Food news roundup

What, no cookies? Santa would probably prefer a big hunk-o-beef, anyway, after all those carbs. The News & Observer (Raleigh, N.C.) tells you how to prepare a royal beef tenderloin here. And, please, people, use a meat thermometer. Don’t put out a roast that looks like a hunk of coal the fat man might leave in a bad cook’s stocking. It’s also in the Charlotte (N.C.) Observer, plus tips from Kathleen Purvis on three-ingredient snack recipes that don’t taste like you threw them together as guests were walking in the door. That’s here.

The Independent Weekly (Durham, N.C.) talks about a different way to select wine: By the region where it’s produced rather than the kind of grape used. If the idea throws you, read more here.

Blue cheese stuffed fried okra? Great Julia’s Ghost, that sounds good. It’s in the Post and Courier (Charleston, S.C.) here.

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