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06December   {Gift Guide 2012} Gifts for the FOFoodie or Oenophile


Fill their cups (and bellies) with cheer this holiday season. Here, FOFoodies share 10 scrumptious gift ideas.


Plus, enter to WIN the Cookies for Grown-Ups cookbook or Corkcicle Wine Chiller by answering this question in the comments below: Which would you most like to win?



1. Corkcicle Wine Chiller, $25



"Keep white wine at perfect pouring temperature." -Lovey Dash



2. Cookies for Grown-Ups cookbook by FOF Kelly Cooper, $16.31



“Cookies for Grown-ups offers 95 new cookie recipes deliciously suited for the discerning palate and paired with drinks ranging from cocktails to beer and wine to tea. I'm an FOF and also the author of the book. Try: 'Dark Desire' with bittersweet chocolate and fresh thyme or 'Mediterranean' with feta cheese, dill, sun-dried tomato and lemon.” --FOF Kelly Cooper



3. Rabbit Wine Aerating Pourer, $30



“With this nifty little gadget, no need to wait while your bottle breathes. It's a wonderful hostess gift or smart tool for any home bar.”--FOF Celeste Crago



4. The Table Comes First, $10.85


“Longtime writer for The New Yorker, Adam Gopnik’s latest book, "The Table Comes First" has just come out in paperback, an ideal gift for the true foodie in your life. From the first restaurant in—where else–-France, to famous names in gastronomy through the ages, to current day food trends, localism, organic farming, sustainable living, you name it, Gopnick explores it all. Call it a conversation with the reader about the meaning of food.”--FOF Annette Gallagher Weisman




5. Breakfast Cookies by Morning Sunshine, $29 for a bucket of 12


“These breakfast cookies taste great, are made with healthful ingredients and some are even gluten-free. They make a satisfying, easy breakfast and you can freeze them, too.” --FOF Vicki Dunn




6. The New York Times Book of Wine, $14.91



“Kick lack of knowledge and pretension to the curb, and buy yourself (or any wannabe wino in your life) "The New York Times Book of Wine." Encompassing 30 years of vintage writing by Eric Asimov, Frank J. Prial, Florence Fabricant, Frank Bruni, and many more, all in the capable hands of esteemed editor Howard G. Goldberg, this book is a treasure chest filled with opinions about wine.”--FOF Annette Gallagher Weisman



7. Perl Girl Rugelach, $25+


“The best I have had, ever. I usually buy mine at the grocery store where they are pretty hard; not these. These were chewy and incredibly yummy!” --FOF Michele W.




8. Pine Street Market Meat of the Month Club, $120+


“Smoked in house from locally-sourced pigs all their meats are to die for. But, the bacon is the showstopper!” -FOF Mary Holland




9. Neilsen-Massey Mexican Vanilla Extract, $21.95 for 8 fl. oz.


“Any FOFoodie would love to have a bottle. It is cited as the best vanilla in the world. Very flavorful.”
--FOF Patricia Bell



10. Caramels from Eclat Chocolate, $26.50 for a 12-piece box


"Won't they be surprised when they chomp into this delicious chocolate and find that it oozes with luscious dripping caramel! An experience that is unexpected and simply outrageous!"--JoJami Tyler and Deborah Boland




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Answer this question in the comments below for a chance to win the Cookies for Grown-Ups cookbook or Corkcicle Wine Chiller: Which would you most like to win?


Two FOFs will win. (See all our past winners, here.) (See official rules, here.) Contest closes December 20th, 2012 at midnight E.S.T. Contest limited to residents of the continental U.S.
04January   {My Story} Resolutions of a newly-minted (FOF) bartender


[Editor's note: The essay below, by FOF Cheryl Rich Heisler, is part of a series of personal blogs from our readers. Have your own story to tell? Email your "What I Know Now" idea to geri@faboverfifty.com.]



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By profession, I am the president and founder of a career consulting business for attorneys frustrated by their traditional career options. By formal education, I am one of those self-same attorneys.  But, by avocation, I am what I perhaps should have always been—a mixologist.

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As a career consultant, I get a great deal of satisfaction helping people uncover their passions. But this past year, I decided I hadn't realized one of my own lifelong passions--becoming an expert at making cocktails. I have poignant memories of heart-to-heart talks with my Dad over the tops of chilled martini glasses, and I get a wicked kick out of mixing and matching libations of all flavors and colors to create something new, different and kind-of clever.

