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Toronto Star – March 30, 2005 Guests are gold at Indian bistro Linda Barnard reviews Tikki Tikka Indian Bistro. --------------- She has chocolate in her blood --------------- Artisan baker opens in Kensington --------------- You'll get your fill of Hamilton For more information: Here's where to get great food in Hamilton --------------- He cooks in fine company Jennifer Bain profiles Nigel Didcock, executive chef of the Granite Club in Toronto. --------------- You say syrah, I say shiraz --------------- Monkey business has serious side --------------- Bacon makes beans better Recipes: * Bacon Baked Beans * Tortilla Wings * Clementine and Black Olive Salad

Boston Globe – March 30, 2005 Ding dong, the craze is dead At the height of the fad, 9.1of Americans were on a low-carb diet.Today the number is 4.4. If you're one of the millions embracing good things again, have we got some recipes for you. By Joe Yonan, Globe Staff When low-carb mania peaked in February 2004, about 27 million Americans (or 9.1 percent) were following Atkins, South Beach, or another regimen that shuns potatoes, pasta, bread, and rice, according to the NPD Group, a market-research firm based in Port Washington, N.Y. Then the number started slipping throughout the year, plummeting to 2.4 percent by December, understandable during a holiday season not known for dietary discipline, and has edged up to 4.4 percent, still only half what it was a year ago. --------------- Recipes: * Spaghetti alla carbonara * Panmario (Italian rosemary bread) * Gratin Dauphinois * Paella with mussels and shrimp --------------- The adaptable, capable caper By Kara Newman, Globe Correspondent Tiny, briny, olive-green capers can carry the load in flavoring dishes with other strong tastes such as mustard, onions, butter, even spicy peppers. The tiny buds add a warm, mildly acidic, and slightly salty presence in bistro-style dishes served on evenings that are still chilly enough for hearty fare. Recipes: * Tuna with spicy pepper sauceand capers * Roasted red peppers with raisins and capers * Caper mayonnaise --------------- SHORT ORDERS: The hole story If you like to read books that give you an intense craving for sweet, fattening, artery-clogging snacks, by all means, pick up a copy of ''The Donut Book" ($14.95). Author Sally Levitt Steinberg has doughnuts in her blood -- her grandfather invented the doughnut-making machine in 1920 -- and she sinks her sweet tooth firmly into the topic for nearly 200 pages. Good to Go: The custard cure Around the same time we realized we couldn't afford to fly to Rio for a week this winter, a friend who moved here from Brazil brought us a box of pastries. They came from her favorite place, Bread and Company in Everett, which offers quindim ($2), a sweet, eggy custard that trembles on a coconut crust. Counterpoint: Shine on You don't need to keep a bar to love Bar Keepers Friend. There are stains aplenty in the modern kitchen to keep you reaching for this powdered cleanser ($2.95), which dates to 1882. The special acid has an industrial smell that takes some getting used to, but it's easy on sewage systems and hard on stains. Iranian influence When Iran-born Moe Khalaj bought the shop seven months ago, he kept the name, renovated the store, and added goods from his homeland. They include melt-in-your-mouth organic dates the size of half dollars, tiny organic figs, vegetable pickles, honey, tea, pomegranate juice, jam, pistachios, and all kinds of nuts, lentils, dried beans, and five basmati rice varieties. Craigie Street's Maws honored Tony Maws, chef and owner of Craigie Street Bistrot near Harvard Square, has been named one of the best new chefs of 2005 by Food & Wine magazine. Chefs cook up diabetes awareness A galaxy of chefs will create Asian dishes for ''A Spoonful of Ginger" benefit on April 5, spotlighting the Asian American Diabetes Initiative of the Joslin Diabetes Center. It's in the bag Grilled cheese becomes a fuss-free dish when it's made in a toaster. Thanks to Toastabags -- sandwich-size nonstick bags that fit into an ordinary toaster -- you can make your favorite grilled-cheese treat without special equipment, or even a skillet. --------------- What's for lunch? French food By Emily Schwab, Globe Correspondent Using a short-term grant from Blue Cross Blue Shield of Massachusetts Healthy Choices initiative and donations from local companies (Iggy's Bread of the World in Cambridge donates their breads), Idell is introducing the food of Provence to middle school students. The ingredients that characterize this cuisine of southern France exemplify the Mediterranean diet and are already familiar to most students, many of whom learn French in the classroom as well. Recipe: * White bean soup with tomatoes and pistou --------------- Vending machine is a healthy choice By Leigh Belanger, Globe Correspondent The Perkins students are participating in a taste test sponsored by Stonyfield Farms, the New Hampshire-based yogurt company. The products are being tested for the school's new vending machine, which will come compliments of Stonyfield's Healthy Vending Machines program, initiated by the company in 2003 as a response to the increase in obesity among school-age children.

