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.
Chocolate could keep you skinny, says The Wall Street Journal, plus cooking with fennel pollen; last call for Hemingway Bar in Paris; an analysis of pop-ups (including L.A.'s Test Kitchen); and modern spins on traditional cuisine in Mexico.
Chefs tell The Chicago Sun-Times what they didn't learn in culinary school; adding sambal to mac and cheese (via The Associated Press); gardening on the rooftop; and a service that delivers artisanal foods door to door.
The Chicago Tribune on the meaning of Easter lamb, with recipe.
Chefs dress up deviled eggs in The Baltimore Sun.
A Mad Men menu from The Modesto Bee.
In The Star Telegram, an interview about kosher cooking.
At The Miami Herald, health-conscious Latino food products — some vegetarian and gluten-free — from Nueva Cocina.