A weekly updated page on my food adventures with some recipes and fun/educational links- Bookmark Now! Have a cooking question or comment - email me! Want to receive this as an e-zine - email me with subscribe flavor.

7/5/03- Cool Cherry
Fresh, juicy Bing cherries are one of the signs that summer is here for me. I love to keep a bowl of them on the kitchen counter and pop them in my mouth as I go about doing my kitchen chores - delicious. I don't often cook with cherries but they are delicious in many ways. Add them to a salad. Make a cherry sauce and use on chicken or on a slice of pound cake. Use dried or frozen cherries when fresh aren't available or when you don't feel like pitting them! Cherrie are very nutritional - see info at Cherry Marketing Institute.My selected recipe is Cherries & Cream Muffins.

6/22/03 - Lime Lessons
My favorite use of the citrus lime is in a drink called Rasberry Lime Rickey. Lime juice adds a lot of flavor to many dishes. Use lime in your homemade salad dressings. Squeeze ½ a lime in your fruit drink.  This freshens up your fruit drink and makes it a sparkling fruit juice. Try using lime on fish instead of lemon. The lime is one of the most cultivated citrus fruits in the tropics. Limes are shaped like lemons, but they smaller and more acidic. And of course a favorite dessert is Key Lime Pie - delicious. My selected recipe is Hot and Sour Beef Salad - a great summer meal!

6/8/03 - Prime Polenta
According to Floria Parmiani, The history of polenta can be traced back many thousands of years to the primitive days of Italian cooking. The earliest Italians began to prepare compound dishes that were a combination of more than one ingredient. Polenta was one the first of these dishes. It was made by mixing water with kernels of wild grasses to form a crude paste. The paste was toasted and dropped on a hot stone. Today polenta is made with corn meal and it is a tasty alternative to pasta and potatoes. I like the versatility of the ingredients that can be added. My selected recipe is Polenta and Bacon with Fontina.

6/1/03 - Fish Festival - New Legal Seafood Cookbook
Here in Boston when we want a fresh fish meal we head for Legal Seafoods. In 1950 when George Berkowitz opened a fish market next to his father's grocery store in Inman Square in Cambridge, MA. In 1968, George and his wife, Harriet, opened their first seafood restaurant right next to the fish market. Legal Seafoods has just published a new cookbook and it is a must have for anyone cooking fresh seafood. My selected recipe is for Asian Glazed Salmon available on the Legal seafoods web site at http://www.legalseafoods.com/recipes_archive.asp And for those not living on the East Coast you can order the famous Legal Clam Chowder and whole lobster bakes on line at their web site - delicious! Order the cookbook on the left.

5/25/03 - Fig Fancy
Figs are high in fiber, providing 20% of the Daily Value -more dietary fiber per serving than any other common dried or fresh fruit. Figs are great as a healthy snack but they also add interest and elegance to recipes. Figs were probably one of the first fruits to be dried and stored by man. For informaiton about figs visit California Figs. My selected recipe is an elegant but easy appetizer Chicken, Fig, and Pancetta Bites - great for summer grilling!

5/18/03 - Rosy Rhubarb
Coming up is National Strawberry Rhubarb Pie Day on June 9. Rhubarb is 95% water and contains a fair source of potassium, contributes minor amounts of vitamins, and is low in sodium. Rhubarb's crisp sour stalks are rich in vitamin C, dietary fiber and calcium. Paired up with strawberries, the result is a blend of tangy and sweet that is delicious. Rhubarb is used in many ways - medicine, hair dye, insecticide, cleaning pots and pans, etc. For everything you wanted to know (and I mean everything) about rhubarb visit The Rhubarb Compendium. My selected recipe is Glazed Strawberry Rhubarb Pie.

5/4/03 - Very Vadalia
Onions are a staple in cook's kitchens. They are used in many recipes to give flavor. Interestingly enough Onions are also a source of vitamin C, potassium, dietary fiber and folic acid. They also contain calcium, iron and have a high protein quality (ratio of mg amino acid/gram protein). Onions are low in sodium and contain no fat. And now harvesting are the best onions on the planet - Vidalia. Read more about the Vidalia Onion. My favorite way to eat onions is in French Onion Soup. Nothing is more satisfying than a bowl of this soup, piping hot with melted cheese and bread served with a mixed greens salad - delicious. Click here for a simple to make recipe.

4/27/03 - Peas a Plenty
Spring is the time to cook fresh peas. If you have never cooked fresh peas, try them as they are a totally different taste from canned or frozen. Peas are very healthy and add color and elegance to any meal. To prepare (according to the University of Illinois web site), wash garden peas just before shelling. To shell, pinch off the ends and pull the string down on the inside of the pod and pop the peas out. Wash edible pod peas and trim both ends. Remove the string from both sides of the pod. My selected recipe is for French Peas - a simple to make recipe that is delicious and a great vegetable dish to serve.

4/20/03 - Cornbread Cookoff
7th Annual National Cornbread Festival is scheduled to begin on Friday evening, April 25th and end Sunday evening, April 27th, 2003 in South Pittsburg, Tennessee. The historic city celebrates for two full days with a carnival, exhibits, entertainment, arts and crafts, trolley rides, golf, road races and more to celebrate the National Cornbread Festival and World Championship Cornbread Cookoff. Cornbread is comfort food. The earliest cornbreads were called "pone", from the Algonquin word "apan", and were a simple mixture of cornmeal, salt, and water. My selected recipe is Corn and Goat Cheese Chili con Queso with Sourdough Cornbread by FoodTV's Emeril Lagasse - a great appetizer!

4/13//03 -Pecan Pomp
Okay so who knew that April is National Pecan Month? According to the National Pecan Shellers Association, "In addition to being loaded with heart-healthy unsaturated fats, pecans contain more than 19 vitamins and minerals such as vitamin E, folic acid, calcium, copper, magnesium, manganese, phosphorus, zinc and several B vitamins. Pecans are naturally cholesterol-free and sodium-free, and one serving provides about 10 percent of the government's recommended Daily Values for zinc and fiber". Do you need any other reason to eat pecans? Yes, they are delicious and can be used in many recipes. Try using ground pecans instead of bread crumbs or flour to coat chicken before cooking. Add pecans to a salad. And for a real treat try my selected recipe, Pecan Risotto with Caramelized Onions and Smoked Gouda Cheese - too delicious!

4/6/03 -Carrot Crunch
One cooked carrot has approximately 150% of the Recommended Daily Amount of beta-carotene, which is converted into vitamin A. Vitamin A helps to prevent night blindness, dry skin, poor bone growth, weak tooth enamel, diarrhea and slow growth. Need you have any other reason to eat carrots on a regular basis. Carrots are one of the healthiest vegetable and one of the most economical. You can virtually use carrrots at every meal in all types of cooking. Use them in raw in salads, try different variations of carrot soup, drink as a juice or bake with carrots. My selected recipe is for GingeredCarrots from Peter Rabbit Farms.

3/30/03 - Berry Bliss
While I never turn a raspberry away, strawberries are my favorite berry. And no matter what your favorite berry is, eating berries is an important part of a healthy diet. Soon fresh berries will be coming in season and there are so many wonderful, tasty ways to serve them. But you can enjoy berries all year long as frozen berries are available and are perfect for use in smoothie drinks. Order strawberries online at E-Berry. My selected recipe is Balsamic-Glazed Strawberries Over Ice Cream - Delicious!