Boston Globe – March 23, 2005 A taste to celebrate Delicious and versatile, lamb is often reserved for festive spring suppers. But why eat something so good only once a year? By Joe Yonan, Globe Staff Comparing lamb Recipes: * Lamb on pita with mint chutney and cucumber raita * Pureed pea soup * Roast leg of lamb with baby potatoes and pan juices --------------- Baked to perfection At Somerville's La Contessa, the prized ricotta pies have a longstanding following By Debra Samuels, Globe Correspondent Recipe: * Pizza dolce di ricotta --------------- SHORT ORDERS Keeping currant Without Reservation: Top banana Relish is still hot This pizza is no Greek myth Joy of Baking: Biscuits to brighten the morning mood By Lisa Yockelson, Globe Correspondent Recipe: * Cinnamon-raisin biscuits Heading Out: Gala salutes Julia Child, supports scholarship Glass Notes: There's good value in Rhone's robust reds

Toronto Star – March 23, 2005 Where's your meat been? Do you know how the cows, chickens and lambs you eat were raised and fed? At a new organic butcher shop, you'll get the details --------------- Ontario had a little lamb We're eating more of it, not just saving it for holidays Tips: Lamb's great roasted, stewed or barbecued --------------- Pinot noir enjoys an unexpected boost --------------- Inside a chop suey house

Friday: Ravioli (store-bought) with marinara sauce and garlic bread Thursday: St. Patrick's Day corned beef boiled dinner, but someone else did the cooking Wednesday:Turkey tenderloins with mashed potatoes, gravy, and spinach Tuesday:Pizza (homemade crust from the bread machine) with onions and green peppers

I don't blame chefs for leaving ingredients off the menu. An ingredient might scare people away from ordering a dish, particularly if it is used in an unusual way. But if a customer asks about something specific and is lied to, I think that is very wrong. Let's say I have a preconceived notion that I hate anchovies. I ask if a dish contains anchovies and the waiter, suspecting I only fear the flavor, lies and says no. What is gained? Is the chef going to come out to my table afterwards and dance a jig while singing, "You ate anchovies and you liked them"? I see no point to lying. And I also see no point in the forcing the customer to go into details about why he or she needs to know if there are anchovies (or any other ingredient) in a dish.

Toronto Star – March 16, 2005 Green party Going vegetarian for a week is a painless, healthy experiment for my family of four. But staying that way takes a commitment we don't have SUSAN SAMPSON FOOD EDITOR & WRITER Additional information: Types of vegetarians and wannabes Veggie Challenge Recipes --------------- Oddball wines overlooked GORDON STIMMELL GORD ON GRAPES --------------- This Irish beer is smiling JON FILSON DRINK OF THE WEEK --------------- St. Patrick's Day Recipe JENNIFER BAIN IRISH RECIPE Recipe for P.J. O'Brien's Irish Stew --------------- Imaginative Italian wows the palate JUDY GERSTEL DINING OUT Review of Villaggio Ristorante --------------- Found, but never lost ANDY MURDOCH LUNCH --------------- Bugfeast may squash appetites SUSAN SAMPSON

Boston Globe – March 16, 2005 Michael Conlon's full plate With 5 restaurants to juggle, he's a man on the move By Alison Arnett, Globe Staff --------------- Can you get a good bagel in this town? By Tom Warhol, Globe Correspondent --------------- SHORT ORDERS Without Reservation: Modern Irish Counter Point: All bottled up for St. Patrick's A taste of Italy in Jamaica Plain World Table: From one pot, a bounty of Japanese flavors Recipe: * Yosenabe --------------- Joy of Baking: Oranges make winter sweet By Lisa Yockelson, Globe Correspondent Recipe: * Sour cream orange cake --------------- Penzeys has a nose for selling spices By Joe Yonan, Globe Staff

