8.13.2008

Newspaper Food Sections Around the Country

New York Times: * Apparently, Waverly Inn is the place to go. I wouldn’t know – that kind of thing is so not my kind of scene. Ugh. * Yet another article convinces me that I belong, not in the U.S., but in someplace like Italy, running my own inn and giving cooking classes. It's much sexier than doing a Barbara Kingsolver. * I loved Mark Bittman’s recipe for chapatis because I am attracted to any sort of bread baking that doesn’t require yeast and kneading: unfortunately, Bittman never explains if one can make them over a gas stove flame, for those of us in BBQ-less crappy NYC apartments (though, at the risk of sounding like a total arse, I distinctly remember that they made chapatis over a gas flame in Bend It Like Beckham. I'm just sayin'...). Making chapatis and chicken tikki masala are tops on my list of food-to-do’s.

San Francisco Chronicle: * Earthbound spinach won a taste test for the best bagged spinach. * Plums are all over the place lately and, in addition to lots of info about the different kinds of plums, this article has a recipe for Grilled Plum Salad with Brandy Mint Vinaigrette. Just what the doctor ordered this summer! * Like most foodies, I love cooking over an open flame, and this article reminisces about cooking sloppy joes over a fire at Brownie camp. Which made me think of making “banana boats” at camp. Anyone else? We’d split a banana with a knife, through the peel on one side without cutting through to the other side, and we’d place it in a piece of foil. Then in the crevice of the banana we would shove as many mini-chocolate chips and mini-marshallows as possible. Wrap up the whole thing with the foil. Then we would literally throw the packages in the campfire. A couple minutes later, a camp counselor would fish the “boats” out of the flames, and we would carefully unwrap them once they had cooled a little bit. I’m sure you can imagine the hot, gooey, sugar-sweet mess inside… Grab a spoon and enjoy!

Washington Post: * I liked the article titled, “The Prodigal Tomato’s Triumphant Return.” It’s written by Tim Stark, who also wrote Heirloom: Notes from an Accidental Tomato Farmer. * Speaking of tomatoes, the recipe for Pasta with Fresh Tomato, Roasted Garlic, and Brie sounds delectable, especially the idea of letting the sauce sit 1-2 hours to let the flavors really develop (though this step isn’t necessary). Hell, I’ll eat anything that has Brie in it.

Chicago Sun-Times: * If your kitchen is anything like mine, you also throw away a ridiculous amount of produce each week that has gone bad. This article includes some ideas for using all your fruit and veggies, buying the right amount, and saving money and waste.

Eat, drink, and enjoy all the brilliant food-writing available to you

1 comment:

MarkG said...

For a complete map/list/link of newspaper food sections in the U.S. got to http://www.allmyfeatures.com/amf/foodmap/googlefoodmap.htm