3/23/03 - Wine Ways
I love to use wine in my cooking. I always add some red wine to my Italian gravy and I always use wine to deglaze after sautéing meat to make a delicious sauce. I am not a connoisseur of wine and I use whatever I have in the cupboard - both red & white. Be careful though because according to Cork Cuisine, "You can't cook the bad properties out of wine. If it tastes bad before you cooked with it, the dish will taste bad as well." Of course my most favorite food that uses wine is Veal Marsala. Marsala wine is good to use with all kinds of meat - turkey cutlets, chicken, etc. It has a sweet taste. My selected recipe is Braised Short Ribs of Beef with Red Wine, Apricots, and Black Olives - delicious!

3/16/03 - Sassy Spuds
A favorite appetizer at a local eatery is Sweet Potato Fries. These tasty spuds are served with a spicy BBQ sauce and are a treat. I always have sweet potatoes in my pantry and eat a microwaved sweet potato at least once a week. Sweet potatoes are a very nutritious food. Sweet potatoes contain 30 mg (50,000 IU) of beta-carotene (vitamin A) in one cup, which is four times the USRDA. You would have to eat 23 cups of broccoli to consume the same amount of beta-carotene. They are also a good source for low fat Vitamin E. For everything you ever wanted to know about the sweet potato visit the North Carolina Sweetpotato Commission. My selected recipe is for Sweet Potato Gratin with Dried Plums.

3/9/03 - Creme Brulee
Next to chocolate fudge cake, my favorite dessert is creme brulee. Creme brulee is a delicious, elegant and easy to make dessert. With a creamy texture and crunchy carmelized top, creme brulee is an easy choice. While the base recipe is a simple custard, you can add many ingredients for variety. And the really fun part is doing the actual carmelization. The traditional way to carmelize is to use what is called a salamander. For infomation about the salamander product and the porcelain ramikins used visit www.fantes.com My selected recipe is Apple Cinnamon Creme Brulee.

2/23/03 - Great Gumbo
In honor of Mardi Gras in New Orleans (March 4), my selected food this week is Gumbo. Gumbo is a thick stew served over rice that can be made with a wide variety of ingredients (tomatoes, onions, okra, chicken, sausage, ham, shrimp, crab or oysters). It's base is a dark roux. According to Foodtv.com "The famous gumbo z'herbes ("with herbs") was once traditionally served on Good Friday and contains at least seven greens (for good luck) such as spinach, mustard greens, collard greens and so on. The name gumbo is a derivation of the African word for "okra." My selected recipe is Crock-Pot Chicken and Sausage Gumbo. And of course my favorite New Orleans Chef is Emeril Lagasse. Visit http://www.emerils.com

2/16/03 - Praise Pasta
Certainly the most versatile product in my pantry is the box or bag of pasta. Easy to cook, filling and satisfying, pasta can be a side dish or a complete meal in itself. I never tire of creating pasta dishes. Some days it is served simply with chopped fresh tomatoes, olive oil and grated Parmesan cheese. At other times I wane exotic and create a casserole that includes meat and vegetables. Frequently because everyone in the house seems to like it, I make the standby, American Chop Suey. For a really tasty recipe cooked in a crock pot see Just Crock Pot Recipes. And while some shy away from pasta because they believe it is a fattening food, pasta alone is nutritious and low fat. It is the sauces and such that we add to pasta that increases fat content and calories. My selected recipe is for Pasta, Peas, Prosciutto, and Onion For information about pasta visit I Love Pasta.

2/9/03 - Mushroom Mania
According to the Mushroom Council web site, "There are over 2,500 mushroom varieties grown in the world today". Portabellas (Portobellos), Shiitakes, Criminis and White mushrooms are the most common. Nutritionally, mushrooms are packed with minerals and vitamins and contain no cholesterol or fat. While I love nothing more than a dish of sautéed mushrooms, I use mushrooms to flavor and enhance many recipes. Mushrooms are a great accompaniment to meat dishes, salads, soups and rice or pasta. Mushroom risotto is absolutely delicious. One of my favorite ways to use mushrooms is in appetizers. My selected recipe is for Wild Mushroom Tartlets. While there is a whole culture of people who enjoy the challenge of searching for mushrooms in the wild, I recommend the safe route - purchase your mushrooms in the supermarket. There are many mushroom varieties that are deadly poisonous!

2/2/03 - Frittata Fury
A Frittata is an unfolded omelet that comes from the Italian word Fritto (small morsels). Frittata's are quick top cook and prepare and make a delicious and satisfying meal. I always make a frittata when I have an assortment of left over vegetables. A side of rice goes nicely with a frittata. I also like serving it with home fries. And for those who feel that they shouldn't eat eggs, by all means make the frittata with just egg whites. Whole eggs though are nutritious and make for a great meat subsitute. For complete information about eggs visit the American Egg Board web site. My selected recipe is Frittata with Tomatoes, Onions and Basil.

1/26/03 -Brazen Balsamic
Balsamic vinegar has become one of my favorite food flavorings. Balsamic vinegar is traditionally made from white and sugary Trebbiano grapes grown on the hills around Modena, Italy. It has a perfect pungent sweet and sour combination. While it is more expensive than other vinegars, a little goes a long way. Use balsmaic vinegar in gravies, on meat, in salad dressings and on fruit (goes especially well on melon). My selected recipe is Grilled Eggplants with Fresh Mint and Balsamic Vinegar. The history of vinegar, types and uses can be found on a great web site called Versatile Vinegar. And the Grand Central Station for vinegar information is Vinegar Connoisseurs International.

1/19/03 -Simply Spinach
In my quest to eat healthy, spinach has become a staple in my diet. I find this vegetable both easy to cook and incorporate into recipes.. This dark, leafy vegetable is chock-full of antioxidants such as glutathione, vitamin C, beta-carotene, folic acid and carotenoids that are touted to be cancer fighting nutrients. Spinach can be eaten cooked or used fresh in a salad. My favorite way is to simply saute a bag of fresh spinach in a little olive oil, adding a couple of fresh crushed garlic cloves just before it is finished cooking and lots of salt and pepper. Some ideas for using spinach: use instead of basil in a pesto sauce, add to canned soups for a quick lunch, add to cooked pasta with a chopped fresh tomato, garlic and olive, add cooked, chopped spinach to low fat cottage cheese and spread on crackers . The possibilities are endless. My selected recipe is Raspberry Spinach Salad - packed with nutrition! To learn more about spinach visit the Dole Five a Day web site.

1/12/03 - Praise Peanuts
Having just made an auto trip from Boston to Florida, peanuts have come foremost in my mind. Down South, road side signs are abundant selling "boiled peanuts". Peanuts are a wonderful food that most of us eat as peanut butter - 50% of peanuts grown in this country are consumed as peanut butter. Peanuts though are wonderful and tasty to use in the cooking of all food. Packed with good nutrition, add peanuts to meat dishes, salads and appetizers. My selected recipe is for Peanut Pate a great party dish. Complete information about peanuts can be found at the Peanut Insitute web site. According to the site: " Today peanuts are classified in the USDA Food Guide Pyramid with meat, fish, poultry, dry beans, eggs and nuts because of their high protein content. However, because peanuts are plant-based, they do NOT contain cholesterol and some of the saturated fat that is found in animal-based sources of protein. In fact, they contain a much higher percentage of the "good" unsaturated fats than saturated fats. Therefore, peanuts have been placed closer to the bottom of both the Mediterranean and the Vegetarian Food Guide Pyramids, in the eat daily category". PRAISE PEANUTS!

12/29/02 - Fajita Fiesta
For our New Year's celebration (and Marilyn's birthday bash) we have decided to have a "Fajita Fiesta". Fajita's are a great party food and very easy to prepare. Just marinade (click here for my marinade recipe) some chicken and/or beef, saute some onions and peppers, warm some flour tortillas and you have a delicious and satisfying feast. Sides dishes can include, guacomole, spanish rice, black beans and of course frosty marguerita's. For a comprehensive lesson in Mexican food visit Mexico Connect.

