Feature Details
- Frequency: 1/wk
- Release date: Mondays
- Moves with art: Yes
- Moves with multimedia: No
- Available: International, U.S. & Canada
Foodstyles Feature Package
FoodStyles is a weekly package consisting of six food stories with six or more front-page-quality pieces of color art. The material from one week’s package makes a handsome food section in and of itself. In fact, some editors create their food sections from FoodStyles stories and art. Emphasis is on trends, speedy weeknight cooking and entertaining by leading experts in the culinary world.
The text is transmitted on Mondays, three weeks before the release date, over AP and on the TMS content delivery Web sites. The art is posted online with the text. There is a three-week lead time to allow food editors time to plan their sections.
Foodstyles Feature Package Samples
SERIOUSLY SIMPLE: GAZPACHO MY WAY (STORY 3 of 6 STORIES)
Tribune Media Services
By Diane Rossen Worthington, Tribune Media Services
Gazpacho, the cold soup sometimes referred to as a liquid salad, is colorful and low in calories. Originally from the Spanish region of Andalusia, gazpacho is as likely to land on a menu in California as it is in France. It is one of those dishes that gets reinterpreted in whatever region it is prepared.
The classic Spanish soup that traditionally includes a mixture of tomatoes, bell peppers, onion, cucumber and garlic. I have seen recipes that include avocadoes with tomatillos, almonds with yogurt, and even mixed fruit. Other recipes insist on adding bread, sherry vinegar, olive oil and ice water.
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THE TASTE OF THINGS TO COME (STORY 2 of 6 STORIES)
By Anne Willan, Tribune Media Services
Not too long ago, in the space of three short hours, I was launched into the culinary future. I can report that it is a world of gadgets, of dehydrators and stick blenders, of exact timing and rigid temperature control. Key ingredients are often strange and disturbingly chemical, such as agar agar (a seaweed extract) and soy lecithin. The future I describe is not confined to laboratories, or even to avant-garde restaurants -- I'm talking about our own home kitchens.
This disturbing revelation took place in an unexpected location, the 100-year-old Greenbrier resort in a remote corner of West Virginia. I was hosting a cooking program, and the guest chef for the morning was Michael Voltaggio, with whom I had worked 10 years before when he was an apprentice. I knew that Michael had been appointed chef at the resort's fine dining restaurant, Hemispheres, but nothing had prepared me for the transformation.
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GARDEN GOURMET: a late summer dish (STORY 4 of 6 STORIES)
By Mollie Katzen, Tribune Media Services
Here's a new twist on the classic corn and lima bean combo: You simply spread frozen lima beans on an oiled tray (no need to defrost), toss them with freshly shorn corn and some garlic and tarragon, cover, and roast everything together in the oven. It requires only a few minutes of your effort and then bakes into a fabulous dish all by itself with no further help from you. The fresh tarragon infuses your kitchen as well the dish!
If you are someone who will never be convinced that lima beans are delicious, you can substitute frozen green soy beans (edamame) -- or, if you can find them, frozen green chick peas. Furthermore, if you can get fresh fava beans and have the time to shell and peel them, by all means, use them instead of the frozen limas. You will need about 4 cups shelled and peeled favas.
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