Eggs en Cocotte, the buggy reality of vegan wine, and rediscovering the fun of cooking with pork ragu.
- The St. Louis Post-Dispatch puts all those leftover green tomatoes to use, mixing them into a soup, frying them to eat with basil mayonnaise and baking them into a Green Tomato Dessert Pie.
- In the Los Angeles Times, Russ Parsons rediscovers fun in the kitchen with a slow-cooking ragu made with four kinds of pork.
- The Oregonian looks at the challenges of vegan wine. Specifically, pulverized bugs.
- The Washington Post has a few more ideas for that breakfast dish we're already planning to make this weekend – Eggs en Cocotte. How about adding some curried spinach?