12/22/02 - Perfect Pork
An easy and elegant meal to serve company is one I created called Rosemary/Orange Pork Roast. Not only is it delicious but the smell of it cooking is delightful and refreshing. According to the USDA, "Pork is about 50% leaner than it was 25 years ago. It is a nutrient dense meat providing essential nutrients like vitamins B1, B2, B6 and B12, and is a good source of the minerals iron and zinc. A 3-ounce portion of cooked lean pork contains about 200 calories, 25 grams of protein, 9 grams of fat and 70 mg. cholesterol".

12/15/02 - Cool Crab
My local supermarket makes a mean crab cake that is delicious. Crab is a tasty treat no matter how it is served. It lends itself well to sandwiches, soups and as a stuffing for other fish dishes. My favorite way of cooking with crab is to use it in dips. For special parties I use the recipe for Hot Crab, Artichoke, and Jalapeno Dip with Pita Triangles. Crab is available fresh, frozen or canned. There are a wide variety of crab but Blue Crab from the East Coast of America furnishes most of the fresh crabmeat in the market. It is easy to order crab online and have it delivered. Visit http://www.crabplace.com

12/8/02 - Raspberry Rules
Fresh raspberries are a culinary treat that I just cannot say no to. I love fresh raspberries on my cereal and raspberry pancakes are to die for. The treat only happens when I can get fresh raspberries at a reasonable price (not very often here on the east coast). For that reason I always have frozen raspberries in my freezer and a jar of raspberry jam in the cabinet. Raspberries are delicous and very nutritious. For information about raspberry nutrition visit the Oregon Raspberry & Blackberry Website. My selected recipe for raspberries is Lydia's Austrian Raspberry Shortbread. Try this easy to make recipe and serve with some raspberry tea.

12/1/02 - Chocolate of Course
Chocolate is a divine dessert. And a home made chocolate dessert is the best of all. Do yourself and your guests a favor and bake something chocolate. The smell of it cooking is worth the effort alone. A chocolate dessert is also a great gift to give. I often bake chocolate chip cookies to have for my guests to take home. Put 6-8 of them in cellophane tied with a ribbon and put in a basket. My selected recipe is for a Chocolate Walnut Torte that is easy to make and absolutely delicious. Want to send a great chocolate gift without any work - visit International Brownie! A great web site for chocolate lovers and chocolate givers is http://www.chocolate.com

11/24/02 - Satisfying Scones
I get tired of eating bagels and when I do I turn to scones. A scone is a dense roll that is very filling and can satisfy the need for a quick appetite appeaser (especially in the morning rush). The beauty of scones is that you can make them sweet or savory. They are easy to make. You can add virtually any ingredient to scones. Oats are a great addition  as is maple syrup. But try a basic recipe and add fruit, vegetables, herbs and/or nuts. I like to split the scone and grill it. My selected recipe is Bacon-Cheddar Cheese Scones, recipe courtesy of my favorite FOODTV host Emeril Lagasse. The versatility of scones is apparent at the Bed and Breakfast Inns online that has over 50 recipes for scones.

11/17/02 - Totally Tofu
A staple in Asia for 2,000 years, tofu is known for its extraordinary nutritional benefits, as well as its versatility. Tofu is made from soy beans.  Soy is the only legume with complete protein, containing all eight essential amino acids. Tofu is high in calcium and vitamins, but low in fat and sodium.  Tofu is cholesterol-free. tofu absorbs the flavors of the food it is cooked with. Use tofu in soups, salads, desserts and casseroles. My selected recipe is for Tofu-Cheese Soufflé. For more informaiton about tofu visit http://www.soyfoods.com/soyfoodsdescriptions/tofu.html

11/10/02 - Shrimp Supreme
I can eat shrimp 24/7. I love the taste and the texture. Best of all it is a nutritious yet easy to cook food. Fresh lemon and shrimp are natural partners. Try my selected recipe Crispy Lemony Shrimp for a delicious and quick meal. Use shrimp in soup, salads and pair up with rice. Shrimp also can be used in sandwiches. Simply cook and chop, add a little mayonnaise or cream cheese and spread on bread or rolls - yum! Try wrapping shrimp in bacon, broiling and then serving with a teryaki sauce. And the best way to eat shrimp is simply as shrimp cocktail.

11/3/02 - Power Pancakes
Pancakes also known as griiddle cakes and flapjacks are definitely a comfort food for me. I especially enjoy blueberry pancakes whenever possible. For special occasions I make a mean Apple Pancake that is delicious, nutritious and pretty to serve. The best part of pancakes though is maple syrup. I mean of course "real or pure" maple syrup not the sugary syrups most people know as maple. And surprisingly I found out that pure maple syrup has the following percentage of nutrients(4 tbls.): Potassium 150mg, Calcium 8%,  Iron 8%. For everything you wanted to know about maple syrup visit Christie's Maple Farm. Christie's offers a great breakfast club where you can get a One month shipment of our exclusive breakfast care package including a jug of pure maple syrup, gourmet pancake, waffle, or hot oatmeal mixin's, and a jar of sinfully sweet maple cream or spread. Feeds a family of four! For $21.95.

10/27/02- Very Vanilla
From baked goods to ice cream to perfumes to candles, vanilla is a flavor and fragrance that enhances our world. Vanilla is the only edible fruit of the orchid family, the largest family of flowering plants in the world. Most vanilla used is synthetic because growing vanilla is labor intensive and expensive. Do yourself a favor though and use only pure vanilla extract and vanilla beans. Vanilla beans are great to flavor sugar, coffee and juices. For everything you ever nated to kno about vanilla visit The Vanilla Company. For a real taste treat and great recipe for a dinner party try my selected recipe. Champagne Vanilla Sauce by Emeril Lagasse. This sauce is wonderful over salmon.

10/21/02 - Glorious Goat Cheese
French for "goat," chèvre is a pure white goat's-milk cheese with a delightfully tart flavor that easily distinguishes it from other cheeses. Goat cheese is a very versatile cheese that can be used in many ways. It is lower in fat than most cheeses. It works well as a spread or in recipes such as pizza, lasagna, crumbled over salads. For a great taste treat, marinade goat cheese in olive oil with garlic. For further information about goat cheese visit Haystack Mountain, a goat/cheese farm on Colorado. My selected recipe is for delicious Bite Size Goat Cheese and California Walnut Cheesecakes.

10/13/02 - Lovely Leeks
Leeks have always been a rather mysterious food to me, a glorified onion. Called "asparagus of the poor" leeks are highly prized throughout Europe. I've eaten the occasional Leek/Potato soup but I hardly ever cook with leeks until recently. I had a wonderful dinner at a local restaurant and they served French fried leeks to accompany a sirloin steak. It was a taste sensation. Leeks are low in sodium and calories; 3-1/2 ounces contain 61 calories, 20 percent of the RDA for iron and 20 percent of the RDA for vitamin C. To prepare trim green tops and cut off roots. Slice in half and rinse well as they tend to be sandy. My slected recipe is Cream of Coquilles ST. Jacques with Leeks.

10/6/02 - Pomegranate Pleasures
My fruit diet generally consists of apples, bananas, strawberries and blueberries. Occasionally I go on a tropical fruit kick. Tropical fruits can add nutrition and excitement to your diet. One fruit that is available during November is the promegranate. Mostly used for juice, the pomegranate makes a wonderful garnish. It is also a fun fruit to give children to eat. My selected recipe is "Pomegranate, Cucumber and Mint Salsa". This makes a tasty and elegant garnish for lamb.

