NEW & NOTEWORTHY.NEW SCOOP:Get out your spoons, ice cream aficionados. Ben & Jerry's has dreamed up six new and delicious flavors that are now available in pint containers in supermarket freezer sections. Our three top favorites (which were difficult to stop eating) included: This Is Nuts (chocolate and pistachio pistachio (pĭstăsh`ēō, pĭstä`shēō), tree or shrub (of the genus Pistacia) of the family Anacardiaceae (sumac family). The species that yields the pistachio nut of commerce is P. ice creams with fudge-covered almonds and lightly roasted pistachios); Pecan pecan: see hickory. pecan Nut and tree (Carya illinoinensis) of the walnut family, native to temperate North America. Occasionally reaching a height of about 160 ft (50 m), the tree has deeply furrowed bark and feather-shaped leaves. Turtles (milk chocolate ice cream with caramel swirls, lots of salty peanuts and fudge chunks); and Concession Obsession (vanilla bean ice cream with fudge-covered crisped crisped adj. Botany Crispate. rice candy, peanuts dipped in fudge and a caramel candy swirl). We'd be happy to buy and eat any of them. Also new are S.N.A.F.U. (strawberries naturally all fudged up), Aloha Macadamia macadamia (măk'ədā`mēə), name for the nut of the Macadamia ternifolia, an evergreen tree native to Australia, but cultivated in Hawaii. The nuts, also called Queensland nuts, are eaten roasted or raw. and KaBerry KaBOOM! Each pint costs around $3.50, unless you're lucky enough to find it on sale. To find stores that carry your favorite flavors or to order Ben & Jerry's by mail, go to the company Web site at www.benjerry.com. - Natalie Haughton MAGAZINE SPINOFF: The world of food publications got an added spark with the April 1 appearance of Gusto! What sets this food magazine apart is its target market: the nation's Hispanic population, which currently numbers about 35 million. It also is the first-ever spinoff from Cooking Light magazine. (Depending on how well this pilot edition succeeds, additional issues are planned for 2002.) Gusto! has the goods you'd expect from a Cooking Light protege pro·té·gé n. One whose welfare, training, or career is promoted by an influential person. [French, from past participle of protéger, to protect, from Old French, from Latin , including gorgeous food photography and lots of tempting recipes. The story selection covers a variety of topics: Articles in the premier issue focus on Mexican desserts from Leslie Swager, pastry chef A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. They are employed in large hotels, bistros, restaurants, and bakeries. at Charlie Trotter's; the Argentine grill; and salsa (the dance, not the sauce). ``My priority was that we have an authentic voice - that we be of the culture, not about the culture,'' said Miami-based editor Viviana Carballo. (She also writes for Exito!) ``It is about Latinos writing for Latinos.'' That said, Carballo expects lots of crossover appeal. (The publication is written in English, with a sprinkling of Spanish throughout.) And though Cooking Light is the parent of Gusto!, Carballo's staff has more flexibility when lightening more indulgent Latino favorites. ``The most important things for us are that we don't lose flavor and we don't lose authenticity,'' Carballo said. ``So maybe we're not down to 10 percent fat, but if we're down to 30 percent, it's already a positive.'' Gusto! will cost $2.95 at newsstands. - Renee Enna, Chicago Tribune Chicago Tribune Daily newspaper published in Chicago. The Tribune is one of the leading U.S. newspapers and long has been the dominant voice of the Midwest. Founded in 1847, it was bought in 1855 by six partners, including Joseph Medill (1823–99), who made the paper BOOK MIXES ART AND COOKING: Compiling her new book was a long labor of love, Linda Arnaud says. From an enthusiastic cook and collector of chicken-themed art objects, whose dinner guests nicknamed her ``the chicken lady,'' the book's title springs no surprise. It's ``The Artful Chicken'' (Stewart, Tabori & Chang; $29.95) and a gorgeous array of chicken illustrations embellishes the recipes therein. ``This book is meant as a celebration of the fine food and art of the chicken,'' the introduction says. Arnaud started cooking chicken ``way back when,'' she said. Her reasons are crisply summarized. ``I chose to make chicken because I preferred it. It's easy to do and it carries flavor perfectly.'' Arnaud, who now lives in New York City New York City: see New York, city. New York City City (pop., 2000: 8,008,278), southeastern New York, at the mouth of the Hudson River. The largest city in the U.S. , is a consultant to a food product development company. She has an art-studies background, and has lived, worked and cooked in France and England. As anyone who starts to leaf through the book will see, it colorfully combines devotion to chicken-on-the-plate with a collector's selective eye. Each turn of a page brings to view another charming or exotic bird, in collage or vignette. Arnaud's chicken recipes were accumulated over the years from family, friends and places she has lived. ``I'm not a fine chef; I'm a good home cook. I'd say 90 percent of my recipes are quick and easy to make.'' Oh, yes: There are egg recipes in the book, too. ``I fought to have the egg chapter in - I think that shows the chicken's totality.'' - Joan Brunskill, Associated Press Associated Press: see news agency. Associated Press (AP) Cooperative news agency, the oldest and largest in the U.S. and long the largest in the world. CONTEST Hillshire Farm Hillshire Farm is a brand of meat products marketed by Sara Lee. External link
- Wire Services DINING OUT The former Asiatique Bistro, 12321 Ventura Blvd., Studio City, is set to reopen as Ruffino's, with Italian-emphasized fare, possibly as early as this weekend. Chef-owner Andrew Lord, previously a partner of Far Niente in Glendale who has been cooking with famous chef Daniel Boulud Daniel Boulud (born March 25, 1955 in Saint-Pierre de Chandieu, France) is a French chef and restaurateur with restaurants in New York City, Palm Beach, and Las Vegas. He is best known for his eponymous restaurant, Daniel, in New York City. in New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of at Daniel and Cafe Boulud during the past several months, said he will combine traditional pastas ($8 to $13) with popular and innovative entrees at the restaurant. Dinner main courses will range from $13 to $20, with appetizers about $4 to $7 and desserts $4 and $5 each. The interesting wine list is expected to have some good buys along with a sampling of Italian Ruffinos. Corkage cork·age n. A charge exacted at a restaurant for every bottle of liquor served that was not bought on the premises. corkage Noun a charge made at a restaurant for serving wine bought elsewhere will probably be $5. Information and reservations: (818) 761-7696. - Larry Lipson CAPTION(S): 3 photos Photo: (1) no caption (Ben & Jerry's ice cream) (2) no caption (Gusto! magazine) (3) no caption (``The Artful Chicken'') |
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