TPO

I agree! I usually make my own salsa but always have a couple of jars of Goya around. With its fresh flavor at a buck and a half a jar, it can't be beat.

Boston Globe – June 9, 2004 Engineering a minuscule treat How one ice-cream-loving MIT graduate student invented the perfect cool dessert By Jill Santopietro, Globe Correspondent If you find yourself in Cambridge wanting something sweet for dessert after a big meal, try Toscanini Ice Cream's micro-sundae. --------------- Her cheese stands alone At the Mozzarella House in Everett, Maria Cubellis makes it fresh and pure, to order By Galen Moore, Globe Correspondent Maria Cubellis of Everett makes fresh mozzarella for people who appreciate it as much as she does. Recipes: * Veal scaloppine with mozzarella * Mozzarella-tomato French bread pizza --------------- SHORT ORDERS Brush with greatness Ay caramba! On Newbury Street, Croma's is the height of fashion Tart citrus sodas wash away sticky summer thirst Reading, writing, and recipes Celebrating a community's health --------------- For picnics, toss together some sushi By Debra Samuels, Globe Correspondent According to Samuels, chirashi-zushi is picnic-perfect sushi. Recipes: * Seasoned shiitake mushrooms * Chirashi-zushi * Sushi rice --------------- Intriguing flavors meld in this Iranian quiche By Charissa Melnik, Globe Correspondent Recipe: * Kuku

Toronto Star – June 9, 2004 I scream for a machine Making your own ice cream at home is an art and a science. It's not cheap, easy or fast. But it's fun Making homemade ice cream is a lot of work, but as food writer Susan Sampson reminds us, the taste is worth the work. Sampson includes information on different ice cream machines as well as some of her best tips. She incorporates tips from ice cream aficionado Sergio Castano-Garcia and definitions of different types of ice cream. Recipes for Sinful Vanilla Ice Cream, Chai Ice Cream, Cappuccino Ice Cream, Tangerine Ice Cream and Milk Chocolate and Macadamia Nut Ice Cream --------------- A matter of taste Check out this article for some of the favorite flavors of Toronto Star readers and colleagues as well as some of the favorite alternatives for those who don’t include ice cream in their diets. --------------- Ice cream timeline Ice cream wasn’t invented overnight. Check out this timeline of ice cream through history for more information on its development. --------------- Screaming for the wrong reasons --------------- Liquor literature Jon Filson’s Suck It Back column delves into summer reading this week with a peek at Ty Wenzel’s Behind Bars: The Straight-Up Tales Of A Big-City Bartender and Anthony Bourdain's Kitchen Confidential: Adventures In The Culinary Underbelly. --------------- Screech is the word Food editor Jennifer Bain discusses the flavors of Newfoundland, including Screech, a “wicked Newfie rum,” and bologna. --------------- Filmmaker continues McDiet Not everyone eats like Morgan Spurlock in his documentary Super Size Me.

Toronto Star – June 2, 2004 Arabian rice dreams In the Middle East, rice in all its guises is always nice — in fact, it's considered a mark of hospitality Canadians adore Low-carb diets may be popular, but Toronto food writer Habeeb Salloum shows that rice is still on the menu for many Canadians. Includes recipes for: * Rice With Vermicelli (Rizz Mufalfal) * Rice And Lentil Soup (Shawrbat Adas) * Lentils, Rice And Shrimp (Makbous Samak) * Chicken Rice Stuffing (Hashwat Rizz) * Stuffed Grape Leaves (Mihshee Waraq Inab) * Rice With Fish (Sayadia) * Rice Pudding (Rizz Bil Haleeb). --------------- German wines ripe for the sipping Wine columnist Gordon Stimmell discusses German wines, and offers his thoughts on several affordable German wines. --------------- Gord On Grapes Wine columnist Gordon Stimmell reviews wines under $13 to pair with marinated lamb chops, warm goat cheese salads and barbecue steaks/ribs. --------------- A finger in every pie --------------- Creative cooks are saying goodbye to stodgy strudels of yesteryear Susan Sampson has been on the lookout for new types of strudel, and includes a recipe for Roasted Vegetable Strudel. --------------- Ravishing radishes Food editor Jennifer Bain offers recipes for Radishes with Goat Cheese And Cranberries and Edamame Salad. --------------- Drink of the Week