9/29/02 - Legume Legends
Legumes are plants that have pods with tidy rows of seeds inside.   This category includes beans, peas, lentils, and peanuts. Any and all legumes are good sources of fiber and vitamins. My all time favorite way to cook and eat legumes is split pea soup. Both my mom and I covet ham bones as they are the tasty base for home made split pea soup. Of course you don't need a ham bone to make a delicious soup with split peas. My selected recipe is Green and Gold Chowder.

9/22/02 - Pleasing Pesto
One of my favorite foods is pesto. Pesto is a versatile food accompaniment that is nutritious. While pesto is traditionally made with basil and pine nuts, I like to try a variety of greens and nuts. One of my favorite pesto recipes is to use spinach and walnuts. Pesto can be used as a spread on bread/sandwiches, on pizza, as a sauce for pasta or as a relish for meats, especially chicken. For the tradional recipe visit the Reluctant Gourmet. Another way to use pesto is as a salad dressing. Try my selected recipe Pesto Vinaigrette. Pesto freezes well and is great to have on hand for quick meals.

9/15/02 - Plush Pumpkins
A sure sign that summer is ending here in New England is the ever growing piles of pumpkins in the supermarket and roadside stands. While most people equate pumpkins with Halloween and carving, the truth is that pumpkins are a nutritious vegetable. Low in fat and with zero cholesterol pumpkins add beta carotene and potassium to the diet. Pumpkin is great in pies and cookies but for a great fall menu try my selected recipe of Pumpkin Stew using the pumpkin shell as the serving bowl!  For indepth information about pumpkins including how to grow them visit the Pumpkin Nook.

9/8/02 - Totally Tomato
Yesterday I had a home grown tomato and it was heavenly. Right now tasty fresh tomatoes are in abundance and I am amazed at the wide variety available. Tomatoes are not only delicious but are very nutritious. Tomatoes can be used in many recipes. My favorite way to eat tomatoes is in a BLT sandwich. I also love baked tomatoes and my selected recipe is for Garlicky Baked Tomatoes. Along with garlic, good accompaniments to tomatoes are fresh basil, cheese and onions. The latest rage in tomatoes are heirloom tomatoes.Visit Golden Harvest Organics for more information.

9/1/02 -Mighty Mango
The homeland of the mango tree is India and the Indians consider mangos to be the most delicious of all tropical fruits. I agree but the very best part is that the mango is lush with essential nutrients for health. A great overview of the health benefits is an article "The Mango — A Divine Fruit" by Barbara Simonsohn (Germany). While mangoes are perfect to eat alone, they can be used in salads, sauces and drinks.Mangoes may also be pulped and frozen into ice cubes. Two ice cubes of frozen mango pulp added to a glass or orange juice makes a delicious orange and mango drink. My selected recipe Avocado Filled with Mango Crab.

8/25/02 - Brownie Bravado
Who can resist a homemade brownie? One of my favorite foods, brownies rank high on my list of things to bake. Maybe it is because I like them so much that I find making them from scratch is easy and preferred over a mix. With chocolate at the base, brownies can be as plain or as fancy as time permits. My tried and often baked recipe, "Boastful Brownies" is simple. Sometimes though I like to experiment and make something a little more fancy. Today I offer a recipe for Raspberry Cheesecake Brownies that are absolutely delicious and make for an elegant dessert. Don't have time to bake, order brownies online at International Brownie.For information about chocolate vist Exploratprium Magazine.

8/18/02 - Savory Sorbet
There is nothing more refreshing in the hot summer months than a fruity sorbet. With no fat, sorbet is a great dessert. Sorbet is simple to make and can be made with almost any fruit. I like to add sorbet to my morning fruit blender drink on really hot summer days. According to Foodtv.com, "The French word for "sherbet," which Italians call sorbetto. Sorbet is sometimes distinguished from sherbet by the fact that it never contains milk. It's also often a softer consistency than sherbet. Savory or lightly sweetened sorbets are customarily served either as a palate refresher between courses or as dessert. They're sometimes also referred to as ices or granitas, though both of these mixtures are generally more granular in texture than a sorbet." My favorite sorbet is Ben & Jery's Mango Lime! My selected recipe is for an easy Peach Sorbet.

8/11/02- Merry Mint
The spice mint makes it way into many foods and products (ice cream, tea, jellies, candy, toothpaste). There are close to 30 species of mint, Peppermint and Spearmint are a few of the most common. Mint is easy to grow in the garden but grow in a pot because it can take over the garden. Mint of course has always been paired with lamb but it can be used in a lot of recipes. My selected recipe is for a "Cilantro/Mint" rub for grilling meat or it can be used to marinade lamb Try putting mint leaves in drinking water or lemonade.

8/4/02 - Hail Caesar
I have been on a "Caesar" salad binge. A local lunch eatery makes a decent Caesar salad with a little twist - pita bread croutons. A truly great Caesar salad though is one that you make yourself and while it takes a little tender loving care, Caesar salad can be an easy, summer meal to make at home. The invention of the salad is attributed to a Mexican restaurateur - Caesar Cardini of Tijuana. There are many versions of Caesar salad but for purists, a Caesar contains fresh garlic, cold dry greens, imported olive oil, fresh lemon juice, homemade croutons and imported Parmesan cheese. For a recipe for the dressing - Caesar Dressing. For more history visit http://www.reluctantgourmet.com/caesar.htm.

7/21/02 - Summery Squash
Its that time of year when gardens and supermarkets overflow with tender, tasty summer squash. Summer squash comes in a variety of colors and shapes. The most popular are Zucchini and Yellow Crookneck. I prefer the yeallow summer squash but nevertheless, sumer squash can be cooked in a wide variety of ways and eaten raw. One of my favorite ways to serve summer squash is to julienne both yellow and green and saute in garlic olive oil for just a few minutes and serve with fresh basil. My selected recipe is for Summer Squash Fritters. This recipe takes a little preparation but it makes for a wonderful accompaniment to any summer dinner.

7/15/02 -Lots of Lemon
Summer heat brings a thirst for cool and refreshing lemonade. Lemons are a gift as their essence and fruit are used in many ways - flavoring food, cleaning products and beauty products. I never tire of finding new lemon recipes and trying new ways to use lemon in my cooking. My latest find is Lemon Spongettes, a simple yet elegant dessert or breakfast treat. Use fresh lemons whenever possible. Though the lemon is an excellent source of vitamin C (one provides 40 to 70 percent of the minimum daily requirement), it begins to lose its vitamin power soon after it's squeezed. There's a 20 percent loss of vitamin C after only 8 hours at room temperature or 24 hours in the refrigerator. For more informaiton about lemons visit www.lemonflower.com

7/7/02- Choice Cauliflower
So often we are told to eat vegetables with color. Caulifower while lacking color is a tasty and nutritious vegetable. Cauliflower is high in vitamin C. It is also an elegant vegetable to use in recipes. Cauliflower originated over 2,000 years ago in gardens of Asia Minor and the Mediterranean. Cauliflower is in the cabbage family of vegetables. All of the cabbage family vegetables are cruciferous vegetables. Scientists believe that Cruciferous vegetables are very important to our health because they contain important natural substances that may reduce our risk of some types of cancer. Health authorities recommend that all of us eat vegetables from the cabbage family two to three times each week. For more informaiton visit http://www.dole5aday.com. My selected recipe is Cauliflower Au Gratin.

6/30/02 - Bold Blueberries
Fresh blueberries are abundant in the supermarket right now. USDA ranks Wild Blueberries number one in antioxidant activity compared with 40 other commercially available fruits and vegetables. My favorite way to eat blueberries is fresh blueberries in my cereal. Of course I never pass up a piece of homemade blueberry pie. A great dessert to serve guests or to take to a BBQ is Blueberry Crisp. For more informaiton about wild blueberries visit http://www.wildblueberries.com.

