It's a little eerie but we think that national food sections are on the same page with our theme this week - take a look!
The Washington Times is looking at braising with an article on slow-cooked short ribs. They also take a look at new uses for cornmeal and they have recipes for Vanilla-Poached Apricots and Glazed Chicken Breasts in a Honey Lemon Tea.
• In Lincoln, Nebraska, they throw themselves wholeheartedly into spring with a recipe and a video tutorial on Spring Crepes, a Spinach and Strawberry Salad, and a great article on Vietnamese spring rolls.
• In Florida the Sun-Sentinel focuses on the upcoming holidays with a piece on a local chef who survived the Holocaust. They share recipes from him for Passover, including homemade matzo balls, Baked Apple Slices With Coconut Macaroon Topping and Warm Apple Sauce, and Braised Brisket of Beef with Dried Fruit Sauce. They also introduce the differences between Ashkenazi and Sephardic traditions.