In Print: Clips from Food Sections

5. – The San Francisco Chronicle Celebrate Independence Day Tijuana-style “My cross-cultural life, though often fun and interesting, was also sometimes confusing. The music, culture, friendships and even the food were so utterly different, and holidays were especially tough because I had to choose which side of the border to celebrate on.
Cinco de Mayo? Definitely more fun on the U.S. side.
Fourth of July? Tastier in Tijuana.”

4. – The Chicago Tribune Toast the 4th with wines made in good ol’ USA style “SOUTHERN fried chicken, coleslaw, biscuits and ham, brownies — it’s the iconic July 4th picnic, so popular (once upon a time) that it became a cliché of the culture, pictured in classic cartoons, nostalgic children’s books — and, of course, in ads for takeout versions of these all-American dishes.”

3. – The New York Times 101 20 Minute Dishes for Inspired Picnics “But at some point, you may get the urge to vary the menu a bit. With that in mind, I’d like to make a few — or, actually, 101 — suggestions, ranging from snacks to dessert. With a little shopping, a little effort, and 20 minutes or less for assembly, you can create the kind of carry-out food that will put the local prepared food shops to shame while saving you a small fortune. No matter how faithful you are to your old favorites, I’ll bet you will find something intriguing here.”

2. – The LA TImes Pack it up: It’s Time for a 4th of July Picnic “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 Washington Post The Picnic Spread “Have we lost the art of the intimate picnic? There is evidence for concern. Sad wicker hampers were seen aplenty at spring yard sales. Outfitted baskets were not high on the list of June’s bridal gift registries; if you own one of them, how long has it been since you used it?
And the main-course fare that once filled those hampers (freshly fried chicken, boiled hams and glorious whole pies made from scratch) has been replaced by sets of sandwich-chips-cookie-soda and wine-cheese-baguette, look-alike “gourmet” samplers or a costly selection of small containers from the prepared-foods case. Or whatever fast food is on the way to where you are headed. In a rush.

Photo from The Washington Post


1 Comment

Filed under Food, holiday, How To, News, Outside DC, wine

One response to “In Print: Clips from Food Sections

  1. Lyn

    This all looks amazing but I tend to lean towards to typcial fourth of july foods–BBQ, pasta salad and more watermelon than I can handle.

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