6/23/02 - Wonderful Walnuts
Walnuts are always welcome in my kitchen and I am always looking for new ways to incorporate them into recipes. Walnuts are rich in omega-3 fatty acid, something the body cannot create. An increase of omega-3s in your diet will help protect against heart disease and cancer. Nuts are an important source of fiber, and they are loaded with essential minerals and vitamins — especially the antioxidant vitamin E. To find out more about walnuts visit http://www.diamondwalnut.com. My selected new recipe to try is Mushroom, Walnut Olive Spread - delicous!

6/17/02 - Apricot Allure
Apricots are packed with Vitamin A (especially dried apricots). Apricots can be used in virtually all recipes. May and June are the season for fresh apricots. California produces 95 percent of the nation’s apricot supply. For a refeshing, healthy treat try this recipe from Apricot Producers of California:  Place two cans of apricots in the freezer overnight. Briefly run the cans under hot water to loosen the contents.  Dice into 1” cubes and put in a food processor and pulse until creamy.  Serve immediately or freeze for later use.  If desired, garnish with a sprig of mint. My selected recipe is for easy and tasty Apricot Chicken.

6/10/02 - Luscious Lobster
Here in New England summer is the time to feast on delicious Maine lobsters. Maine lobster is one of the healthiest and leanest proteins available. It contains less saturated fat, calories, and cholesterol than beef, pork, or even the light meat of chicken. In fact, lobster contains 15 percent less dietary cholesterol than chicken. In addition, the lobster calorie count is nearly half that of chicken, and contains only a fraction of the fat.Given these facts, the perfect way to eat lobster is with melted butter! For a nutritious, low calorie lunch dish try the suggested recipe of Chilled Lobster Salad with Basil Vinaigrette. For more information about Maine Lobsters visit http://www.mainelobsterpromo.com

5/26/02 - Ginger Goodness
I have wonderful memories from my childhood of fresh, hot gingerbread with cool just whipped cream. A delicious treat. Today I use ginger in many ways to add taste to my cooking. Ginger teams up perfectly with soy sauce for a dipping sauce. You can buy ginger as a ground spice and you can buy fresh ginger. The two are not interchangeable. Ginger is an ancient spice and is used medicinally. See http://www.buderimginger.com for ginger nutrition. My favorite ginger recipe is Ginger Carrot Soup. For more ginger recipes and information visit Ginger People.

5/19/02 - Scallop Scampi
Sea scallops are the largest and most readily available commercial species of scallop. Bay scallops are known for their sweet flavor and delicate texture and are smaller. Scallops are a nutritious, low fat food. Scallop shells have been featured in art, architecture, and religion throughout history. Choose scallop meats that have a creamy color, firm texture, a mild, sweet aroma and there should be very little liquid in the package. Spoiled scallops have a strong sulfur odor. My recipe is for Scallop Scampi - delicious!

5/12/02 - Honey Help
Honey made by bees derives its flavor from the nectar of the type of flower that the bees visit. There are over 300 varieties. Clover honey is the most common honey in the United States. Honey is a simple carbohydrate and an excellent source of energy. In addition to being a concentrated energy source, honey contains a wide array of vitamins, minerals, antioxidants and amino acids. Honey can be used as a sweetner in a wide variety of foods. My favorite use for honey is in barbeque sauce. It glazes meat on the grill wonderfully. My selected recipe is for Honey Barbeque Sauce. To find out more about honey, visit www.honey.com

5/5/02 - Cool Chives
Getting my herb bed ready for planting and I realize that my chives plant is doing its yearly thing. One of the most hardiest herb plants to grow, it brings beauty (purple flowers) and subtle flavor year after year at the corner of my herb garden. Chives go wonderfully with potatoes and egg dishes. Chives are a member of the lily family and give a hint of onion to recipes. The flowers of the chive plant are edible. Chive butter is great with grilled chops and steak. My selected recipe is for Herb Sauce using chives and is great to serve over vegetables.

4/28/02 - Lettuce Lessons
Lately I have been on a Caesar Salad with grilled chicken kick. Caesar salad uses Romaine lettuce which is tastier than most lettuces and is dark which means it has more nutrients. There are hundreds of varieties of lettuce. Lettuce is a member of the sunflower family. I prefer homemade Caesar salad. For purists, a Caesar contains fresh garlic, cold dry greens, imported olive oil, fresh lemon juice, homemade croutons and imported Parmesan cheese. My selected recipe Vegetable Crudite uses Roamine lettuce and is a delicous and healthy sandwich. For more information, visit Dole 5 A Day.

4/21/02 - Beet Beat
Beets are a nutritious and tasty accompaniment to any meal. Both the root and leaves of the beet are edible. Use the greens as you would use spinach. The beet itself can be used raw in slaws, boiled or pickled. The smaller the beet, the more tender it is. According to www.wholehealthmd.com "Beet greens also make a wonderful sauce for pasta. Slice greens crosswise and saute in olive oil along with garlic, sun-dried tomatoes, and chopped olives if you like. Add a little broth or pasta cooking water to the pan to make the greens saucy and toss with hot penne, fusilli, or ziti. Add a small handful of grated Parmesan cheese and toasted pine nuts and serve". My selected recipe for beets is "Pink Potato Salad" a nice alternative version to bring to your next cookout.

4/14/02 - Orange Ode
Yesterday I had the most wonderful salad from a Japanese restaurant. The salad had a thick orange, slightly spicy dressing along with thin orange slices added to the greens and cut vegetables. I tend to drink my oranges as juice but oranges can very sucessfuly be used in a wide variety of recipes. Besides being tasty one orange contains all the vitamin C your body needs for the day! Oranges are the largest citrus crop in the world and were first brought to the United States from China. The two most common varieties of oranges are navel oranges and valencia oranges. Eating 5 to 9 servings of fruits and vegetables a day provides a variety of health benefits. For more info about "5 a Day" visit Dole 5 a Day web site. My selected recipe is Spinach Salad with Oranges and Warm Goat Cheese.

4/07/02 - Artful Asparagus
Asparagus like broccoli is a vegetable that you either love or hate. I love asparagus especially now in the springtime when you can get fresh tender stalks. Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. The asparagus plant is a member of the lily family, which also includes onions, leeks and garlic. My selected recipe is a tasty Asparagus and Prosciutto. Other things I like to team up with asaparagus is blue cheese or balsamic vinegar. For additional information about asparagus visit Asparagus Online.

3/31/02 - Salmon Supreme
Salmon is a common fish found in supermarkets. There are eight species of salmon in North American waters. Worldwide, commercial salmon production exceeds one billion pounds annually, with about seventy percent coming from aquaculture salmon farms. Salmon is high in Vitamin A, B-complex, and Omega-3 oils. Salmon is versatile and can be cooked with most methods - baking, frying, grilling, etc. Smoked salmon comes in a variety of forms, with the most popular being lox. Lox comes from the Yiddish laks, and originated in New York. My selected recipe is Potato and Horseradish Crusted Salmon from Food Network Kitchens. For some fun and education visit the Riverdale Grade School web site called The Salmon Page - special treat salmon art!

3/24/02 - Pea Pods
All peas are a good source of vitamin A, vitamin C, thiamin, folate, iron and phosphorus. Green peas are second only to lima beans as a fresh vegetable source of protein. The sno-pea is an edible pod variety, which is specifically grown for the pod and not the pea. Pods are flat and range from 2-4 inches in length. You eat these whole, pod and all.   They're often stir-fried very briefly (no more than a minute), but they're also good raw.  They're easy to prepare, just wash and trim the ends. Select crisp, flat snow peas that snap when you break them. My selected recipe is Stuffed Pea Pods - a dieter's delight. Peas are easy to grow in your garden. See the Garden Guides web site on growing information.

