email this page"The recipe for ‘A Box of Cookies Becomes a Cake’ sounded like a yummy dessert, until I read the ingredients."
The reader had a point. Although delicious, the cake did contain 310 calories and 21g of fat. So, we tried it with less butter, sugar and eggs, and it was just as yummy. While we’re all for indulgences in moderation, if you can trim something down without sacrificing flavor, why not? This is our approach to all the food in Relish. Do you have a favorite cake you’ve lightened up? If so, we want to hear about it. Send it to us at passtherelish@relishmag.com. Or post it on our message boards, where you’ll also find the New and Improved Coconut Crumb Cake (as well as the original if you missed the July issue).
Scratching the Surface... NOT!
To keep your nonstick skillets in shipshape condition, you need nonstick utensils. We love the OXO nonstick tongs. They lock, and stay locked when stored, and sport the reliable soft grips OXO is known for. Order online at www.oxoonline.com
Point, Click, Eat
Anyone who has a computer knows that there’s no shortage of food information on the internet highway. But a website we’ve recently discovered and really like is www.food411.com. It’s not a recipe site or one with long-winded food opinions, but a directory of where to find all things food, from the best chocolate sauce to New York bagels to home-delivered meals. Let you fingers do the walking at www.food411.com
Read Food and More
In this day of celebrity chefs, Iron chefs and exotic ingredients, it’s nice to have someone looking out for the meat and potatoes (side) in all of us. In Two for the Road: Our Love Affair with American Food (292 pages, Houghton Mifflin, 2006), Jane and Michael Stern, the car-hopping couple from Connecticut, offer a behind-the-scenes look at what it takes to produce their the best-selling food guide, Roadfood, currently in its sixth edition. They recall failed attempts to transport barbecue sauce from Arkansas and sugary sweet iced tea from South Carolina and describe a handful of foods they absolutely refused to eat. This memoir records both genuinely good and traumatically bad roadside dining experiences. For some of their favorite recipes, click on the following links—Sweet Tea, Chicken-Fried Steak and ’Naner Pudding.—Christina Eng
It’s National Eat Dinner Together Week
But who’s cooking it you may ask? You are, with the help of the National Pork Board. To celebrate the 11th annual National Eat Dinner Together Week, Sept. 17–23, the board has created a website, www.togetherfordinner.com, featuring hundreds of dinner ideas and recipes. But why not eat breakfast together too? Try our Red Pepper, Egg and Provolone Panini on page 7.
In a League of Their Own
The Cooperstown Cookie Company has hit a home run with its rich, buttery shortbread. Made in the shape and size of regulation baseballs, these tasty cookies will score you points at your next Little League celebration or World Series party. Available in 6-cookie and 12-cookie tins with a baseball trivia question tucked inside, they are baked in small batches using founder Pati Drumm Grady’s family recipe. In addition, part of the proceeds go to the bakers—adults with Down syndrome. Order them from Cooperstown Cookie Company, (607) 435-5789, www.cooperstowncookiecompany.com
Related Stories
If you enjoyed reading this story, This and That September 2006, then you might enjoy these other stories.- This and That March 2007
- This and That December 2007
- Cookie Swap
- Free National Pork Board Recipes
- This and That March 2006
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