61. New York's Premier Alternative Newspaper. Arts, Music, Food, Movies And Opinion The newspapers are being respectful. tankbred trout than I would give a recipe forcooking a dog is the way to make bouillabaisse, which is fast food, the way http://www.nypress.com/14/18/news&columns/wildjustice.cfm

Vol 17 - Issue 22 - June 2-8, 2004 Classified Rentals Shares Real Estate Employment Services Music/Show Biz Mind/Body/Spirit Buy/Sell/Trade Travel Press Box/Inside Press Box Adult Entertainment Listings Music Events Art Stage Venues EMail Address SUBSCRIBE UNSUBSCRIBE I HAVE READ and agree to our terms and conditions MORE INFO advertisement E-Mail the Editor Printer-friendly Version E-Mail this story Small Text ... Lionel Tiger Alexander Cockburn advertisement By Alexander Cockburn The Invisible Man commentary about the "President." But what has he done? The commentators have been quarrying industriously, but it’s slim pickings: the China imbroglio, now preposterously inflated to the status of a Cuban missile crisis; denial of U.S. funds to abortions overseas, sundry favors to the banks (rewriting of the bankruptcy laws), UPS (nixing the late-Clinton ergonomic rules) and the coal industry. No tax bill yet, no education bill yet. What else? The Star published in its May 1 issue an old photo of the crossroads where the 17-year-old Laura in her late model Chevy ran a stop sign and struck the 1962 Corvair sedan (actually a great car, despite what Ralph Nader said) of her 17-year-old boyfriend Michael Douglas, breaking his neck and killing him on the spot. His car was hurled nearly 50 feet according to the Star The Wall Street Journal about the moral fallout of the 1960s.

62. The Food Section The San Francisco Chronicle was named Best newspaper food Section (with by The BaumForum on food Farming 7. cooking in Provence, a conversation with authors http://www.thefoodsection.com/

The Food Section All the News That's Fit to Eat menu Home About Contact Appetizers Previously The Spotted Pig Behold New York City's first gastropub. Archives by Category Agenda (47) Announcements (9) Books (5) Diner's Journal (1) Dining In (27) Dining Out (8) Drink (16) Guest Editors (7) History (3) Media (10) Moveable Feast (7) PaninoLog (6) Places (4) Report (3) Shopping List (19) Source (1) Street Fare (28) Taste (2) Travel (3) Archives by Month June 2004 May 2004 April 2004 March 2004 February 2004 January 2004 December 2003 November 2003 October 2003 September 2003 August 2003 July 2003 Subscribe Sign up to receive The Food Section Newsletter Recently Posted A Visit to Baltimore: Navigating Past Cicadas Toward Crabs Agenda Addenda: National Hunger Awareness Day Agenda: 6/2 to 6/8 Thank You ... Destination: Washington, DC Sponsored Links Search news feeds TFS Feed (RSS) Appetizers Feed (RSS) June 04, 2004 A Visit to Baltimore: Navigating Past Cicadas Toward Crabs We knew we were getting close to our destination when, exactly 156 miles south of New York City, we heard the distinct thud of a cicada that flew into the windshield of our car. We were just over the Maryland/Delaware border when the flying insects appeared, their wings fluttering, dive bombing into automobiles on Interstate 95. Pulling over at a nearby rest stop, you could hear the whirring, humming call of

63. DixieDining.com :: The Newspaper Column Archive s longtime matriarch of home cooking) may have Athens, Georgia’s resident Professorof Soul food? THE COMFORT BEVERAGE A recent newspaper column by my http://www.dixiedining.com/column/columnarchive.htm

Back To DixieDining.com Restaurant Listings Featured Restaurant Beyond Dixie ... Search DixieDining.com is a proud Charter Member of the May, 2004 THE DELTA AND BEYOND - A SPRING ROAD TRIP (PART ONE) Spring has truly sprung in the land of Dixie and I had the itch to put on my traveling shoes. Taking advantage of the long Easter weekend, we loaded up the family and pointed the car southward. The Magnolia State offers many interesting sights, sounds and flavors this time of year and we were determined to get our share. The first stop along our way was Tunica, the Gaming Capital of the South. Complete Story April, 2004 “THE ARKANSAS TRAVELER” - HOT SPRINGS AND HOT SAUCES Just last week I made my first weekend trip into the heart of Arkansas, “The Natural State.” And naturally my objective was to seek out the finest BBQ joints the state had to offer. Armed with a good map, a few solid tips, and tank full of gas, we eased onto Interstate 40 and crossed the mighty Mississippi River in a quest for nirvana of the swine variety. Complete Story March, 2004