Boston Globe – June 2, 2004 Berry nirvana Berry nirvana is in full swing, and the dessert Pavlova, a fluffy creation of meringue, will make you feel like you're floating on a cloud By Debra Samuels, Globe Correspondent Recipe for Pavlova with berries --------------- Or enjoy the juicy red fruit straight from the field By T. Susan Chang, Globe Correspondent There’s no strawberry like a New England strawberry, and Chang reminds people that the taste is worth the wait. Recipes for Strawberry crush and Double lemon custard cake If you’re in the area, check out the list of pick-your-own strawberry farms in Massachusetts. --------------- SHORT ORDERS Inside-out Oreos Wholly cannoli Grill with Gourmet Stainless steel soap He's making dinner Guinness books --------------- Chicken Elizabeth is fit for a queen The Globe’s own Sheryl Julian learned how to make this dish at the Cordon Bleu, and then worked with Julie Riven to make the recipe easier. Recipe for Chicken Elizabeth --------------- Restaurants cover the spread By Lise Stern, Globe Correspondent The restaurant trend of serving olive oil with bread seems to have fallen out of favor Recipe for Stellina's potato-basil spread

Boston Globe – May 26, 2004 Slow and steady fills the place It took time, but chef Marc Orfaly's restaurant, Pigalle, is now really cooking - and people are taking notice By Alison Arnett, Globe Staff It took a few years, but Marc Orfaly’s restaurant finally is getting recognition. --------------- When grilling, think beyond Schlitz By Ann Cortissoz, Globe Staff Brewmaster and author Garrett Oliver pairs some favorite summer grilled foods with beer. Chipotle BBQ sauce --------------- SHORT ORDERS One pizza, over easy By Joe Yonan, Globe Staff Special summer specialties Light at the end of the grill A little spice in your life A corny idea For the grater good --------------- National Hunger Awareness Day helps those in need --------------- There ought to be a slaw By Keri Fisher, Globe Correspondent While Memorial Day may conjure up images of cute red, white and blue potato salad as well as a variety of trendy slaws, Fisher reminds us that traditional also can be tasty. Coleslaw for a crowd Potato salad for a crowd --------------- Strawberry rhubarb crisp --------------- Basic pizza dough

Boston Globe – May 19, 2004 Cauliflower wears the crown Low in carbs, the pureed vegetable has become a star By Alison Arnett, Globe Staff For Atkins and South Beach dieters, cauliflower is acting as a stand-in for mashed potatoes. Recipe for Cauliflower soup --------------- Asparagus spears signal spring By Jonathan Levitt, Globe Correspondent Recipes for Boiled asparagus and Asparagus and bacon sandwiches --------------- Sweet, meaty artichokes take time to prepare By Leigh Belanger, Globe Correspondent Passing by the canned artichokes in favor of fresh ones makes more work for the cook, but the work is worth it. Recipe for Braised artichokes, Roman style, Boiled artichokes with lemon butter and Classic hollandaise sauce Whisk your way to classic hollandaise By T. Susan Chang, Globe Correspondent --------------- SHORT ORDERS Swilling Schilling Bean town You'll bite Baked, good --------------- In Tuscany, grape expectations for syrah --------------- At TJ's, vegans can get a slice of the pie --------------- Wholesome meals are a big part of the game Good nutrition is a key player in baseball season By Andrea Pyenson, Globe Corresponde Little League is great for kids, but tough on the parents who are at games at precisely the time dinner should be cooking. Recipes for Cowboy breakfast wraps --------------- Why not graduate to something easy Recipe for Turkey Nicoise

Toronto Star – May 12, 2004 The wacky world of food gadgets Some kitchen utensils are actually useful Others are just plain weird, but wonderful Food editor Jennifer Bain discuss some wacky and some useful kitchen gadgets, with photos. --------------- Giant cocktail party a first Jon Filson’s Suck It Back column features cocktails in the context of Drinks Show 2004. --------------- Get a taste of upscale Toronto --------------- What's hot and cool at the same time? Gordon Stimmell ventures into the world of wine coolers, a drink that has been enjoying an increase in sales. --------------- Two weeks on South Beach Food editor Jennifer Bain takes readers through her attempt to combat the Star test kitchen weight gain with the South Beach diet. The article includes recipes for Mocha Ricotta Creme, Mashed Cauliflower and White Bean Soup with Greens, adapted from The South Beach Diet and The South Beach Diet Cookbook.