3/17/02 - Battered Banana
Bananas are truly a healthy fast food. Banana's provide essential potassium and they are fat free and cholesterol free. Botanists believe this relative of the lily and orchid originated in Malaysian jungles. Americans eat about 29 pounds of bananas per person per year -- one-third of all the fruit we eat. Besides boiling or sautéing, bananas can be baked or grilled. Of course my selected recipe "Banana Schnitzles" calls for frying  They make a great brunch accompaniment.Of course the most recognized brand of bananas is Chiquita. They have a web site at www.chiquita.com.

3/10/02 - Chunky Chutney
Chutney comes from Indian cuisine and is used as a relish. It is eaten in small amounts to add flavor and accent to a meal. Chutneys are made from a wide variety of ingredients, mostly fruits and vegetables. They are chopped and cooked with spices. They can be sweet, sour or hot. They go great with meat. Some chutneys are ground to a paste. My selected recipe is Mint Chutney that goes great with lamb and is easy to make. For a great selection of chutney recipes visit http://www.andhratoday.com/recipes/CHUT.HTM. To learn more about Food from India visit Delicious India.

3/3/02 - Groovy Grapes
No doubt about it, my favorite way to consume grapes starts with wine (make mine red) but grapes are a great snack and cooking food. Available all year round and inexpensive, grapes offer important nutrients and satisfy our sweet cravings. Grapes are loaded with phytochemicals that may protect the human body from certain cancers and heart disease. Grapes are great in salads. My favorite grape salad recipe is one by Emeril Lagasse's Blue Cheese Waldorf Salad. For information about grapes visit Table Grape.

2/24/02 - Lean Lentils
Lentils are a cousin of beans. Lentils are low in fat and highly nutritious (iron, protein, phosphorous, folate, vitamin A, calcium). They are both legumes, the seeds that grow within pods. The types of lentils are French lentils: Sold with the seed coat on, they are grayish brown outside and creamy inside. Red lentils: Sometimes called Egyptian lentils, they are small, round and have an orange-red tone. Spanish pardina lentils: Tiny and brown, they have a nutty flavor and hold their shape when cooked. They can be served as a side dish, pureed into thick soups, and added to stews and grain dishes. They're also great in salads. Some cooking tips Don't add salt when cooking lentils; it toughens them. Instead, add fresh herbs, peeled garlic cloves, shallots or dried herbs such as cumin, coriander or curry powder. If lentils are eaten with a food high in vitamin C, like tomatoes or bell peppers, their iron content is absorbed more efficiently by the body. My selected recipe is Mediterranean Lentil Salad.

2/17/02 - Steaming Souffle
Souffle is a word that can conjure up fear in a cook. The dictionary defines souffle as "to blow, puff up". Yet to me it is just a fancy casserole type dish that's a little finicky. The difference is that a souffle has to be served immediately from the oven as it's "puff" dimension loses credibility quickly. Souffles can contain many ingredients - cheese, chocolate, vegetables, etc. If your tastes run towards the sweet souffle check out Epicurious's - Chocolate-Whiskey Truffles Soufflés with Caramel Sauce - sounds complicated but is billed as "Foolproof Souffle". The most common souffle is cheese and the most basic recipe is from "Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook". My selected recipe is Hot Garlic-Parmesan Souffle. And last but not least, if you don't have a cookbook in your library by Julia Child, get one now. Julia Child takes the "fussy" out of French Cooking.

2/10/02 - Soup Serendipity
Before there was soup, there was broth, which people used to pour over a piece of bread in a bowl. That bread was known as sop, and from sop came the word soup. There is documentation that as early as 600 B.C., the Greeks sold soup as a fast food on the street, using peas, beans and lentils as main ingredients. Soup is a way of eating basic nutrients in an economical and satisfying way. While Americans have been raised on canned soup, home made soup is simple to make. Whether your tastes run from vegetarian to hearty meat based stews, try making a delicious soup for your next meal. A fun and informative web site about soup can be found at Campbells Soup (offical soup provider to the 2002 Olympic Winter Games). You can order a commemorative mug online and $.50 from each order will be donated to the U.S. Olympic team. My favorite soup to make is Cauliflower Soup.

2/3/02 - Party Potatoes
Potatoes are such a versatile food that anything goes. They are consumed in record numbers - Per Capita Consumption 144.7 pounds in 1999. Potatoes were first cultivated by Inca Indians in Peru in about 200 BC. In October 1995, the potato became the first vegetable to be grown in space. From mashed to french fried, Americans love their potaotes and find infinite ways to prepare them. Potatoes are full of energy-providing carbohydrates, and they don't contain any fat. For information about potatoes visit Potato Help. My selected recipe is for a great pot luck or party dish that came from my daughter called Hash Brown Casserole. It is a pleaser!

1/27/02 - Pies a Plenty
You probably didn't know it but January 23 was National Pie Day. If you missed celebrating this tasty day, then you might want to attend  the Great American Pie Festival Feb. 8 through 10, 2002 in Celebration, Fla. For information about the festival visit American Pie Council web site. My absolute favorite pie is Lemon Meringue and only homemade - keep the store made. For a change I like to make Key Lime pie and my selected recipe is not only delicious but so easy to make.

1/20/02 - Sushi Savvy
Sushi are beautifully presented, finger-sized portions of vinegared-rice, usually topped with sashimi or rolled in nori seaweed with various fillings such as sashimi, vegetables, or cooked seafood. Most people equate sushi with raw fish but sushi means "seasoned rice" and sashimi means "sliced raw fish". Sushi is a healthy food that is tasty and fun to make and eat. My favorite sushi is the California Roll made with imitation crabmeat, avocado and cucumber. I am lucky enough to have a Japanese restaurant in my neighborhood so I don't make sushi but you can do it easily. Sushi recipes are available at Sticky Rice. For a really good explanation of the history of sushi visit Garden Gifts.

1/13/02 - Petite Prunes
Prunes have in my opinion gotten very bad press. There is more to the prune than prune juice. They are a very versatile dried fruit (plums) that adds a wonderful sweetness to all kinds of foods. Loaded with potassium, dried plums now are available with lemon or orange essence. It takes three pounds of the fresh fruit to make one pound of dried plums. According to the California Dried Plum Board at their site "Dried plum puree is widely utilized as a fat substitute for baked goods, all the more popular because of its ability to maintain and improve flavor in reduced-fat cookies, cakes and desserts. As a fruit ingredient in baked goods, sauces, marinades and poultry stuffing, dried plums enhance the taste and texture of foods. When specified in processed meats such as sausages, pre-cooked hamburgers, turkey patties and many others, dried plums help retain juiciness, meaty flavor and appeal". For more information about "dried plums" visit the Sunsweet site. Try my selected recipe Mediterranean Chicken.

1/6/02 - Toast Twist
One of my favorite breads is Challah. Challah is a reminder of the manna provided by God to the Israelites during the exodus from Egypt. Challah is an egg bread that is a sweet, egg-rich, festive-looking bread with an elegant mahogany hue. The taste and texture is somewhat similar to egg twist rolls (those little yellow rolls that look like knots). Challah makes the absolute best French toast. My recipe is Upside-Down Baked Apple French Toast, a great breakfast food that can be prepared ahead of time and baked in the oven. To learn more about Jewish food visit Judaism 101.

1/1/02 - Beef Brisket
I recently was delightfully introduced to a cut of beef that I had never cooked before. My previous experience with brisket was with corned beef - cooked once a year on St. Patrick's Day. Beef brisket is a traditional Jewish dish and one that has many variations. The recipe that I tried came from Hannah, a co-worker. The recipe is simple but very delicious and makes for a wonderful party food. For information about brisket and more recipes than you could possibly use, visit Peggy Trowbridge, the Home Cooking expert at About.com.

