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Boston Globe – April 9, 2003 Deliciously buttery Lakota Bakery's cookies make everyone happy. By Galen Moore “…For almost 20 years Barbara Weniger has been using all her ingenuity as a baker to produce cookies that contain as much butter as possible. To develop one recipe for chocolate wafers, Weniger began with a decent recipe, then just kept going. As she explains it, 'halve the sugar and double the butter and see what happens. Then I just started adding more and more chocolate.'” What a wonderful concept! Thank you, thank you, thank you! Asking for a little respect, please A chef's wife does all the work and sees no glory Descriptive profile of Courtney Febbroriello, author of ''Wife of the Chef: The True Story of a Restaurant and a Romance.'' Includes recipe for Potato-chive gnocchi. Tamil New Year is a time of ritual and repast Tamils are a people from the deep south of India. This article is a personal essay that reflects on childhood memories of the holiday, and the sumptuous lunch that includes delicacies such as a sweet, hot rice called paal payasam and mor kozhambu, a hot buttermilk gravy, with tomato rasam, tomatoes cooked with tamarind. Includes recipes for tomato rasam and mor kozhambu. The hottest, hippest spot: Once run-down, Park Square is now a thriving restaurant row Restaurants mentioned include Todd English’s Bonfire, Davio’s, and Via Matta. Also: An Easter bunny worth believing in THE VEGETARIAN COOK: Passover cookbook makes it easy to pass on meat Kosher wines aren't different from all other wines In granola, Matzo rises to the occasion

Awesome. You just made my Passover!

First issue focuses on Molson & back bacon (just kidding) I did always wonder what was considered proper regional food in Canada -- is there a Canadian "soul food"?

My pleasure. By the way, Suzanne F, I checked out the Weebl & Bob site. It made me laugh & then it made me want some pie!

That's correct -- "Correspondent" indicates freelance, and "Globe Staff" indicates a staff writer. So this section takes quite a bit of free-lance writing. Hmm, is anyone from the "I wanna be a food writer" thread reading this???

What constitutes a deli? Aha! a new question. In my opinion, a deli is defined by KOSHER. Ever tried to find a kosher deli in NYC? They are a vanishing breed -- only a handful left. Some of the ones you'd least expect (i.e. Katz's) -- not kosher. Therefore, not the real deli experience, despite their fabulous slogan: "Send a Salami to your boy in the Army." (hmm, that hits a little too close to home just now.) I had the experience of organizing a family reunion trip (about 25 people) --walking tour of the Lower East Side. Lunch, of course, was a major production. I had a devil of a time finding a place that was kosher & could accommodate seating for 25 people. (2nd Ave Deli rocks, but wouldn't reserve for such a large group). End result? Katz's.

I work within spitting distance of Les Halles downtown. My colleagues refer to it as "Les Hell." It is slow, slow, slow and crowded with rich tourists and local businesspeople. Lunch took nearly two hours. But then again, a long lunch is tres French, isn't it. The food was nothing to write home about.

Boston Globe – April 2, 2003 Best of Boston: First daughter Claudine gets married, and now this… His life in the kitchen Jacques Pepin cooks, paints, teaches, writes, and reminisces (By Alison Arnett, Globe Staff) PEPIN'S RECIPES: Maman's cheese souffle Roast leg of lamb Provencale A birthday cake like grandma used to makeBy Gabriella Gershenson, Globe Correspondent “When my mother brought me home from Memorial Hospital, a fresh krendel, baked by Babulinka, was waiting for us. The cake isn't what an American child might imagine for a birthday cake. After all, it has no frosting, no layers, and no candles. Krendel (pronounced kryen-dzel) is low and yeasty with a streusel topping, more like coffee cake or a babka than a Duncan-Hinesian creation.” CAKE RECIPE: Gurevich family krendel Officer does justice to gourmet cooking: John Sisco has made his home into a restaurant By Deniece Washington, Globe Correspondent “He is stirring big pots of food on the stove, rushing them to the table, and serving friends, family, and colleagues. Sisco runs a restaurant at his home in Hyde Park that has little in common with ordinary restaurants: There is no charge.” Also: With self-checkout, it's life in the fast lane Shopping against the clock Chef to show wine-seafood pairings By Stephen Meuse, Globe Correspondent McDonald's hopes fruit, pasta options boost health,sales By David L. Harris, Globe Correspondent