64. DixieDining.com :: The Newspaper Column to host her own program (“Paula’s Home cooking”) on the information on greatSouthern restaurants and food sources, please DixieDining Column Archive . http://www.dixiedining.com/column/column_june2003.htm

Back To DixieDining.com Restaurant Listings Featured Restaurant Beyond Dixie ... Search DixieDining.com is a proud Charter Member of the "DIXIE DINING " with Gary Saunders JUNE 2003 PAULA DEEN, SAVANNAH’S NEW FIRST LADY OF FOOD Paula Deen’s heartwarming story begins in 1989, when Deen was a freshly divorced mother of two, unemployed, with a mere $200 to her name. Relying on what she knew best (home cooking), Paula started a small catering business (known as “The Bag Lady”) with her sons. Paula cooked up a storm, the boys helped out wherever they could, and together they slowly built a loyal following in the Georgia Low Country. The operation soon expanded to a full-fledged sit down restaurant on Savannah’s south side as “The Bag Lady” morphed into “The Lady and Sons.” A few years later and flush with more modest success, the eatery relocated to its current home in Savannah’s Historic City Market. One regular who became hooked on Paula’s divine creations was John Berendt, the author of the later to be wildly profitable, “Midnight in the Garden of Good and Evil.” The book not only brought wealth and fame to Berendt, it also invigorated the tourism business in Savannah and developed into something of a cottage industry within itself. Yes, Paula found herself in the right place at the right time. Paula Deen’s culinary reputation leapt to the next level of fame when a New York publishing house released “The Lady and Sons Savannah Country Cookbook.” The cookbook’s notoriety landed Deen a guest spot on ABC’s “Good Morning America,” where Paula was admittedly “scared to death.” The stage fright slowly waned with each successive TV appearance and the cotton-topped Deen now feels comfortable enough to host her own program (“Paula’s Home Cooking”) on the Food Network.

65. Channelcincinnati.com - Food - One Shell Of A Question go into the pot and cook while everything else is cooking. affixed to a wooden handle,to fish out your food. on a picnic table covered with newspaper, cups of http://www.channelcincinnati.com/food/3288943/detail.html

Search Sign up for E-News The Help You Need Career Center Dating ... Family // Set DC ad position if(typeof dcadposition == 'undefined')dcadposition = 1; else dcadposition++; document.write(""); Email This Story Print This Story One Shell Of A Question J. Scott Wilson , Food Editor POSTED: 5:00 p.m. EDT May 10, 2004 UPDATED: 10:24 a.m. EDT May 17, 2004 Got a question of your own? Just drop me a line and I'll get right to work! A quick reminder: if you're asking about a recipe you saw on-air, please don't forget to include the station and/or Web site in your e-mail. If you're asking about a Mr. Food recipe, it can most likely be found at www.mrfood.com. Q: I'm new to Louisiana. How do you boil crabs and for how long? Do they have to be alive or can you put them in the refrigator and keep them for a while before using them? How do you pick a crab? What part do you eat and what part do you discard? How long do you boil them? What kind of seasoning do you use? BlueBayou Columns By J. Scott Wilson Diary Of A Fat Man Ask The Cook Short Orders The Weird Chronicles A: Those of you from the Chesapeake Bay area (I'm talking to YOU, BigCrab), for whom steaming is the only method to cook crabs might want to just skip to the next question. The following is taken from my "Short Orders" column titled "

66. Encyclopedia Of Cajun Culture - Editor's Choice - Books - CUISINE Bienvenu writes a syndicated newspaper food column and has authored noncookbooksabout Cajun food C. Paige Acadiana Profiles Cajun cooking Click here for http://www.cajunculture.com/Bookstore/cuisine.htm