Boston Globe – May 12, 2004 The little markets that can Being friendly, calling customers by name, and having great locations make these grocery stores competitive Independent markets in the Boston area are becoming more things to more people. --------------- The chateau is in their garage By Stephen Meuse, Globe Correspondent Home-brewed beer has been around a while, and now homemade wine is infiltrating suburban homes. --------------- SHORT ORDERS In a league of its own Do you year for ferns? Playing with a full plate No spoon required --------------- Which brother's food will you order? --------------- Consumers say 'oui' to Quebec's cheeses By Leigh Belanger and Galen Moore, Globe Correspondents Farmer Alastair MacKenzie does more than raise sheep at his Quebec farm—he also coaxes milk out of them as the first step in making his popular cheeses. --------------- Book revels in the raw This brief review of the raw food cookbook "Tartares & Carpaccios” includes a recipe for Cucumber and mint carpaccio, adapted from the cookbook. --------------- Portland chef recognized as best in the Northeast

Boston Globe – May 5, 2004 A treat for mom: no fussing at the dinner table If children ate everything on their plates, dinner would be a joy By Leigh Belanger, Globe Correspondent Looks like what some moms really want for Mother’s Day is a child who will their dinner without complaining, even if it is for just that one night. --------------- SHORT ORDER FOR MOM Elegance is in the bag Give Mom hugs and quiches Treats for Mom fresh from the oven Liquid luxe --------------- Guest chefs help Sage celebrate Anthony Susi is celebrating his five-year anniversary of taking over as owner of the reataurant Sage. --------------- Campaign keeps the heart in mind The Boston Heart Party, concerned with health issues in the region such as high cholesterol and blood pressure, have asked local restaurants to participate in a heart-healthy campaign. --------------- Restaurants add a little flavor to their restroom doors By Andrea Pyenson, Globe Correspondent --------------- Through the looking glass 33 Restaurant & Lounge has a fun restroom behind its confusing doors. --------------- Crazy name, tasty cookie Snickerdoodles are one of my favorite cookies, as long as the recipe contains lots and lots of butter. Recipe for Snickerdoodles --------------- Recipes for: * Lemon and basil chicken * Garlicky shrimp with hot peppers * Marinated chicken kebabs * Danno's Szechuan shaboom stir-fry * Orange-ginger beef and broccoli

Boston Globe – April 28, 2004 Polenta: mush with attitude Polenta is more than cornmeal porridge. It's the side dish of choice for many chefs By Alison Arnett, Globe Staff Restaurants all over Boston have replaced mashed potatoes in many of their dishes. Recipes: * Microwave polenta * Crispy polenta * Polenta concia --------------- He's created an environment for sushi By Timothy Q. Cebula, Globe Correspondent Michael Marcus, owner of the Japanese restaurant, Bizen, spent years training as a sushi chef. According to his customers, his hard work certainly certainly has paid off. Recipe for Charcoal-grilled Chilean sea bass --------------- SHORT ORDERS No beefs Read it and eat Farm fresh Spicy sausage, sweet crepe --------------- AROUND TOWN Just desserts If you’re in the Boston area next week, indulge in a sweet treat while contributing to the Eva Brownman Breast Cancer Fund and breast cancer research at the Dana-Farber Cancer Institute Sake sample Winning combinations --------------- Redeeming a wine of ill repute By Stephen Meuse, Globe Correspondent Soave and superior Reviews of eight Soave wines. --------------- Local chefs get cookbook honors

