Slaw avant la lettre and the charred barbecue debate
Chicago Tribune style piece by James P. DeWan explores slaw as essential barbecue side. It traces coleslaw roots from Dutch origins to American practice and offers ideas for ingredients and dressings beyond traditional cabbage with practical tips for shredding and seasoning.
MENTIONED IN THIS ARTICLE
North Carolina
Caesar Slaw with Bacon and Parmesan
A layered recipe combines romaine radicchio and frisee with Caesar slaw dressing, topped by Parmesan and crisped bacon. The dressing blends Parmesan shallots garlic cider vinegar lemon juice mayo Dijon and optional hot sauce with anchovy paste and parsley. Chill before serving.
MENTIONED IN THIS ARTICLE
North Carolina
Piedmont
Creative pizza toppings from pantry to greens
The guide covers store bought shells or bread bases to top with salads and sauces. It explains cooling a yeasty base to avoid soggy toppings and provides three example pizzas with goat cheese arugula pepper prosciutto pine nut and strawberries chicory parmesan. It also shares a pulled pork pizza using Sriracha soy sesame and jalapenos.
MENTIONED IN THIS ARTICLE
James McNair
McNair
Chicago
Also Mentioned on This Page
Coleslaw
James P. DeWan
Chicago Tribune
U.S. of A
Canada
Wook Kang
David Bez
Clarkson Potter Publishers
Richard H. Turner
Octopus Publishing Group
Pittsburgh Post-Gazette