The Encyclopedia of Cajun Culture is pleased to offer this select choice of Cajun cookbooks. It includes works by renowned Cajun chef Paul Prudhomme, whose "blackened redfish" became a worldwide culinary phenomenon in the 1980s. We also offer a popular book by Enola, another accomplished Prudhomme family chef. The Prudhommes arguably have done more than any family to introduce Cajun food outside its homeland. Justin Wilson deserves credit, too he's been at it for decades, promoting south Louisiana food on television and through several cookbooks (the first of which he published in the 1960s). By the way, don't believe those rumors about Wilson not being a Cajun . . . he insists that he is a Cajun, and a proud one, too! We also include books by John Folse and Marcelle Bienvenu. Bienvenu writes a syndicated newspaper food column and has authored several cookbooks (the most popular of which we offer here), and Folse not only operates his own restaurant, but appears often on radio and television. Don't overlook the Tabasco brand pepper sauce cookbook, which, of course, includes in every recipe at least a dash or two of this famous condiment made in the heart of Cajun country at Avery Island. We also offer

67. Boston.com / A&E / Dining/Food / Filling Her Plate With The '50s She delved into 50s magazines and newspaper food sections at Schlesinger that womenstill did much of their cooking from scratch It was real food, Shapiro says http://www.boston.com/ae/food/articles/2004/04/21/filling_her_plate_with_the_50s

Movies Dining/Food Local events Music ... Dining/Food Filling her plate with the '50s Writer finds that homemade meals didn't disappear April 21, 2004 Laura Shapiro set out to write a book about funny 1950s food canned soup in every dish, flambeed cocktail franks, Reddi-wip piled into high peaks on Jell-O introduced by the food industry to a post-World War II public. ADVERTISEMENT "Well, we all know about it," says Shapiro, a tiny woman whose hands keep up a lively counterpoint during a conversation about the decade when many think real cooking went out of style. A former Newsweek writer and an author and food historian, Shapiro knew where to begin. She delved into '50s magazines and newspaper food sections at Schlesinger Library in Cambridge and at the New York Public Library. As she read, something began to dawn on her. "I find myself saying `Where is the funny food?' " Shapiro recalls. "I'm seeing very traditional American food, some fancy foods," along with packaged foods, which virtually flooded the marketplace. Though her research revealed interest in everything from cake mixes to Cheez Whiz, it was also apparent that women still did much of their cooking from scratch. There was obviously more going on than can be perceived through the haze of nostalgia, Shapiro decided. What emerged is "Something From the Oven: Reinventing Dinner in 1950s America" (Viking 2004). Instead of a treatise on "funny food," Shapiro concentrated on a little-discussed dynamic: While food industry giants such as

68. OCRegister.com Food A gem of a diner Doug Cavanaugh, founder and chief executive officer of Ruby sDiners, loves classic American comfort food, red wine and cooking at home. http://www.ocregister.com/wine_food/columns/cathy.shtml

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69. Container Page Her useful pointers will definitely make cooking all the more enriching and She isthe author of the immensely popular newspaper food column, From Betty Saw s http://www.timesone.com.sg/TE/container.asp?element=display.asp&viewby=Title&sku

70. The Jerusalem Post Newspaper : Online News From Israel - Food Article Assi never dreamed of cooking or being an owner of a restaurant, even though hehad often observed his mother and her sisters preparing all the food for the http://www.jpost.com/Editions/2000/10/23/Food/Food.14173.html

var rand = randomNumber.substring(2,11); document.write (''); document.write (''); Sites Food Article JPost.com JPost Radio Digital Israel International JP ... JRep.com Main Front Page Page 2 Archives Past Editions Sections News Business Features Opinion ... Useful Links Interactive Forums Readers' Letters Services Listen to JPost Radio New in the US Call: 1-900-55J-Post Worldwide Call: Print Edition Palm Post Mobile Post E-mail Edition ... W.Wall Camera Information About Us Feedback Subscriptions Media Kit ... Privacy Statement Other Resources Bank Leumi Bank Discount Eretz Mag Jewish.com 30 Sivan 5761 Thursday June 21, 2001 Send this article Printer friendly Home cooking, Iraqi style By Irit Mathias (October 23) - When a son takes over his Mama's pots, can Mama be far behind? Nine months ago, Assi Azizi, 27, and his mother opened an Iraqi restaurant in the heart of Tel Aviv, at the entrance to Neveh Zedek. The restaurant used to be a house with three rooms, a kitchen, a terrace and a small garden. The whole place was decorated by Assi himself, who wandered through the Jaffa flea market to purchase the chairs and accessories. The tables were bought from a carpenter who had gone out of business. Assi designed a stained glass window and installed it as an inset in the middle of each heavy wood table, with Iraqi spices on view through the glass. IN his youth, Assi never dreamed of cooking or being an owner of a restaurant, even though he had often observed his mother and her sisters preparing all the food for the many family affairs, such as henna ceremonies, bar mitzvahs and brit milahs.

