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The Boston Globe – August 25, 2004 Mission: Delectable By Joe Yonan, Globe Staff When Louis DiBiccari, Ian Grossman and Peter Merrill cook, they don’t do it the easy way. --------------- Good as gold Nothing evokes summer's sweetness like the sunny hues of corn and other yellow vegetables By Alison Arnett, Globe Staff --------------- Fish story Purple passion A tasty twist Batter up --------------- Dine like a Dukakis Includes recipe for Taramasalata. --------------- Blueberry shortcakes By Jill Santopietro, Globe Correspondent Includes recipes for the shortcakes and the blueberry sauce and a recipe for Blueberry Muffins.

Toronto Star – August 25, 2004 For the love of dining These people eat with passion A look at three sets of food lovers Emily Mathieu talks to two people willing to go the distance -- Myrto Mylopoulos and Alissa Moszynski. --------------- The meat of the matter Food editor Jennifer Bain discusses her experiences with the kebabs. --------------- Gord on Grapes Gordon Stimmell reviews inexpensive wines to pair with shrimp dishes, calamari, garden salads, seafood and veal shank or stews. --------------- Mixing beer with the bathroom Jon Filson’s Suck It Back column reviews the Big Book O' Beer as well as the ten things he learned from it. --------------- Soul food made by soul mates Food editor Jennifer Bain discusses chef Elena Embrioni of Tasty Restaurant & Patio. Includes recipe for Cheese Grit Cakes. --------------- Dreaming of greens Includes recipes for Parsley and Radish Salad, Crisp Celery Salad and Tangerine Vinaigrette. --------------- An ode to ice as summer fades Includes recipes for Tango Licuado, Frozen Mint Lemonade, Kaffir-Ginger Lime Spritzers, Bingria, Pineapple Vodka Crush, Thai Iced Coffee and Watermelon Chill-Out.

I just heard the news, and knew I could come here and find plenty of comforting words and memories from this community. The world was a better place for having had her in it for nearly 92 years. I am grateful that was appreciated while she was with us, and that the appreciation will continue.

I use MasterCook 7 and have the same complaints here. I think it might work better if I just deleted all the cookbooks it came with and have just my own stuff in it.

The Boston Globe – August 11, 2004 Yogurt: The culture catches on It's creamy, satisfying, and healthy, and Americans are finally diving in By Joe Yonan, Globe Staff The yogurt market has grown a lot since it humble beginnings several decades ago. --------------- A tradition flowers with Cambridge's heather ale By Michael Saunders, Globe Staff --------------- SHORT ORDERS FOR THE GAMES Here's the rub Greek to you Work up an appetite Take a dip Feta appetizer can be spread into a meal --------------- Cooke's Seafood makes a roll to remember Recipe for Lobster rolls --------------- This dish has many layers of flavor Recipe for Moussaka --------------- A Greek breakfast of champions Recipe for Zucchini-yogurt dip

Toronto Star – August 11, 2004 Urban fishing tales Contrary to popular belief, you can fish for salmon in Lake Ontario — and eat your catch Food editor Jennifer Bain went on a mission to find out whether or not Lake Ontario salmon is safe to eat. Salmon four ways Recipes for: * Bernhard's Salmon Casserole * Dishwasher Salmon * Surreal Cilantro Sauce * The Osters' Favourite Salmon * Blackened Salmon Po-Boy Sandwiches --------------- The battle of the Glens Jon Filson ventures out to Canada's only single malt distillery and talks about it in this week’s Suck It Back column. --------------- Gord on Grapes Gordon Stimmell reviews inexpensive wines to pair with burgers or steaks, roast chicken, and beef stroganoff. --------------- Glens of the world unite! Guest columnist Glen Colbourn wonders about the appropriate use of his name.

