Champurrado: Mexican Hot Chocolate From Nationwide Newspaper Food Sections 10.14.09

(Image credit: Apartment Therapy)

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.

  • 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.