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March 10th, 2010 
Food Lover 
This digital document is an article from Quick Frozen Foods International, published by E.W. Williams Publications, Inc. on July 1, 2004. The length of the article is 454 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.Citation DetailsTitle: ConAgra’s Life Choice low-carb meal range covers breakfast, l (more…)
March 7th, 2010 Food Lover 
Have you just arrived home from a long work day and want to prepare something simple? You look in the refrigerator and the only thing that looks easy is the not-so-tasty frozen dinners? So instead you hop in the car and it’s off to the fast food restaurant. Wouldn’t it be nice to be able to prepare something that was tasty yet simple? With Quick And Easy Cooking you can! 155 easy to prepare yet tasty recipes that you and the family will love. Just take a look (more…)
March 7th, 2010 Food Lover I’ve put together here a list of popular and tasty Greek sweets. Just click on the links to go to the recipes.
This is a traditional Greek sweet, which I remember from childhood always being served with the coffee or juice whenever we went on family visits. It is more often than not baked in a square or rectangular dish, but can also be baked in a circular shape, as you can see from the photo.
Eat and Enjoy!
March 7th, 2010 Food Lover This was originally posted last March, but since I don’t have a new video to show today, I decided to rerun this great stew recipe in anticipation of St. Patrick’s Day. Enjoy!
Hey guys, if your…
March 7th, 2010 Food Lover The last time I saw stuffed bell peppers, they were sitting in a steam table in a hospital cafeteria. I didn’t get them, but it was tempting. I really love the flavor profile of stuffed bell peppers,…
March 7th, 2010 Food Lover If you like Spanakopita (Greek spinach pie) you will love this chicken! Spinach pie filling stuffed inside a chicken breast, baked to perfection, oh my! This is one of my experiments gone better than…
Click on the link for the full recipe.
March 7th, 2010 Food Lover Pickled things have been going strong on the trend-o-meter for a while, and now they are hitting the bar, going a few steps beyond the dirty martini. Grub Street has been a tireless picklespotter, noting that New York City’s The Breslin is serving “off-the-menu pickle backs” (a shot of pickle juice to go with whisky) and Chicago’s The Drawing Room is making a Chicago Dog Caipirinha, made with cachaca, sport peppers, and a celery-salt rim (there are no actual hot dogs involved).
Also spotted at 10 Downing Food & Wine in New York City, where a cocktail called the Pickle is made by muddling dill and cucumbers with salt and simple syrup; and in Minneapolis, Minnesota, where the Black Forest Inn makes a Krautini with sauerkraut juice, Steinhäger (a mild German gin), and a touch of Kümmel, a German caraway seed liqueur. “I’ve heard more often than not ‘I’m surprised how much I like it’,” says Erica Christ, the bar manager at the Black Forest Inn. “People who would get a dirty martini really do like that pickley, sour, salty taste…Still we do get about one in five that is like BLECH!”
Make your own pickle-enhanced cocktail using our Martinowitz recipe (pictured).
Image source: Christopher Rochelle, CHOW.com
March 7th, 2010 Food Lover At a recent spirits exhibition, I got a peek at a new French liqueur launching soon in the U.S. called Esprit de June. It is similar to St-Germain’s Elderflower liqueur, but instead of being infused with elderflowers, this liqueur is made from from grape blossoms. The result is tropical and floral, but not cloying in any way. It will be good in spring and summer cocktails.
Esprit de June, showing up on shelves any day, around $30-40
March 7th, 2010 Food Lover The Siirtolapuutarha Dinner Plate from Finnish designer Marimekko is meant to look like the inside of a mushroom, and be mixed and matched with the other 60s inspired pieces from the Oiva collection. All the other pieces are different, and depict vegetables, city and garden scenes, and geometric rug-like designs that are reminiscent of Danish modern stuff from arty grandparents’ kitchen cabinets. It’s not goddamn Melamine, either–it’s durable, hand-downable, microwave- and dishwasher-safe ceramic.
March 7th, 2010 Food Lover Welcome to the CHOW Crib Sheet, your weekly recap of recent food news and events. Now, a look at our top stories:
Hot News Feed
Farm Party
Twentysomethings in North Carolina spontaneously amass to clear rocks and haul mulch in “Crop Mob,” a farming version of Flash Mob. What, were pillow fights and zombie bar crawls not doin’ it for them? via New York Times
Smart Shoppers
In an experiment at SUNY Buffalo, mothers shopping in a fake grocery store bought less junk food when the prices were jacked up with taxes. When healthy food was discounted, they bought more of it, however they used the savings to buy more junk food. So the idea of subsidizing healthy food isn’t a great idea, apparently, in a world where 10-cent mini peanut butter cups exist. via Grist
Italy Says Ciao to Molecular Gastronomy
Italy’s Ministry of Health announced that many ingredients—a.k.a. “chemical additives”—used in molecular gastronomy such as the Texturas line from Ferran and Albert Adrià would be banned in kitchen use in restaurants until December 2010. Seems they might want to take care of the whole cat-eating thing before worrying about this? via Eater National
USDA’s New Rules for Organic Meat and Milk Sink In
Small farmers and organic advocacy groups are feeling more optimistic about the USDA after it finally stepped up and reformed laws for organic meat and milk last month to include things such as four months of actual pasture time for animals, as opposed to the previously vague and meaningless “access to pasture” requirement. via Los Angeles Times
More Gross Factory Farm Stuff
Pig Business, an important documentary about the mind-bending evils of large-scale pig farming, can’t be released in the U.S. due to legal pressure from its main villain, Smithfield Foods. Watch it on YouTube, or request it from the filmmaker for a private screening. via Grist
A Good Read: Emily Stokes’ Financial Times profile on Jonathan Safran Foer, author of Eating Animals, and disser of the sense of taste, “the crudest of our senses.”
Thread of the Week: Beer geeks diss a Black Book article where the female writer walks into a serious NYC craft beer bar and—shockingly!—isn’t noticed, much less hit on. “No shit lady… Ginger Man isn’t a ’singles’ bar or a fucking NYC Club… It’s a goddamn beer bar…” via BeerAdvocate
Recipe We Want to Make: Bon Appétit’s blood orange upside-down cake, made with crunchy bits of polenta.
Deaths, Firings, Recalls, and Other Endings:
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