Saturday, September 25, 2021
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Food Page 14

Food

Condiments are hot again, thanks to millennials and their penchant for sauces

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By Alexia Elejalde-Ruiz Chicago Tribune (TNS) CHICAGO — Heinz has long been the undisputed king of ketchup, with Hunt’s a distant runner-up and falling farther behind. But as millennials and their flavor-seeking taste buds drive growth...

Quinn on Nutrition: No mistake, avocados are wonderful

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By Barbara Quinn The Monterey County Herald (TNS) I laugh when I remember what George Burns, in his role as God in a 1997 film, said about avocados. “Made the pits too big.” Probably not a...

Palacsinta, Hungary’s popular dessert

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By Daniel Neman St. Louis Post-Dispatch (TNS) If you are in Budapest and you happen to be at the mall just outside the Örs Vezér Tere stop on the Red Metro line, be sure to...

What a food writer thinks of Burger King’s new Impossible Whopper

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By Daniel Neman St. Louis Post-Dispatch (TNS) ST. LOUIS — Trying Burger King’s new Impossible Whopper requires a certain intellectual disconnect. You know you’re eating something made from plants, but it tastes distinctly “burgerish.” You think you’re...

Neman: Stalking the latest food fad

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By Daniel Neman St. Louis Post-Dispatch (TNS) Bread, you will be thrilled to hear, is back in fashion again. It is possible you missed that whole part where it went out of style. Where anyone who...

How to change up ham for Easter, plus a killer cheddar biscuit cobbler made...

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By JeanMarie Brownson Chicago Tribune (TNS) I cherish my friends — they happily venture to new restaurants with me, try my recipe creations and gift my family with food. Our Dallas friends took us to...

Fancy Chinese food is here to stay – and it’s about time

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By Andrea Chang and Lucas Kwan Peterson Los Angeles Times (TNS) LOS ANGELES - How Chinese food in America came to be synonymous with fried noodles and sticky-sweet meat nuggets is complicated. But regardless of...

The thrifty cook: great food at a low cost

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By Daniel Neman St. Louis Post-Dispatch (TNS) Once again, I mysteriously failed to win the lottery. That means one thing: back to having a food budget. But I want the food I cook to taste good,...

A new Vietnamese cookbook offers fresh look at classic dishes

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By Lee Svitak Dean Star Tribune (Minneapolis) (TNS) It was May 1975 when Andrea Nguyen stood in front of the Albertsons produce aisle, bundled in a jacket that protected her from the spring chill of...

Ruth Reichl dishes on working at Gourmet and a most delicious calling

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By Jill Warren Lucas The News & Observer (Raleigh, N.C.) (TNS) Reading Ruth Reichl’s new book, “Save Me the Plums,” you can’t escape the conclusion that her life has been rich with serendipity. In this fourth...

As Hold My Crown beer is released, organizers discuss growing role of women in...

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By Josh Noel Chicago Tribune (TNS) CHICAGO — From concept to ingredients to the day it was made, Hold My Crown was intended to be a beer about women. The dry, citrus-forward farmhouse-style pale ale was...

Trending in Food

Quick Fix: Celebrate the season with bright blend of veggies for...

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Here’s a dinner to welcome the official start of summer. It’s a bright blend of summer zucchini, green beans and tomatoes. A little goat cheese mixed in at the end gives the soup a creamy texture. It’s a simple, vegetarian dinner that also tastes great the next day, so make extra if you like.