The classic advice to would-be novelists is “write what you know.” Amanda Thompson is finding the same general idea works pretty well for restaurateurs, too, as is the case with her new "YaYa's House."
By Janet Patton/Lexington Herald-Leader
January 20, 2016
Winter’s chill brings on a craving for food that is filling. Nutritious greens fill that niche nicely. You can get your vegetable fix from hardy winter varieties like collards, mustard greens, spinach, Brussels sprouts and, yes, kale.
Each January, we like to offer readers an opportunity to start the new year off eating right, and eating well. This time, there’s a bonus: Each meal can be made in advance, then refrigerated or frozen.
ROBERTO A. FERDMAN/The Washington Post
January 15, 2016
In the wake of a nightmare year for Chipotle, in which hundreds of people were sickened after eating at the popular Mexican-inspired fast food chain, the company says it is taking another step to clean up its act.
By Daniel Neman/St. Louis Post-Dispatch
January 13, 2016
Well, that was fun while it lasted. The cakes, the cookies, the candy canes and champagne — they’re all increasingly fleeting memories. Now it’s time to get down to the nitty gritty. Now it’s time for salads.