Among their suggestions?

• Use old wine glasses as candlesticks by inverting glasses and placing candles on the base.
• Place a colorful sugar bowl in the bathroom and hide cotton balls and swabs inside.
• Turn a covered baking sheet into a secret place to store stationary or bills.
• Hang an old aluminum cookie sheet above a workstation and use as a magnet board.
• Hold curtains in their place by slipping butter knives in the hems as weights.
• Plant herbs and plants in unused mugs or bowls for a flirty display.

Real Simple: New Uses for Mismatched Dishware

It’s true. The day after the report ran Seattleites submitted their own favorite ways to top hot dogs to the newspaper. And cream cheese was king.

I know it sounds disgusting, but I love to put cream cheese on my hot dog bun…it’s like the most delicious mayonnaise ever!
—Tracy Brockmann, Bellevue, WA

1st up: Cream Cheese spread on both sides of the bun (a must). Then, ketchup on one side and mustard on the other side. Next up, dill or sweet relish. And over the top - shredded carrots. Yum.
— Chelsea Mitchell, Seattle, WA

My favorite hot dogs always include yellow mustard, sauerkraut and cream cheese!
— Karen, Seattle

Seattle Times: How to Dress Your Haute Dog
Illustration by Julie Notarianni / The Seattle Times

Seattle Times staff reporter Nicole Tsong and Seattle mixologist Ryan Magarian want us to think outside the box this summer when it comes to gardening. Instead of planting ruby red heirloom tomatoes or mounds of zucchini, they urge us to choose a few select herbs, specially tailored to mixed drinks, and reap the social benefits.

Just imagine entertaining with sage margaritas, basil highballs, thyme bellinis, rosemary cosmopolitans, tarragon peach cosmopolitans, and mint mojitos all summer!

Magarian suggests seven savory herbs that work well as cocktail accents, garnishes, or shining stars to get us started:

Spearmint: A must for the classic mojito, spearmint can be added to any cocktail, like a cosmopolitan, for a refreshing touch.

Basil: Combine it with mint in a mojito for another zippy layer, or use it with pear brandy.

Thyme: It pairs well with peach flavors and is ideal for a Bellini.

Rosemary: This herb’s clean flavor works well with gin cosmopolitans.

Tarragon: Also complements peach flavors, like peach vodka.

Sage: The earthy, dry flavor marries well with tequila and will raise your margarita to the next level.

Cilantro: Add it to plain lemonade to drink with a Mexican meal, or mix it into a mango daiquiri.

The Seattle Times: The Bartender’s Garden
Staff illustration by Kristopher Lee / Seattle Times

Everyone’s favorite bad boy chef, Anthony Bourdain. And while in town promoting his new book, The Nasty Bits, Vancouver Sun reporter Mia Stainsby got the wild child of the culinary world to sit still long enough for an interview.

Never one to mince words, Bourdain was his usual self. But would one expect anything less?

On his current role as a food celebrity:

“Listen, compared to standing in a hot kitchen making brunch with no hope or pride or expectation that it will ever get better, I have nothing to complain about. I’ll endure this with pleasure. I have the best job in the world and if there’s any justice in the world, I’d get down on my knees in thanks for letting me get away with this.”

On the organic food movement:

“There are a lot of hungry people in this world. I like organic but there’s no way to make enough of it in the world. I love wild salmon but we need aquaculture. It’s like nuclear power — it’s out there. I suggest spending a week in India or Africa. We are privileged to be having this conversation or even talking about these issues. There, it’s a matter of needing chicken for the family. Now! Those are more important issues for tens of millions of people around the world.

On his past drug addictions:

“I wanted to be a heroin addict, admired heroin addicts and was in thrall of the junky mystique — Charlie Parker, William S. Burroughs, Rimbaud. It wasn’t the wisest thing. A lot of insecure kids define themselves by the drugs they take. It makes them artistic and cool.”

Vancouver Sun: The Bad Boy of the Culinary World

So is there a hot up-and-comer in a city near you? Check the list:

• Douglas Keane of Cyrus in Healdsburg, California
• Michael Carlson of Schwa in Chicago
• Jason Wilson of Crush in Seattle
• David Chang of Momofuku in New York City
• Stewart Woodman of Five in Minneapolis
• Pino Maffeo of Restaurant L. in Boston
• Christopher Lee of Striped Bass in Philadelphia
• Jonathan Benno of Per Se in New York City
• Cathal Armstrong of Restaurant Eve in Old Town Alexandria, Virginia
• Mary Dumont of The Dunaway Restaurant in Porstmouth, New Hampshire

Food & Wine: Best New Chefs - 2006

And according to a 2003 Cornell University study, Dad probably craves a comforting meal of fried chicken, a big steak, or even a hearty bowl of spaghetti and meatballs. In short, men crave comfort food. So this Sunday give Dad the gift of comfort. Hunt suggests the following dishes from this season’s hottest male authored cookbooks:

Catfish Po’Boys — “The Ramos House Cafe” by John Humphreys

Grilled Pork Tenderloin with Asian Flavors — “The Food You Want to Eat” by Ted Allen, Clarkson Potter

Corn and Crawfish Waffles — “The Ramos House Cafe” by John Humphreys

Mustardy Barbecued Spareribs — “The Food You Want to Eat” by Ted Allen, Clarkson Potter

The San Diego Tribune: When Sweating the Perfect Gift for Dad, Think Comfort Food

The daily newspaper’s pick? An easy drinking dornfelder. Big and juicy with weak tannins, this wine has a slow dark berry and licorice finish. Staunch beer drinkers might even be convinced to try a sip alongside sausage and barbecue snacks. And at about $17 US a bottle, it will be a welcome alternative come next week.

VG Nett: Rod Tysker til Fotballen

The Seattle Times reports the market chain, which has been in business since 1945, owes creditors $21.5 million and is currently looking for a buyer. Whether a single buyer will purchase all six Larry’s is unclear.

For more information — Seattle Times: Food & Wine: Larry’s Market, upscale icon, loses out to competition

My epiphany came from a lone quote in Details’ May issue.

You should be able to order the cheapest bottle at a restaurant and still get something decent. If you can’t, you need to find someplace else to eat.
— Julian Niccolini, Four Seasons Restaurant

What a concept. So simple! I will never be intimidated by a restaurant wine list again.

JULIE NOTARIANNI / THE SEATTLE TIMES

For more information: A Blog Smorgasbord