However, giving up my day job to pursue this passion wasn't a sacrifice I was willing to make. As an FOF, I realized you can have your cocktail and drink it too. While I continued my career consulting business--meeting clients in the mornings and in the afternoons--I studied for my mixology license. I love the reaction I get when I tell people I passed a second “Bar” exam. It was one of my major highlights of 2011.

But now it is 2012: how will each of us expand our horizons over the year ahead?

The lawyer in me suggests prudence:  plan better, save more.

The career coach in me says add more play, uncover a new passion, take those horseback riding lessons I’ve been thinking about.

And the bartender in me? She says lighten up, life is short.  Have a drink.  Toast to health and happiness and all the unpredictable, wonderful surprises that a New Year can bring.


--


Start the New Year off right with this refreshingly sweet n’ spicy cocktail shot:

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06December   {Gift Guide} 13 Fave Food Gifts
Ho ho ho...ly cow, holiday time is here. Are all the foodies on your list accounted for? FOF Food Gurus recommend the tastiest treats to GIVE gourmands.



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FOF Jill Silverman Hough is a food and wine writer, culinary instructor, and the author of the 100 Perfect Pairings cookbooks.



1. Olive Oils from The Olive Press (starting at $18) in this adorable dachshund cruet set from Velocity Art and Designs, $40
“I’ve tasted lots of different olive oils from lots of different producers and this is hands-down my favorite. The individual olive flavors (arbequena, ascolano, etc.) really come through. Their citrus olive oils are the absolute best, with lots of true flavor and little of the bitterness that sometimes accompanies. The dog-lover in your life might especially like this cute dachshund cruet.”

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2. Salami of the Month Club from Olympic Provisions, $135
“You get one salami delivered each month, for an entire year. I’ve tasted their salami nola, saucisson d’Arles, saucisson d’Alsace, and saucisson sec and loved ‘em all--subtle yet complex flavors, the textures are deliciously creamy and chewy.”

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3. Sweets from Poco Dolce, starting at $16
“Sometimes when trendy chocolatiers get creative it’s just too much savory seasonings and/or not great chocolate. But, with Poco Dolce, a small-batch artisanal producer based in San Francisco, the chocolate itself is really good and the flavors are creative, but subtle. I particularly liked their olive oil bar with its soft, sexy texture and can hardly stop eating their toffee tiles.”

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4. Happy Goat Caramels, starting at $6.99
“Caramels are so hot these days that there are a million to choose from. But these have that slight goat-cheese flavor that makes them uniquely delicious – like dulce de leche in a candy wrapper. There are several flavors – I particularly like the vanilla bean and winter spice. I also like their Scotch caramel sauce, which is wonderfully boozy.”

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FOF Julia della Croce is one of America’s foremost authorities on Italian food, with over 13 cookbooks bearing her name. She is also author of the food blog, Fork Tales.


5. Fabbri “Amarena” cherries, $12.99 (8 oz) to $69.95 (7 lb, 10 oz) also available at select Williams-Sonoma and Sur la Table stores
“The most superb cherries you’ll ever eat, and they come in a beautiful, opaline jar. The company that makes them was started in 1905 in Bologna by the current owner’s great grandmother.”

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6. Signed copies of Julia’s cookbooks with personalized messages, $15-$35

“I ship them in time for the holidays and offer both my cookbooks in print, or out-of-print, hard-to-find books--as long as they last.”

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7. Livestock for a family in need, starting at $10 for a share

“Heifer International lets you give gifts of livestock, such as baby goats and chickens, to needy families all over the world. In many poor countries owning livestock can mean having the ability to provide eggs or milk to a family or being able to sell the extra to pay for other staples, medicine or clothing. Gifts of livestock can also reproduce, so provide very long-lasting resources. There's little in the way of middlemen here--your money really goes directly to the people they say it does.”

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8. Harbor Candy, $5.95 (Tea Infused Chocolates) to $54 (Grande Sampler)
“The Harbor Candy Shop, Ogunquit, Maine, is one of the best candy stores in the U.S. My husband and I go to Ogunquit every August, and this amazing shop is one of the reasons. Superb quality; handmade candies and chocolates are made on the premises. My favorites are the caramallows and the orange slices in chocolate. My daughter loves their beautiful marzipan and my husband brings the crystalized ginger home every August for his boss's wife.”