71. The Jerusalem Post Newspaper : Online News From Israel - Food Recipes Article t have any real Pessah cleaning to do this year I could spend more time on Pessahfood, though longtime readers might recall my Pessahcooking phobia, which http://www.jpost.com/Editions/2001/04/03/Food/Recipes.24073.html

var rand = randomNumber.substring(2,11); document.write (''); document.write (''); Sites Food Recipes Article JPost.com JPost Radio Digital Israel International JP ... JRep.com Main Front Page Page 2 Archives Past Editions Sections News Business Features Opinion ... Useful Links Interactive Forums Readers' Letters Services Listen to JPost Radio New in the US Call: 1-900-55J-Post Worldwide Call: Print Edition Palm Post Mobile Post E-mail Edition ... W.Wall Camera Information About Us Feedback Subscriptions Media Kit ... Privacy Statement Other Resources Bank Leumi Bank Discount Eretz Mag Jewish.com 27 Av 5761 Thursday August 16, 2001 Send this article Printer friendly No to cleaning, but maybe yes to cooking this Pessah By Judy Montagu (April 3) - 'Just remember - dirt ain't hametz," a friend lectured me sternly many years ago, when I panicked over my Pessah cleaning. Since then I've been repeating this mantra regularly in the weeks between Purim and Pessah, and it does help keep The Great Purge in proportion and me this side of sanity. This year, back in our amazingly renovated home, I've changed it to "Sawdust ain't hametz." I'm treating with disdain any little crumb-like piles inside cupboards and drawers, where my carpenter had a field day sawing shelves and fitting handles, vacuuming them up when I please, leaving them for later when I don't. Since, as a neighbor remarked - half in congratulation, half out of envy - I won't have any "real" Pessah cleaning to do this year I could spend more time on Pessah food, though longtime readers might recall my Pessah-cooking phobia, which usually keeps my homemade meals minimal.

72. VegSource: Vegetarian & Vegan Recipes & Resource -- LA Times: Cow Madness In Eng British cookery became modern British cooking. Newspapers thatonce had mere food columns suddenly had food pages. Television http://www.vegsource.com/talk/science/messages/1426.html

Cool Links Symptom Checker Diseases A-Z Allergy Index First Aid Search Follow Ups Post Followup Back to Discussion Board VegSource From: Tony (pppa77-resalesantamonica1-5r7179.dialinx.net) Subject: LA Times: Cow Madness in England Date: March 21, 2001 at 9:11 pm PST Los Angeles Times http://www.latimes.com/print/food/20010321/t000024374.html Wednesday, March 21, 2001 Cow Madness in England Foot-and-mouth disease is serious enough without ignorant commentators misleading the public. By EMILY GREEN, Times Staff Writer Britain, like California, enjoyed a food boom in the 1980s and '90s. British cookery became "modern British cooking." Newspapers that once had mere food columns suddenly had food pages. Television companies threw rare characters into the soup: the Two Fat Ladies, the Naked Chef and the shimmying Ainsley Harriot. But for all the exuberance, the same period brought a profound erosion of substance. Traditional butchers, bakers and fishmongers were replaced by supermarkets. A generation of home cooks who routinely saw whole carcasses carried into butcher shops were replaced by food fanciers who never even saw a trotter. Grandmothers who made stock each week have been replaced by granddaughters who make restaurant reservations. Today, most Britons live so far from farms that a school child could be forgiven for thinking chickens come in polystyrene trays and consist of six legs.