12/23/02 - Bountiful Bread
Bread has been around for over 10,000 years. The Egyptians are credited with inventing the oven and discovering leavening agents. Flour milling is credited to the Greeks. The Romans improved on the process, and then brought the art of bread making to Europe. I am lucky enough to have a bread store within walking distance of my house. Yesterday I bought three loaves , Garlic, Olive and a Batard for my dinner party. Fresh made bread with butter is a gourmet treat. Of course I try to not waste any bread and have a wonderful bread pudding recipe that I use for all the yummy leftovers. For some bread fun visit the Wonder Bread web site. Wonder Bread has been a staple on America's tables for 80 years.

12/16/01 - Craving Cashews
During the Christmas holidays I allow myself to indulge unabated (many handfuls) in the consumption of cashews. I love the slightly nutty texture and sweet taste. When eating out if I see something on the menu that includes cashews I always order it. Yesterday I indulged in a can of Poppy Cock Cashew Clusters - delicious! To find out about the cashew visit The Nut Factory. My recipe for cashews is Chinese Chicken Salad.

12/9/01 - Delightful Dips
Pass the Chips! I am a big fan of chips and dip. I throw parties just to have an excuse to eat chips and dip. My all time favorite dip is the Onion Dip made with sour cream and a package of dried Lipton Onion Soup - oh so yummy! And while the supermarkets offer many ready made dips why not experiment and make your own. My recipe of the week is   Holiday Fiesta Dip made with Dannon Yogurt. It is delicious, attractive and has less calories and fat than a dip made with sour cream. Have you tired Terra Chips?They are root and vegetable chips made from taro, ruby taro, sweet potato, batata, parsnip, yuca, lotus root, blue potato, celeriac root and Jerusalem artichokes.

12/2/01 - Cinnamon Crunch
One of my favorite childhood food memories is cinnamon sugar on buttered toast. I call this poor man's pastry. It may be very simple but it is sweet and satisfying. I recently came across a great recipe that gives this wonderful taste some modern characteristics. Try this recipe- Chocolate-Cinnamon Dessert Nachos at your next party and I guarantee it will be a hit. And although it is easy enough to mix cinnamon and sugar you can buy Honey Cinnamon Sugar online at www.americanspice.com. Native to Ceylon (Sri Lanka), true cinnamon, Cinnamomum zeylanicum, dates back in Chinese writings to 2800 B.C. Most commercial ground cinnamon is actually cassia or a combination of cinnamon and cassia. True cinnamon quills or sticks will be curled in a telescopic form, while cassia quills curl inward from both sides, like a scroll.

11/25/01 - Cabbage Cuts
The humble cabbage is a vegetable worth eating on a regular basis. Cabbage is a cruciferous (contain antioxidants) vegetable and contains indoles, phenols and Vitamin C. A great place to learn about the nutritional value of foods is at www.medicalmeals.com. For me cabbage is a creative vegetable that can be added raw to salads or soups (shredded) or cooked. Choose a cabbage with fresh, crisp-looking leaves that are firmly packed; the head should be heavy for its size. Cabbage may be refrigerated, tightly wrapped, for about a week. My favorite recipe for cabbage is RED CABBAGE WITH APRICOTS AND BALSAMIC VINEGAR.

11/18/01- Pecan Pleasure
Holidays always bring nuts into focus for me. My mom always had a bowl of mixed nuts in their shell on the table during holidays. It was a ritual to sit and crack and taste the different nuts. Yesterday I was lucky enough to have a delicious Praline bought in New Orleans. Pralines are a delectable candy made from brown sugar and pecans. A true nut lover, I love pecans for their sweet taste and unique texture. Although pecans are generaly used in sweet dessert type recipes, they can be used with all kinds of food. Try finely chopped pecans as a coating for chicken or coarsely chop and added to a dip. According to the US Dept. of Agriculture, "Pecans are an excellent source of oleic acid, a monounsaturated fat. Monounsaturated fats such as oleic acid (also found in olive oil) have a protective effect on the blood, lower total blood cholesterol, and preserve "good" cholesterol (HDL) that helps fight against heart disease". My pecan recipe is Pecan Crunch Fudge (makes a great gift). For more information about pecans see Original Nuthouse.

11/11/01- Luscious Lamb
One of my most memorable dining experiences was at a small restaurant in the White Mountains of New Hampshire. My husband and I had a dinner of rack of lamb on our honeymoon. No doubt the atmosphere was ripe for pleasurable moments but the meal as prepared by the Swiss chef was excellent. Lamb is something I love to cook and eat. I especially like to roast a leg of lamb with bone and then make lamb stew with the leftovers. A tip when roasting lamb. Make vertical cuts with the tip of a knife all over the top of the roast and insert pieces of fresh garlic. For information about lamb and recipes see New Zealand Beef and Lamb web site. And of course mint is the favored accompaniment for roast lamb. My selected recipe is Apple Mint Relish from Emeril Lagasse.

11/4/01 - Cranberry Candy
Native Americans, who referred to cranberries as sassamanash, made cakes prepared with lean, dried strips of meat pounded into paste and mixed with animal fat, grains and cranberries. Referred to as Pemmican, these cakes had an excellent keeping quality and were utilized during long journeys. To most of us cranberries are something we drink as juice or serve as a relish with turkey. To me cranberries are a delightful ingredient that adds a unique flavor to many recipes. My selected recipe is for Cranberry Truffles, a delicious, easy to make candy. For more information about cranberries visit Cranberry Institute.

10/28/01 - Coffee Cookies
Coffee and cookies go together very well. I also believe that there is no substitute for home made cookies. Although I don't bake cookies as often as my family would like when I do I usually make chocolate chip cookies. Every once in a while when I get ambitious, I try a new recipe or an old favorite like apricot oatmeal or peanut butter. This weekend I tried coffee cookies - very delicious! Home made cookies make a great hostess gift. If you are a timid baker visit Joy of Baking a web site that offers videos to help you master baking.

10/21/01 Garlic Galore
I am a garlic lover and use fresh garlic in as many ways as possible. I am particularly fond of roasted garlic and garlic olive oil. Garlic is a member of the lily family.  It has been cultivated for thousands of years and is thought to be one of the earliest wild plants tended by humans. Garlic has proven health value. For information call the Garlic Information Hotline from Cornell University Medical College at 1-800-330-5922. Don't like the smell of garlic - try munching on parsley to rid yourself of garlic breath. And, to rid your hands of the smell after peeling and/or chopping garlic, simply wash your hands and then rub your clean hands on a chrome faucet. My recipe of the week is "Forty Clove Chicken".

10/14/01 - Noodle Nuances
Noodles are a staple in my pantry and I use them regularly in soups and casseroles. Noodles symbolize longevity in Chinese. According to www.about.com web site, "The Chinese have been feasting on noodles for at least 5,000 years, since the Han dynasty. In fact, some experts believe that the Italians got their first taste of pasta when Marco Polo returned home from his long trek across China with a host of exotic food items, including noodles". There are three main type of Chinese noodles: wheat (with or without eggs), rice and cellophane (made from mung bean paste). My preferred noodle is wide and made with wheat and eggs. My recipe for noodles is Emeril's Kugel.