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Cathy Wheelbarrow is an FOF food guru and brilliant mind behind the fabulous cooking blog,
Mrs. Wheelbarrow’s Kitchen


9. Canal House Cookbooks, $10-$19.95
“Away from the clamor of food with foam and exotic ingredients, Christopher Hershheimer and Melissa Hamilton have created an oasis of food sanity in their Canal House series. These are elegant cookbooks with simple, exceptional recipes. The first six books in the series were curated seasonally, and beginning with January, the next grouping will be by cuisine, with Italian food up first. A perfect cookbook or series for any cook.”

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10. The Food52 Cookbook, $19.92
“Okay, I’ve got two recipes in this book, but that’s not the only reason I’m suggesting it.  The Food52 Cookbook from Amanda Hesser and Merrill Stubbs collects the best of food52.com’s recipes, gathered from home cooks everywhere. There are cakes and cookies, main dishes, sandwiches, cocktails and more. And every recipe has been tested, so you can be sure you’ll end up with great results.”

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11. Handmade Marshmallows from Eat Boutique, $24.95
“A sweet treat, all ready to float on a cup of hot cocoa that first snow day. Eat Boutique has many lovely food gifts gathered from artisan cooks around the country.”

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12. Picot Platter from Anthropologie, $98
“This lace-patterned, perfectly white serving dish will make your holiday cookies look even more delicious.”

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Meridith Ford Goldman is an FOF food guru, food writer and former Atlanta Journal-Constitution dining critic.


13. An adopted olive tree from Nudo, in Italy, $109
“You can choose from dozens of olive groves, pick the type of tree you think your recipient would prefer and then they’ll reap the rewards all year long--Nudo sends olive oil from their tree to their doorstep.”
--

Enter to win this adorable dachshund cruet set by leaving a comment below.

One FOF will win.
(See all our past winners, here.)
(See official rules, here.)
Contest closes December 14, 2011 at midnight E.S.T.
03November   What do FOFs save and splurge on?
Some things are worth a splurge, such as cashmere sweaters, sustainable seafood and tweezers, according to our most savvy FOF experts. But other things, such as drugstore nailpolish, fashion watches and eyeshadow, are better when you buy them cheap.

Intrigued? Flip through this slideshow to see the beauty, fashion, food and home items FOFs splurge and save on. Then, tell us below, do you agree? Is there something you’d add to this list?





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Watches– “I used to only wear designer watches, but now I like wearing inexpensive, bigger, sporty watches during the day,” says FOF style guru Linda Cohen. “They are more fun, last a long time, and I am not concerned if I want to work out and wear it. My tortoise shell watch by Geneva ($29.99 at overstock.com) gets more compliments than my Hermes watch!”




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Tights — “Tights should be low-cost. They simply keep you warm and add unexpected texture and/or color to your outfit,” says FOF style guru Glenyse G. Thompson of styleosophy.com. “I stock up on them in spring when they go on sale. You can barely tell the difference between these floral tights by Falke ($44 at barenecessities.com) and these by Hue ($18 at barenecessities.com).




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Jute Rugs – “When it comes to rugs, I prefer to change them out every few years instead of worrying about stains,” says FOF interior design guru Helen Kenney Poore. “I love jute rugs the best, they’re inexpensive and care free. I get them from Classic Concepts, Global Home, The Scented Garden, Tuesday Morning or Rugsusa.com. For a 4×6 size I spend around $150; for a 6×9 around $275.00; and for a 8×10, I spend no more then $350.”




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Nail Polish — “The manufacturers of drugstore nail polishes like Sally Hansen often imitate the colors that higher-end nail polish lines like Chanel put out,” says Kari Solynjtes of beauty blog, Faboverforty.com. “A high-end nail polish will run you about $25 per bottle. Drug store brands cost at least 2/3 less and the staying power is just as good, if not better.”