The Boston Globe – August 4, 2004 A classroom, down on the farm In this kids' program, field work yields lessons in science, math, and more By Leigh Belanger, Globe Correspondent Young farmers at Holly Hill Farm are learning more than how to harvest a carrot. --------------- Slush fun: Frozen treat is local treasure Richie's serves up brightly hued classics By Emily Schwab, Globe Correspondent --------------- SHORT ORDERS Good and greasy Go Gaga for sherbet A real earful Coffee for the connoisseur An orange alert in Copley Square --------------- A little flanking action Recipes: * Grilled flank steak * Pan-roasted corn salsa with avocado --------------- At 83 area restaurants, a week of fine dining for less By Alison Arnett, Globe Staff --------------- As dessert, slump is no slouch Recipe: * Blueberry slump

Toronto Star – August 4, 2004 Shop the Greek way DeckSunny cuisine in the spotlight as Athens welcomes the world Food writer Susan Sampson offers shopping tips for readers who want to bring a little Greek into their kitchen. Check out Let the Games and snacking begin for the following recipes: * Real Greek Salad * Eggplant Dip with Walnuts And Coriander * Chard, Tomato And Feta Omelet * Arugula Salad With Pastourma * Sweet-Salty Roasted Walnuts Check out Shopping for Greek food for tips on where to get Greek ingredients in greater Toronto. Find internet links at Meet the Greek community online. --------------- Cottage country wine festival Gordon Stimmell discusses Canadian growers who strive to grow as much as they can in their country’s climate. Stimmell also discusses a few wines under $20 and a few over $50. --------------- Popcorn woes

The Boston Globe – July 28, 2004 HOME OF THE BEAN AND THE COD Home of the Bean and the Cod Clamoring for clams The real deal Heads and tails Fruits of the sea Recipe for Fish chowder Well pressed No quiero Taco Bell Clamming up Chicken of the gods Lobster for less Party cookies Tuna with taste Pops for politicians Eat like Edwards By the people, for the people Ronald Reagan's favorite vegetable Officially delicious Comfort pho A baked bean revival Back to basics Recipe for Boston brown bread A lobster update Marvelous mush Dough to go Making the rounds Drunken spree Hip to be square A bundle of joy Rising above red sauce

Toronto Star – July 28, 2004 Churrasco inspires love A former truck driver cooks up delectable chicken at his grill house in London's Little Portugal Rei dos Leitoes in London, Ontario specializes in Portuguese-style barbecued chicken cooked at high temperatures in a wood-fired brick wall. --------------- The burgers of my youth Check out this article for everything you ever wanted to know about White Castle and more, including a close-up photo of their famous square hamburger. --------------- Under the influence of elk Includes links for elk recipes, cooking tips and more, as well as recipes for Elk Venison Medallions with Balsamic Reduction and Elk Herder's Tamale Pie. --------------- Gord on Grapes Gordon Stimmell discusses three affordable wines to pair with pizza, chicken with creamy pasta and beef or lamb shishkebab. --------------- Family time at the table In the Bookmark column, Susan Sampson reviews Weekday Wonders: Healthy Light Meals For Every Day. Includes a recipe for Shoestring Oven Fries. --------------- Liquid elixirs Food editor Jennifer Bain encourages readers to get out their blenders and make their own shakes, slushies and smoothies.

The Boston Globe – July 21, 2004 Reaching the freezing point Chefs find a new focus for fresh ideas: icy desserts made from what's in season By Alison Arnett, Globe Staff Oleana has two dessert menus including one that is just for ice cream and other frozen desserts. The sidebar offers help in choosing an ice cream maker for making ice cream at home. --------------- The caterers are kids Alex Simon and Will Levitt began their business when they were 13 By Andrea Pyenson, Globe Correspondent There aren’t many adults that could handle the pressures of catering business. But these talented kids are doing just fine. --------------- Sumptuous spreads are planned to feed the Democratic parties By Bridget Samburg, Globe Correspondent Themes are big at the Democratic National Committee, and they have nothing to do with the issues. --------------- SHORT ORDERS All shapes and sizes Steady as she goes Something for everyone --------------- Hold the bun, pass the toppings Kicky condiments spice up burgers By Tony Rosenfeld, Globe Correspondent Recipes: * Asian slaw with soy-peanut dressing * Avocado and chipotle mash * Cilantro aioli * Grilled balsamic onions * Spicy homemade ketchup --------------- At Harvest, honey makes baking sweeter By Lisa Zwirn, Globe Correspondent Recipes: * Shortcakes with honey butter and peaches For the shortcakes For the garnish

