Topic: The Wednesday Food Section

Murder Mystery Dinners and Sour Power Ingredients: The Wednesday Food Section

Murder Mystery Dinners and Sour Power Ingredients: The Wednesday Food Section

Verjuice is Ver-y In: According to the New York Times, this sour “power ingredient” (Verjuice Makes Sour Grapes a Good Thing)

Hosting a Murder Mystery: A Halloween-appropriate party primer (recipes included) from the Washington Post. (For a Murder Mystery Dinner, The Host Needs Some Cues)

Homemade Pumpkin Candy: Día de los Muertos treats featured in The Los Angeles Times are not your average Halloween candy. (The Artisan: La Zamorana, Making Candy the Old-Fashioned Way)

The American Diet Is the Worst Diet: According to Mark Bittman’s interview with The Seattle Times. (Q&A: NYT Columnist and Cookbook Author Mark Bittman) More »

Bugs You Can Eat and No Wheat: The Wednesday Food Section

Bugs You Can Eat and No Wheat: The Wednesday Food Section

Better Than Bedbugs: Insects have gotten a particularly bad name lately, but the New York Times wants you to know they can also do good: On your dinner plate. (Waiter, There’s a Soup in My Bug)

Too busy to cook? Hire a culinista. The Los Angeles Times introduces Dish’s Dish, an army of personal chefs to make it easier to use California’s bounty of fresh ingredients. (Chefs Who Make House Calls)

Why No Wheat? The Seattle Times investigates eating gluten-free. (Understanding The Gluten-Free Diet) More »

Wine Menus on iPads and Fuss-Free Frittatas: The Wednesday Food Section

Wine Menus on iPads and Fuss-Free Frittatas: The Wednesday Food Section

Wednesdays are a foodie’s favorite day, thanks to food columns in many of the country’s most-read newspapers. Here’s what’s happening in food, in print:

Food Processors, you say? Mark Bittman urges readers at the New York Times to make apple tarts and meatballs with his favorite multi-purpose kitchen tool. (The Food Processor: A Virtuoso One-Man Band)

Put All Your Eggs in One Pan. Frittatas are your friend, according to Russ Parsons of the Los Angeles Times. (The California Cook: Fuss-free frittatas)

This Is Not Your Mom’s Pasta Sauce. The Seattle Times gives away the recipe for a local pizzeria’s lamb ragu. (Recipe: Pizzeria Ortica’s Lamb Ragu)

Touch To Sip. Restaurants are starting to offer wine menus on iPads, and the New York Times says that men love it. (Choosing Wine at the Touch of a Screen)

Bacteria Tastes Good… and eating it doesn’t have to kill you, according to the Washington Post. (Fermentation: A wild way to make food come to life) More »