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December 9, 2008 Sign up Forward Archive Advertise Read more at SmartBrief.com       Today's Special  How to skim Different sauciers have different methods for skimming, but all share the goal of removing as much unwanted foam as possible while retaining the pure meat stock. Four techniques, including the cold-spoon method and the spin method, are discussed. Saveur (12/2008) It's time to get strategic about hiring. Reach thousands of engaged professionals with SmartBrief Jobs. Need to find the best and the brightest? SmartBrief Jobs will deliver your openings directly to the people who matter the most. Start your focused recruiting campaign now.   Culinary News  Pastry chef bakes holiday cookies, Italian style Twice-baked Christmas cookies are dotted with red-and-green candied cherries for a festive holiday appearance. They are less sweet than American cookies are, and they're flavored with lemon, almond extract and anisette. Sun-Sentinel (Fort Lauderdale, Fla.) (12/4) Koshary is an Egyptian treasure Most Egyptians consider koshary their national dish: It's a mix of macaroni, vermicelli, rice, lentils, garbanzos and fried onions, topped with tomato sauce and spiced with hot pepper. In Egypt, it costs about $1 a bowl. Bloomberg (12/9) Step-by-step turkey potpie A turkey potpie with a buttery herb crust and velvety cream sauce is the result of several recipe modifications. It is a relaxed and flexible recipe, which adds more butter to the crust or changes the combination of vegetables. The Columbian (Vancouver, Wash.)/Los Angeles Times (12/8) Mandel bread is an Old World treat Mandel bread is a twice-baked Jewish cookie that is similar to the Italian biscotti but a little softer and sweeter. A recipe for Apricot White Chocolate Mandel Bread Ice Cream Sundae is included. Pioneer Press (St. Paul, Minn.) (12/4) Lentils and cabbage pack a nutritional punch A hearty dish of stewed lentils with cabbage is satisfying and nutritious. The recipe calls for cooking the cabbage with onion and garlic in a wide-lidded skillet to release its sweetness. NYTimes.com (12/8)   The Healthy Kitchen  Nuts might reduce heart risk Scientists say adding a handful of nuts to a Mediterranean diet rich in fruits, vegetables and fish can reduce risk factors for heart disease. Study participants who ate walnuts, hazelnuts and almonds didn't lose weight, on average, but reduced belly fat and improved cholesterol and blood pressure. USA TODAY/The Associated Press (12/8)   What's Cookin' at The Culinary Institute  Broiled stuffed lobster Your menu -- it's the cornerstone of your business and the best way to stimulate customer enthusiasm and gain a stronger bottom line. Make an impact on your menu by offering your guests new and flavorful recipes from The Culinary Institute of America. Check out CIA's recipe for broiled stuffed lobster. Bon appetit!   Tools of the Trade  Eric Ripert talks toasters Eric Ripert, chef and partner at New York's Le Bernardin, discusses his preference for California produce, his book tour and his newfound respect for cooking in the toaster oven. Of the latest gadget in his repertoire, he says, "I used to be condescending about the toaster oven. 'Toaster oven? Please!' But then I saw my wife cooking fish in the toaster oven for my son, and I thought it was amazing." Los Angeles Times/Daily Dish blog (12/8)     Worlds of Flavor  Fried crickets taste better than they sound During a visit to Beijing, this writer had a dessert of fried crickets that "tasted pretty good." Skewers of edible insects, plus snakes, sea horses, starfish and other things you never thought of ingesting, are sold at the outdoor Donghuamen Night Market. The Boston Globe/Passport blog (free registration) (12/8)   CIA ProChef Offerings  Cut through the competition with ProChef Bottom Line e-newsletter Looking for ways to cut through the competition? Sign up today for the CIA's quarterly e-newsletter, ProChef Bottom Line. Written by professionals for professionals, ProChef will give you the information you need to effectively control your bottom line. You'll receive the most current advice for controlling costs, employing a well-trained staff, serving top-notch cuisine and providing the ultimate customer service. Subscribe now. Learn more about CIA ProChef -> Overview  |  Programs  |  Conferences  |  Training  |  Solutions Executive Chef The Greenbriar Inn Boulder, Colorado   Food for thought  If you want children to keep their feet on the ground, put some responsibility on their shoulders." --Abigail Van Buren, advice columnist       Subscriber Tools       Print friendly format | Web version | Search past news | Archive | Privacy policy Advertise Associate Publisher, Food Service:  Chris Warne (212) 450-7970 Download Media Kit Job Board:  Celia Rothschild (202) 470-1159   Read more at SmartBrief.com A powerful website for SmartBrief readers including: Industry Home Readers' Choice Search Archive Who's Hiring? 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