Post-Tribune Latest news from Post-Tribune Online en-us (Editor) Post-Tribune 84 34 30 Copyright 2014 <![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, … ]]> Wed, 16 Jul 2014 02:07:32 -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 … ]]> Wed, 16 Jul 2014 02:07:45 -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 … ]]> Wed, 09 Jul 2014 02:08:16 -0500 <![CDATA[ Rethinking rollups for filling, packed lunch ]]> Lead story image

With a new school year on the horizon, it’s time to think about what’s for lunch. Brown-bagging it is plenty economical, but a steady diet of sandwiches becomes boring pretty quickly, to say nothing of the fact that all of those servings of refined carbs simply don’t provide the energy necessary to power you through a long afternoon. So here is an alternative to the typical sandwich: colorful veggie/protein rolls that are light, yet still substantial. I modeled it on a sushi roll, but swapped out the rice for quinoa, and the fish for turkey. By now, most folks have … ]]> Wed, 09 Jul 2014 14:21:22 -0500 <![CDATA[ Losing the leafy greens for a fresh green salad ]]> Lead story image

With salad season in full swing, it’s inevitable that you soon will be sick of your go-to mix of greens. Doesn’t matter if you favor romaine or Boston, herbed mixes or arugula, or even old-school iceberg. In short order, the idea of yet another bowl of greens will simply seem depressing and uninspiring. So we decided to create a green salad that will keep you coming back for more. And not a single leafy green is harmed in the making of this meal. We combine fresh green beans, asparagus, snow peas and zucchini for a fresh and delicious take on … ]]> Wed, 02 Jul 2014 02:08:57 -0500 <![CDATA[ Go For the Food: Italian food in Wyeth country ]]> Lead story image

CHADDS FORD, Pa. — If you love art by the Wyeth family — N.C., his son Andrew and grandson Jamie — then a day in Chadds Ford, Pennsylvania, is a must. Tour the places where they lived, worked and were inspired, and enjoy three generations of their art at the Brandywine River Museum. A daylong tour package includes a simple lunch of soup and half-sandwich in the museum cafe, with a view of the tree-lined Brandywine River that looks like a Wyeth painting. But after a day of tours, what about dinner? Philadelphia is 40 minutes away; New York City … ]]> Wed, 25 Jun 2014 14:13:47 -0500 <![CDATA[ Food safety a new frontier for legal pot ]]> Lead story image

DENVER — The marijuana in those pot brownies isn’t the only thing that can potentially make consumers sick. The industry and regulators are taking a closer look at how pot-infused edibles are actually made. The thriving edible-marijuana industry in Colorado is preparing for new testing requirements — due to take effect in October — to make sure the products are safe to eat and drink. While consuming too much of an edible has been connected to at least one death and a handful of hospital visits since retail recreational sales began in January, officials say there have been no reports … ]]> Wed, 25 Jun 2014 02:09:05 -0500 <![CDATA[ Elevate basic pasta salad with feta, shrimp ]]> Lead story image

We’ve all suffered through them — those limp, soggy excuses for pasta salad that amount to little more than elbow macaroni doused with bottled vinaigrette and tossed with a bag of frozen peas. But we can do so much better with a dish that has this much potential. All we need is a little inspiration. Pasta, after all, is a delicious blank slate. We just need to start there and layer on flavors and textures, building until we have a robust and exciting salad that deserves to be at a summer gathering. So let’s begin with the pasta. Elbow macaroni … ]]> Wed, 25 Jun 2014 02:08:52 -0500 <![CDATA[ Go For the Food: ‘Rocket’ rules in Haverhill ]]> Lead story image

HAVERHILL, Mass. — Sometimes the best time to visit a community is when it’s struggling. Because when a place is itching for a comeback, that’s when exciting — and often delicious — things start happening. And that’s the case with Haverhill, a northern Massachusetts city of 60,000 people that after years of sliding down market clearly is hungry for a bit of renewal and reinvention. Truth is, as you head into town, you won’t be much impressed. That’s OK. Keep going until you hit the city center. You’re looking for a rectangle of streets — Washington Street, Essex Street, Wingate … ]]> Sat, 19 Jul 2014 06:20:12 -0500 <![CDATA[ Craft brews mixing it up on cocktail scene ]]> Lead story image

