Epicurious: Local rock star chef Kathy Casey’s latest cookbook received some press from the Epicurious blog. If you guiltily look away anytime you open your fridge and frown at those brightly colored Easter eggs because you don’t know what to do with them, Casey’s got a solution for you. —Erica Barnett

Esquire: I couldn’t disagree more with the magazine’s food blog earlier in the week when it cheered the demise of the minibar. (Chains like Hyatt, Marriott, and Travelodge have pulled the plug on the hotel mainstay, invented in 1963.) “All they've really ever been is a shameless attempt to gouge travelers into paying more for their accommodations” is how the author put it. But that ignores the refrigerated in-room rescue that comes when the bartenders of Denver have announced lastcall. Or when you’ve out NOLA’d even yourself in the French Quarter and all you want is a beer before surrender and sleep. Or when you’re in, say, Cle Elum, Washington, at the height fire season—the surrounding hills turned to ash, the air thick with smoke—and the last country music band in the last bar to close in town has played its final note. I’ll never cheer the passing of what for half a century has often been the only thing standing between us and the end. —James Ross Gardner

Daily Mail: If you don't think you’ve pestered your conventional-food-eating friends about the sins of genetically modified foods, here is yet another bomb to drop. A recent study found that 93 percent of sampled pregnant woman were found to have pest-killing toxins implanted in GM food crops in their bloodstreams. Manufacturers claimed that these toxins were destroyed in the stomach but apparently that’s not the case. —Dameon Matule

MST/Seattle Times: As we learned in J school, every story is a business story. Including chicken wings. Apparently the bar menu staple packs way more meat than it used to, thanks to breeding, um, advances in chickens. Good news? Not if you're a joint that sells wings by the unit (aka a plate of six) but buys 'em by the pound. And as one astute agribiz consultant noted, no matter how big a chicken gets, it "still only has two wings."—Allecia Vermillion

Washington Post: On the occasion of actor-slash-righteous lifestyle guru Gwyneth Paltrow’s new cookbook, It’s All Good: Delicious, Easy Recipes that Will Make You Look Good and Feel Great, comes this glorious exegesis of the “particular state of lovely obliviousness” and “’Let them eat quinoa’ mentality” that led to a cookbook “composed from a place of such intense deprivation.”  Writer Monica Hesse turns out to not hate the cookbook (despite the green drink which describes as a “a cross between a lemon and a lawn,”)—her explanation for which may make the funniest reading you enjoy this week.—Kathryn Robinson

The Salt: One of the United States' most beloved pets is making a comeback but this time it’s appearing on the menu instead of basement. Guinea pigs, or cuyes in Spanish, are a popular food in the northern Andes and now restaurants on both coasts are a giving Peruvian expats something to savor. Environmentalists are happy about this too since cuyes are less energy-intense than cattle. —Dameon Matule