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January 7, 2004 Hold the white People are talking about the latest low-carb diet -- a regimen that cuts colorless foods from the menu -- but what does it really entail? By Alison Arnett, Globe Staff This diet is not as hard as Atkin’s, but you can still bug your waiter for a substitute for the baked potato offered with dinner. --------------- An international reputation In France and India, lentils are a savory staple By Leigh Belanger, Globe Correspondent I’ll eat lentils cooked just about any way, but these recipes for Wild Salmon over Lentils and Red Lentils with Cauliflower look particularly good. --------------- SHORT ORDERS Chopping broccoli A winning wheat The cure for what ails you No sugar on top Focus on farming, food --------------- Size of portions, wiser choices as important as number of carbs By Bev Bennett, Globe Correspondent ---------------

January 7, 2004 An oasis of sweets: Ancient Middle Eastern pastries evolved into delectable desserts for today's cooks Toronto writer and recipe developer Habeeb Salloum and his daughter recently recreated some medieval Arab sweets. Salloum shares the roots of these desserts, as well as recipes for Baklawa and the Syrup (Qatar) that gives it flavor, Shredded Dough Cheesecake (Knafa bil-Jibn), Gazelle's Ankles (Ka'ab Ghazal), Date Cookies (Makroodh), Nut Rolls (Nashab) and Honey Cake-Pie. --------------- Jamie Oliver's twist on the simple life Food writer Susan Sampson recently met Jamie Oliver. He’s wrapped up Jamie’s Kitchen, and now he’s moving on to the lunch menus of British schools. Recipes include Celeriac And Truffle Oil Soup, Croutons and Grilled Mozzarella Rosemary Skewers. --------------- Last but not least, a cornucopia of recipes Recipes include Spiced Maple Syrup, Blueberry Corn Pancakes, Breakfast Polenta with Mascarpone and Honey, Pumpkin Biscuits with Orange-Honey Butter, Kidney Bean and Banana Salad and Rosemary Rib Roast. --------------- Gord on Grapes Gordon Stimmell reviews inexpensive wines to pair with beef stroganoff, grilled lamb chops and tomato-spiced sausage pastas.

True, nothing will ever be perfectly safe. But since it takes 20 years after eating infected meat for vCJD to show up in humans, it will be awfully hard to find the responsible party and put them out of business. When possible solutions include a test that would cost producers 2 cents a pound, BSE seems like an unneccesary risk to me. To meat producers, it is an acceptable risk because of the cost of losing 550 pounds of product should the cow test positive. That's when I think a third party -- whether the government or some other nonprofit entity -- could prove valuable.

In a perfect world, the systems described in this article would work well. However, as much as I worry about government regulations, I do not trust a system where potential lawsuits can be calculated into the bottom line as a cost of doing business and profits can be more important than human safety. If government regulations are not enough right now, think of the millions of dollars the cattle industry has spent in recent years trying to prevent additional regulations. That, in my opinion, shows they aren't about to do better than the government if allowed to regulate themselves. Here's a recent example: While I think this isn't much of a response from the USDA, I find it troubling that lawmakers (likely under the influence of lobbyists from the meat industry as well as meat producing constituents) have spent time trying to prevent the banning of cows too sick to walk from being slaughtered. And if the meat industry cared, why not test every cow before slaughtering? The BSE test is a whopping $13, working out to about 2 cents per pound of beef. Many other countries test every cow before slaughter and have for years -- but there are probably government regulations behind the testing.

December 31, 2003 Auld lang syne in a flash Pulling together a last-minute cocktail party is simple By Tony Rosenfeld, Globe Correspondent Recipes include: * Chicken brochettes with mint-yogurt sauce * Hummus with rosemary pita chips * Roasted nuts with thyme and brown sugar * Shrimp rolls with spicy peanut sauce --------------- Time is the essential ingredient for making authentic cassoulet By Naomi R. Kooker, Globe Correspondent There are debates about what makes an authentic cassoulet, but two things remain undisputed – it’s a labor of love, and it’s worth the time. Cassoulet recipe --------------- SHORT ORDERS Sparr of wonder A real catch Campfire optional Peas offering --------------- A few precautions make eating beef safer Two things got me to start grinding my own beef. One was reading “Fast Food Nation,” the other was seeing them do it on America’s Test Kitchen. Once you’ve tasted freshly ground meat, it’s hard to go back to store bought – even without the mad cow threat. Hamburgers recipe --------------- Egg white omelets are fluffy and forgiving Recipe for Mushroom and onion egg white omelet ---------------

