The best first line of the week goes to Julia Watson at the Washington Post, " Try wheeling a dead pig in a supermarket cart down Connecticut Avenue and see what it does for crowd clearance," in a story about roasting a pig in a wooden box called a Caja China. Renee Schettler writes up a recipe for a simple avocado sandwich that I'll be trying soon.
William Mullen at the Chicago Tribune warns that not all the fish sold as red snapper is actually red snapper. There's a nice graphic to help you identify your snapper. Chicago sailor Mike Esposito discusses the difficulties and delights of cooking on board a boat in the middle of Lake Michigan.
Paul's already touched on the Eric Asimov piece on the pricing of wine in restaurants in the New York Times. Dana Bowen talks to Peter Hoffman, a chef who is using deliciously salty anchovies in everything. Sometimes he uses a bit of lemon. The tart fruit is the subject of a piece by Johnathon Reynolds in the magazine this week.
In the New Orleans Times-Picayune, Marcelle Bienvenu laments that promising yourself you won't can, pickle, or preserve any of the fruits or vegetables from a beautiful summer is a fool's errand. Sarah Brown discovers the hunting camps that preserve Southern Louisiana heritage through such dishes as Redfish on the Half-Shell, Bacon-wrapped Deer-backstrap, and squirrel stew.
Shirley O. Corriher, in an article published at the Hartford Courant, explores the mysteries of fruit ripening, and rewards us with a recipe for fresh fruit in a ginger syrup. Linda Giuca and Christopher Prosperi also have a recipe for a jazzed up fruit salad with rum and toasted nuts, and it looks like it's a keeper.
In South Florida, the Miami Herald shares a story about, and a recipe for the confidently named dessert - Food of the Gods. The Herald is big on short, to the point food stories like Maricel E. Presilla's piece on albóndigas, or Latin meatballs, including a recipe for Ground Turkey Meatballs in cilantro-mint sauce (Albóndigas de Pavo Morunas en Salsa de Cilantro y Menta). One article that should be useful as you try the recipes from this Sunday's Is My Blog Burning- Griller's Delight is Doug Blackburn's piece, Barbecue is made for brews. I usually just look at the thermometer and adjust my beer accordingly (when it's above 90º out, the taste of a cold Old Style improves a lot).
The L.A. Times this week has gone French on us in celebration of Bastille Day with a picnic. Charles Perry believes Los Angeleans have the French immigrants to thank for kicking off the city's food and wine culture. Daniel Young finds part of the French culture involves easing into a meal with an apertif. French chefs (and fine chefs) everywhere are apparently driven batty by Food TV and the wild success of untrained food celebs like Rachel Ray, reports Corie Brown.
The San Francisco Chronicle's site goes Thai instead of French with recipes for Nam Prik, Thailand's "salsa".
In Sydney, at the Morning Herald's site, Luke Managan is eating salads, which he calls Lean, Green Machines. Can't you just hear that phrase with a broad Aussie accent?
Rick LaPointe in the Japan Times online bemoans the rise of convenience store foods and tests processed o-musubi (filled rice balls) from the local konbini.
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? E-mail me 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.