- Beer tries to earn a spot next to cheese plates. — Wall Street Journal
- Reforming school lunches isn't easy — or cheap. — Washington Post
- New green cookware lets you sauté without worry. — San Francisco Chronicle
- In West Virginia, pepperoni rolls are an old-time favorite fast food. — New York Times
- Should restaurants be allowed to ban diners from using laptops? — Boston Globe
- How dinner parties are changing among cost-conscious foodies. — Chicago Tribune
- One LA bakery's strawberry cake is a local legend. — Los Angeles Times
Source: Flickr User Samat Jain
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Thanks for the tip on the Phoenix Bakery. I'm going to find it after this dim sum this weekend! Woot!
1As for the article about beer and cheese, I frequently pair a nice quality cheese with a glass of microbrew. There's a local supermarket that carries a wide variety of cheeses, and some of the ones priced in the midrange go rather well with a glass of beer. I particularly like a nice aged(not smoked) gouda with a glass of hefeweisen. Might seem like an odd combination, but just try it. And of course just about any aged chedder pairs well with beer.
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