Food news roundup

Memories of dads who cook fill The News & Observer (Raleigh, N.C.) today. There are some great stories here of fathers who cook a lot more than mine did. Indoors, he was useless. I remember when my mother had the flu, he had to go to her sickbed to ask her how to heat up a can of tomato soup. But outside, with flame, he was the master. Ribs, whole chickens, burgers, steaks – if it was meat, it was on the grill. And unless it was raining or snowing, it was time to grill.  He didn’t make barbecue sauce from scratch, but always “doctored up” the bottled stuff to his liking. Strictly a charcoal man, although he had an electric rotisserie attached to the grill. Smoke is in my blood.

A Charlotte dad who’s the star of a cooking video is the Father’s Day story at the Charlotte (N.C.) Observer. He became a stay-at-home dad and learned to make his own baby food, too. Read about him here.

People used to say, “huh?” when I told them how much I like Greek yogurt. Now several brands are on supermarket shelves. It’s thicker, creamier and smoother than regular yogurt. The Winston-Salem (N.C.) Journal explores Greek yogurt and offers recipes, including directions for making your own. It’s all here.

Bill Daley at the Chicago Tribune rediscovers an overlooked wine – syrah. It’s great with burgers, he says. Read more about it here.

We’re having August in June here, and I’d almost fly to New York for one of the grown-up snow cones featured in today’s New York Times. Drool, drool here.


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