10/10/01 - Pumpkin Puree
It is that time of year when bright orange pumpkins brighten roadside stands and cascade off supermarket counters. Early settlers to America made pumpkin pie by filling a hollowed out shell with milk, honey and spices, then baking it.Whether they learned this from Native Americans is not known. A pumpkin is really a squash. It is a member of the Cucurbita family which includes squash and cucumbers. Pumpkins are rich in Vitamin A and potassium. They are also high in fiber. Pumpkin can be enjoyed in a number of ways, as a dessert - see recipe for Pumpkin Creme Bruleee or as a cooked vegetable and it makes a very tasty soup. For more information about pumpkins visit the Pumpkin Nook - The Internet Shrine and Library for Pumpkins

9/30/01 - Tasty Turkey
Cool Autumn weather has me thinking turkey. Today I will prepare a complete turkey dinner (stuffing, squash, roasted potatoes with apple cake for dessert). Along with the wonderful aroma that will fill my house, this simple meal (yes it is simple) turns into a feast and feeds friends and family for a couple of meals. In 2000, about 267 million turkeys were raised. An estimated 45 million of those turkeys were eaten at Thanksgiving, 22 million at Christmas and 19 million at Easter. Turkey though is great to eat anytime and is a nutritious way to get low fat protein along with iron, zinc, phosphorus, potassium and B vitamins. A bit of trivia: For their first meal on the moon, astronauts Neil Armstrong and Edwin Aldrin ate roast turkey in foil packets. For everything you want to know about turkeys visit Turkey for the Holidays. My selected recipe is for a traditional stuffing that I have used for years that came from my dad, Sausage Stuffing.

9/23/01 - Apple Array
Here in New England one of our favorite activities in the Fall is to go apple picking. If you are lucky enough to be in New England in the Fall and want to find places to pick apples, visit "About New England" by Kimberly Knox Beckius. According to the US Apple Association,  "About 2,500 known varieties of apples are grown in the United States. More than 7,500 are grown worldwide". That is quite the array! Apples have no fat, cholesterol or sodium, and are an excellent source of fiber. To see a chart of apple types and uses visit Washington Apples. Try cooking with apples as they lend themselves wonderfully to many recipes. My featured recipe is Potato and Apple Pancakes.

9/16/01 - Carrot Charm
One of the cheapest and most common of vegetables is the carrot. The absolutely amazing thing is that carrots provide a powerhouse of good nutrition, especially vitamin A. They are also very verstatile - eat them raw (slice, dice, shred, juice), eat them cooked or use them in delicious baked goods.  A useful web site to help you to get your children to like carrots is Neat Solutions. For information about the carrot visit the Carrot Museum. One of my favorite ways to eat carrots is by making Carrot Soup with ginger.

9/9/01 - Simply Shrimp
Shrimp is one of my all time loved foods. At my favorite restaurant I always order the Shrimp Marsala. At home I frequently cook Shrimp Scampi which is simple to make and very tasty. I always try to keep a bag of frozen shrimp in the freezer for quick meals for unexpected guests. Shrimp is a nutritious source of protein and has only 30 calories an ounce (4 medium shrimp). Shrimp is also a source of the heart-healthy omega-3 fatty acids. For information about shrimp visit Charleston Seafood.

9/1/01- Creamy Coconut
Thai food is very popular here in the Boston area. New restaurants keep opening up. Coconut is used a great deal in Southeast Asian (Cambodia, Laos, Thailand,Vietnam, Korea, Indonesia, Malaysia, Singapore and the Philippines) cooking. This type of cooking is delicious and practical. Recipes are made from whatever is available (more veggies and fruit than meat) with the addition of sauces, spices and seasonings to make the meal taste gourmet. To learn all about Thai cooking visit The Thai Cooking Center. Coconut meat or coconut milk are primarily used in dessert recipes. Coconut and chocolate is a delicious combination. My favorite way to eat coconut is in macaroon cookies and truly homemade macaroons taste the absolute best and are very easy to make. Try my selected recipe Chocolate-Coconut Macaroons.

8/26/01 - Rice Ravings
September is National Rice Month. Rice is an important food. It feeds over 2/3 of the world's population. I absolutely love risotto made with arborio rice but lately I have been trying different ways to get rice into my diet. It is a healthy food and contains protein without the fat. I have been experimenting with using rice in desserts and my weekly recipe is Lemon Blueberry Bliss - a rice pudding that is rich but light. The recipe is by Mildred Peterson of New Martinsville, W.Va, a winner in the USA Rice Federation’s “Rice to the Rescue” recipe contest. Entries had to be made in 30 minutes or less with no more than six ingredients. For a free copy of all of the winning rice recipes, send a self-addressed, stamped envelope to:  “Winning Rice Recipes”, c/o USA Rice Federation, P.O. Box 740121, Houston, Texas 77274 or visit the Have a Rice Day Café Web site.

8/19/01 - Marvelous Mangoes
Yesterday I attended an Indian celebration in Boston (India Independence) and had a mango smoothie. It was absolutely delicious. The mango is a sacred fruit in India and a wonderful source of nutrition. Rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid. An average sized mango can contain up to 40% of your daily fiber requirement.  The mango can be used in a wide variety of recipes. For a real treat wrap mango cubes in PROSCIUTTO as an appetizer. My selected recipe is Exotic Fruit Suishi. To learn more about this marvelous fruit visit http://www.freshmangoes.com.

8/13/01 - Perky Pineapple
Pineapple is a fun fruit to cook with and a healthy choice to eat. It is used in recipes for breakfast, lunch and dinner and is a great snacking food. The pineapple has been a symbol of hospitality since the days of the early American colonies.The legend began with the sea captains of New England. The captain would spear a pineapple on a fence post outside his home to let his friends know of his safe return from the sea. Pineapple is available fresh and canned in a variety of ways. I offer two recipes for pineapple - Pineapple Kugel and Tomato and Pineapple Salsa. For more information about pineapple see - Dole. Just for fun The Dole Pineapple Garden Maze, the world's largest maze according to the Guinness Book of World Record's, consists of 100,000 square feet of geometrically shaped pink hibiscus hedges and 1.7 miles of path.

8/5/01 - Perfect Pears
Pears are a perfect food. They are low in calories, have no cholesterol or saturated fat and provide dietary fiber and potassium. Levulose, the sweetest of known natural sugars, is found to a greater extent in fresh pears than any other fruit! There are thousands of pear varieties but the most pouplar are yellow Bartlett, red Bartlett, Bosc, Comice, Nelis, Forelle, Seckel and Anjous. Pears can be used in recipes for virtually every meal. Pears are one of the few fruits picked before they ripen. Most pears that you buy in the store need up to three days to ripen (do not refrigerate). Ripe pears give a little at their base when ripe. For more information about pears, visit http://www.usapear.com. Selected recipe is TURKEY SAUTEED WITH PEARS & PECANS.

7/29/01 - Avocado Appeal
Avocados are a favorite of mine and I always want to cook with them but most times I end up just eating the avocado all by itself. Avocados can be used in many ways - soups, dips, salsa, salads and more. Avocados are the highest fruit source of the powerful antioxidant. Vitamin E. They are also potassium rich. There are numerous varieties of avocado but the most popular is the Haas variety. Avocados are also used as a spa treatment for facial revitalization (because of the high vitamin E content). My selected recipe is Chicken Avocado Melt. For information on selecting and using avocado go to Mission Produce.

7/22/01 - Bountiful Broccoli
Okay so I really don't like broccoli but I eat it regularly. Broccoli is a very healthy diet choice and can be a very versatile vegetable. Broccoli chesse soup is delicious. Broccoli also is good added to cornbread. I have even made pesto with broccoli. My recipe choice is Potato/Broccoli/Cauliflower Ricotta Pie. Broccoli is relatively inexpensive and readily available. One-third pound stalk has more vitamin C than 2 1/2 pounds of oranges or 204 apples. Broccoli is also a good source of Vitamin A and F