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, California comfort food at Post and Beam; a seasonal sensibility at Cooks County; and quark cheese in your own kitchen.

The New York Times tries making bacon at home (one week; no special equipment); a Passover-preparation countdown; and a ceviche chain expands into Manhattan.

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.

The Washington Post takes stock of its kitchen gadgets (conclusion: purge!); cook for Passover in advance; and learning to master the veggie burger.

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.

At The Dallas News, a symposium on Texan cuisine; underground dinners; and the Pillsbury Bake-Off winner — ravioli filled with pumpkin.

A Brooklyn co-op decides not to boycott Israeli products, says The New York Daily News, and culinary entrepreneurship classes take off in Queens.

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.

LA Weekly