The Wednesday Edition: A Roundup of Newspaper Food Stories
You can't replace the feeling of lounging on the couch with a scrunched-up newspaper. But with the web, at least you don't need to worry about getting ink on your hands and bagel. Here's a roundup of some food-related stories from our country's newspapers this week. Lucky for us, it's mostly free. For now. Macchiato optional.
Flickr/dubh
The Los Angeles Times names 2010 Ridge 'Three Valleys' Zinfandel the wine of the week; Betty Hallock recommends fun summer cocktails to try around L.A.; and chef Sang Yoon explains how to make Korean food in a pressure cooker in this month's Master Class.
From The New York Times, how to bartend at home like a pro; incorporate bold flavors from hot-weather regions of the world into home cooking; and pair seasonal cocktails with dishes.
The Wall Street Journal explains how chefs are now starting to take extra caution for diners with serious food allergies; and a culinary calendar of upcoming food festivals around the nation.
From The Washington Post, recipes for chilled summer soups; and why food preparation gloves could do more harm than good.
From the Chicago Tribune: touch, smell and nibble. Tips for determining produce ripeness; and cutting down calories when it comes to breakfast.
Impressing dad with steak knowledge for Father's Day; and the rising popularity of Greek wine from The San Jose Mercury.
From The New York Daily News, Subway becomes the first fast food chain to receive a heart healthy stamp from the American Heart Association; a 12-year-old David Pines publishes a food criticism book; and (more) news about Burger King's new bacon sundae.
From The Boston Globe, how organic food benefits more than just our health; and avoiding food poisoning from BBQ.
Email to Friend
Write to Editor
Print Article
