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- Eggnog lightens up
Traditional eggnog, made with heavy cream, plenty of sugar, uncooked eggs and a lot of liquor was so filling that many people could barely get through one serving. Today's chefs often prepare lighter versions and include varieties that incorporate cooked eggs. Recipes included here are for Soy eggnog, Traditional eggnog, Dominican eggnog and Classic cooked eggnog. New York Daily News
(12/4)
      
- DiSpirito says he'll no longer bite off more than he can chew
For a while, fame and fortune seemed to follow Rocco DiSpirito everywhere, starting with the opening of New York's Union Pacific restaurant in 1997, Food & Wine magazine's naming him "Best New Chef" in 1999 and the launch of a network reality television show called "The Restaurant" in 2003. Things fell apart when his show and new restaurant closed and a new cookbook was ill-received, but now the chef is trying to make a comeback. The Sun (Baltimore)/Associated Press
(12/5)
- Entree's days may be nearing an end
The traditional restaurant entree is rapidly being replaced by menus featuring snacks and appetizers, and has fallen out of favor with a public no longer interested in large, protein-centered dishes, writes Kim Severson. "I think the entree has been in trouble for a long time," said chef Tom Colicchio of Craft in New York City. "Eating an entree is too many bites of one thing, and it's boring." The New York Times
(12/5)
- What's ripe right now
What's peaking in Los Angeles' farmer's markets? Right now you'll find both orange and golden sweet potatoes, as well as Winter luxury and baby bear pumpkins that are ideal for pumpkin pies. Los Angeles Times
(12/5)
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- Chocolate IS good for you, but only the right stuff
Julie Pech ate chocolate daily for a year and a half in the name of research. Now the author of "The Chocolate Therapist: A User's Guide to the Extraordinary Health Benefits of Chocolate" says that the nutrition value is found in cocoa, so the healthy version is dark chocolate with a minimum of 50% cocoa solids. "Inferior selections filled with sugar, fat and fillers crowd candy shelves everywhere," she writes. "The chocolate content in many of the mainstream brands doesn't even top 20 percent, much less the 50 percent required to qualify for healthy dark chocolate." Orlando Sentinel (Fla.)/The Denver Post
(12/4)
- Moderate drinking may have more health benefits than risks
Experts say that having a glass of wine is good for the heart and can boost memory power but that heavier drinking has been associated with increased risks for breast cancer and other diseases. Concerns based on dietary needs, history of alcoholism and lifestyle choices are addressed by experts in this review. CNN
(12/4)
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| Beverage News |  | |
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- Commentary: Long-aged bourbon provides surprising delights
The nose and taste of a bottle of Black Maple Hill 21 years, cask No. 5, was so enticing that this writer called immediately to determine where more could be purchased. To his surprise, this long-aged bourbon was sold out, like many long-aged varieties that will disappear from shelves soon, not to reappear again for another couple of years. Los Angeles Times
(12/5)
- Ideal gifts for any wine lover
There are gift options for wine lovers at every price point, and often the gifts aren't wine, according to these writers. Options include Planet Spa Napa Valley Vineyard Crushed Grape Seed Body Polisher, books such as "Wine Across America: A Photographic Road Trip," and a BottleWise Duo -- a two-bottle carrier that cushions the wine in leakproof plastic pouches before it is packed in luggage. The Washington Post
(12/5)
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- Separate work time, off time and enjoy this holiday
In the upcoming holiday season, employers and employees need to be clear that time off is meant to be time not working. Employers should clearly express expectations for productivity leading up to the holidays so workers know what has to get done, but they should also respect their employees' time off, says career coach Stephen Friedman. Financial Post (Canada)
(12/5)
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