GOOD TASTES.

EATING WELL RETURNS: Eating Well magazine is back, this time as a quarterly publication without any advertising and filled with delicious recipes, nutrition advice, cooking tips, food travel items and beautiful food photography.

Fans of the publication may recall that the magazine ceased publication three years ago. Now, with new investors and the founding publisher, much of the original creative team has been reassembled to share their passion for innovative, healthful cooking.

Highlights in the summer 2002 issue include 48 recipes in stories such as My Green Island Table; Veggie Burgers With Attitude; Savory Salad Dressings; Backyard Barbecue Suppers; Pepper Cookery and Science; Icy Fruit Desserts and more.

Sample recipes and nutritional advice (as well as subscriptions) are available online at www.eatingwell.com. One-year charter subscriptions also can be ordered for $16.97 by calling [phone]. Single copies are available in bookstores for $4.95.

- Natalie Haughton

EMERIL KICKS IT UP: Chef Emeril Lagasse is dressing up barbecues and salads with new flavor additions to his Emeril's lines of marinades and grilling sauces and dressings. New marinades and grilling sauces include Hickory Maple Chipotle, Herbed Lemon Pepper, Ginger Teriyaki and Steak Sauce. Among the extensions to the dressing realm are Bacon Vinaigrette, Bleu Cheese and Romano.

The Hickory Maple Chipotle is a winner, but be forewarned: It has quite a spicy kick (what would you expect from Emeril?). Of the two dressings sampled - Bacon Vinaigrette and Bleu Cheese - we liked the Bacon Vinaigrette the best. The Bleu Cheese was good, but nothing special. Both the sauces and dressings are sold in 12-ounce bottles and suggested retail ranges from $3.29 to $3.99 each. Look for them in supermarkets and specialty stores.

- N.H.

FREEBIE LEAFLET: If you're looking for ways to use all those fresh peaches, plums and nectarines that are in abundance now, the California Tree Fruit Agreement is offering several ideas in a full-color brochure, ``A Taste of California.'' The five recipes are contest winners from chefs around the country. Included are Gianduia Peaches; Toasty Plum Pecan Waffles; Spinach Salad With Nectarine Vinaigrette and Flank Steak; Almond Crusted Pork With Peach Chutney; and Filo Tart With Nectarines, Smoked Chicken and Lime-Cumin Dressing. For a free copy, send a postcard with the name of the brochure and your name and address to California Tree Fruit Agreement, PO Box 968, Reedley, CA 93654-0968 or request it at the CTFA'S Web site at www.eatcaliforniafruit.com.

- N.H.

DINING OUT

In case you've forgotten, Chinois on Main in Santa Monica is an Asian- French restaurant.

Consequently, its Gallic side comes forth strongly every July 14 on Bastille Day, this year presenting a five-course dinner ($85) and Broadway singer Dana Meller and cancan dancers entertaining throughout the evening.

Other Wolfgang Puck restaurants joining the celebration are Spago Beverly Hills with a special Bastille Day ala carte menu and the Frank Marocco Quartet with singer Angela Carole Brown, and Vert in Hollywood with its a la carte brasserie menu and cabaret-style live musical entertainment.

Le Petite Bistro in Sherman Oaks offers several special dishes and a DJ playing appropriate music, while La Cachette in West L.A. has a three- course prix-fixe dinner ($68) with several options plus an accordionist.

On the bargain side, Taix near downtown serves up a four-course (with aperitif) meal for $21.95 and live French music.

Chinois: 2709 Main St., Santa Monica, [phone]. Spago: 176 N. Canon Drive, Beverly Hills, [phone]. Vert: 6801 Hollywood Blvd., Hollywood, [phone]. Le Petit Bistro: 13360 Ventura Blvd., Sherman Oaks, [phone]. La Cachette: 10506 Santa Monica Blvd., West L.A., [phone]. Taix: 1911 Sunset Blvd., Los Angeles, [phone].

- Larry Lipson

CAPTION(S):

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Photo:

(1) no caption (``Eating Well'')

(2) no caption (Emeril's Steak Sauce)

(3) no caption (``A Tasta of California'')