December 31, 2003 Four food wishes If Toronto makes its signature dish out of fried slices of peameal bacon on a bun slathered with maple mustard, as food editor Jennifer Bain suggests, Emeril will be on the next flight out. Bain also wants to improve street vendor products and bring in a giant farmers’ market as well as a teahouse. --------------- Seven wine wishes Gordon Stimmell has some wine improvements for the Toronto scene on his wish list for the new year. --------------- It was a delicious year The test kitchen of the Torono Star had more recipes than it had space in the newspaper. Eight recipes that didn’t make the cut until now are: * Roasted Sweet Potatoes with Pecans and Onions * Chipotle Black Bean and Hominy Soup * Modern Minestrone * Chinese Meatloaf * Creamy Lemon Tuna and Pasta Salad * Cornmeal-Crusted Wings * Lord Chutney Wings * Coriander Dip For Wings --------------- Lord of the lamb (and other exports) Food writer Susan Sampson includes recipes for Potato Salad with Smoked Mussels and Roasted Peppers, Avocado Oil Vinaigrette, Honey Pots De Crème and Dukka. --------------- Hoppin’ into 2004 Okay residents of the southern United States, see if Jill McIntosh is remembering her southern holiday celebrations correctly. McIntosh includes a recipe for Hoppin’ John. --------------- Mocha madness kicks in Pamela Steel turns her favorite treat into fabulous desserts, and includes recipes for Mocha Bourbon Pots De Crème and Mocha Cupcakes. --------------- Now that’s real hot chocolate At first I was disappointed that this article didn’t include a fantastic recipe for making hot chocolate with warm milk and melted chocolate, but one look at the recipe for Chili Devil's Food Cupcakes and I forgot all about the beverage. The recipe is adapted from a dessert by chef Bobby Flay. ---------------

December 24, 2003 The Boston Globe just got last week’s food section online. Better late than never. Dishes that are easy to prepare can make the holidays brighter By Leigh Belanger, Globe Correspondent Recipes include Potato Gratin with Leeks, Ham, and Gruyere; Sautéed Quail with Sesame, Soy, and Orange; and Orecchiette with Bitter Greens, Golden Raisins, and Pine Nuts. --------------- This pro's bowl has peppers in it --------------- Sultan's swings in a new location By Galen Moore, Globe Correspondent Recipe for Swooning imam (Imam bayildi). ---------------

December 24, 2003 Seasonal snacking This article by Cynthia David covers my favorite snack – the one I am eating as I type this digest – popcorn. While the microwave versions might not be the healthiest snack in town, popcorn itself has snack, crunch satisfaction and even a bit of fiber. David also provides instructions to Pop it yourself along with recipes for Chili Popcorn and Rocco's Caramel Corn. --------------- No need to go cold turkey Recipes include Tortilla and Jalapeño Turkey Casserole, Post Turkey Day Mexican Pozole Stew, Smoky Turkey Chili and Debris Sandwiches as well as Turkey with a Chinese Twist. --------------- What the television chefs predict for 2004 Chef predictions come from Jamie Oliver, Tony Bourdain and Mario Batali. --------------- It's like a punch from a velvet glove It’s a drink, it’s a dessert, it’s anything you want it to be – it’s a recipe for Real Eggnog. --------------- You can cross heartburn off Christmas list Food writer Susan Sampson and dietician Jean LaMantia offer some definitions and tips for holiday heartburn, as well as a recipe for Ahi Tuna Salad. ---------------

December 17, 2003 The sweet shapes of Hanukkah By Andrea Pyenson, Globe Correspondent Text The bakers have changed to include Johnson’s children as well as the children’s friends and their parents. As the kids grow, they take the process a bit more seriously. To make the same sugar cookie dough the Johnson family uses, check out this recipe --------------- It was a year of classic comfort By T. Susan Chang, Globe Correspondent Chang goes on to discuss over a dozen cookbooks released this year, including Cooking at Home With the CIA: Essential Techniques and Recipes for Creating Great Food; Good Food No Fuss: 150 Recipes and Ideas for Easy-to-Cook Dishes; The Way We Cook: Recipes From the New American Kitchen; Lost Recipes: Meals to Share With Friends and Family; A Flash in the Pan: Fast, Fabulous Recipes in a Single Skillet; and many more. Bourbon pecans Coq au vin Meatloaf with ketchup sauce topping --------------- Nun has cheese down to a science By Jennifer Schuessler, Globe Staff Mother Noella Marcellino received the 2003 French Food Spirit Award this year. --------------- Get a leg up on lamb Recipe for Leg of lamb steaks with mint sauce --------------- Simple spaghetti adds spice to supper As an Italian-American, I can vouch for this one. This recipe is similar to one of the true comfort meals in my family, one we make when time is short and hunger levels are high. Recipe for Spaghetti with garlic, oil, and crushed peppers --------------- A cooking class in Thailand offers an education in eating What happens when a connoisseur of ready-made dinners takes an authentic cooking class in Thailand? Spicy cold noodles with chicken --------------- Meeting a family through its food By Lisa Zwirn, Globe Correspondent Smoked salmon cheesecake --------------- Variety adds spice to this barbecue By Diane Daniel, Globe Correspondent ---------------