Toronto Star – July 21, 2004 Roll out the barrel There are dozens of wineries and plenty of great wine discoveries Gordon Stimmell heads to the Finger Lakes region of upstate New York. --------------- Here's to American beers Jon Filson’s Suck It Back column talks about American beers, past and present. --------------- A view from Brazil Food editor Jennifer Bain profiles Lucia Neves, chef/manager of Yummy Yummy. Includes a recipe for Lucia's Stroganoff. --------------- Where there's fire, there's barbecue --------------- A Rosie way to shop Jennifer Bain believes that Toronto needs more Rosie Robin Convenience stores. --------------- Policing the snapper debate Food writer Susan Sampson looks into the snapper debate—whether or not the snapper for sale in the store is red snapper.

When you are in Brunswick, go to the town next to it (Bath) and stop at Kristina's Restaurant & Bakery, preferably for breakfast. In Camden, you won't be far from The Lobster Pound Restaurant in Lincolnville Beach. It's a delicious lobster pound located right on the water. It's been owned by the same family for three generations. If you are driving from Camden to Castine on Route 1, you will go through the Belfast and Searsport area where there is lots of good food. A good lunch stop would be Anglers Family Seafood Restaurant (Searsport) which doesn't look like much from the outside but is just fantastic food with some of the best homemade desserts around. My favorite lobster rolls come from The Maine Chowder and Steak House (Belfast). For lobster rolls in Portland, I'd go to Becky's Diner on the waterfront. I've eaten at some good places in Bar Harbor but can't think of the names right now. I'll be going back in a couple of weeks, I'll try to take note of some names and post again. I'm not too familiar with Castine. Personally, I recommend stopping at a convenience store and asking the workers for a recommendation. Seriously. Go where the locals go instead of where the tourists go.

The Boston Globe – July 14, 2004 Raising the bar A return to the tradition of do-it-yourself cocktails makes home entertaining classy -- and easy By Christopher Muther, Globe Staff Randolph residents PJ Macom and her husband Eric are trying to revive cocktail parties as well as cocktails in general. Recipes: * Brown sugar margarita * Cosmopolitan * Tech-tini * Telotus martini --------------- A picnic everyone can enjoy By Lisa Zwirn, Globe Correspondent It’s tough to have celiac disease, but even tougher when you are a kid and most of the foods you love have gluten in them. Fortunately, once a year at the picnic sponsored by the Celiac Support Group at Children's Hospital Boston kids can enjoy themselves without checking labels. Recipes: * Gluten-free pepper crackers * Gluten-free linzer torte --------------- SHORT ORDERS Eggs-it strategy Flavorful packs Giving salad the green light Eat your words --------------- Get aboard the new fish trend By Bridget Samburg, Globe Correspondent Jasper White offers some tips for buying and using planks. Recipe: * Cedar-plaked grilled salmon --------------- The taste of green papaya makes this Thai salad a star Recipe: * Patou Thai's green papaya salad with shrimp --------------- A new spin on the monkfish tale By Rachel Ellner, Globe Correspondent Recipe: * Monkfish piccata --------------- Approaches to ice aren't always square By Jonathan Levitt, Globe Correspondent

Toronto Star – July 14, 2004 Gospel of the grill Food writer Susan Sampson talks with Ron Shewchuk, self-proclaimed barbecue evangelist. His first cookbook, Barbecue Secrets: Unbeatable Recipes, Tips & Tricks From A Barbecue Champion, came out last month. The article includes his burger commandments as well as recipes for Sesame Mayonnaise, Chipotle and Garlic Aioli and Championship Rub. --------------- Beyond the daily grind This summer's most popular hamburger is sirloin According to food editor Jennifer Bain, Canadian supermarkets are offering ground sirloin in their meat cases. No matter what the grind in restaurants, more and more menus are offering dressed-up burgers. --------------- Gord On Grapes Gordon Stimmell reviews three inexpensive wines good for pairing with tomato pasta with sausage, braised spareribs and grilled shellfish or fondues. --------------- Don't call us, call them This article also offers a list of websites for information on the proper cooking of beef, turkey and more.

Bring a shaker of seasoning salt and a bottle of hot sauce. When no one is looking...

