GOP candidates chew through Wisconsin
March 30th, 2012
05:00 PM ET
Share this on:

The national political scene is part of my daily life here at CNN. We monitor the top contenders’ moves hourly and some poor sod has to put together a list of where they’ll be when. I couldn’t help but notice that for today, March 30, there’s a common thread - food.

Eating on the campaign trail can be strategic, with candidates often using local food stops to gain favor with crowds. This is how the top three GOP candidates will be spending their Friday nights:

Posted by:
Filed under: Campaign Trail • News • Politics

Beyond Chianti - a guide to pairing wine with pasta
March 30th, 2012
04:30 PM ET
Share this on:

Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

If you want to get a sense of the scale of Italian wine, you could do worse than to go to VinItaly, the annual wine-related trade fair in Verona, Italy. I was there a few days ago, along with, according to the VinItaly press office, more than 140,000 other people - roughly the population of Fort Collins, Colorado, if every inhabitant of Fort Collins were obsessed with Italian wine. Regardless, being in Italy means the opportunity to eat, regularly, platefuls of fantastic pasta.

Since I’ve got pasta on the mind - in fact, since I’m mostly composed of pasta at the moment - here are some thoughts about pairing wine (Italian wine, of course) with some classic pasta dishes. Of course, the actual pasta itself doesn’t make much difference: When it comes to wine-pairing, a rigatoni is a penne is an orecchiette. Pasta alone is the ultimate blank food canvas; what matters is the sauce.


Posted by:
Filed under: Bite • Content Partner • Dishes • Food and Wine • Italian • Pasta • Sip • Wine

Pity the April fool who falls for these food hoaxes
March 30th, 2012
02:00 PM ET
Share this on:

Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

So, have you heard that Taco Bell bought the rights to Philadelphia’s Liberty Bell? They’ll be renaming it the Taco Liberty Bell.

According to the Museum of Hoaxes - which I’d consider an expert on the subject - that 1996 prank, complete with full-page newspaper ads, is No. 4 on the Top 100 April Fools' Day Hoaxes.

Other food-related gags on the list include the Left-Handed Whopper at No. 7. Burger King “announced” that it was rotating all its ingredients 180 degrees for their left-handed customers and then got thousands of requests for those burgers, as well as for right-handed ones.

Box lunch: Skittles notoriety and pizza-ordering magnets
March 30th, 2012
12:00 PM ET
Share this on:

Sink your teeth into today's top stories from around the globe.

  • How will Skittles endure its prominent product placement in the Trayvon Martin case? - New York Times

  • Saucy technology: Want a pizza? Press a magnet. - Mashable

  • A nightclub in Alabama promotes "Food Stamp Friday," encouraging patrons to use their food stamps for alcoholic beverages. -

  • We don't mean to butter Hedy Goldsmith up, but her pointers on selecting butter are most excellent. - Miami New Times

  • Don't Facebook at the Seder table, and other Passover faux pas. - Gourmet Live
Posted by:
Filed under: Box Lunch • News

National turkey neck soup day
March 30th, 2012
09:00 AM ET
Share this on:

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

This is one food holiday worth gobbling up - March 30 is National Turkey Neck Soup Day!

One of the best examples of sustainable, nose-to-tail eating is utilizing the lean but flavorful turkey neck in your cooking. This distinctly American dish makes the most out of the whole turkey, or at least parts of it that you probably aren't carving up for Thanksgiving.

Not surprisingly, turkey necks are low in calories and fat. Although it is largely made up of bone, you can cook the necks in a soup to make the most of the incredible flavor. The stock (recipe below) is where it's at with this soup, but if you plan on having it for dinner, you'd better start simmering!

March 2012
« Feb   Apr »
| Part of