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Bras from H&M — “As far as bras go, I am a big snob,” says FOF style guru Lovey Dash. “But, here’s a secret, not all H&M stores carry lingerie, but the ones that do have bras that fit like La Perla. The colors and the lace these bras come in are divine. They don’t last as long as La Perla bras, but for $9.95 who cares?!” (starting at $9.95 on hm.com)




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Canned food — “I don’t buy canned or packaged goods often, but when I do, I rarely buy the name brand,” says FOF chef and cookbook author Julia della Croce (Italian Home Cooking: 125 Recipes to Comfort Your Soul, Kyle Books, 2010). “Most store brands package the exact product as the pricey labels do, at a significantly lower price.”




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Curtains – “Walmart has lined ‘silk’ curtains (starting at $13.96 from walmart.com) that look just like ones they sell at Pottery Barn for $50 per panel,” says FOF interior design guru Beth Gwazdosky. “I know this, because I bought the curtains at Pottery Barn and needed a side-door panel to match. I found it at Walmart and it’s hard to tell the difference.”




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Diamond hoops — “Accessories are so important,” says FOF style guru Lovey Dash. “I would never think of wearing a knock-off designer bag but, give me a pair of fake diamond hoops any day! I bought my first pair at the beauty supply store. They looked so real, so delicate and they were only $16. I was getting so many compliments so I bought them in every size — yellow gold, white gold, OMG! I’ve even found them for as low as $4!”




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Pashmina scarves — According to FOF style expert Sandra Soich you don’t need to spend $800 to get the look of a luxe, cashmere scarf. “I buy beautiful, bright colored pashminas on the street and wear them as an accent.”




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Indian-inspired bangles — “I collect wonderful Indian-inspired bangles from street vendors,” says FOF style expert Sandra Soich. “I’m not big on jewelry, but when I see these bracelets in so many colors, I buy them to perk things up a bit.”




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Cleaning products — “I buy my dishwashing liquid, vinegar, bleach and window cleaner at the dollar store — it works fine for me!” says FOF image consultant and personal shopper, Helen Perry. “I don’t buy laundry detergent at the dollar store though, my clothes get treated better than dishes, windows and toilets!”




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Eye makeup — “No one knows what brand you are wearing on your eyes,” says Tracy Brown of the BlingingBeauty blog. “Try L’Oreal Voluminous Mascara ($7.25 on lorealparisusa.com). “It’s in the bags of professional makeup artists and mimics mascara used on the runways. NYX eye colors ($2.99 and up at NYXcosmetics.com) are dead ringers for pricier palettes and wear equally as well.”




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Face cleanser – “How long do you cleanse your skin? 30 seconds? Opt to spend on a product that remains on your face for hours and has treatment properties,” says Tracy Brown of the BlingingBeauty blog. Shop the drugstore aisles when it comes to cleansers. Try Olay Regenerist Foaming Cleanser ($8.29 at target.com) or Total Effects 7-in-1 Anti-Aging cleanser ($8.29 at target.com).




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Blouses from Zara – “Zara often does of-the-moment trends really well,” says FOF style expert Terry Gibralter. “You can immediately update your wardrobe with a few items and not spend a fortune. I recently bought two tops there — one was a snakeskin-print, floaty blouse with a tie neck, the other a gold lamé dolman sleeved sweater that gave my fall wardrobe an instant shot of cool.”




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Lamps and lighting — “With the exception of very high end lighting, almost all lamps are imported, making it hard to distinguish between inexpensive and mid-level priced lamps, sconces, and pendants,” says FOF interior design guru Kristin Drohan. “Mid-priced lighting sources are equal in quality to much less expensive lamps I’ve purchased at HomeGoods. I have also found great, inexpensive sconces and pendants at Overstock. You can purchase a nice custom shade and put it on a Target lamp base and it will look like a million bucks.”




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Clarisonic — “I thought I had good skin until someone convinced me to buy the Clarisonic Classic ($195 from clarisonic.com)It went from good to amazing in days,” says Kari Soljyntes of beauty blog, Faboverforty.com. “It’s like a Sonicare toothbrush for your face (it’s made by the same inventor!). It gets all the day's dirt and grime off your face and lightly exfoliates. When you use it, your other skincare products work so much better because they penetrate the skin deeper. It’s an investment for my skin!”




