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.
In the Los Angeles Times, Thomas Keller says “consider the egg”; tips for a vegan Purim to honor Queen Esther; and the Esalen Institute's Farm and Garden in Big Sur is a model for community-supported agriculture.
Studio City's Sushi Nozawa is featured in The New York Times; plus a review of documentary Jiro Dreams of Sushi; chefs revive tournedos Rossini and other traditional dishes; and restaurants risk poor Health Department grades for preferred cooking practices (plus restaurant map with ratings).
At the Wall Street Journal, McDonald's adds the McBaguette to French menus; the history of cassoulet; and parents push legislators to help protect children from food allergies.
Chefs debate how to best define and demonstrate “sustainability,” says The Boston Globe. (Paywall alert!)
Several cauliflower recipes from The Sacramento Bee.
From The San Francisco Chronicle, a slideshow of Bay Area foie gras dishes.
A pay-what-you-can Panera Bread in Dearborn, Mich., is successful, according to The Detroit Free Press, and more are planned.
See a Cat in the Hat cake, and other edible art, in The Baltimore Sun.
Finally, we're reminded by The Chicago Sun-Times that bacon is “everywhere and in everything!”