Post-Tribune Latest news from Post-Tribune Online en-us (Editor) Post-Tribune 84 34 30 Copyright 2014 <![CDATA[ Yes, you can do brunch in Rome ]]> Lead story image

ROME — Rome is a sightseer’s dream, and for many visitors, indulging in authentic Italian cuisine is one of the biggest draws. But for nonlocals, the first meal of the day can be a bit of a letdown. Breakfast in Italy is a stand-up affair: You crowd at the bar, scarf down a stale pastry and a shot of espresso, and in five minutes flat, the day has begun. Tourists quickly learn that if they dare to plop down at a table in the center of Rome, they may be slapped with an extra table service charge and ushered out … ]]> Wed, 20 Aug 2014 02:07:37 -0500 <![CDATA[ McDonald’s to sell packaged coffee nationally ]]>

NEW YORK — McDonald’s plans to start selling its packaged coffee at supermarkets nationally by early next year, a move intended to help raise the profile of the coffee sold at its U.S. restaurants. The world’s biggest hamburger chain has made a deal with Kraft Foods to manufacture and distribute the bags of McCafe ground and whole bean coffee, as well as single-cup pods that can be used in at-home coffee machines. Other chains, such as Starbucks and Dunkin’ Donuts, already sell branded packaged coffee at retailers. McDonald’s, based in Oak Brook, Illinois, has highlighted coffee as a key growth … ]]> Tue, 19 Aug 2014 14:27:55 -0500 <![CDATA[ Turn your zucchini abundance into no-fry fries ]]> Lead story image

Those darn zucchini! There’s an army of them occupying your garden right now, and each one is as big as a blimp. What if I told you there’s a way to transform the whole lot of them into a delicious dish resembling french fries, but without all the calories? The secret involves cutting your zucchini into fry-like sticks, then cooking them in a way that delivers that signature crunch, but without the deep-frying. To start, you toast up some panko breadcrumbs in a dry skillet, which ensures that the finished product — the breaded zucchini — has the toasted taste … ]]> Wed, 20 Aug 2014 02:07:58 -0500 <![CDATA[ Go For the Food: Old-world tradition in Bucharest ]]> Lead story image

BUCHAREST, Romania — There’s no better place in Bucharest for food or a cold drink than Caru cu Bere, a fabled restaurant in the Old City that has been serving cold beer, spicy sausages and a lot more since the last year of the 19th century. Step into the neo-Gothic establishment that looks like it should be in a castle and you may think you are in Paris a century ago or an old-world Bavarian beer hall — except that the food and ambience are decidedly Romanian: hearty, meaty and noisy. Jo Harris, a British visitor there for a drink … ]]> Wed, 13 Aug 2014 02:07:32 -0500 <![CDATA[ Go For the Food: A taste of Mexico in Salt Lake City ]]> Lead story image

SALT LAKE CITY — In a west side Salt Lake City neighborhood known for tire shops and taco joints, a pineapple turns on a spit over layers of smoky, marinated pork. The dish is called al pastor, and the place is called Chunga’s. Cooks shave the meat seasoned with chipotle and guajillo peppers, pile it into warm corn tortillas and top it with onion, cilantro and matchstick slices of fresh fruit. Few spots offered the specialty in Salt Lake City until owner Roberto Contreras opened the restaurant about seven years ago. But customers “know al pastor now and they know … ]]> Wed, 06 Aug 2014 02:08:09 -0500 <![CDATA[ Grilled chicken salad keeps Labor Day healthy ]]> Lead story image

Labor Day, summer’s last hurrah, is a feast day. And mostly — tell the truth! — we tend to overdo it. Ribs, steaks, burgers and hot dogs? Check, check, check and check! Vegetables and other light fare? Not so much. The standard routine amounts to the summer version of Thanksgiving, except that after the meal everyone collapses onto the lawn rather than a couch. Allow me to propose an alternative — a dish that’s simultaneously light and refreshing and substantial: chicken paillard. “Paillard” is a French culinary term referring to a piece of meat pounded thin, then grilled or sauteed. … ]]> Wed, 13 Aug 2014 02:07:44 -0500 <![CDATA[ Plant water sales are flowing strongly ]]> Lead story image

Coconut water, maple water, even birch and cactus waters ... A quick inventory of beverages in the produce section makes it clear: Plant waters are rising. Soda and non-fresh juice sales are flat or slipping slightly, but plant-based products such as coconut water — along with other alternative beverages, such as kombucha and tea-based drinks — are growing, particularly those sold alongside fruits and veggies, according to data compiled by market research firm Nielsen. “The one area of the store where we are just seeing phenomenal growth is the produce department,” said Sherry Frey, health and wellness expert for Nielsen. … ]]> Wed, 13 Aug 2014 02:07:56 -0500 <![CDATA[ A corny twist to dinner omelet with salmon ]]> Lead story image

For the first couple of weeks of corn season, my family is content to eat plain old corn on the cob day after day. And why not? It’s perfect as is. But even perfection gets boring after a while, which is why I tend to fancy up our corn-centric preparations as we get deeper into the season. In this case, I dreamed up a large, family-style, open-faced dinner omelet. I was inspired by my own dear son, Sam, who likes to toss leftover corn into his morning omelet. Before diving into the recipe, let’s spend a minute making sure you’re … ]]> Wed, 06 Aug 2014 02:08:21 -0500 <![CDATA[ Go For the Food: Traverse City, Michigan ]]> Lead story image

