Celebrate El Dia de Los Muertos with a cup of rich, creamy Champurrado. Plus, foods for the Hindu new year celebration Diwali, support for sustainable local farms in St. Louis, and a fall vegetable gratin.
Recent Newspaper Food Section Roundups
Getting To Know Goat Meat: Drunken Goat Burritos
Homemade Sausages and PB&J Truffles
Recipes for Early Autumn Entertaining
A Bright Palmer Square Redesign
30 Days of Tomato Recipes and a Green Panini
(Image: Ricardo DeAratanha/Los Angeles Times)
- The Los Angeles Times rounds up recipes for El Dia de Los Muertos including Champurrado, "a rich, creamy drink made from Mexican chocolate, thickened with masa, and spiked with cinnamon."
- The Chicago Tribune is a little late with its September Gratin, but there's still time to enjoy the dish, filled with sweet red peppers, zucchini, sun-dried tomatoes and Hungarian paprika.
- The Oregonian highlights foods to celebrate Diwali, the Hindu new year celebration. Recipes include Besan Laddus, Mango Burfi, Deep-fried Breads (Pooris), Goat or Lamb Curry (Mangshor Jhoi), and Fried Coconut Fruit Pies (Gujias).
- The St. Louis Post-Dispatch profiles EarthDance, a non-profit that supports small local farms that follow organic or sustainable-agriculture techniques.