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, chefs with food tattoos; and how to use Chinese fermented black beans.

From The New York Times, new dishes at Wylie Dufresne's WD-50; Mark Bittman opts to cook halibut, not skate; and Gustavo Arellano discusses Mexican food in the U.S.

The refrigerator is becoming the “Swiss Army knife of the kitchen,” says The Wall Street Journal; suggestions for cocktail pairings; and gourmet margarita recipes.

The Miami Herald's vegetarian burger recipes.

Trade balsamic for red wine vinegar, says The Washington Post; why fans of ballpark all-you-can-eat seats are unapologetic.

Trying out recipes for chicken nuggets, toaster pastries and ketchup (from The Homemade Pantry); and making pesto out of wild ramps in The Boston Globe.

A new law lets home bakers sell at farmers markets (for a fee), reports The State Journal-Register of Springfield, Ill.

From The Seattle Times, an interview with a software engineer-turned-food blogger-turned-aspiring restauranteur who has a new cookbook, Herbivoracious.

Recipes from a new cookbook by Ted Allen (Food Network's Chopped) in The New York Daily News.

At The North County Times, a guide to cooking with pepitas.

A plea for better meal pacing at small-plates restaurants in The Philadelphia Inquirer.

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