Although only NY-area folks will understand: any dessert from Schick's in Brookyn. They make great chocolate-mousse creations in tiny chocolate baskets that really help take the deprivation out of Passover for me. ...otherwise, the best part of Passover is when it is officially PAST and OVER! By day three I will be dreaming of soft squishy fast-food hamburger buns.

These sound like what my mother (Litvak) called "bubbelehs" and my wife's mother (Polack) called "latkes". My mother-in-law makes these too, and calls them latkes. She fries up balls of potato-starch dough, and then we dip them in red wine and then sugar. I got a kick out of watching my two-year-old niece eat my mom's recipe for shredded potato latkes during the first seder -- watched her devour every last one to hit her plate! -- and then the next night she wrinkled her little nose at the fried-dough latkes. "Those aren't latkes," she said. You go, girl!

I've been to Thalassa too, and I highly recommend it as well. Very good, very fresh fish and several Greek cheeses on the menu that I hadn't heard of before. I took a walk downstairs to find the restroom, and lo & behold they have a perfect little wine and cheese cave. I was sorry that I didn't save room for dessert once I saw the dessert menu -- they have Greek as well as traditional desserts, and they all sounded divine. The space is lovely too -- extra-high ceilings, spacious rooms upstairs and downstairs, and soft lighting that makes everyone look good. Overall, I'd advise everyone to hurry to Tribeca for dinner before too many reviewers find the place!

The secret to fine fiddleheads is lots of garlic. Saute them until they get a bit soft, toss with pasta and perhaps sliced mushrooms. I like fiddlehead ferns -- partly because they are so ephemeral. It's like eating spring. One day, there they are in the greenmarket. Two weeks later, all gone.

Yaohan supermarket in Hoboken (is it still there?) I think there's a bus from Port Authority that goes straight there. If you are really brave, try the bus from NYC Chinatown to Boston Chinatown in one day. There was a great little essay in the NY Times travel section on this particular route a few months back, darned if I can find it though.

Honey, stick to the beignets at F&B....

Yum!! Sounds worth making a trek after the 26th Street flea market. Though I'm still a fan of F&B beignets.

Boston Globe – March 26, 2003 Highlights: Pour it on! (T. Susan Chang) About the rising organic maple syrup tapping movement in New England According to John Cleary of the Northeast Organic Farming Association in Vermont, organic applications on the part of maple producers doubled this year. Hmmm, wasn’t there a recent e-Gullet discussion string on maple sugaring season? BEANTOWN CLICK: organic maple syrup Dried fruits keep the chilly season sunny (Lisa Zwirn) A bounty of regal recipes uses apricots, dates, and raisins Everything you wanted to know about dried fruit but were afraid to ask. Focuses on the use of dried fruit in the cuisines of the Mediterranean, Middle East, and North Africa. Recipes include Lamb tagine with prunes and Persian chicken with orange. Keep the chilly season sunny Natural pesticides in wine keep fruit healthy (Stephen Meuse) The polyphenol abundant in red wine that is believed to play a key role in delaying the onset of coronary heart disease -- is also effective in preventing post-harvest rot in grapes and other fruits. Highlight: Sean Shesgreen, professor of English at Northern Illinois University in DeKalb, Ill., has gone public with his ruminations. His article, ''Wet Dogs and Gushing Oranges: Winespeak for a New Millennium,'' published in the March 7 ''Chronicle of Higher Education,'' is causing a bemused stir. Author’s endnote: “As a writer, we found Shesgreen unpretentious but decidedly pungent, with an incisively wry edge and hints of fresh-cut irony.” Unpretentious but pungent Also: COUNTER INTELLIGENCE: With Zoo Sticks, a rhino is perfect for sushi rice [/color](T. Susan Chang) Quickie about a toy maker that has created chopsticks with molded plastic animal shapes at the top – giraffe, rhinoceros, lion, monkey. Personally, I’m dying for a pair!!! Rhino sticks click Chefs take the stage at 'Banned in Boston' benefit (Alison Arnett) ''Banned in Boston 2003,'' a benefit for the violence prevention program Urban Improv, will feature chefs in acting roles. Oh dear… Chefs take the stage Granola maker has recipe for success (Denise Dube) Profile of the Milford-based maker of Goddess Granola. Granola maker has recipe In this kitchen, inches count: Small details make these cooks happy (By Andrea Pyenson) “Tthe first in a series on renovated home kitchens designed for people who really cook.” ZZZZZZZZ……. In this kitchen, inches count