December 17, 2003 Canuck duck: How about a farm-fresh, locally raised duck this holiday season? We tour a Newmarket duck farm Pekin ducks are raised with care at a family-owned Ontario business, making them a Canadian treat. Food editor Jennifer Bain adds that the thought of cooking duck need not be intimidating. Recipes include Duck Breasts with Honey-Soy Sauce, Spicy Lacquered Duck and Maple Roast Duck. --------------- It's fry time for latkes Duck isn’t the only thing Jennifer Bain wants people to try—she also tried to convince her readers that latkes also should not be intimidating. Recipes include Sweet Potato Latkes, Apple Cider Brisket, Apple Kugel and Honey-Soaked Figs With Sesame Seeds. Bain added that “Parsnip-Potato Latkes With Horseradish Cream recipe from Cooking Light also sound good.” --------------- The wine Oscars --------------- You must be crazy to cook this Food writer Susan Sampson has taken on the new title of Crazy Cook. This week, Sampson combined ground beef and pomegranate juice to make Pomegranate Meatball Soup. --------------- Supper for a wintery weekend This is the same Nigella Lawson column from the December 10 New York Times. Recipes include Involtini (“eggplant sliced and grilled then stuffed with an herbed cheese filling and baked in a tomato sauce”) and Spinach Salad with Lemon and Mint. ---------------

My local newspaper runs a few AP articles and the syndicated Cheap Thrills Cuisine on two or three pages of their Style section. Often, but not every week, one of their journalists will do a feature on a local restaurant or cook. I would like to see them add regular columns so I had something to look forward to on a regular basis.

December 10, 2003 A 30-year vegolution: Don't let the v-word keep you from eating the Moosewood way Food editor Jennifer Bain got to travel south for this article – all the way to Ithaca, New York to dine at the legendary Moosewood Restaurant. Moosewood recipes include Spanish Chickpeas, Roasted Russets with Chipotle Aioli, Toasted Oatmeal with Date Glaze, Black Bean & Chocolate Chili and Apple Quesadillas. --------------- Gord on Grapes If you’re looking for an inexpensive wine to pair with hard cheeses, chicken, Chinese cashew chicken or prime rib roast, Gordon Stimmell has some suggestions for you. --------------- Martini craze is all about looks Jon Filson thinks that if a drink is called a martini, it ought to at least resemble one. --------------- We, too, salute spirit of Russia --------------- All fats not created equal If you’re concerned about trans fats, toss out the Oreo cookies and head for the kitchen. Recipes include Blueberry Muffins, Oatmeal Raisin Cookies, Super Snackers and Guiltless Chocolate Cake. I guess the icing for the cake counts as recipe number five.

December 10, 2003 The high end of the kitchen By Alison Arnett, Globe Staff Looks like my friend with a $300 stainless steel toaster isn’t so odd after all. --------------- Hot-water chocolate gingerbread This recipe is a reprint from the November 24 issue, which had a problem with pan size. --------------- Produce by the numbers Wishing your produce was labeled as conventionally grown, organic or genetically engineered? Wish no more – the labels often are already there. --------------- When it comes to Alsatian wine, Trimbach does it their way By Stephen Meuse, Globe Correspondent --------------- Real men make sausages: A group of friends uses pork, spices, and old family recipes in a yearly ritual By Lisa Zwirn, Globe Correspondent The Saturday after Thanksgiving, while most people are picking at the last of the leftover turkey, Jeff Pizzeri and Mario Castagna gather with their friends and make lots of sausage. Recipe: Pork and sausage ragu --------------- The young and the hungry: Late nights during exams lead to a student feeding frenzy By David L. Harris, Globe Correspondent Finals. The ultimate excuse for junk food. Fortunately, kids today have a bit more disposable money and can escape the books at a local pizzeria. I had to get by with chocolate donuts and coffee. --------------- A gift of ceramics or glass will bowl over your favorite cook By Andrea Pyenson, Globe Correspondent If you’re in the market for just the right bowl to be functional as well as beautiful, Andrea Pyenson has some suggestions.

