags: Lifestyle and Leisure, Chicago Cubs, Drive (movie), Dining and Drinking, Bars and Clubs

    2. May 14, 2013 |Story| McClatchy-Tribune

  2. Late Saturdays in Healdsburg

    The Press Democrat, Santa Rosa, Calif.
    Looking for a late-night nosh? In Sonoma County, that can be a challenge. Sure, some restaurants stay open until 11 p.m. on weekends, but if you're a night owl with a fuel gauge that often points to empty at midnight, you might have to drive across...

    Tags: Mushrooms, Salt, Cilantro, Tacos, Breads

    3. May 14, 2013 |Story| Los Angeles Times

  3. At Cliff's Edge, Vartan Abgaryan's fava hummus with tahini waffles, and ramps galore

    Vartan Abgaryan has been executive chef at <a href="http://www.cliffsedgecafe.com">Cliff's Edge</a> in Silver Lake since late last year when he took over the kitchen at the dreamy neighborhood spot on Sunset Boulevard.
    Vartan Abgaryan has been executive chef at Cliff's Edge in Silver Lake since late last year when he took over the kitchen at the dreamy neighborhood spot on Sunset Boulevard. Abgaryan, a graduate of Le Cordon Bleu, worked at Andre Soltner's Lutece in...

    Tags: Lifestyle and Leisure, Dining and Drinking, Rhubarb, Restaurants, Tahini

    4. May 9, 2013 |Story| McClatchy-Tribune

  4. New Isabella chef offers fresh take

    The Citizens' Voice, Wilkes-Barre, Pa.
    Executive chef Louie Agostini brings a new flavor to Isabella Restaurant and Bar in Plains Township, creating a menu that celebrates the best of American fare. "We consider it contemporary American to progressive American," he said of their cuisine,...

    Tags: Lifestyle and Leisure, Restaurant and Catering Industry, Lancaster County (Pennsylvania), Potatoes, Salads

    5. May 8, 2013 |Story| Petoskey News

  5. Getting rid of garlic mustard, one day at a time

    The first year, the invasive species garlic mustard looks like a violet, says Jacqueline Pilette, wetlands specialist with the Little Traverse Bay Bands of Odawa Indians.
    The first year, the invasive species garlic mustard looks like a violet, says Jacqueline Pilette, wetlands specialist with the Little Traverse Bay Bands of Odawa Indians. The next year, however, the biannual invasive plants shoots up, flowers and...

    Tags: Salt, Cheese, Garlic, Invasive Species, Cabbage

    6. Apr 30, 2013 |Story| Los Angeles Times

  6. Recipe: Crisp-Skinned Salmon With Summer Succotash and Creamed Corn

    <strong>Note:</strong> Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its secret is not in the mix of ingredients or in any fancy creative strokes; it's in the way Keller dries the skin of the fish so that it fries to a bacon-y crispness. It's a little thing, but it means so much to the dish. To dry the skin of the salmon, drag a knife blade gently but firmly over the skin several times, almost as if you are sharpening a razor on a strop. Use enough pressure to bring any water to the surface of the skin, then reverse direction to squeegee the water off the skin. Dry your blade and repeat until no more water rises to the surface. Place the filets skin-side up in a covered container that allows space between the skin and the lid to facilitate more drying until it's time to prepare them.
    Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...

    Tags: Salt, Parsley, Whipping Cream, Heavy Cream, Recipes

    7. Apr 28, 2013 |Story| Tribune Media Services

  7. THE KITCHN: Polenta with spring vegetable ragout

    The first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often.
    Entree
    The first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often. All that changed when I tried the technique described below, which requires...

    Tags: Carrots, Salt, Parsley, Vegetarian Diet, Recipes

    8. Apr 27, 2013 |Story| McClatchy-Tribune

  8. Ventura County Star, Calif., Lisa McKinnon column

    Ventura County Star
    Alice Waters came to Ojai on Friday. The leader of the local-foods movement ate a prosciutto, mozzarella and opal basil sandwich from an Ojai bakery. She rested between public appearances at the home of a citrus grower whose kishu mandarins she sends...

    Tags: Lifestyle and Leisure, Sonia Sotomayor, Students, Healthy Diet, Martin Luther King Jr.

    9. Apr 25, 2013 |Column| Chicago Tribune

  9. A hidden gem, in plain sight

    There are many things I don't understand about the restaurant business. I don't see why small plates are "shareable." I don't get the appeal of communal tables. And I don't understand why Storefront Company isn't crowded all the time.
    There are many things I don't understand about the restaurant business. I don't see why small plates are "shareable." I don't get the appeal of communal tables. And I don't understand why Storefront Company isn't crowded all the time. The year-old...

    Tags: Mushrooms, Meatballs, Restaurants, Fennel, Lifestyle and Leisure

    10. Apr 24, 2013 |Story| SFL

  10. Timo's on your side

    <img src="http://interactive.sun-sentinel.com/images/restaurantstars/4stars.gif" alt="" />
    It's probably no surprise that a 90-seat neighborhood restaurant is packed on a Saturday night. But on a Wednesday night? In late April? Even more surprising is that Timo this month celebrates its 10th anniversary. If you want to see a successful...

    Tags: Mushrooms, Sea Bass, Cheese, Black Truffles, Restaurants

    11. Apr 23, 2013 |Story| McClatchy-Tribune

  11. Hereford routs Dulaney in baseball

    Towson Times, Md.
    The Hereford baseball team has made steady improvement since late March, but it took Monday's performance against No. 14 Dulaney to see just how far the Bulls have come. Still, there's reason to believe they have even more upside following the battle...

    Tags: Sports, Baseball

    12. Apr 23, 2013 |Story| McClatchy-Tribune

  12. Green spring cuisine

    The Press Democrat, Santa Rosa, Calif.
    Spring cooking, like the season itself, is light and ephemeral. Tender, green vegetables such as spring garlic and leeks, asparagus and fava beans require just a simple saute, a lick of the grill or a swift plunge into hot water to bring out their...

    Tags: Salt, Cilantro, Sea Salt, Rhubarb, Lemons

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