Our weekly digest of the best of food sections in newspapers around the globe sees Bill Daley (no, not that one) kick off his Chicago Tribune wine column Uncorked, with a discussion of daring summer whites. If you'd like to be real daring, try biting into a hot pepper, the subject of health writer and neuroscientist Will Clower's article.
Afterwards, you'll need a little starch to take that sting out. How about some potato salad from Pam Anderson (no, not that one) in USA Today's Weekend?
In the nation's capital, The Washington Post's Katherine Tallmadge (yes, that one, I guess) sings the praises of the seasonal berry. They're delicious and healthy, too? Judith Weinraub tells us another healthy drink - orange juice- is getting squeezed by the low-carb craze.
Carbs be damned if you follow Brooklyn Brewery brewmaster Garret Oliver's advice to The New York Times' Mark Bittman (possibly the one you might be thinking of but probably not), and pair beer with your food instead of wine. Quoth Mr. Oliver, "Cassoulet can be like cement, but beer busts it up and makes it seem so much lighter." Iron Chef Hiroyuki Sakai's pupil Peter Hoffman busts out the romesco in a conversation with Dana Bowen. In the NYT's Magazine, Jason Epstein tells us the story of the quirky 1945 Cookbook, ''How to Cook and Eat in Chinese,'' by Buwei Yang Chao, which may be the first attempt at an authentic, rather than Westernized, Chinese cookbook.
San Francisco is known for its Chinese food, but the SFGate, website for the San Francisco Chronicle focuses on the crop of Royal Belheim Apricots; lucious fruits just about ready to hit stores.
Russ Parsons (related to that other one, but hasn't spoken to him in ages) at the L.A. Times instead writes about the fruit of the sea - specifically abalone. I love abalone, but why do have to call the part we eat the "foot"?
In the Prague Tribune, Libor Ševčík (um, yeah, him) gives us a CIA Factbook-like entry on Tuscany's wine production.
The first one's going to jail, so Egypt Today gives us Dina Sarhan (no relation to and not spelled the same as that one), the "Martha Stewart of the Middle-East". Dina's an engineering grad from American University in Cairo who learned her culinary skills in Australia where she lived for three years with her husband.
In London, The Guardian can't believe that the USDA has tried to classify french fries - and batter coated french fries, mind you - as a "fresh vegetable". Perhaps that will round out the other legendary USDA "vegetable", the ketchup of the late Ronald Reagan's (yeah, him) era.
BONUS: Chicago Magazine's online food column "Morsels" has this to say -
Leon’s BBQ #5, the 63-year-old South Side rib mecca, is opening at 2418 North Ashland Avenue before the end of this month. It’s a franchise, but will have the exact same everything as the original. I don't personally eat ribs (or any meat) these days, but if you do, and you're in Chicago, and if this place is ANYTHING like the one I've been to on the South Side, go forth and inhale some fantastic barbecue.
Do you have a food section you'd like to see covered? Do you know any good food sections (especially outside the U.S.) that we aren't covering? Mail me (please? I'm so very lonely.) and let me know.
Please note, we use the electronic editions for much of our work, so stories profiled here may be in the previous week's or next week's print edition. Also, many of these sites may require you to register. If you're not comfortable registering your real e-mail account, I suggest signing up for a "burnable" account at Hotmail or Yahoo to use just for these sorts of things.