Wednesday, February 21, 2007

2.21.07: Wednesday Round-Up

Cherry-picked articles in this week's Food & Dining sections across the nation, by yours truly:

New York Times
Tracking the origins of a spaghetti sauce recipe and finding much more, by Kim Severson
+ RECIPE: Italian Meatballs
+ SLIDE SHOW: Making Italian Meatballs
+ RECIPE: Zappa Family Spaghetti Sauce

Tasting 2004 Châteauneuf-du-Pape, by Eric Asimov
"Some Sunny French Accents for a Cold-Weather Braise," by Florence Fabricant
+ RECIPE: Short Ribs Provencal

Gordon Matta-Clark's Food utopia, included in the late-artist's retrospective at the Whitney Museum. By Randy Kennedy

Los Angeles Times
Pork dishes fit for the Year of the Pig. By Russ Parsons.
+ RECIPE: Ragù with pork ribs, sausage and pancetta
+ RECIPE: Cider-brined pork chops with wild rice
+ RECIPE: Five-spice roast pork belly

Much Ado About Chinese greens, by Amy Scattergood.
+ RECIPE: Scrambled eggs with garlic chives
+ RECIPE: Fu yu ong choy (stir-fried water spinach with spicy fermented tofu)
+ RECIPE: Stir-fried baby bok choy
+ RECIPE: Ru yi cai ('As you wish' vegetables)

SF Chronicle
Yet another take on long-cooked Italian sauces: "Seduced by Sugo," by Tara Duggan.
+ RECIPE: Nopa's 9-Hour Bolognese
+ RECIPE: Veal & Green Olive Ragu with Strozzapreti Pasta
+ RECIPE: Sugo D'Anatra (Duck Sauce)

A carnivore in love with vegetarian cooking. By Amanda Berne
+ RECIPE: Farro Risotto with Roasted Mushrooms & Chard
+ RECIPE: Shirred Eggs with Greens & Gruyere
+ RECIPE: Triple Citrus Salad

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