When I started watching The Frugal Gourmet, I knew nothing about cooking except how to nuke a boneless chicken breast. Jeff Smith showed me that cooking could be fun, and I was able to make a number of his recipes even though I was inexperienced.

The Boston Globe – July 7, 2004 Making a living one slice at a time Fresh ingredients and attention to customers turn independent pizza parlors into local favorites By Alison Arnett, Globe Staff Check out the sidebar for popular pizza places in the Boston area as well as pizza sales statistics. --------------- Can you bake a cherry pie? If not, try clafoutis By Leigh Belanger, Globe Correspondent Recipe for Clafoutis --------------- SHORT ORDERS Seafood Samba It’s a snap Packing a punch Cool as a cucumber At Belle Pente winery, it's all about flavor --------------- This pie is more than just a bowl of cherries By Christine Merlo, Globe Correspondent Nancy McCarthy, owner of Country Desserts, makes pies from scratch. Recipes: * Cherry pie filling * Double pie crust --------------- New fruit, cocoa are food-show hits By Keri Fisher, Globe Correspondent --------------- Pesto is perfect in just about every way By Andrea Pyenson, Globe Correspondent Cambridge School of Culinary Arts instructor Rosario Del Nero knows pesto. Recipe: * Pesto alla Genovese --------------- The Black Sheep Bistro offers French flavors in Vermont By Diane E. Foulds, Globe Correspondent

The Boston Globe – June 30, 2004 Finding the value of pie By Richard Dyer, Globe Staff Recipe for Petsi's blueberry pie --------------- Have a hoppy Fourth By Ann Cortissoz, Globe Staff Be sure to check out the sidebar which includes descriptions of Tremont IPA, Smuttynose IPA, Stone IPA, Hop Ottin', 90 Minute IPA, and Bear Republic Racer 5. --------------- SHORT ORDERS FOR THE FOURTH Spreading the red alert A sparkling white summer treat True blue --------------- Recipe for Oven-steamed salmon with cucumber 'scales,' peas, and herb mayonnaise

Toronto Star – July 4, 2004 Raw fish but plenty of veggies Niagara Falls restaurants, shops and hotels are making Japanese visitors feel right at home Taking a box lunch on a sightseeing trip in Niagara Falls no longer means eating a soggy sandwich with a bag of chips, thanks to chef Tomo Izumita. --------------- A new generation takes reins at Gallo Ernest Gallo’s granddaughter, Stephanie, now sits at the helm of the Gallo Winery. --------------- Romancing the (vanilla) pod Cookbook author Pamela Steel discusses vanilla and offers recipes for Vanilla-Scented Mexican Chocolate and Vanilla Bean Ice Cream. --------------- Want a drink to match your intensity? Learn how to make the Drink of the Week: The Intense Cocktail. --------------- Mouthwatering watermelon Ah, the watermelon. Serve it in a bowl or by the slice, but don’t serve it cold. Includes instructions for making Watermelon Pop Stars (forget the refrigerator and head straight for the freezer) and a recipe for Chunky Watermelon with Leafy Greens. --------------- Powwow fuelled by fry bread Includes recipes for Turkey Bean Stir-Fry and Roast Chickens with Black Pepper-Maple Glaze. --------------- Do you believe in Magic? Includes recipes for Magic Mayonnaise and Homemade Cider Mayonnaise. ------------------------------------------------------------------------------------------ Toronto Star – June 30, 2004 World rice crops threatened Global warming linked to declines --------------- Float into Canada Day Includes recipe for an alcoholic ice cream float made with vanilla rum. --------------- Good eating on Canada Day Food editor Jennifer Bain offers a few reviews of Pakistani and Afghan food businesses nestled in a Toronto neighborhood. --------------- A toast to cranberries and cheese Food editor Jennifer Bain reports from the test kitchen that Melba toast is expanding its product line. She also includes recipes for Caramelized Onion and Cranberry Cheese Melts and Tofu Cacciatore for readers who are on the lookout for something different to do with tofu. --------------- Let's face it, we're all beer snobs Jon Filson’s Suck It Back column tackles beer snobbery this week. --------------- Time for an ice cold cuppa Food writer Susan Samspon appreciates classic iced tea while offering a few newer ideas.

