Food news roundup

Side dishes don’t get any respect. Many people toss a salad, plop it next to a hunk of chicken and call it a meal. The Charlotte (N.C.) Observer today offers easy ways to make sides more interesting. I can vouch for the roasted green beans – put any vegetable in the oven (or on the grill) and it just seems to get better. Read more here. It’s also in The News & Observer (Raleigh, N.C.), as is an article on two people who got laid off from their jobs and decided to become farmers. Read about them here.

Usually when you call out for pizza, just the pizza comes to your house. But a Winston-Salem, N.C. man will bring the entire oven to you and cook gourmet pizza on site. Read about him in the Winston-Salem Journal here.

The Independent Weekly (Durham, N.C.) reviews a new book on the history of wine making in North Carolina. Believe it or not, Fayetteville, N.C. used to be a center of fine wine made by a former Confederate general. Read more about the book here.

Parsley  – it isn’t just a garnish anymore. It’s a real ingredient. The Oregonian (Portland, Ore.) offers recipes and tips to give the green stuff some respect. Even the much-maligned curly parsley. The article is here.

The North Carolina State Fair is just a few weeks away, and there is always fierce competition in the food and cooking contests. The Dallas Morning News interviews past winners at the Texas State Fair, who provided tips for this year’s competitors. And, boy, do I want a big bite of that cake in the photo. Steal some ideas here.

If canning is too daunting for you, soak fruit in alcohol to preserve it. The New York Times tells you how today. It’s all here.

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