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National Features >
City Pages
Michele Bachmann, Unmuzzled
You don't need to read Sarah Palin's book to hear the ravings of a mad woman.
By Matt Snyders
Miami New Times
Pimp Daddy
The rise and fall of a chubby sex-cult leader.
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Tom was a hot-tempered cross-dresser with a garage full of guns--and then he became Rachel.
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Best Calamari
Frondizi's
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Published on October 19, 2000
Restaurateur Jimmy Frantze and his talented chef, Linda Duerr, do the right thing by the lowly, slimy squid. For Frondizi's version of the Italian delicacy calamari fritti, Duerr dips the rings of tender squid into a light dusting of flour and cornmeal and fries them with batter-dipped clams and pencil-thin shards of fresh zucchini until they're golden and crispy. They come to the table in a paper hat, just as they would from a seafood stand in an Italian seaport. The resulting combination of textures and flavors is pure amore.
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