Hot Stuff: Food Section Round Up

We gobble the various food sections up each Wednesday. These are our favorite tidbits from today's offerings:

SF Chronicle: Gimme some sugo! Long cooked Italian style sauces, or ragus, get some chefs hot and bothered. Sugo means juice in Italian, and can be made of a plethora of meats and veggies. Perbacco's 5-hour pork sugo by Staffan Terje (pictured above) sounds dee-lish.

You haven't read the last of Amanda Berne. Her column on being an Accidental Vegetarian premieres today. She even gives a recipe credit to her friend Sam Breach of Becks and Posh, who you of course know as a former SFist food and restaurant scribe.

San Jose Mercury News: Pot pie makes a comeback. It has international roots: British meat pies, cottage pie, and even the Greek's spanokopita version. Just makes sure there's a crusty topping, and you're on your way. Feeling hoity toity for the Oscar's? Here's some good eats ideas.

Oakland Tribune: Concentrate cooking flavors with a dash of alcohol. Tip: do not overdo it with the pour! Too much booze is NOT a good thing. Worst headline goes to this one: "Fishing for Dinner Ideas? Try Tuna."