In Print: Clips from Food Sections

11lady2_1905. – The Boston Globe The Irish make the best of what they have “Historically, Ireland exported the best the nation had to offer – the choicest cuts of grass-fed beef, the freshest seafood from the surrounding waters – but the Irish people always kept a little bit for themselves. They kept what they thought no one else would use: the lesser cuts of meat or trimmings from fish. It forced them to be resourceful and develop a cuisine based on inexpensive dishes that are big on flavor. “

4. – The Chicago Tribune Take Comfort with Irish Food “Just don’t be thinking Irish food today means soft soggy vegetables, leathery corned beef or potato after potato after endless potato. There’s a more urbane, creative feel to today’s Irish cooking on both sides of the Atlantic.”

3. – The LA Times The Mojo of Dried Oregano “As outdoor herb gardens perk up with spring, resist the temptation to rush out to harvest the new leaves. Let your garden grow. Instead, take a moment to revisit cooking with dried herbs. Contrary to conventional wisdom, fresh isn’t always better.”

2. – The NY Times Michelle Obama’s Agenda Includes Healthful Eating “In her first weeks in the White House, Mrs. Obama has emerged as a champion of healthy food and healthy living. She has praised community vegetable gardens, opened up her own kitchen to show off the White House chefs’ prowess with vegetables and told stories about feeding less fattening foods to her daughters.”

1. – The Washington Post Lesson Plans for a Night Out “The skills are basic, and, even with the clock ticking, the vibe is relaxed. That’s the goal of classes at Cookology, a culinary school that opened last month. The bright storefront in the Dulles Town Center mall offers lessons in knife skills, baking and 30-minute meals, all for between $40 and $60 each.”

photo from The New York Times


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Filed under entertaining, Food, Healthy, holiday, Interview, News, Outside DC

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