I thought the point of the movie was the same as the point of "fastfood nation": Make the author/film star more famous and wealthy. And I can promise you that shareholders of McDonalds couldn't care less whether the stores are selling burgers and fries or salads and water as long as they are making as large a profit as possible. I would think the margin would actually be higher for salads than burgers, but I could be wrong. I would think that the margin for burgers would be higher simply because the components are kept frozen, whereas the salads are perishable. Unfortunately, what this filmmaker did is not that unusual. There are people in this country that will only eat at McDonald's or Burger King. I have known more than one set of parents to buy fast food for their child seven nights a week for fear the kids would starve to death otherwise (as they refused to eat anything else), and my brother even had coworkers bring McDonald's to the company holiday party because they refused to eat the caterer's food (or anything else for that matter). The filmmaker took eating at McDonald's to the extreme to make a point, and I think he managed to make his point. Knowing McDonald's food is bad for you and not eating it because it is bad for you are two different things.

Toronto Star – April 28, 2004 The Rochester edge When in America, deviate from the eaten track for Puerto Rican and soul food restaurants Food editor Jennifer Bain crossed the border into Rochester, New York to find delicious food among the billboards and graffiti. Gorge on America Your guide to the dining delights of Rochester Bain offers links and more for tourism, restaurants and supermarkets in the Rochester area. --------------- Bittersweet cookbook victory Other winners in some of the 15 categories are listed. --------------- Rose tea is hip This brief article gives instructions for making the Rosehip Martini. --------------- Cooking for day-care kids is no small feat There was an event called the Pantry Challenge at last week's conference for day-care cooks. Cooks turned tricky ingredients such as sweet potatoes and chickpeas into meals capable of impressing kindergarteners. Includes a recipe for Carrot Coconut Cookies. --------------- Vineyards playing label name games Gordon Stimmell discusses some wines with funny names like Fat Bastard and Fat Cat. --------------- Cookies strike blow for British Empire Susan Sampson’s “Retro Recipes” searches for long-lost or nostalgic recipes. This week, she provides a recipe for reader-requested Empire Cookies, along with a little history about the treat.

Boston Globe – April 21, 2004 Rooting for old-fashioned flavors AJ Stephans's ginger beers and cream sodas are sweetened by nostalgia By Galen Moore, Globe Correspondent Believe it or not, there was a time when soda was made without high fructose corn syrup. At Empire Bottling Works, the soda is made with cane sugar. --------------- Filling her plate with the '50s Writer finds that homemade meals didn't disappear By Alison Arnett, Globe Staff Many of us have images of 1950s women taking advantage of TV dinners and other convenience foods. But Laura Shapiro’s research says otherwise. --------------- SHORT ORDERS Soaking it in Crackers fit for a king Love me tendrill Brew it yourself (soda that is) --------------- On the hunt for a classic cacciatore By Christine Merlo, Globe Correspondent Recipe for Chicken cacciatore --------------- Tenderloin mercies Pork tenderloins are tasty enough for company but quick enough for a weeknight meal with the family. Recipe for Pork tenderloins with Asian slaw wrapped in lettuce --------------- These brothers are true beer advocates By Ann Cortissoz, Globe Staff Todd Alstrom and his brother Jason fell in love with beer in England, and now devote a lot of time to a website they run without ads or fees and even held their first beer festival last year. --------------- Drawing the line in the kitchen By Leigh Belanger, Globe Correspondent Some people bake, some people make dinner, but most cooks have a specialty that they want to stay with. Recipe for Cassoulet quickly Recipe for Curried chicken in coconut milk

Toronto Star – April 21, 2004 Readers digest Ontario's literary types require plenty of food for thought at their book club meetings When it comes to book clubs, sometimes the food served is almost as important as the books read. --------------- Book clubs get in the mood with food Recipes include: * Cheese Torta * White Bean and Sausage Salad * Bourbon Pecan Pie * Apricot Squares --------------- Chefs go wild with desserts If you’re looking for exotic dessert recipes, the new cookbook Wild Sweets, written by Vancouver chefs Dominique and Cindy Duby, may be the book for you. Includes recipes for Pear with Smoked Mango and Anise Cookies and Spiced Roast Pineapple with Juice. --------------- Gord on Grapes Gordon Stimmell reviews wines under $14 to pair with prime rib roast or steak, barbecued pork spareribs, and cream-sauced seafood pastas. --------------- We salute cheese whizzes The Canadian Cheese Grand Prix was held this month, and this article offers the names and sources of the top six. --------------- Philly pheeding phrenzy Various sub shops have been offering Philly-style cheese and steak sandwiches. This week’s Trendspotting column reviews a few of the popular choices. --------------- Simplicity is beautiful, not boring Susan Sampson reviews “Very Simple Food,” and includes a recipe for Thai Corn Cakes.

