The Thursday Edition: A Roundup of Newspaper Food Stories
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What's the country reading today food-wise? Here's a roundup of some of the food-related stories from other newspapers, many of which print their food sections mid-week. And remember, even if you don't actually buy papers these days (or not; this paper is free), it's where most of your content comes from. Surf away. Just remember that spilling your macchiato over your keyboard is a lot more expensive than spilling it across newsprint.
In the Los Angeles Times, Russ Parsons reviews 2 cookbooks for those who need to bone up on the basics; checking out the Kibitz Room at Canter's; and a look at the fusion restaurant King's Burgers/Got Sushi?.
At The New York Times, Sam Sifton gives Per Se 4 stars in his final review as restaurant critic; great wine from the Finger Lakes; and getting fat while protesting at Occupy Wall Street.
In praise of pie; and a chef discusses engaging all the senses while cooking, at the Chicago Sun-Times.
A local biologist fashions dish after dish using Jell-O; and a Babson College company researches food deserts, at The Boston Globe.
At Chicago Tribune, more fun with grits. And yes, there's a shrimp and grits recipe.
A look at Molly Ivins' book Stirring It Up; and more fun with grilled cheese sandwiches in The Denver Post.
Cooks (and hunters) look for new ways to prepare seasonal fowl; the updated story in which Lee Svitak Dean surmises that Robert Seitsema is actually @RuthBourdain; and taking a look at a new comprehensive apple cookbook at the Star Tribune.
At the New York Daily News, a dim sum chef makes 1,000 dumplings a day. By hand.
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