In Print: Clips from Food Sections

5. – The Chicago Tribune A Sophisticated Super Bowl Menu “Still, a crowd will gather in your home. Eating and drinking will commence. This can be a dignified affair. We consulted a few experts on how to serve a Super Bowl spread that just might replace the commercials as the highlight of the evening.”

4. – The Boston Globe Snack Attack: A Whole New World of Treats “Snacking is an art. Anyone can eat pretzels or hot dogs, doughnuts or candy bars. Those snacks are for amateurs. There’s a more vaunted level of snacking – more filling, more fulfilling – that expands flavors and ignores borders. Ranging from Latin American street food to Asian pastries, many of these snacks can double as light meals.”

3. – The LA Times Rise of the Modern Romaine Empire “A lot of times when food writers praise an old-fashioned ingredient such as romaine lettuce, they do it with a nod and a wink and more than a hint of condescension, like fashion critics chortling when a Parisian couture house sends its models out dressed in gingham and lace — “Oh, how very droll!””

2. – The NY Times When Chocolate and Chakras Collide “The words of Ziggy Marley’s “Love Is My Religion” floated over 30 people lying on yoga mats in a steamy, dim loft above Madison Avenue on Friday. All had signed up for a strange new hybrid of physical activity: first an hour of vigorous, sweaty yoga, then a multicourse dinner of pasta, red wine and chocolate. As soon as the lights went up, dinner was served on the floor: an (almost) seamless transition designed to allow the yogis to taste, smell and digest in a heightened state of awareness.”

1. – The Washington Post Professional chefs teach a home cook how to get the most from her kitchen knives “I was obviously a kitchen-knife neophyte. That was before I learned how to hold the chef’s knife — in ways I never thought a knife should be held — and before I learned the all-important (but frankly awkward) “claw,” a way of tucking the fingertips of my other hand safely out of the way of a cutting blade. It was before I learned a lot of other things about my knives, too, things that can make a home cook perform more like a sophisticated chef.”

photo from The LA Times

1 Comment

Filed under Food, News, Outside DC

One response to “In Print: Clips from Food Sections

  1. Well balanced and hold their sharpness forever.

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