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All the News That's Fit to Eat

All the News That's Fit to Eat

  • These days Coq au vin really isn't coq au vin (rooster in wine), it's more like poulet au vin (chicken in wine). Whatever you call it, it's absolutely delicious.- Boston Globe
  • Slowly-cooked Italian sauces, called sugo, bolognese or ragu, are in vogue with Bay Area chefs. - San Francisco Chronicle
  • Looks like Chicagoans are turning their back on their famous deep dish pizza pies in favor for a thin-crust Neapolitan style pizza. - Chicago Tribune
  • Gain a flair for picking fish and never worry about the difference between "flash frozen" and "fresh frozen" again. - Seattle Times
  • I love daikon radish and am thrilled to see that it's finally getting the recognition it deserves. After all, it's rich in vitamin A, C and E and has even been called a natural hangover cure. - Houston Chronicle
  • With kurobuta cuts, salumi, carnitas, crown roast and more, it really is the year of the pig. - Los Angeles Times
  • Remember when I said that pinkberry was the hottest thing around? Well get ready, because with a bunch of other franchises popping up, frozen yogurt is back. - New York Times

Know of some great Wednesday food section news that I missed? Let us all know in the comments below!

Join The Conversation
celebrity_soup celebrity_soup 10 years
frozen yogurt is the best! a great ice cream substitute
UrbanBohemian UrbanBohemian 10 years
Wow, Chicagoans abandoning their deep-dish pizza? Say it ain't so!
wiggle wiggle 10 years
I love frozen yogurt so happy to know it is on its way back.
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