I think there is a serious lack of education about cooking and shopping. This should be taught to kids before they ever get a high school diploma, as well as how to vote, how to balance a checking account, and other necessary skills. My school taught all these things to all students, and I can't imagine how difficult it would be to be let lose in the real world with no idea how to complete these tasks. I don't know about a realistic figure for a family of four. There are just two of us in my home and recipe testing causes the grocery bill to vary a lot. But I do think that just because someone is poor -- keeping in mind that some people who qualify for food stamps are working full time at large chain stores or even serving in our military -- deserve more than just beans and rice. Not that there is anything wrong with beans and rice -- I love them -- but I think forcing people to live on a miniscule food budget could add insult to injury.

December 3, 2003 A big batch of Greek cookies This isn’t a new business venture. Forty thousand Greek cookies is how many it takes to provide gifts for Barbara Zigomalis’ family and friends. --------------- Read, read wine Instead of giving wine to the wine lover on your holiday gift list, try a book on wine instead. Gordon Stimmell has a few suggestions. --------------- Season's eatings: Come all ye hungry bakers It's time for a cookie exchange Hmm. I’d rather have cookies… Recipes include Marie's Pumpkin Seed Squares, Wilma's Cardamom and Pistachio Cookies, Natalie's Crookie Bark, Helenmaria's Fruit Balls, David Miller Power Cookie, and Tracey's Coffee Butter Cookies. --------------- Cookie cooks find tips, types in field guide --------------- Worldly cookie recipes Recipes include Sicilian Cookies (Pastine Bianche), Moroccan Biscotti (Feqqas), and Vietnamese Peanut Cookies. --------------- Petit fours in five Recipes include Sweet Orange and Chocolate Petit Fours and White Chocolate and Cranberry Petit Fours. --------------- Baking charitably Recipe for Ginger Chocolate Shortbread

December 3, 2003 Back to the good times: This year's events are more modest, but restaurants revel in the party mood By Alison Arnett, Globe Staff When the economy hits companies – and individuals – holiday parties can be the first thing cut from the budget. But for Boston area restaurants, the Christmas party season is looking good. --------------- Just what the maestro ordered: Keith Lockhart's favorite ice cream is in the mail His freezer contains his favorite ice cream, shipped from Ohio to Massachusetts, so you can only imagine what’s in his refrigerator. --------------- Is that Prada? No, it's chocolate. By Bridget E. Samburg, Globe Correspondent If you’re thinking chocolate shoes are next, Aliya Wali’s Choco Choco House is already thinking about adding it to the product line. --------------- Stir a quick sauce in a pot and call it macaroni Recipe: Stove-top mac and cheese --------------- SHORT ORDERS Delicious darlings A big wad -- of cash Almond joy If you think regular almonds are addictive, you won't know what to do with yourself with these. The perfect opening Pressed on time --------------- Cookies make a chocolate statement By Lisa Yockelson, Globe Correspondent Recipe: Rich and fudgy chocolate cookies

Actually, it was the combination of the two. I suppose the muskrats alone might have given it away though. I was a huge fan of Captain and Tennille as a kid. You should have seen me when I realized they were in that Kohl's ad... it was so great to see them! But sorry I ruined your fun. I'll keep thinking of slogans...

Is your uncle Daryl Dragon? Is he in that ad for Kohl's? If that's your uncle, that's cool! Edited to add: I like the idea of a magnifying glass in your logo. Looking at a hamburger is good, or the magnifying glass in place of a plate at a setting, with the fork and knife around it. For a slogan, I was trying to think of a play on the old saying "Let your hunger be your guide" but I am drawing a blank right now.

Thanks for all the help. I went with contact info and web site on a card that has full-color food in the background. I think that's clear enough. Tana and Steven, thanks for posting your cards. It helped a lot to see them. Tana, I actually do own www.practicalpantry.com and if you type that in you get my web site -- which is on the free web space I get with my internet service. I do need to bite the bullet and pay for web hosting though so that visitors never see anything but www.practicalpantry.com in their browser. When I do, it will be a smooth transition. I really appreciate all the advice given, and I have to say the card looks better without a title anyway. -- Tammy

I'm finally at the point in my food writing where people ask for my business card. Other than contact information, I'm not sure what I should put on them. Just because I am a little new to this doesn't mean I want my business cards to scream, "Amateur..." so should I give myself the title of food writer? Recipe developer? Or no title at all? Thanks.

