The Wednesday Edition: A Roundup of Newspaper Food Stories

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.

At the Los Angeles Times, Jonathan Gold reviews The Pikey pub in Hollywood; how Alain Passard's cookbook The Art of Cooking With Vegetables could change the way you cook; and a spotlight on 27-year-old Meg Gill, owner of Golden Road Brewing and the youngest brewery owner in the world.

The New York Times checks back with the salvaged restaurants featured on the Food Network's "Restaurant Impossible"; and from chicken nuggets to bibimbap, how camp food has evolved into healthy meals for children.

Wedding food jumps on the sustainable and local trend; a picky eater's struggle with bananas: how olfactory adaptation is linked to food aversions; and lessons from pie connoisseur Kate McDermott, from The Washington Post.

From The Wall Street Journal, tracking the origin of the empanada; Britain celebrates Cheddar cheese with a nationwide song competition; and pasta, salad and ceviche recipes that bring out the cucumber's cool, melony flavor.

The Chicago Tribune gives juicier bone-in grilled chicken a chance; and a recipe for a crispy non-fried eggplant tower salad.

From the San Francisco Chronicle, five-ingredient, salsa-inspired summer meals; and Presidio Social Club, a restaurant located in a national park under federal jurisdiction, claims the California foie gras prohibition does not apply to it.

From the Chicago Sun-Times, tomatoes, melons, potatoes and other foods you shouldn't refrigerate; and how Chicago native chef Daniel Rose became the owner of Parisian hot spot Spring.

Mayo, pickle relish, yellow mustard, white wine vinegar and the other mystery ingredients in McDonald's special sauce, from the New York Daily News.

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