The Wednesday Edition: A Roundup of Newspaper Food Stories | Squid Ink | Los Angeles | Los Angeles News and Events | LA Weekly
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Food in the Media

The Wednesday Edition: A Roundup of Newspaper Food Stories

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Wed, Jun 20, 2012 at 1:00 PM

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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, an inside look at Shu and Debby Takikawa's Santa Ynez farm, "The Garden of....."; Russ Parsons explores the panna cotta; and Jonathan Gold reviews n/naka, a Japanese kaseki restaurant where small courses are designed to reflect the seasons.

From The New York Times, how to cook soft-shell crab; the significance of the soy sauce dispenser; and the Capriani label's new egg white basedcholesterol-free pastas.

The Boston Globe gives you recipes for warm weather entrees like grilled pork tenderloins with pineapple salsa; and Holly Jennings explains why we love Greek yogurt so much.

From The Washington Post, how fruit and vegetable prescriptions, are helping food insecure families at farmers markets; and honoring Danish culture with ebelskivers.

At The Wall Street Journal, how the element of smoke has made its way into American cuisine; and incorporating summer berries into savory dishes.

The Chicago Tribune gives you steps to prepare a fruit or vegetable coulis; Food Network star and cookbook author Giada De Laurentiis' recipe for thai turkey lettuce cups; and remembering M.F.K. Fisher, author and food memoirist.

From the Daily Herald, seven white wines to pair with seafood; and a recipe for a frozen watermelon margarita.

The New York Daily News explains how 6,000-10,000 calories fit into the meal schedule of an Olympic champion; and how China became the biggest beer drinking country in the world with 50 billion liters consumed in 2011.


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