Boston Globe – March 9, 2005 A vibrant balance Nina Simonds infuses healthy disheswith energizing spices and intense flavors By Jonathan Levitt, Globe Correspondent Simonds is most comfortable with a blazing hot wok or a bamboo steamer full of dim sum. But she also appreciates her microwave, regularly orders pizza, and considers prepared chicken noodle soup from Whole Foods a household staple. In her refrigerator, bottled ketchup and store-bought flour tortillas share the shelves with dried shrimp, tamarind paste, and daikon pickles. Recipes: * Pan-roasted salmon with minty snap peas * Vietnamese hot and sour scallop soup --------------- The poetry of eating at Prose A meal at this Arlington storefront is no ordinary dining experience By Erica Noonan, Globe Staff And because this is no ordinary restaurant, different rules apply. Diners should behave as if they were at a dinner party. At someone's house, you wouldn't demand a side order of rice when your hostess is serving kuri squash. And you wouldn't rush out to catch a movie down the street before the chocolate sour cream cake came to the table. And don't wonder out loud why the food is taking so long. Have another glass of wine and a bite of sourdough bread. The food comes when it comes. --------------- SHORT ORDER: Good to Go: Boiling point The French have their pot-au-feu, the Italians their bollito misto. The Irish version, with which many of us are familiar, sounds slightly less lyrical: boiled dinner. The boil of corned beef, cabbage, carrots, and potatoes typifies Irish food's thrifty ways, and like its counterparts, is humble, tasty, and satisfying. Counter Point: Too cool for school In old-fashioned school cafeterias, trays might have been loaded with steaming mounds of spaghetti, orange quarters, and cartons of chocolate milk. The mint-colored plates of yore have long since been traded for styrofoam versions, but they represent a time when there were fewer choices, lunch companions were quick to laugh, and recess was just a bell's ring away. Cake for all These days, there's no easy birthday dessert for your child to share with friends at school. Many schools are no-nut zones, and many kids have dairy or egg allergies. But Cherrybrook Kitchen, a new local cake-mix company, has a solution. Its four cake and cookie mixes ($3.99 to $5.29) are kosher and vegan, and mixes such as the chocolate cake can be turned into cupcakes as well. Without Reservation: Some like it hot and sour Many diners believe you can judge a Chinese restaurant by its hot and sour soup. At Zoe's Gourmet Chinese Cuisine, the favorite cure-all bowl ($2) is a delicious indication of the freshly made dishes that will follow. Seafood sampler The following restaurants and seafood providers are participating in the Ocean's 11 event next Monday. Contact the individual restaurant for reservations. --------------- Good taste, good worksat Danish Pastry House By Emily Schwab, Globe Correspondent Sometimes a Danish is just a Danish. But sometimes a Danish can be more than just soft, buttery dough and sweet custard cream. At the Danish Pastry House in Watertown, not only have the owners hired and imported two Danish pastry chefs for the kitchen, they are giving back to the local community as well. --------------- Ocean's 11 event focuses on conservation, cuisine By Emily Schwab, Globe Correspondent At the event, dubbed Ocean's 11, restaurants ranging from Grill 23 & Bar in Boston to Lumiere in West Newton will use such varieties such as Australian barramundi, Peruvian mahi mahi, and California red abalone to create dishes to be featured that night at the restaurants. Ocean's 11 is being organized by the Seafood Choices Alliance, the Chefs' Collaborative, and the New England Aquarium. --------------- Special Irish dishes for St. Patrick's Day By Alison Arnett, Globe Staff St. Patrick's Day has so many devotees that the celebrations are hard to hold to one day. This year, the Irish festivities begin almost a week early. --------------- It's not a souffle -- it's an obsession By Jennifer Wolcott, Globe Correspondent One diner ordered the porcini souffle -- an eggy mixture made with the prized Italian mushrooms -- as an appetizer, and again for the main course. Another customer called to request six takeout servings of the souffle for her husband's 50th birthday, and even though Il Capriccio restaurant doesn't offer takeout, they succumbed to the pleading on the phone line. Some people drive out from Boston several times a month just for a taste of the earthy dish. --------------- Dried porcini pack plenty of flavor By Lisa Zwirn, Globe Correspondent Dried porcini are different but no less fascinating than the fresh version, writes Italian cooking authority Marcella Hazan in her book ''Marcella's Italian Kitchen." The popular dried mushroom, a favorite among Italian cooks, is perfect for seasoning the kinds of warming foods we might be craving about now, such as risottos, pasta dishes, soups, and sauces. Recipes: * Fettuccine with mushroom ragout * Porcini paste * Porcini souffle

