Counter Intelligence

Five on Food: Articles from the Wednesday Dining Pages

Posted in District of Columbia by melissamccart on October 7, 2009

1) The Washington Post Food Section is terrific today. Between Jane’s article on David Chang, The Old Bay article, Jason Wilson’s Creme Yvette and Cooking for One with small veggies, it’s a cover to cover read.

2) Fried Chicken: A Migratory Bird. New York Times. How to pack flavor into fried chicken? Chefs use chiles, glazes, brines and buttermilk for starters. (The Lee Brothers taught me the Thai chile vinegar condiment, which is addictive.)

3) The Trick to Making Bao. LA Times. Chinese steamed buns go mainstream.

4) A Toast to Spaghetti Wines. Chicago Tribune. Chilean, Californian and Italian recs.

5) Burger King Hopes to Build Style, Traffic. Boston Globe. A sit-down vibe and “hip, urban, masculine elements” characterize the redesign.

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