I think I remember reading that when Ruth Reichl started reviewing restaurants, she used to run to the bathroom, jot down her notes there, and then dash back to the table.

"Mom, the pie's on fire..." (courtesy of Better Homes & Gardens) http://houseandhome.msn.com/food/OurMostEm...nBloopers0.aspx

How ironic -- considering all the love Amanda/hate Amanda as well as the love Martha/hate Martha e-mails that float around this web site!

Boston Globe – March 19, 2003 OK, this is where I get to editorialize: 1. The best article in Boston Globe this week is on raising chickens. Caught me by surprise. It’s only tangentially about the cooking & eating of said chickens, but it’s still a fun read. 2. What intrigued me most was not an article but an ad for ‘Edible Art 2003.’ I’ve read about these in the Chicago area too. I’ve meant to write an article about Art as Food (as opposed to the usual --Food as Art) for some time now….Would love to hear from anyone who’s ever attended one of these exhibits? http://www.lesley.edu/aib/edibleart/index.html Here chickie, chickie, chickie ... Pull off a coup by raising your own chickens (B.J. Roche) A surprisingly delightful read on the dangers of living in a chickencentric universe. An excerpt: ‘We had ordered six chicks from the hatchery, but seven birds, including a free bonus ''Mystery Bird,'' arrived in the mail late last spring. They all looked the same at first. But soon our Mystery Bird emerged as a silver-spangled Hamburg rooster, a jaunty little fellow with black and white tailfeathers, who looked like something you'd see painted on a plate in a Williams-Sonoma catalog. We named him Oddball, and all was right with the world. That was, until another chick - this one a slightly aggressive Buff Orpington - doubled in size (seemingly overnight), and began to crow. Now we had two roosters. We started getting up very early. My friend and chicken guru Pat Leuchtman, who lives in Heath, had three words for me when I told her about our dilemma. ''Coq au vin.''’ http://www.boston.com/dailyglobe2/078/food...chickie_+.shtml A bit of what Oscar brings to the table (Beverly Levitt) “In the movies food is never just food.” Article dissecting the use of food in 2002 movies including Chicago, The Pianist, Adaptation, etc. Anyone remember Babette’s Feast? Includes a recipe for “Pozole verde” (a reference to Frida Kahlo). http://www.boston.com/dailyglobe2/078/food...he_table+.shtml STIRRINGS: The battle of the buttercream rose (T. Susan Chang) About the writer’s infatuation with, and struggle to create buttercream roses. Also kind of a roundabout review of the “Cupcake Café Cookbook.” "One night I dreamed of buttercream..." Other articles: The ever-dependable pot roast: Homey meal suits all tastes (Sarah Hearn) http://www.boston.com/dailyglobe2/078/food...l_tastes+.shtml Spring is around the corner, and accordingly, the Boston Globe is dedicating space to health & fitness: Getting Fit: Spring is just around the corner (Alison Arnett) http://www.boston.com/dailyglobe2/078/food...e_corner+.shtml Spa cooking can streamline your diet (Lisa Zwirn) “Welcome to spa cuisine, where prune puree replaces sugar, egg whites stand in for yolks or whole eggs, and vegetable purees (along with minuscule portions of monounsaturated fats) pretend they're butter.” http://www.boston.com/dailyglobe2/078/food...our_diet+.shtml The best diets will kick your metabolism into high gear (Bev Bennett) http://www.boston.com/dailyglobe2/078/food...igh_gear+.shtml Glass Notes: Pinot Grigios are all over the map http://www.boston.com/dailyglobe2/078/food..._the_map+.shtml http://www.boston.com/dailyglobe2/078/food...to_start+.shtml