Toronto Star – March 9, 2005 Go stuff a vegetable Rice and meat fillings dress up everything from tomatoes to squash, grape leaves to cabbage leaves Stuffed vegetables have gourmet status in Middle East and Mediterranean Recipes: * Cabbage Rolls (Malfuf Mahshi) * Stuffed Grape Leaves (Mahshi Waraq 'Inab) * Stuffed Zucchini (Mahshi Kusa) * Stuffed Peppers (Flafla Mahshi) * Stuffed Tomatoes (Banadora Mahshi) * Stuffed Eggplants (Sheikh al-Mahshi) * Stuffed Acorn Squash (Qar' Mahshi) --------------- A glass of class Restaurants pouring out pricey waters Healthy trend has trickled into town --------------- The matching game Includes reviews for several wines. --------------- From Our Test Kitchen Recipe: * B&E Sandwiches With Tomato Salsa --------------- Tradition's intact at the new Pancer's Review of Moe Pancer's. --------------- Get cooking Recipes: * Snappy Cheese Crisps * Pork Tenderloin with Blackcurrant Reduction --------------- These treats are Oso good to eat

Cooking things that I have made so often it is second nature, so that I don't have to refer to a recipe or really even measure anything. Making yeast dough. There's just something about that process that is relaxing, maybe because it is something our species has done for ages. Making gravy or anything else that thickens. I find it satisfying to see things come together and get all thick and comfort-food-y. As for emptying the dishwasher, I was fortunate enough to marry the one person in the world who enjoys emptying the dishwasher.

Thanks so much for all this valuable advice! I don't have a citrus juice attachment for my Kitchenaid, but I have been looking for an excuse to buy one. So I think I'll get one if we go with real lemons. Although the presses look great too, especially since I also am a margarita drinker. Does anyone know if how far ahead of time I can squeeze the lemons? Or if I could freeze the juice? The time it takes to squeeze the lemons wouldn't be as much of a big deal if I could do it a few days ahead of time. helenjp's recipe looked great and said it could be made in advace, so maybe there is hope that I won't be juicing lemons at the last minute. I looked into the lemon juice, and the stuff they sell in the grocery stores is lemon juice from concentrate whereas the organic lemon juice at the natural foods store is not from concentrate and has no chemicals or additives. I may pick some up and try making lemonade with it just for kicks, adding some fresh lemon rind to freshen the flavor. I'll let you know how it turns out.

I also had a cafeteria plan. The one nice thing was in the evenings we could use our meal cards in the Student Union pub. I think we got to use $3 towards the purchase of a sandwich off the grill. Other than that, the cafeteria was pretty boring and loaded with lots of high-fat foods. I am curious as to where the budget for your cooking comes from. Is it from the sorority, the college, or both? Also, do you know if the girls pay more to live in the house than they would to live in a dorm room?

Boston Globe – March 2, 2005 You found a new place? It must be Italian For local diners and restaurateurs, everything's coming up risotto and arancini By Alison Arnett, Globe Staff Recipes: * Pasta with herb pesto * Restaurant risotto --------------- Shabbat connects past to present By Lisa Zwirn, Globe Correspondent Recipe: * Chicken Marbella --------------- SHORT ORDERS Counter Point: Baby, it's cold inside Good to Go: Supersize me Spill the beans, make the soup Vine included Around Town: Event benefits tsunami victims --------------- Flavorful chutneys add to the taste of India By Elizabeth Bomze, Globe Correspondent Recipe: * Eggplant chutney --------------- Eating with Friends: The simple route to roast chicken By Tony Rosenfeld, Globe Correspondent Recipes: * Roast chicken pieces with rosemary stuffing * Mushroom and sun-dried tomato sauce --------------- Recipe: * Cod in saffron broth with chorizo

I'll be making lemonade for about a hundred people next month. It has to be organic, so my choices are squeezing a lot of organic lemons or using organic lemon juice from a jar. Obviously, the lemon juice from a jar would be easier and cheaper, but would we be sacrificing too much? The lemonade is for a nonprofit fundraising event, so if it doesn't taste good, people won't buy it. Does anyone have any experience -- good or bad -- with making lemonade from purchased lemon juice?

Toronto Star – March 2, 2005 Our daily injera Recipes: * Spicy Ethiopian Lamb Stew * Ethiopian Yellow Split Peas * Spicy Ethiopian Chicken * Ethiopian Collard Greens * Spicy Crumbled Injera Ethiopian variety stores --------------- An Ethiopian entry to the Fashion District --------------- Home cooking classes Rediscovering South Asian roots Traditional recipes are comfort food Recipes: * Peas Paneer * Lamb Curry * Chicken Biryani --------------- Looking forward to spring sipping Wine writer Gordon Stimmell reviews some of those whites, including one called Cat's Pee On A Gooseberry Bush. --------------- Chartreuse is green around the edges Judy Gerstel reviews this Kleinburg restautant. --------------- Pass the peas, please Recipes: * Sunday Rib Roast * Onion Gravy * Smashed Peas with Mint Butter

I would imagine their plates are pretty full too. I would have loved to cook while in college, but between work, classes, and studying, I was lucky if I had time to make it to the cafeteria twice a day.

