The Thursday Edition: A Roundup of Newspaper Food Stories

The Thursday Edition: A Roundup of Newspaper Food Stories

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, S. Irene Virbila considers the joys of apéritifs; the role of honey in Rosh Hashana meals; and Picca gets 2 1/2 stars.

At The New York Times, The Chew comes to daytime food television; a chef opens an Israeli restaurant in honor of his late brother; and Eric Asimov on The Oxford Companion to Beer.

A kimchee renaissance; and the joys of Austrian wine, at Chicago Tribune.

At The Cleveland Plain Dealer, guided food tours of Cleveland; and an unconventional Rosh Hashana dinner.

Screaming lobsters and other food myths; and how to make healthful breakfasts for teens, at The Denver Post.

Local caterer Carla Hall joins daytime food television's The Chew; and cooking tofu for one, at The Washington Post.

Cocktail lovers lobby Governor Jerry Brown to allow bars to serve infused spirits, at The Sacramento Bee.

At the Chicago Sun-Times, keeping the tradition of making soppresata alive.

From the New York Daily News, Japan's Nissen Foods opens a noodle museum in Yokohama; and New York City ranks first among dining cities.

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