Food news roundup

A big, honkin’ ham is the centerpiece of most Easter tables, but I think the spring flavors of the side dishes really make the meal. So does Andrea Weigl at The News & Observer (Raleigh, N.C.). Her section has a bevy of beautiful dishes to dress up the table. Read more here.

Kathleen Purvis at the Charlotte (N.C.) Observer hops into a debate over the best candy in Easter baskets. If your chocolate bunnies are ear-less within minutes on Easter morning, visit here.

Greek food traditions for Easter are the focus at the Winston-Salem (N.C.) Journal. Mmmm… brings back memories of the first time I ate baklava, at the Greek Orthodox church’s festival in Winston-Salem. For a while, I thought all that Greeks ate was honey and powdered sugar, not that there’s anything wrong with that. Read the article here.

And because the Final Four is going on this weekend in Indianapolis (and I am well aware that the Evil Empire is playing), I checked out the Indianapolis Star’s food offerings. There’s a feature on a chef who has an unusual clientele: Strippers (oh, excuse me, “exotic dancers”). He bares all here.

Remember that humongous ham? Bill Daley at the Chicago Tribune suggests wine to go with it. Sweet iced tea always works for me, but take it up a notch with his suggestions here.

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