That is quite an Asian supermarket! I feel fortunate that in my small city we have a natural food store that has most Asian ingredients that I use, but I would love to live near such a large market as that one. Your job sounds fascinating, and rewarding. I imagine not many chefs get to know the wants and needs of their clientele like you do. I am really enjoying this blog and looking forward to the rest of the week!

Boston Globe – February 9, 2005 Pastry school is in Chef Delphin Gomes is now teaching in Cambridge By Andrea Pyenson, Globe Correspondent Recipe: * Lemon madeleines --------------- Making lunch better is elementary in Bedford Cafeteria menu plan wins national attention By Emily Schwab, Globe Correspondent --------------- SHORT ORDERS Good to Go: Full of beans Go nuts for a good cause Without Reservation: Gelato with a jolt Eating with Friends: Sweet, tart, and perfectly prepared Recipe: * Layered citrus salad We Cook: Enchiladas are Oscar favorites Recipe: * Cheese enchiladas --------------- College students get recipes for success Chef teaches real-world skills By T. Susan Chang, Globe Correspondent

Toronto Star – February 23, 2005 Gord on Grapes: And the finalists are ... --------------- Suck It Back: Audio-visual beer --------------- To buy: Cauli, fro yo, and g onions --------------- Blushing over an identity crisis --------------- Meximum freshness --------------- Yan can cook Chinese, fast or slow Jennifer Bain’s review of Martin Yan Quick & Easy: Companion Volume To The Public Television Series. --------------- Retro Recipes: Sweet memories Recipes: * Molasses Drop Cookies * Molasses Cake * Molasses Buttercream --------------- Veggies take note

Boston Globe – February 16, 2005 Seize the moment for Maine shrimp By Jonathan Levitt, Globe Correspondent Recipes: * Boiled shrimp in their shells * Spanish sauteed shrimp with garlic * Shrimp ceviche * Recipe #1: Simple Shrimp Scampi --------------- First Draft: This brewer's sounds and suds are sweet By Ann Cortissoz, Globe Staff Cooler heads prevail --------------- SHORT ORDERS World Table: Stocked markets Counter Point: Saucy server Reservation: Meatball mania Good to Go: Better than OK Healthy Plate: In short supply, almonds are a treat to eat It's fun discovering cauliflower's bright side Recipe: * Spinach-cauliflower soup We Cook: Very thin pita pizzas

Toronto Star – February 16, 2005 The grill chill factor Blowing snow. Icy winds. Sub-zero temperatures. Winter barbecuing pits `man against nature' More Canadians are dashing out to grill year-round on their decks and patios Year-round barbecue recipes: Rack of Lamb With Balsamic Reduction Easiest, Tastiest Steak Tikka-Style Chicken Kebabs Fozzy Burgers --------------- There's no fear of frying in Puerto Rico Recipes: Bacalaitos (Salt Cod Fritters) Aji-Li-Mojili Sauce Tostones (Fried Plantains) Yuca Fries Mojo de Ajo (Garlic Dipping Sauce) Barriguitas de Viejas (Fried Calabaza Dumplings) Mojo Isleño (Fried Fish With Tomato Sauce) Plantain Tipsheet --------------- Merlot bashing is unfair Gordon Stimmell reviews three merlots. --------------- No fighting is allowed over tasty Chinese buns --------------- Room at the inn for romance year-round --------------- Have you roasted a pig yet?

I bought Davinci at the grocery store after reading that America's Test Kitchen rated it the top supermarket EVOO. I think it was $7. I thought it worked great for cooking.

Alton Brown also called them bugs: He does, however, still recommend a knife behind the eyes or chilling them in the freezer for 10 minutes before cooking. Living in Maine has many benefits, but one of the best is being able to call the fish market to tell them what time you will pick up your lobsters -- freshly cooked and piping hot.

That's a hit... on the WB. ← The 100th episode had 6.3 million viewers, despite being up against American Idol (28.6 million). Gilmore Girls is such an entertaining show. I heard the scripts are twice as long as a normal one-hour show because the dialogue is spoken so fast. That seems to fit.