wednesdays

• Four festive and portable dishes for your Fourth of July celebration. — Boston Globe
• Top Chef's Richard Blais and others are turning deviled eggs into an art form. — Atlanta Journal-Constitution
• Rumor has it that Rachael Ray is releasing a memoir. — E! Online
• Prepare for picnic season with these 101 ideas for 20-minute dishes. — New York Times
• Beat the heat this Summer with cool aguas frescas. — Los Angeles Times
• Forget cold leftovers: Hot pizzas are showing up on breakfast menus. San Francisco Chronicle
• Three local chefs design outdoor-dining options to fit any budget. — Washington Post
• How the Bourdeaux wine region is adapting to modern times. —Chicago Tribune
• Try smoking meats on the grill as an alternative to burgers. — The Oregonian

Source

• Top female chefs explain why they are a rare breed. — New York Magazine
• Frustrated by bad service? Read this diners' rights manifesto. — Los Angeles Times
• Tex-Mex is a cuisine worth celebrating, and cask-conditioned beers are making a comeback. — New York Times
• Japanese pubs called izakayas serve tapas-style treats. — San Francisco Chronicle
• Follow the powerful force of tea in China, from the farm to the teapot. —Minneapolis Star Tribune
• Chefs are using black licorice to push the culinary envelope. — Chicago Tribune
• Wines under $4 run the gamut from decent to despicable. — Charlotte Observer
• How to plan a haute Halloween party for adults. — Miami Herald

Source