TRAVERSE CITY, Mich. — Let’s face it: In today’s hurry-up culture, there always will be a need for fast food ... even when you’re enjoying a leisurely vacation in a place such as Traverse City, a Lake Michigan resort community with a nationwide reputation for restaurants serving high-quality, farm-to-table fare. You could head for the outskirts and one of the chain eateries your kids so cherish. But if you’re sunbathing on the Grand Traverse Bay waterfront, shopping in the downtown’s many boutiques or taking in a film at the glamorous State Theatre, chances are you’ll have no appetite to navigate … ]]> Wed, 30 Jul 2014 02:07:56 -0500 <![CDATA[ Celebrate the season with a triple-tomato salad ]]> Lead story image

At the peak of ripeness, an in-season tomato is one of the things that makes life worth living. Happily, that season is upon us. And this recipe is my ode to that summer tomato. All kinds of tomatoes are at the best just now, big and small, beefsteak and cherry. At the base of this salad are sliced beefsteak tomatoes, which are topped with chopped small tomatoes and drizzled with a tomato-based vinaigrette. Given that this is an essence-of-tomato salad, it’s crucial that all of the tomatoes in the lineup be as ripe as possible. The best place to find … ]]> Wed, 30 Jul 2014 02:08:19 -0500 <![CDATA[ Go For the Food: Shawarma in Copenhagen ]]> Lead story image

COPENHAGEN, Denmark — Don’t tell the folks over at avant-garde eateries Noma and Geranium, but for many visitors to Denmark’s capital, the biggest culinary sensation isn’t Nordic fusion. That honor goes to Shawarma Grill House, which for more than 30 years has been dishing out some truly spectacular Middle Eastern comfort food, including an outstanding shawarma sandwich. The city’s high-end restaurants may get all the headlines, but millions of Danes and tourists can’t be wrong. Shawarma Grill House lies at the start of Copenhagen’s pedestrian-only shopping street, Stroget, nearest Radhus Platz. It has the appearance of a narrow fast-food joint, … ]]> Sun, 17 Aug 2014 06:24:05 -0500 <![CDATA[ A tuna sandwich by way of bruschetta ]]> Lead story image

Sometimes the last thing you want to do at the end of a long hot summer day is turn on the oven and make a meal. So here’s a delicious solution that requires no more heat than is necessary to grill up some bread. The grilled bread in question, rubbed with garlic, is the sturdy and satisfying basis for bruschetta, an Italian appetizer that can carry many toppings but most often is graced with nothing more or less complicated than chopped fresh tomatoes, olive oil, salt and pepper. In this case, I’ve topped a large bruschetta with a mound of … ]]> Wed, 23 Jul 2014 02:09:15 -0500 <![CDATA[ Go for the Food: Reindeer dogs from Alaska’s cranky hot dog vendor ]]> Lead story image

ANCHORAGE, Alaska — There’s no shortage of hot dog stands hawking that spicy, oh-so-Alaska treat, the reindeer dog, in downtown Anchorage. But only one of them has consistently long lines. M.A.’s Gourmet Dogs is owned by a guy with an attitude and seven types of tasty grilled dogs — including one with a little bit of Rudolph in it. The reindeer meat, too lean to hold together alone, is mixed with pork and beef. It’s the hands-down crowd favorite, every bite delivering a pleasing crunchy pop. This is Michael Anderson’s hot dog stand, a mobile feast beneath a big green … ]]> Wed, 23 Jul 2014 02:09:04 -0500 <![CDATA[ Lay’s newest flavor: Cappuccino? ]]>

NEW YORK — American palates have changed considerably over the years, but is the country ready for cappuccino-flavored Lay’s? Frito-Lay, the snack division of PepsiCo Inc., will announce on Wednesday the coffee-flavored chips as one of the four finalists for its second annual “Do Us a Flavor” contest in the United States. The competition gives people a chance to create a new potato chip that is sold nationally — and to win $1 million. The other three finalists are Cheddar Bacon Mac & Cheese, Mango Salsa and Wasabi Ginger. Frito-Lay says the four flavors are expected to start hitting shelves … ]]> Tue, 15 Jul 2014 21:01:04 -0500 <![CDATA[ Jam sessions: Think way outside the PBJ ]]> Lead story image

It was probably 15 years ago that I discovered the magic that is a nearly empty jar of jam. Until then, I always had hated those sticky-knuckle moments of scraping the slimy dregs of the jar, hoping I had enough to add that sweet balance so needed by the otherwise-leaden smear of peanut butter on my bread. Then an Italian cook who was supposed to be teaching me pasta-making got sidetracked. She wanted a salad to go with our orecchiette, and she wanted to make her own vinaigrette. That’s when she reached for a nearly empty jar of strawberry jam … ]]> Sun, 17 Aug 2014 06:24:17 -0500 <![CDATA[ Go For the Food: Dim sum in the Land of Barbecue ]]> Lead story image

KANSAS CITY, Mo. — Yes, even in the Land of Barbecue, there are other artery-challenging options beyond the slab. The weekend crowds at Bo Lings Chinese restaurant long have suggested that plenty of people in this barbecue fumes-driven metro area often prefer their pork steamed amid shrimp in a dumpling, diced in rice noodles, or laced with barbecue sauce and stuffed into a fluffy, white steamed bun. Bo Lings, which opened in 1981 and began dim sum service in 1987, for years drew out-the-front-door weekend lines for dim sum at its location in the former Kansas City Board of Trade … ]]> Sun, 10 Aug 2014 06:24:12 -0500