73. Boston Apartments - Massachusetts Print Media, Newspapers, Magazines includes important features and informative columns dealing primarily you have tosettle for bland, boring food. Diabetic cooking shows recipes that meet the http://www.bostonapartments.com/magazines-cooking.htm

Magazines Chile Pepper(6 issues) 6 Issues for $18.95 Where are the best restaurants for spicy foods in different cities? Which celebrities share your love of the chile? Here's where you'll find out. America's premier hot and spicy food magazine features the latest in fiery food destinations, hot chef profiles, sizzling recipes, and even gardening tips, to the most on-fire fan of this hottest of peppers. Delaware Today(12 issues) 12 Issues for $14.97 Delaware Today is the First State's first choice for informative articles about the people, places and issues that make Delaware so special. Every issue celebrates Delaware, with an emphasis on Greater Wilmington. Each issue features a comprehensive calendar of events and restaurant reviews to make your mouth water. Country Home(8 issues) 8 Issues for $21.97 Create the country style home you've always dreamed of with the help of this bright, cheerful magazine that's filled with tips on country decorating and renovating and more. Every issue provides information about antiques and collectibles, enchanting gardens, beloved family recipes, and more. Ladies' Home Journal(12 issues) 12 Issues for $8.99

74. Best Of Craig Claiborne: 1,000 Recipes From His New York Times Food Columns And are not like The Joy of cooking or James Im certain these headnotes came from thenewspaper articles in Recipes from His New York Times food columns and Four http://www.cookingreviews.com/Best_of_Craig_Claiborne_1000_Recipes_from_His_New_

Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks by Authors: Craig Claiborne , Paul Prudhomme , Pierce Franey , Joan Whitman Released: 12 October, 1999 ISBN: 0812930894 Hardcover Sales Rank: List price: Our price: Book > Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks > Customer Reviews: Average Customer Rating: Best of Craig Claiborne: 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks > Customer Review #1: Lots of High Quality Bang for Your Buck in this Book This book belongs to a special class of cookbooks where you get a whole lot of recipes for a low price per recipe. These books are not like The Joy of Cooking or James Beards American Cookery where you get a lot of advice on cuts of meat, types of potatoes, and techniques for making an especially good pie crust. This type of book contains mostly bare bones recipes. They are one of the most common to find on the discount pile in the Borders foyer. But, this book is a little different from most books of this class.

75. Chefs He has a weekly food column in Norway s Dagbladet newspaper and is the host ofthe American public television series New Scandinavian cooking with Andreas http://www.ecookbooks.com/chefs.html

Jun 8, 2004 3:40 AM Flavor 2004 James Beard Award Winner for Cooking from a Professional Point of View "The best creative chef in America today under 35. The Delectable Apple The Russian Tea Room: A Love Story Wines of Italy Visit Chef's Corner and Learn More About Your Favorite Chefs and Cookbook Authors! Featured Chef: Ozcan Ozan Chef Ozcan Ozan grew up in Izmir, Turkey, and has been cooking for nearly thirty years. Before coming to Boston he cooked professionally in Europe and Turkey, learning his craft in the traditional European fashion of working at each kitchen position until he became executive chef. ... Ainsley Harriott In 1997, Ainsley Harriott broadcast his first cooking series, "Ainsley's Barbecue Bible" on BBC television. With its American debut in January 2000, "The Ainsley Harriott Show" established him as a top- ... Alain Ducasse Alain Ducasse, the imaginative and exacting master of contemporary Mediterranean cuisine, is hailed internationally as the greatest chef of his generation. The son of farmers who bread geese and duck for foie gras, ...