Toronto Star – April 14, 2004 The scent of brown iguana Jennifer Bain writes about a product that may have the same benefits as Viagra. The good news is that it is natural. The bad news is that it is, well, shredded brown iguana meat. Includes recipes for Arepas #1 and Arepas #2. --------------- Cooking Latin-style is a cinch Recipes for: * Plantain Soup (Sopa De Platanos) * Yuca With Garlic-Lime Sauce (Yuca Con Mojo) * Baked Yellow Rice (Arroz Amarillo) * Pan-Seared Steak With Chimichurri * Pot Roast With Tomatillo-Chipotle Sauce * Slow-Roasted Pork (Pernil Al Horno) * Vanilla And Guava Whip (Chucula De Vainilla) --------------- Latin Markets This article offers the names and locations of Latin markets in Toronto, Greater Toronto, and Southern Ontario as well as two on the internet. --------------- South Africa worth revisiting Gordon Stimmell reviews affordable South African wines as well as wines to watch for from various regions. --------------- Anyone for crab cakes? Food writer Susan Sampson gives a recipe for Crab Cakes and Dip. --------------- All-Canadian dessert keeps it short and sweet Recipes for Double Maple Walnut Shortbread, adapted from A Shortbread Sampler, a Toronto Star fundraising cookbook by Mary McGrath.

The Boston Globe – April 7, 2004 Everyone at the table Savor the warmth of Sunday dinner with the family By Sheryl Julian and Julie Riven Julian and Riven remind us that “comfort foods” is about more than just the meal. Recipes: * Cheese pennies * Eggs mayonnaise * Gratin of potatoes * Leg of lamb with mustard coating * Lemon squares * Potato crisps --------------- SHORT ORDERS A very good egg They look good enough to collect, but better to eat Keep your cool and clean your fridge with helpful hints Bun appetit Casablanca brings food to the Fore --------------- At Ole, staff has the green light to make guacamole By Lise Stern, Globe Correspondent Guacamole doesn’t get any fresher than at Ole Mexican Grill in Cambridge. Includes recipe for Guacamole adapted from Ole Mexican Grill. --------------- Silicone pans bring space-age baking to town By Camela Zarcone, Globe Correspondent Zarcone talks about the pros and cons of silicone baking pans, and puts them to the test with recipes such as Glazed lemon poppy-seed breads and Bran muffins . --------------- Cabernet sauvignon is a classic match for lamb By Michael Apstein, Globe Staff --------------- Oyster bar brings out the favor of New Orleans By Clea Simon, Globe Correspondent Simon is a regular visitor to New Orleans, and in this article shares some of her favorite aspects of the area.

Toronto Star – April 7, 2004 Trying to go with the slow The article is about hard-cooked eggs, but what really matters is this: Includes recipes for Sephardic Oven-Roasted Eggs, Anchovy Vinaigrette and Marbled Tea Eggs (adapted from a recipe at forums.egullet.org). For information about egg sizes, check out Size matters when it comes to eggs (egg weights are given in grams). --------------- You can be a good egg — and eat one, too Jennifer Bain and Susan Sampson discuss the relationship between farmers and egg consumption, and share recipes for Akoori (Indian Scrambled Eggs), Bundt Frittata with Asparagus, Spicy Olive and Caper Devilled Eggs and Eggs in Clouds. --------------- Conscientious chocolate Food editor Jennifer Bain takes this candy-filled holiday to remind people just where their chocolate comes from. She includes a recipe for Ethical Chocolate Cake. --------------- Gord on Grapes Gordon Stimmell reviews inexpensive wines to pair with wiener schnitzel, hard cheeses, New York strip steak and breaded pork chops. --------------- For this pastry, it's custard's last stand — until next Easter It’s exciting when those once-a-year treats become available, but sad to say goodbye to them for another year.