I enjoyed this article! It reminded me of the Twinkie Project -- Rice University students subjected poor, innocent Twinkies to a variety of experiments to demonstrate various scientific principles. One of the experiments involved microwaving a Twinkie on High for 10 minutes, "to test the reaction of a Twinkie to extreme radiation." Surprise-surprise: the Twinkie exploded. Conclusion: "Microwaving a Twinkie is a bad idea." Ya think? http://www.twinkiesproject.com

Thanks for the article, that was a good read. I researched MSG about a year back, and found that Cargill is the major producer of MSG in the United States. I'd love to visit their plant sometime -- could you imagine the enormous piles of MSG waiting to be fed into the tiny red-and-white cylinders?

Steve, Thank you for the feedback. I'll be honest & admit that no, I do not know the Globe well enough to give a run-down on all the editors/writers. I'm a frequent traveller to Boston & an avid Globe reader -- avid enough to know that "Correspondent" is a euphemism for free-lance contributor -- but that's about it. Can anyone out there provide more information? "alacarte"

Note: Below you will find the collection of digests in chronological order. For the latest digest go to the end. Boston Globe – March 12, 2003 Much to my surprise, a book review of “The Amazing World of Rice” turned out to be the best read of today’s food section. Mussels and cockles and more: The Irish offer their famous hospitality (Alison Arnett) --Feature story about the slew of Irish pubs in the Boston area, ranging from the traditional to more offbeat Irish-owned restaurants and bars offering Spanish tapas, Cuban sandwiches, risotto or other fare atypical to Irish pubs. “What it is about the Irish that makes them such natural restaurateurs?” Mussels and cockles and more It's easy to make souffles rise and shine (Andrea Pyenson) --Interesting & practical article about the art, science, and history of soufflés. “Golden brown and puffed up over their collars, souffles emerge from the oven like miniature chefs' hats. .. Yet for all the accolades they draw, souffles are somewhat misunderstood. They are admired by diners as the epitome of culinary elegance, but many home cooks are afraid of them, thinking they're too fragile to attempt. That's one reason souffles have been popular on restaurant menus.” Souffles BOOK REVIEW: Not all rice is Asian, not all Asian cuisines use rice (T. Susan Chang) An extremely well-written review of “The Amazing World of Rice” by Marie Simmons. Chang is alternately self-deprecating and fun to read. She confesses that she hadn’t realized that not all Asian cooking uses rice (a fact I had not realized either). Clearly she spent a good deal of time cooking from this cookbook – something surprisingly few cookbook critics do, at least not this thoroughly. I wish more did. I especially enjoy her account of trying to cook tempura from the book: “Late that evening, covered in batter, I finally sampled my first homemade tempura -- crisp, light, delicately dipped in the gingered sauce -- and practically swooned, one happy cook in need of a shower.” Not all rice is Asian Also two columns about wine – personally I’m not a fan of wine or wine writing, but here are the links for those who may be: ON WINE: The buzz on Bordeaux is value (Stephen Meuse) http://www.boston.com/dailyglobe2/071/food...is_value+.shtml THE GRAPEVINE: BU seminars offer European perspectives (Stephen Meuse) http://www.boston.com/dailyglobe2/071/food...pectives+.shtml