In Print: Clips from Food Sections

08left600.15. – The Chicago Tribune 7 Tips to Cut Food Bill, but Not Flavor “How much of your family budget do you spend on food? The answer will vary from household to household, depending on such factors as income and family size. But on average, according to the U.S. Department of Agriculture, we Americans spend a whopping 30 percent of our budgets on food.”

4. – The Boston Globe DIY Cookbooks “Christopher Hirsheimer and Melissa Hamilton have all the skills between them to publish their own cookbooks. Hirsheimer (she’s a she) was a founder of Saveur magazine, has written a number of books, and shoots food photos for Jacques Pepin, Lidia Bastianich, Mario Batali, and Rick Bayless. Melissa Hamilton is a chef, food stylist, and recipe developer.”

3. – The LA Times Writing a New Chapter in Napa’s Rebirth “What’s a town gotta do to gain some cachet? The city of Napa has new homes, new hotels, new shops and new restaurants. The once-neglected river that runs through town has been reclaimed, historic buildings have been restored, and developers have poured hundreds of millions of dollars into downtown. Even though it’s not nestled amid vineyards and the main street into downtown is lined with shopping centers and car dealerships, a year ago the valley’s namesake city (long considered the poor stepsister to Yountville and St. Helena) was being touted as a destination in its own right.”

2. – The NY Times What to do about the leftovers? “We think of leftovers with special frequency during a recession because they represent our efforts to be economical. Frugality may be a virtue, but there is no denying that when it comes to leftovers, people get a little nutty. That some foods, but not all foods, are more flavorsome the day after they’re made doesn’t seem to simplify matters. As Ms. Abu-Jaber put it: “Lots of dishes improve with time, and leftovers can be the sweetest sort of offering. They imply that you share a home-style friendship, that you aren’t company, but family. But sometimes leftovers are just that — the stuff no one wanted to eat the first time around.””

1. – The Washington Post A Chef’s Roots, In Every Jar “The first thing Stefano Frigerio does when he makes jam, before he even starts to cook, is taste. He takes a bite of a strawberry, deems it on the tart side and knows what he will do: Increase the sugar. The same goes for the apricots, the figs, the peaches. The only way he can be sure to get the right balance of sweetness and fruit in a jam is to trust his palate.”

comic from The NY Times


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Filed under Books, dessert, Food, How To, News, Outside DC, wine

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