November 26, 2003 Food bank back to pantry basics Food bank items aren’t going to help people if they don’t know what to do with them. --------------- Trans fats spark fear: Spreading the word about margarine, oil and butter. Which is best? Mairlyn Smith, a Toronto home economist, gives her own opinion on the butter vs. margarine debate, and provides a primer on the subject. --------------- Gord on Grapes If you’re looking for an inexpensive wine to go with steamed mussels in wine sauce, roast lamb, roast beef, osso buco or a hearty stew, Gordon Stimmell has some suggestions for you. --------------- Enlightened eating Jennifer Bain gives a brief review of The Enlightened Eater's Whole Foods Guide: Harvest The Power Of Phyto Foods by Toronto dietician and nutritionist Rosie Schwartz. Recipes include Roasted Sesame Ginger Edamame and Sesame Quinoa Salad. ---------------

November 24, 2003 A feast that’s not for the birds By Clea Simon, Globe Correspondent Recipes: Vegetarian stuffing Vegetarian mushroom gravy --------------- Underneath its tough exterior, the pumpkin has a heart of gold By T. Susan Chang, Globe Correspondent Recipe: Late-autumn pork and pumpkin stew --------------- A tried-and-true festive menu By T. Susan Chang, Globe Correspondent Recipes: Chicken liver pate Cranberry-apple sauce Spinach soufflé --------------- No bones about it, this bird makes the cut: A plastic surgeon takes on turkeys with his scalpel By Michael Prager, Globe Staff --------------- Recipes: Apple and Medjool date croustade Hot-water chocolate gingerbread ---------------

November 19, 2003 Where food meets art Once again Jennifer Bain describes a wonderful place for food. --------------- College has fine class of 2002 Gordon Stimmell delves into a variety of palate pleasers this week. Nouveaus ready to quaff Gordon Stimmell adds a few more top picks. --------------- A potato is never just a spud Food writer Susan Sampson had an opportunity to attend Potato School recently. Chef Tim McRoberts had lots of potato pointers. Includes a recipe for Feta Potatoes and some potato cooking techniques . --------------- A man with clear vision Read about Ian Sorbie, president of Il Fornello (nine locations in Toronto, Richmond Hill and Oakville, and get recipes for Il Fornello's Butternut Squash Soup with Maple Essence and Il Fornello's Wine-Braised Beef Stew. --------------- Playing ketchup with meat You can’t get much more kid-friendly than this recipe for Heinz Shepherd’s Pie. ---------------

November 19, 2003 Special food section coming next week --------------- From Bird to pie: Get busy early in the week so Thanksgiving Day isn't too hectic By Sheryl Julian and Julie Riven Sheryl Julian and Julie Riven got together for a pre-Thanksgiving turkey experiment to streamline the operation. They offer some good tips for making your Thanksgiving less stressful. Recipes include: Olive spread, Lavash crackers, Buttered green beans with toasted almonds, Roasted potatoes and onions, Challah and dried cranberry pan stuffing, Sugar pumpkin puree, Corn flake stuffing, and Chocolate pecan pie with chocolate-wafer crust. The pictures in the Globe are really nice, and Sheryl Julian and Julie Riven were the food stylists for them. --------------- SHORT ORDERS Bread that rises to the occasion Pretty as pie A berry happy Thanksgiving Temperature control --------------- A turkey that is worth its salt --------------- Picks of pans for holiday cooking By Jean Kressy, Globe Correspondent If you’ll be buying a roasting pan this year, check out this article for some good information and recommended brands. --------------- It's easy to please with mashed potatoes By T. Susan Chang, Globe Correspondent Despite Ms. Chang’s assurance that you can get excellent mashed potatoes with a fork and a wooden spoon, I’m not giving up my ricer. QUOTE: It's hard to imagine a food more comforting -- or easier to make -- than mashed potatoes. A perfect vehicle for sauces and gravies, but irresistible on their own, mashed potatoes can emerge from a kitchen that has nothing more than a pot, a fork, and a wooden spoon. If you long for a decent bowl of mashed, it's just foolish to turn to a box of reconstituted flakes. Recipe for Creamy mashed potatoes ---------------

November 12, 2003 The blooming of Cambodian cuisine By Alison Arnett, Globe Staff Lowell, MA has the second largest Cambodian community in the country. And that means delicious, authentic Cambodian food is part of that community. Quick Khmer pork with green beans recipe Loc lac (marinated beef with lime sauce) --------------- Everyone goes bananas for this fruity bread By Kristen Paulson, Globe Correspondent Banana bread recipe --------------- Baking from the pros By T. Susan Chang, Globe Correspondent Cooks from beginners to serious home chefs will find something in the five cookbooks discussed in this articles. Popovers recipe Chocolate marquise recipe Marble cake recipe Grandmother's apple cake recipe --------------- SHORT ORDERS A chip off the old block of chocolate Varietals are the spice of life New book is a treat for dog owners --------------- Stay tuned for next week: