Your complete guide to eating smart at home and dining out from award-winning food journalist Elizabeth Lee. http://www.lizcooks.com/news/rss.xml Earlier this week, I checked into a new line of seafood tortas from Inland Market, a line of prepared seafood items from Inland Seafood. The tortas come in four flavors: Provencal shrimp, smoked salmon, crab and artichoke, and Maine lobster. I put them to the test at various holiday gatherings. http://www.lizcooks.com/recipes/articles/tortas.shtml http://www.lizcooks.com/recipes/articles/tortas.shtml For the best-tasting peaches, there’s no time like summer. Peaches are harvested ripe, shipped a short distance, or sold at farmers’ markets just a day or so off the tree. http://www.lizcooks.com/recipes/articles/peaches.shtml http://www.lizcooks.com/recipes/articles/peaches.shtml We stopped at Cross Creek on the way back from Orlando, looking for authenticity after the fantasyland of manufactured fun. Marjorie Kinnan Rawlings' place didn't show up on the Florida highway map, but we found it just the same, an old Cracker cottage in an orange grove that looked much as it did in the 1930s. http://lizcooks.com/recipes/articles/cross_creek.shtml http://lizcooks.com/recipes/articles/cross_creek.shtml Savannah food traditions range from Paula Deen’s y’all-a-minute drawl and green grits on St. Patrick’s Day to the tomato aspic and chicken salad plate at Johnny Harris. Among all those goodies, though, the chocolate chewy stood out. Rich in nuts, light in texture, it was a staple at Gottlieb’s Bakery. And Gottlieb’s itself was a staple, a bakery founded in 1884 that wove itself into the city’s fabric with bread, cookies and other sweets. http://www.lizcooks.com/news/articles/laurence_gottlieb.shtml http://www.lizcooks.com/news/articles/laurence_gottlieb.shtml Asparagus Spears and Seared Lamb Chops with Fresh Mint Vinaigrette is a fresh way to fuse the flavors of two spring superstars into one delicious dish. http://lizcooks.com/recipes/articles/asparagus_lamb.shtml http://lizcooks.com/recipes/articles/asparagus_lamb.shtml What makes Thanksgiving dinner special? We know, and it's not served on a platter. http://lizcooks.com/recipes/articles/stuffing.shtml http://lizcooks.com/recipes/articles/stuffing.shtml Giving up on a fall garden means missing the best time of year to grow vegetables, especially in the South. http://www.lizcooks.com/news/articles/fall_gardens.shtml http://www.lizcooks.com/news/articles/fall_gardens.shtml The Sept. 21 floods that drenched Atlanta brought heavy damage to a number of North Georgia farms as well as local favorites including Canoe restaurant and Hope’s Garden Pesto. If you want to help, there’s a slew of benefits coming. http://lizcooks.com/news/articles/flood_benefits.shtml http://lizcooks.com/news/articles/flood_benefits.shtml Kevin Gillespie, executive chef at Woodfire Grill, plans a benefit at 6 p.m. on Oct. 11 for Love is Love Farm. He'll be cooking a five-course meal with wine pairings for $100, with all monies going to the farm, damaged by the Sept. 21 floods. http://lizcooks.com/news/articles/flood_damages_farm_restaurant.shtml http://lizcooks.com/news/articles/flood_damages_farm_restaurant.shtml I buy U.S shrimp because it tastes better, because it’s local and because I want to preserve the few fishing communities left on the Atlantic and Gulf Coasts. And now’s a good time to buy, because late summer and early fall are peak season for Southern shrimp. http://www.lizcooks.com/recipes/articles/local_shrimp.shtml http://www.lizcooks.com/recipes/articles/local_shrimp.shtml We started packing our children's lunch in first grade, after a year of giving the school lunch program a try. Maybe it was the day I dropped by to eat lunch, bought a salad and bit into frozen lettuce. A teacher who always brought her own lunch saw me standing in line and said, "I can't believe you're going to eat that." http://lizcooks.com/news/articles/healthy_school_lunches.shtml http://lizcooks.com/news/articles/healthy_school_lunches.shtml A few weeks ago, I would have said no. Faced with a garden stubbornly refusing to yield its usual summertime bumper crop, I started stocking up at farmers’ markets. A sympathetic friend donated extras from his yard. The cherry tomatoes finally started producing. http://lizcooks.com/recipes/articles/tomatoes.shtml http://lizcooks.com/recipes/articles/tomatoes.shtml A whole grilled chicken looks impressive, but it’s simple to prepare. Another plus? It’s an economical way to feed a crowd. For your next summer gathering, try this recipe for barbecued chicken, cooked over indirect heat to avoid charring the sauce. http://www.lizcooks.com/recipes/articles/barbecue_chicken.shtml http://www.lizcooks.com/recipes/articles/barbecue_chicken.shtml Grilled corn with spicy mayonnaise is a favorite with Mexican street vendors because it’s easy to prepare. It’s just as simple on a backyard grill. http://www.lizcooks.com/recipes/articles/grilled_corn.shtml http://www.lizcooks.com/recipes/articles/grilled_corn.shtml Yes, it’s easy. Not quite brainless, as someone remarked, but a simple enough way to put together a summer dessert that’s cool, looks homemade and tastes great. http://www.lizcooks.com/recipes/articles/ice_cream_sandwiches.shtml http://www.lizcooks.com/recipes/articles/ice_cream_sandwiches.shtml It’s hard to find fresh peas at farmers’ markets. I’ve straggled in too late every year, only to find that the early risers had cleared out the few precious pints available. So this year we decided to grow our own. http://www.lizcooks.com/recipes/articles/spring_peas.shtml http://www.lizcooks.com/recipes/articles/spring_peas.shtml At my children’s school, each class celebrates the end of the year with a picnic. I packed a hamper and made some chicken and potato salads, along with special desserts. http://www.lizcooks.com/recipes/articles/recipes_for_picnics.shtml http://www.lizcooks.com/recipes/articles/recipes_for_picnics.shtml Strawberry season is here, the time when local farmers harvest sweet berries grown for their taste, not their ability to stand up to cross-country shipping. Why not put them to the best use? Eat them plain, or add them to a salad that’s bursting with spring flavors. http://www.lizcooks.com/recipes/articles/strawberry_salad.shtml http://www.lizcooks.com/recipes/articles/strawberry_salad.shtml Mom was right. From leftovers to bulk buys, the freezer can help you cut what you spend on food. http://www.lizcooks.com/news/articles/ways_to_save_money_on_food.shtml http://www.lizcooks.com/news/articles/ways_to_save_money_on_food.shtml You wouldn't know it from casually glancing at the package, but many foods commonly considered healthy are hiding something. http://www.lizcooks.com/news/articles/some_healthy_foods_harbor_secrets.shtml http://www.lizcooks.com/news/articles/some_healthy_foods_harbor_secrets.shtml The James Beard awards for cookbooks are out, with Shirley Corriher's thoroughly researched "Bakewise" and Martha Hall Foose's Delta delight "Screen Doors and Sweet Tea" among the winners. http://www.lizcooks.com/news/articles/james_beard_winners.shtml http://www.lizcooks.com/news/articles/james_beard_winners.shtml If the next meal you ate might be your last, what would you choose? For Hans Rueffert, a chef and contestant on the first season of “The Next Food Network Star,” it was a heaping plate of skirt steak fajitas from Mama Ninfa’s in Houston, shortly before surgery for gastric cancer that removed half of his stomach. http://www.lizcooks.com/news/articles/hans_rueffert.shtml http://www.lizcooks.com/news/articles/hans_rueffert.shtml One Marietta restaurant received a score of 63 out of a possible 100. Find it and much more in the 71-page report. http://www.lizcooks.com/news/restaurant_scores/CobbScores_Feb09.pdf http://www.lizcooks.com/news/restaurant_scores/CobbScores_Feb09.pdf Restaurant secrets range from when to order seafood — wait until Tuesday — to how many calories are in a dish. To learn more secrets, check out the article I wrote for WebMD. http://www.lizcooks.com/news/articles/restaurant_secrets_webmd.shtml http://www.lizcooks.com/news/articles/restaurant_secrets_webmd.shtml Georgia updates: We've added a link to Clayton County's new page, and updated links for Cobb and Gwinnett counties. http://www.lizcooks.com/news/articles/restaurant_inspection_scores.shtml http://www.lizcooks.com/news/articles/restaurant_inspection_scores.shtml LizCooks.com: Cassoulet is a dish that demands time, not shortcuts. A hands-on version proves its worth as the serving spoon reaches through a crust thickened with fresh breadcrumbs and dips up creamy white beans with a luscious hunk of Berkshire pork shoulder. http://www.lizcooks.com/recipes/articles/making_a_cassoulet.shtml http://www.lizcooks.com/recipes/articles/making_a_cassoulet.shtml LizCooks.com: Soup lovers in Atlanta know they'll get a little something extra with each bowl from Souper Jenny's. Now, Jenny Levinson has published her first cookbook, which offers My Dad's Turkey Chili recipe and dozens of others. http://www.lizcooks.com/news/articles/interview_with_souper_jenny.shtml http://www.lizcooks.com/news/articles/interview_with_souper_jenny.shtml Progressive Grocer: The U.S. Dept. of Agriculture has finally signed off on voluntary standards for naturally raised livestock and meat marketing claims, although not all consumer groups are cheering. http://www.progressivegrocer.com/progressivegrocer/content_display/supermarket-industry-news/e3i85756b4e0ca108bc9732211d88d74b01 http://www.progressivegrocer.com/progressivegrocer/content_display/supermarket-industry-news/e3i85756b4e0ca108bc9732211d88d74b01 AP: Weeks before the earliest signs of a national salmonella outbreak that now has been traced to peanuts from a Georgia processing plant, peanuts exported by the same company were found to be contaminated and were returned to the United States. http://news.yahoo.com/s/ap/20090130/ap_on_go_ot/med_salmonella_outbreak http://news.yahoo.com/s/ap/20090130/ap_on_go_ot/med_salmonella_outbreak AJC: The salmonella outbreak again exposed fundamental flaws in how the government guarantees the safe production of the nation's food supply. http://www.ajc.com/metro/content/metro/stories/2009/01/30/food_safety_inspections.html http://www.ajc.com/metro/content/metro/stories/2009/01/30/food_safety_inspections.html AJC: Georgia health officials summoned virtually all of the state's inspectors of food-processing plants for a meeting in Atlanta, as concerns mounted regarding the state's oversight of the peanut butter plant linked to the national salmonella outbreak. http://www.ajc.com/metro/content/metro/stories/2009/01/28/peanut_plant_salmonella.html http://www.ajc.com/metro/content/metro/stories/2009/01/28/peanut_plant_salmonella.html NYT: One of the largest food contamination scares in the nation's history grew far larger on Wednesday as a Georgia peanut plant that federal regulators said knowingly shipped contaminated food recalled even more products. http://www.lizcooks.com/news/articles/food_safety.shtml http://www.lizcooks.com/news/articles/food_safety.shtml Soup is one of the most filling foods around, and a great way to start a diet. Many soups are low in calories and high in fiber, making them healthy and satisfying. And what better time than winter to enjoy soup? http://lizcooks.com/recipes/articles/soups.shtml http://lizcooks.com/recipes/articles/soups.shtml Weight Watchers changes its diet programs with the times. The weight-loss company's new plan, called Momentum, promises to let members fill up on healthy foods to avoid the hunger pangs that can sabotage diets. http://www.lizcooks.com/news/articles/weight_watchers.shtml http://www.lizcooks.com/news/articles/weight_watchers.shtml Salty. Chewy. Intensely flavorful. The smell of cooking ham tantalized us for hours this morning. The real thing lived up to that promise. Complex and satisfying, it anchored a New Year's feast that we hope sets the tone for 2009: Good friends, good food, good times. http://www.lizcooks.com/news/articles/cooking_country_ham_pt6.shtml http://www.lizcooks.com/news/articles/cooking_country_ham_pt6.shtml The ham went into the stock pot at 7:30 this morning. We weighed it and were surprised to find it still around 16 pounds, even after three days of soaking. http://www.lizcooks.com/news/articles/cooking_country_ham_pt5.shtml http://www.lizcooks.com/news/articles/cooking_country_ham_pt5.shtml I remembered the ham around 2 a.m. this morning, after dining out with a friend and watching a couple of old movies on TCM. http://www.lizcooks.com/news/articles/cooking_country_ham_pt4.shtml http://www.lizcooks.com/news/articles/cooking_country_ham_pt4.shtml After a day of soaking, the ham is plumping up. We opened the cooler last night and took a look before draining the water. http://www.lizcooks.com/news/articles/cooking_country_ham_pt3.shtml http://www.lizcooks.com/news/articles/cooking_country_ham_pt3.shtml After a week of waiting in a cool spot in the basement, the ham moved onto the next stage. I removed the muslin bag to get it ready for several days of soaking. Why the extended bath? http://www.lizcooks.com/news/articles/cooking_country_ham_pt2.shtml http://www.lizcooks.com/news/articles/cooking_country_ham_pt2.shtml Italy has prosciutto. Spain has Jamon Iberico and Jamon Serrano. And in the South, we have country ham, meat that's aged, smoked and salted to develop a concentrated flavor. http://www.lizcooks.com/news/articles/cooking_country_ham.shtml http://www.lizcooks.com/news/articles/cooking_country_ham.shtml This pound cake, sweet and with a crust that invites nibbling, has been a favorite for family gatherings for years. I started baking it after my father brought home a recipe for a prize-winning pound cake he was eager to try. Well, eager for me to bake so he could try it, anyway. http://www.lizcooks.com/recipes/articles/pound_cake.shtml http://www.lizcooks.com/recipes/articles/pound_cake.shtml Fast and fabulous, these brownies offer a big payoff for little work. They start with a box mix, and candy bars and other add-ins punch up the flavor. http://www.lizcooks.com/recipes/articles/heath_bar_brownies.shtml http://www.lizcooks.com/recipes/articles/heath_bar_brownies.shtml In a year when so many of us are cooking at home more often, plenty of new cookbooks are ready to fill us in on the basics. http://www.lizcooks.com/recipes/articles/best_cookbooks_of_2008.shtml http://www.lizcooks.com/recipes/articles/best_cookbooks_of_2008.shtml Grocery store ads the week before Thanksgiving trumped chicken stock at two-for-one. Same deal for cranberry sauce. Butter was better at $2.50 a pound instead of nearly $4. And turkey? It wasn't too hard to find a bird for about $1 a pound. http://www.lizcooks.com/news/articles/saving_money_on_food.shtml http://www.lizcooks.com/news/articles/saving_money_on_food.shtml Dieting during the holidays is probably one of the worst ideas ever. While everybody else is scarfing eggnog, sausage balls and candy, you're loitering by the veggie plate, trying to stick to a sensible eating plan. http://www.lizcooks.com/news/articles/beat_holiday_weight_gain.shtml http://www.lizcooks.com/news/articles/beat_holiday_weight_gain.shtml