In Print: Clips from Food Sections

5. – The Boston Globe We Now Pronounce You Ready To Cook “Everyone who has ever been on the dating circuit knows that a relationship only gets serious when somebody dares to cook dinner. If you follow this logic, then newlyweds truly cross the marital threshold when they engage in those meal preparations that mark everyday life – quick weeknight dinners, an evening entertaining friends, or a cheerful Sunday morning brunch.”

4. – The Chicago Tribune Dips and Chips Enter the 21st Centrury “Today, it’s plain to see that a revolution has been taking place, one that embraces all dunkers and dips. Once described by John F. Mariani (in his 1983 Dictionary of American Food and Drink) as “a condiment, often made with mayonnaise or sour cream, into which one dips any of a variety of vegetables or snacks,” a dip—and its dunkers—is not so easily defined today. The dip-and-chip combo of the 21st Century has evolved, reflecting international culinary influences and a new sophistication and ease.”

3. – The New York Times Blender Drinks are Back “We loved blender drinks in the ’50s, when the piña colada sailed north from San Juan and captured the mainland United States. It was taken up by the tiki bars and restaurants that spread across the country after World War II, inspired by the success of Trader Vic’s in Emeryville, Calif., and Don the Beachcomber in Hollywood. Modern bartenders might embrace the blender if they had been around in those pioneer days.”

2. – The LA TImes Simplicity’s the Secret for Perfect Grilling “In exchange for that simplicity and cooking quality, there are a couple of things you have to think about when cooking with a live fire. The first, of course, is the fire itself. The tendency is to fill the grill with as many coals as will fit. This works well if you’re starting a blacksmith shop, but cooking requires a more deft touch.”

1. – The San Francisco Chronicle The Din of Dining “The clang of dishes, the clink of glasses, the roar of voices and the pulsating music seemed to grow louder as I perused the menu. By the time the server came to our table, I felt the sudden urge to order a side of noise with my fried chicken. But the cacophony would have drowned out my sarcasm. Instead, I pointed to the entree I wanted on my menu.”


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Filed under Beverage, Food, News, Outside DC

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