Cocktail connoisseurs are falling for craft beers in a new way — as a mixer. Bars around the country are tapping into the trend of mixing artisanal brews with hard liquor to create new, refreshing cocktails. Can’t see how it works? How about a bold stout blended with white chocolate liqueur? Or maybe a mojito made with blonde ale and rum? Beer as a mixer isn’t new, but it has seen an uptick in recent years, fueled largely by the flourishing market of excellent craft beers, according to bar consultant Jacob Grier, who’s publishing a book on beer cocktails next … ]]> Sat, 19 Jul 2014 06:19:54 -0500 <![CDATA[ Making lamb leaner for a healthier burger ]]> Lead story image

Beef may claim to be what’s for dinner in America, but in the Middle East, that honor often goes to lamb. It’s prepared in innumerable ways, but my favorite is when the lamb is ground, spiced and grilled, then topped with some kind of yogurt sauce and finally tucked into a pita. And that’s how we’re rolling here. The only problem with ground lamb is that the kind available at the supermarket often is quite fatty. Generally speaking, of course, fat is where the flavor is — and the moisture. But lamb fat is saturated fat, and it’s best to … ]]> Sat, 12 Jul 2014 06:29:21 -0500 <![CDATA[ Strawberry-balsamic glaze partners with pork ]]> Lead story image

When you discover foods that have a natural affinity for one another, it’s easy to find numerous excuses to enjoy them together. One of my favorites is strawberries and balsamic vinegar. Both sport assertively sweet, nicely acidic flavors that not only work well together but also pair up wonderfully with so many other foods. Often, I’ll keep it simple and make a vinaigrette — 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 tablespoons strawberry jam, a pinch each of salt and pepper, sometimes some minced garlic. Dump it over a salad and top with almonds. Or if I’m feeling … ]]> Tue, 17 Jun 2014 17:48:16 -0500 <![CDATA[ Go For the Food: In Annapolis, crab rules ]]> Lead story image

ANNAPOLIS, Md. — Do not wear your Sunday best. That’s the first rule for eating messy crabs here on the Chesapeake Bay. Everything else — demonstrating brutal hammer skills, sending up clouds of powdered spice blend, shaking the wobbly communal picnic tables — can be forgiven here at Jimmy Cantler’s Riverside Inn. After all, everyone commits at least one of these offenses during a visit. A family-run institution on the Mill Creek since 1974, this casual crab shack is a favorite for those lucky enough to live in Maryland’s picturesque state capital, as well as visitors from nearby Baltimore and … ]]> Sat, 12 Jul 2014 06:29:13 -0500 <![CDATA[ Cookbook author fighting Alzheimer’s with food ]]> Lead story image

A diagnosis of an early stage of Alzheimer’s disease hasn’t stopped cookbook author Paula Wolfert from continuing her decadeslong career with food. But it has changed the direction. Wolfert, 76, renowned for classics such as “Couscous and Other Good Food from Morocco,” has been diagnosed with a variant of Benson’s syndrome, a rare condition related to Alzheimer’s. That was the end of following the kind of complex, meticulous recipes for which she’s known. But it was the beginning of looking at food in terms of healing, rather than hedonistic properties, as well as speaking frankly about the disease in hopes … ]]> Sat, 05 Jul 2014 06:26:40 -0500 <![CDATA[ Go For the Food: Dallas incubates new dining spots ]]> Lead story image

DALLAS — In a place that prides itself on doing things big, it stands to reason that Dallas’ newest hot spot for dining isn’t just one restaurant but a new development of nearly a dozen at the foot of a soaring bridge that is the city’s newest landmark. But the restaurants popping up in the 15-acre Trinity Groves are not your usual offerings — they are what the three investors behind the development call an “incubator.” Prospective restaurateurs pitch their ideas to the investors, who fund the projects in hopes that successful concepts will spawn locations across the country. “In … ]]> Sat, 05 Jul 2014 06:27:05 -0500