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The Wednesday Edition: A Roundup of Newspaper Food Stories

The Wednesday Edition: A Roundup of Newspaper Food Stories
Flickr/dubh

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 Pasadena's new Basque restaurant, Ración, and S. Irene Vibila dishes on three L.A. restaurants from which to order duck.

From The New York Times, how American-born chef Andy Ricker has mastered and become a representative for Thai cuisine, and why some people are going to the French Open for more than just tennis.

How to spice up barbecue season by adding a Latin twist to your grill recipes, and two ways to make your own salsa and guacamole, from the Chicago Tribune.

The evolution of barbecue sauce and 10 summer cookbooks to take a look at from The Washington Post.

Small Persian cafe Kasra leaves a lasting impression with The Orange County Register thanks to its chicken koobideh, pillowy pita and tabbouleh salad.

In an interview with The Wall Street Journal, author John Brick discredits a greasy breakfast as a hangover cure and verifies water and Alka-Seltzer as the trick to a clear head.


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