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.
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From The Los Angeles Times, Jonathan Gold reviews The Lazy Ox Canteen under new chef Perfecto Rocher; S. Irene Virbilia names 2010 Bonny Doon Vineyard Clos de Gilroy Central Coast Grenache the wine of the week; and Noelle Carter explains the mouthwatering benefits of the homemade English muffin.
The New York Times takes a look at Top Chef Masters winner chef Marcus Sameulsson's memoir Yes, Chef; and a new iPad app for Gilt Taste helps sticky-fingered chefs with a touchless interface.
From The Washington Post, rainbow oreo graphic sparks gay rights controversy; and chef and cookbook author Virginia Willis perfects the Fourth of July picnic.
The Daily Herald suggests caramelized angel food cake pieces as a Fourth of July dessert; combining signature summer drinks, lemonade and iced tea into a low-sugar refreshment; and the spotlight on strawberries : recipes for The White House's rhubarb strawberry crumble pie, strawberry mousse, and tips for making strawberry jam.
From The Wall Street Journal, Louisiana towns engage in sausage feud about who has the best boudin; and a study explains why a healthy carb diet is more long-term effective than a low-fat low-carb diet.
The Chicago Tribune reports on the 35 best specialty foods (those products that embody natural, local production and high quality); a new virtual calorie counter method called NutritionRank; and rethinking potato salad with the U.S. Potato Board's Meredith Myers.
From the San Jose Mercury News, Jell-O shots gone gourmet as Fourth of July cocktails; Silicon Valley participates in BBQ Championship; and tips for choosing the best spring onions.
From The New York Daily News, University of Brazil researchers have developed a gluten free pasta that contains a key ingredient of green banana flour that could benefit those with gluten allergies and Celiac disease; and chef Anne Burrell on her new Food Network reality show Chef Wanted.
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