The Boston Globe – June 23, 2004 Don't super size me Fast-food chains now offer an array of alternatives for health-conscious consumers looking to avoid burgers and fries By Galen Moore and Leigh Belanger, Globe Correspondents Whether you’re watching carbs or fat grams, fast foods restaurants are trying to give you options. --------------- The king of Italian By Anneliese Doyle, Globe Correspondent Sessa's Italian Specialties in Somerville offers a variety of items from Italy, including its owner. --------------- The queen of casual By T. Susan Chang, Globe Correspondent Betty Rosbottom of Amherst has published "Big Book of Backyard Cooking." Recipes: * Easy saffron rice * Butter-rich savory pie dough * Chicken `scallops' with tomatoes, olives, and feta * Provencal vegetable tart --------------- SHORT ORDERS Worth bringing home Have lobster, will travel Berries in a bottle They make the cut --------------- A faster route to barbecue If you’d like your barbecued brisket sooner rather than later, check out these suggestions for the braise-and-grill method, including a recipe. --------------- Chefs will be cooking in shorts --------------- Rich and delicious, mackerel is a real catch Recipes: * Sweet-and-sour mackerel * Grilled mackerel

Toronto Star – June 16, 2004 A celebration of rosy rhubarb Savour the split personality of a vegetable that's used as a fruit Food editor Jennifer Bain reports this week from Shedden, Ontario where folks know their rhubarb. Includes recipes for Seared Foie Gras with Rhubarb Sauce, Rhubarb Pilaf, Persian Lamb Stew with Rhubarb and Pork Chops with Rhubarb Chutney. --------------- Now this is good toast Carb counters might want to skip over this article by Jennifer Bain about her toast indulgences. --------------- Gord on Grapes Gordon Stimmell reviews inexpensive wines to serve with tomato-sauced pastas, beef shishkebab and rib roast and gravy. --------------- This man dishes out dreamy soup Chef concocts soups with wild abandon Toronto’s Soup Man, Brad McCrorie, has written his fourth soup cookbook: Soup Of The Day: 365 Delicious Soup Recipes For Every Day & Season Of The Year.

Boston Globe – June 16, 2004 At Friendly's, there's a big job for little appetites By Leigh Belanger, Globe Correspondent Friendly’s has gotten friendly with a bunch of kids between the ages of 8 and 12 in order to improve their children’s menu. --------------- A soft spot for these crustaceans By Leigh Belanger, Globe Correspondent The shell crabs of Chesapeake Bay at their peak season right now. Recipe: * Sauteed soft-shell crabs with lemon and capers --------------- Rhubarb moves past pie Rhubarb moves from dessert into a relish that can accompany a variety of main dishes. Recipe: * Swordfish with sweet-and-sour rhubarb relish --------------- SHORT ORDERS The claws that refresh Alive and Kicking doesn’t offer lobster rolls at the retail business and sandwich stand. Man with a pan Hot stuff Agriculture and armchairs Now you're cooking --------------- Chef gives small town fresh flavor --------------- Berkshires pizza place was made to order The allure of New England towns can bring in talented people who make their own pasta and pizza. --------------- This take on Italian is 'something new for Burlington' Burlington, Vermont offers a lot of residents and tourists. Now they can add a serious chef to their list of features. --------------- For these inn managers, the Vineyard means work Martha’s Vineyard attracts many vacationers, but the people who cater to them rarely get time away from their work. --------------- Now a culinary director, he still lives in the kitchen --------------- There's no slow season, but life on the Cape is good --------------- Writer's journey is quite palatable By Stephen Meuse, Globe Correspondent Meuse reviews The Accidental Connoisseur: An Irreverent Journey Through the Wine World, By Lawrence Osborne.

I love red hot dogs, but I think you have to be born in Maine to have the red hot dog gene. They're not spicy hot dogs -- just made with FD&C Red No.3 and Red No.4 food dyes and probably outlawed in every other part of the country. But in a grilled and buttered New England style roll or next to some bean-hole beans they are great. As for brand, it's Jordan's.

I cannot eat liver nor can I stand the smell of it cooking no matter what goes into the preparation. To me, anything cut from the blade of a cow smells like liver when it cooks, so I can't go near that either. I don't care for the blade of any animal really, so I think it may harbor the same smell or texture as beef blade.