The Boston Globe – March 31, 2004 Baking for Passover with 30 dozen eggs A great-grandmother spends this week making feathery light cakes for her family, two at a time By Julie Riven, Globe Correspondent Anna Sudman bakes all year long, but Passover is when her regular baking turns into a marathon. Anna Sudman's Passover spongecake --------------- Grape surplus sparks entrepreneurial spirit By Stephen Meuse, Globe Correspondent --------------- SHORT ORDERS Bread of confection The secret is out Taking the cake --------------- New kitchen gadgets make cooking more convenient -- and colorful By Bev Bennett, Globe Correspondent Bennett reviews some of the kitchen gadgets shown at the annual trade-only Home & Housewares Show, including silicone bakeware, Toastabags, Garlic Twist, and more. --------------- The gefilte fish tradition continues By Lisa Zwirn, Globe Correspondent --------------- Recipe for Passover fish loaf --------------- Delicious desserts can still be kosher Check out a few family favorites for Passover desserts, as well as recipes for Almond raspberry torte and Pineapple-carrot bake. --------------- Holiday offers a break from carbs By Bev Bennett, Globe Correspondent Some see Passover as the perfect hospital for Atkins dieters, but others see it as a good chance to eat a bit healthier. --------------- Preparing for the ultimate bake-off By Galen Moore, Globe Correspondent --------------- Drink a toast to fine kosher wines This Glass Notes column also reviews a few kosher wine selections, ranging in price fro $9 to $75 a bottle.

Toronto Star – March 31, 2004 The healthy kitchen Your meals can be fast and fresh if you replace fat with flavour By combining exercise with recipes from the Toronto Star’s test kitchen, participants in the Star's Get Healthy Challenge hope to change their lifestyle to get to a healthy weight and maintain it. The article includes five of food editor Jennifer Bain’s healthy meal tips as well as recipes for: * Green Beans In Cherry Tomato Sauce * Spicy Broccoli * Big Salad with Judy’s Dressing * Hummus * Salmon Teriyaki with Gingered Spinach * Beef with Asparagus and Cherry Tomatoes * Pasta with Olive and Caper Sauce * Huevos Rancheros * Chicken Couscous * Papaya and Lime --------------- Liquid makeover Suck It Back columnist Jon Filson describes Smirnoff’s new “this is not your parent’s vodka” look. --------------- Screwcaps may soon be all the rage Gord on Grapes columnist Gordon Stimmell thinks that corks are on there way out while screwcaps are on their way in. Stimmell also mentions Oregon screwcap wines at the 13th-annual Oregon Wine Festival, and the variety of wines that will be featured at the upcoming 24th annual California Wine Fair. --------------- Cooking for kosher occasions Susan Sampson reviews Gatherings: Creative Kosher Cooking From Our Families To Yours, the locally available cookbook that doesn’t look like the typical local recipe collection. Includes recipes for Lemon Parsnip Soup and Moroccan Cilantro Fish, both suitable for Passover. Food editor Jennifer Bain includes a test kitchen recipe for The Secret Is Pears Brisket, adapted from The Mensch Chef: Or Why Delicious Jewish Food Isn't An Oxymoron.

Boston Globe – March 24, 2004 Need Passover dinner? Pick up the phone By Andrea Pyenson, Globe Correspondent Preparing multicourse holiday meals is difficult when time is short. But if you are in the Rockland area, you can have a traditional meal with no more effort than driving to the caterer and reheating the meal. Where to get your Passover meal --------------- Tea and company at Harvard's Apthorp House By Leigh Belanger, Globe Correspondent Friday afternoon is tea time at Harvard's Apthorp House, and Jessica Zdeb is a big part of it. Jessica Zdeb’s recipe for Apple cake --------------- Cooking up culture Adopting children from other countries can expand families' culinary horizons By Joe Yonan, Globe Staff When you have children, your life changes. When you adopt a child from another country, your evening meals may change as well as you try to include your newest family member’s culture at the dinner table. Vegetarian potstickers Ginger chicken --------------- Squared away Tableware is taking shape By Alison Arnett, Globe Staff --------------- A tostada inspiration on a California road Recipe for Tostadas with swordfish and spicy black beans --------------- SHORT ORDERS At the boiling point Chicken salad for the soul A doughnut by any other name... A gourmet ketchup revolution --------------- The joy of baking Gluten-free peanut butter cookies

