Grass-fed beef: It’s what’s for dinner
By CATHY THOMAS McClatchy Newspapers
Oh, the decisions.

•	Grass-fed versus grain-fed beef

HOMEMADE IN MINUTES
It’s hard to beat Swiss chard
By JULIA HELVEY
In January, when freezing rain, sleet and snow was falling, I was enjoying a new gardening magazine. Backyard Living magazine is a treat for any person wanting to grow any plant. The January issue had an article about Swiss chard. This is not a vegetable I was familiar with, but just reading that a 6-foot row would keep a family in greens for the summer caught my interest. A few weeks later, I went to search for some seed.

FOOD SLEUTH
Brazilian berry a miracle of hype
By MELINDA HEMMELGARN
Let’s play a little game. I’m going to list several descriptions used to sell a popular nutritional product, and you try to guess what it is. Ready? Here goes:

COOKIN' WITH HOSS
Cole slaw a must for any summer gathering
By TRISH AND JIM KOETTING
Much is written about the noble ingredients of haute cuisine. Cookbooks feature attractive photos of expensive and exotic creations, artistically arranged and seemingly impossible to replicate. The glamour shows on the Food Network feature top chefs preparing items found on menus of five-star restaurants that would cost a mortgage payment for dinner for two. Little attention is paid to the lower class members of the culinary world, without which we would be the worse off. One such item is the lowly cabbage.

FOR THE LOVE OF FOOD
Share yourself in recipes
By ROBIN LaBRUNERIE
Joëlle Quoirin has a lot to teach us all. About French, the language native to the area of Belgium from which she comes, about appreciating what matters most and about cooking food well.

WOLFGANG'S KITCHEN
Pick up a Sunday brunch at the farmers market
By WOLFGANG PUCK
Going to the local farmers market with my children is one of my favorite things to do on a Sunday morning, especially in the early days of summer, which begins tomorrow. With springtime’s harvest still providing its own treats and warm-season produce beginning to fill the stalls, there are so many wonderful things to see, cook and eat.

FOR YOU OR TWO...
Finding inspiration in an icon: Tomato soup
By CAROL MIGHTON HADDIX McClatchy Newspapers
Dominick’s had a soup sale recently - one of those tempting special offers that force bargain hunters like me to stock up. That’s how I ended up with several cans of tomato soup facing me one night when I was searching for dinner inspiration in the cupboard.

KITCHEN NOTES

Playing favorites: Honey glazed ginger salmon with pineapple
Chicago Tribune
This dinner is the result of an experiment, making a last-minute menu for drop-in friends. Wild king salmon wasn’t available at the market, so frozen sockeye salmon fillets were used instead. In place of the usual sprinkle of sea salt and freshly ground pepper, a light Asian blend of ginger, citrus and soy added a bit more flavor to the previously frozen fillets.

RECIPE OF THE WEEK
Make salad a signature side
Crabmeat and Pasta Salas

Dieters, tread lightly around Mexican food
By KATHY MANWEILER McClatchy Newspapers
Temptation, thy name is Mexican food.

Prince Charles is an ale natural
By BARRY SHLACHTER McClatchy Newspapers
Generally, organic beers have been a disappointment, perhaps because of the limited choice of ingredients.

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