V.23 No.26 | 6/26/2014
The Mighty Booch
Review by Marya Errin Jones
Kombucha Revolution: 75 Recipes for Homemade Brews, Fixers, Elixirs and Mixers
Welcome to the strange, delicious and healthful world of fermented “mushroom tea.”
V.22 No.5 | 1/31/2013
Remembering Eat This
Sassy recipes from rock stars
By Samantha Anne Carrillo [ Mon Jan 28 2013 1:31 PM ]
During its heyday, Sassy was my favorite magazine. The alt.fashion and lifestyle rag of choice for young ladies of late ’80s and early ’90s offered everything from interviews with musicians and actors to advice to product reviews to DIY projects (see the pillowcase dress) to beauty how-to articles (see the self-bang trim) to recipes from Sassy staffers and rock stars, like Mike D, Evan Dando and Sonic Youth. Check out three “Eat This” entries on carrot cake, hard sauce and tuna tacos below.
V.21 No.44 | 11/1/2012
Bread of the Dead
and other Dia de los Muertos recipes
By Ty Bannerman [ Tue Oct 30 2012 11:18 AM ]
It is traditional for celebrants to honor departed loved ones by cooking up their favorite meals and placing a portion on a memorial altar or even on the person’s grave itself, symbolically sharing the food with those who have passed on.
Over at the Fiery Foods Blog, Dave DeWitt, Patrick Holian and former Alibi food editor Gwyneth Doland have put together some Dia de los Muertos appropriate recipes for you to use in your celebration of the lives of those who are now gone. Enjoy!
V.21 No.8 | 2/23/2012
Courtesy of HCI Books
Make dead celebs’ dishes the life of your Oscar party
By Christie Chisholm
Liberace’s sticky buns. That’s Frank DeCaro’s favorite recipe in his freshly published Dead Celebrity Cookbook (HCI Books, $19.95), and the reason has nothing to do with taste—although DeCaro says the packaged crescent rolls doused in rum, butter and enough seasoning to spice a pumpkin pie are dangerously delicious. “It just kills me,” says the Sirius Radio talk show host and former “Daily Show” film critic, “but only if he’s in on the joke. If he’s not in on the joke, it’s just sad.”
V.21 No.7 | 2/16/2012
Sergio Salvador salvadorphoto.com
Five-star recipes for Valentine’s Day
By Laura Marrich [ Fri Feb 10 2012 12:32 PM ]
Can’t get a table booked for Valentine’s weekend? In this week’s Alibi, the star chefs from Los Poblanos, Jennifer James 101, Torinos’ and P’tit Louis share step-by-step instructions on an unforgettable four-course meal at home. What’s on the menu:
• Seared Artichoke With Cara Cara Buerre Blanc
Los Poblanos Historic Inn and Organic Farm, Chef Jonathan Perno
• Root Vegetable Gratin
Jennifer James 101, Chef Jennifer James and Chef Nelle Bauer
• Heart-Shaped Lobster and Lemon Ravioli
Torinos’ @ Home Trattoria Italiana and Café, Chef Maxime Bouneou
• Mousse au Chocolat
P’tit Louis Bistro, Chef Christophe Descarpentries
Plus, photos, wine pairing suggestions and vegetarian substitutions! Read all about it, food lovers.
V.20 No.33 | 8/18/2011
How to make raw marinara sauce
By Jessica Cassyle Carr [ Thu Aug 11 2011 3:09 PM ]
Pretty, locally-grown tomatoes abound this time of year. These are fruits too majestic to insult by cooking. Last week I got my hands on orange tomatoes—the pinnacle of tomato deliciousness, in my opinion—and wanted to see how they’d fare if pulverized with spices and spread over fusilli. The results were so tasty I almost wept. Here’s how it works:
In a food processor—a blender would probably work too—combine tomatoes, a bit of garlic (beware ... too much easily overpowers the tomatoes), basil and/or parsley, a sprinkling of cayenne pepper, black pepper and salt to taste, and olive oil. (I recommend using a fine, organic, extra virgin variety—the difference in taste from cheapo options is substantial.) Pulse a few times then blend for 5 to 10 seconds. Pour room temperature sauce over the hot, cooked pasta of your choice. Garnish with parmesan— Parrano Robusto (available at Whole Foods) is very nice—and basil and/or parsley. Finito!
V.20 No.18 | 5/5/2011
Food for Thought
Mom and the Green Stalk
Three easy asparagus recipes your mamma will love
By Ari LeVaux
A Mother’s Day brunch menu without asparagus is like a tailgate party without beer. Un-American, that is.
V.20 No.4 |
The Daily Word 02.02.11: Another Snow Day, Medical Clowns, Free Porn
By Tom Nayder [ Wed Feb 2 2011 10:06 AM ]
The unrest in Egypt is continuing, even after Mubarak pledges to leave office.
Congressional Republicans are trying to redefine rape.
Teenage wolf pack members arrested in Pennsylvania.
Glenn Beck uses chalkboards to equate the uprising in Egypt to the beginning of the End Times.
What's the deal with all that free porn online?
It looks like Borders is nearing bankruptcy.
When am I gonna get my vat-grown hamburgers?
Zsa Zsa Gabor is near death. Goodbye
Apple is trying to take a bigger piece of all content sold on it's devices.
The best of sexual harassment stock photography.
Why didn't anyone tell me Dunkin' Donuts had new donuts?
Five things to do with your old laptop.
Original Robospanker for sale, only $500. Wait, what?
How to make your own Girl Scout Thin Mints.
Medical clowns (?) can help women get pregnant.
V.19 No.29 | 7/22/2010
Field of Greens
The right way to work meat into your lettuce
By Ari LeVaux
Commercial salads these days seem designed for people who don't like salad. They're essentially meat entrées served on a bed of leaves, minus the baked potato. And if you watch a server removing plates from the table, you'll see they usually aren't empty. The cold cuts, cheese, croutons, shrimp and/or chicken are gone, but the greenery is left behind like an abandoned garnish. The very fact that the proteins and fat are presented on top, rather than mixed in, seems to ensure an errant leaf won’t be inadvertently consumed.
V.18 No.47 | 11/19/2009
Eat This Book: At Home With The Range Café
By Laura Marrich
The Range Café began the same way the Alibi did—penniless in the autumn of 1992. (The Range has a month of seniority, opening on Sept. 2 to the Alibi’s Oct. 9.) After inflation, the Alibi is still basically penniless. The Range, meanwhile, has three locations worldwide. And it’s even gotten into the publishing business.
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