Toronto Star – March 24, 2004 Tidbits to delight diners Just as the Spanish graze on plates of tapas, Middle Eastern people enjoy mazza before a meal Toronto writer Habeeb Salloum shares his encounters with the tasty (and filling) tradition of mazza before a meal as well as a wealth of recipes. Recipes include Tabbouleh (Parsley And Bulgur Salad), Khiyar Bi Laban (Cucumber In Yogurt), Kharashuf Mutabbal (Artichoke Appetizer), Muhammara (Red Pepper Appetizer), Fatayir Bi Sabanakh (Spinach Pies), Fried Kibbeh, Thoum (Garlic And Potato Appetizer), Ful Medames (Bean Pottage) and Kishkeh (Bulgur And Yogurt Appetizer). --------------- Gord on Grapes Gordon Stimmell shares his inexpensive picks of wines to pair with chicken Kiev, grilled shellfish, braised back ribs and rib-eye steak. --------------- It's all about flavour Recipes include Poached Tofu with Spicy Sauce, Carrot Pilaf and Raspberry Ricotta Tart --------------- NYC chef is hot stuff Food editor Jennifer Bain give four out of five stars to Flavor, the new book by Rocco DiSpirito. --------------- Take a bite out of television's fabulous foursome Canada may have had to wait longer than the US for the finale of Sex and the City, but the wait gave them a little extra time to plan their treats for the big night. --------------- Not a liver lover? Try it in a salad You can toss a lot of things in Japanese breadcrumbs to entice me. Liver, however, is not one of them. If you’d like to give it a try, check out the recipe for Cajun Chicken Liver Salad.

Boston Globe – March 17, 2004 Weighing the low-carb craze Products with fewer carbohydrates may not taste as good, but that isn't stopping shoppers By Joe Yonan, Globe Staff You might have to give up pasta, but Atkins dieters can now try low-carb versions of their favorite snack foods. Check out their product comparisons here. --------------- Is a calorie just a calorie? By Alison Arnett, Globe Staff Many of us were raised on a meat and potatoes diet, making it hard to give up the “potatoes” side of the equation. --------------- For new cafe, keeping it simple has great appeal By Anneliese Doyle, Globe Correspondent The opening of Sherman Cafe faced many delays, but the wait may have been worth it. Recipe for Sherman Cafe's egg salad sandwich --------------- SHORT ORDERS When life gives you lemons, eat lemon curd Soda bread stands alone Garlic rocks Spring cleaning --------------- It's come a long way from Riunite --------------- Fast life with menu Text --------------- When it comes to bread, brown is beautiful By Keri Fisher, Globe Correspondent Brown soda bread offers an easy and tasty way to bring a taste of Ireland to the table. Recipe for brown soda bread --------------- Brewers take a page from the Guinness book By Ann Cortissoz, Globe Staff Recipe for Irish stout cake

Toronto Star – March 17, 2004 How to be Irish without really trying Jon Filson’s column lists five rules (and a couple of subsections) that you must follow in order to be Irish. --------------- Honourary Irish edibles The Toronto Star test kitchen offer up recipes for Dublin Coddle and Stout Irish Gingerbread for those who want to make something Irish – or at least somewhat Irish. --------------- Connecting a cup of coffee to a tree If you’re in Toronto on March 18th, have a beverage that combines two things Canadians hold dear – maple syrup and coffee – and Tree Canada Foundation will get a donation. --------------- Go for the really green drink --------------- Raise a cocoa mug to a top chocolatier At JS Bonbons, they make hot chocolate based on their flavors of truffles, including lemon thyme, lavender, caramel, gianduja, chocolate and chai, and bittersweet.

I didn't see it, but on their website there is this description under their November 2003 features: Maybe that's it?