76. Alexa Web Search - Subjects > Home > Cooking > Recipe Collections > Media Recipe Marc Weiss offers his popular food and entertainment column and show cookingmedia.comWhat s new in newspaper food sections, cooking magazines, and http://www.alexa.com/browse/general?catid=112231&mode=general

77. Powell's Books - Kitchen Of Light: New Scandinavian Cooking With Andreas Viestad He has a weekly food column in Norway s Dagbladet newspaper and is the host ofthe American public television series New Scandinavian cooking with Andreas http://www.powells.com/cgi-bin/biblio?inkey=17-1579652166-1

78. Latin American Food & Cooking, Carnegie Library Of Pittsburgh Resource Guide El Diario de Hoy Buen Provecho The cooking section of San Salvador s daily newspaper,in Spanish. y la mesa de Armando Scannone Weekly food column in the http://trfn.clpgh.org/Lifestyle/Cooking/latin.html

Select Library Area: Ask a Librarian Careers at CLP Computer Classes Directions Employment Genealogy/History Homework Help Hours Kids' Site Library Subject Guide Locations Renew a Book Request a Book Research Databases Resource Guide Search Subject Departments Support the Library Teens' Site Subject Search: Web Site Catalog Internet Search Database Search Events Search Resource Guide: ... Wine CUISINES: African Asian American (Regional) British, Irish, Scottish, Welsh ... Resource Guide Latin America See also Spanish Cooking Pittsburgh General Latin Argentina ... Venezuela Pittsburgh Region Pittsburgh Post-Gazette : "Latin legends: Black beans for breakfast, plantains for lunch, ceviche for dinner" An article about Central American cooking from June 23, 2002, by Diana Nelson Jones General Sites Collection of links by country. Good for exploring. Global Gastronomer: South America Mainly sites in English, arranged by country. LANIC Food and Nutrition Latin American Network Information Center, University of Texas at Austin. Large collection of latin food links. La Olla Latinoamericana A selection of tested Latin American recipes compiled by Melissa Biggs for Planeta.com

79. GREENSEEK restaurant reviews, catering, cooking classes and cooking tips. » Fave foods ofthe Famous Weekly newspaper column which features a food-related interview http://www.greenseek.de/internet/index.php/Home/Cooking/Recipe_Collections/Media

SEITE ANMELDEN NEUZUGÄNGE IM KATALOG FORUM UND COMMUNITY WETTERBERICHTE ... WEBDESIGN-VORLAGEN an abmelden im Katalog deutschem Web gesamten Web internationaler Katalog KATALOG Home Cooking E-zines ... American Profile Hometown Recipes - Reader recipes from American Profile Magazine, organized by date of publication. BBC Online Recipes - Searchable recipe finder. BBC Online: Tasters - Selection of assorted small food treat recipes. Better Homes and Garden Food - Serves up a time-honored recipe of food and cooking tips and no-fail recipes. ChefEasy - An internet cooking show in a tv format. Featuring recipe files, cooking tips, and techniques. Cooking Fearlessly - The chefs of Austin, Texas' Hudsons-on-the-Bend Restaurant showcase their book, events, and style. Cooking with Marie Simmons - Recipes and information on the books of Marie Simmons, teacher and writer. cookingmedia.com - What's new in newspaper food sections, cooking magazines, and with the television chefs, plus free recipEcards and Recipe Link of the Day. DJ Chef Marc Weiss - Offers recipes, gourmet food products, restaurant reviews, catering, cooking classes and cooking tips.

80. Cookbook Publisher - Author Profiles From Callawind Publications for New Jersey s Courier Post newspaper and the Association of Culinary Professionals(IACP) food Forum newsletter. has been involved in Jamaican cooking as a http://www.callawind.com/author_profiles.html

Monica Bhide Sue Carroll Marcy Claman Laurel Keser ... Michael Smith Monica Bhide THE SPICE IS RIGHT: Easy Indian Cooking for Today Cooking has been a lifelong passion for Monica Bhide , who began experimenting in the kitchen at age ten and specializes in Indian cuisine . A graduate of several cooking courses in her native India , Bhide is a n accomplished caterer and freelance food writer with several regular columns to her credit, including DeliciousIndia.com. A second Indian cookbook is also in the works. Born in India, thirty-t hree -year-old Bhide has been living in the United States since 1991 , which has helped her to understand how to adapt Indian cooking to North American preferences. Sue Carroll BREAKFAST AT NINE, TEA AT FOUR: Favorite Recipes from Cape May’s Mainstay Inn Sue Carroll chef since 1971 Bon Appétit and numerous travel magazines. She has demonstrated menu highlights and shared cooking tips on local and national television, including the popular PBS series Inn Country USA and HGTV's At Home with Kitty Bartholomew Marcy Claman A writer, graphic designer, and true breakfast lover

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