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Whetstone and Honing Steel – “Imagine a carpenter trying to build something without good tools. It is not possible to do much cooking without well-sharpened knives,” says FOF chef and cookbook author Julia della Croce “You can buy a whetstone at Korin for $50 in Manhattan, and also from Williams-Sonoma (starting at $99.95). “I splurge on good chef’s knives, and on keeping them sharp, because I want cutting and chopping to be as easy, comfortable, and as pleasurable as possible,” agrees FOF chef and author Jill Silverman Hough, of the 100 Perfect Pairings cookbooks.




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Extra Virgin Olive Oil — “You can make something as simple as baby zucchini taste beautiful with high quality, extra-virgin olive oil… a revelation! If you don’t cook with good olive oil your food will taste greasy,” says FOF chef and cookbook author Julia della Croce. When splurging, get an estate-bottled olive oil that has “DOP” (denominazione di origine protetta). This is a legal guarantee that the oil comes from the exact place stated on the label and is hand made. Try Frantoio Falconero, Frantoio Torre di Mezzo, Luccini or San Giuliano Alghero. (All available at Di Palo Fine Foods in New York, call 877-253-1779). Something else to keep in mind — the younger the oil is, the fresher and better it is; the older it gets, the more flavor it loses. Also, only buy olive oil in a clear glass bottle, never plastic.”




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Coat –“A coat is one of the things people see first and you use everyday,” says FOF Style Guru Terry Gibralter. “If you have a smashing coat on, it doesn’t matter as much what’s under it. I splurge on coats by Burberry, Moncler, Hillary Radley and Max Mara.” FOF style guru Glenyse G. Thompson, of styleosophy.com, agrees. “A great topper is the prelude to a great outfit. Choose one you can make grand entrances in and that will keep you warm and toasty,” says “Talbot’s carries stunning coats, in a great range of sizes. This plaid topper ($289) is the BOMB! Also love the fitted Peggy coat (pictured above) by Rachel Roy ($209, temporarily sold out online, call 866-960-9919 for availability). She makes clothes for every size and for every style of woman. For a splurge that’s slightly less of a bank breaker, she suggests this one from Victoria’s Secret in deep plum ($168).




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Salad Spinner – “Don’t buy pre-packaged, pre-washed lettuce. Buy a crisp head of lettuce and wash it yourself,” says FOF chef and cookbook author Julia della Croce. “Use a salad spinner for getting all the water off the leaves. I use this one by OXO ($49.99). It’s an excellent investment. It’ll cost a fraction of the price in the long run and the lettuce will be fresher and taste better than anything that has been trapped in a plastic bag for weeks.”




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Scented Room Oils – “I despise those plug-in room scents,” says FOF Beauty Guru Kari Solynjtes, of beauty blog Faboverforty.com. “They smell like cheap plastic with a bad-flavored scent. Instead, spend a few dollars more for scented room oils (with the sticks in them) to give the room a more natural smell. Illume and Caldrea start around $30, and you can get brands like Alora for all the way up to $90+ .




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Cashmere Sweaters – “There’s nothing more luxe or more wearable than a cashmere sweater to take you from the day into the evening,” says FOF style guru Sandra Soich. “Change the accessories a bit and you’ve got a whole new outfit. Plus, if you buy one that’s slightly pricier, it will last forever and won’t stretch out. My favorite is this cream color cashmere sweater ($495) that I found at Calypso last year.”




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Foundation – “I always buy my foundation at a department store because you can test it, unlike drugstore brands,” says FOF Beauty Guru Kari Solynjtes of beauty blog, Faboverforty.com. “Also, it is the ‘foundation’ for the rest of your makeup — a good foundation makes whatever you put over it look and perform better.” FOF Beauty Guru Tracy Brown, of the BlingingBeauty blog, agrees. “As we age, our skin has so many more needs. Look for foundations that contain anti-aging properties such as Tarte ReCreate™ Anti-Aging Foundation With Wrinkle Rewind™ Technology SPF ($37 at tarte.comvapourbeauty.com).




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Organic Meat/Sustainable Seafood — “The Italians have a saying, ‘Good with Good Makes Good.’ It’s that simple,” says FOF chef and cookbook author Julia della Croce. “I always buy organic meat. If I can’t find it, I make something else. For seafood, if it hasn’t come into fishmonger’s hands that day, I don’t buy it. Even if it does, it may not be fresh. Know your sources.” FOF cookbook author Jill Silverman Hough agrees. “I splurge by only buying really pristine, sustainable, traceable – and really expensive – seafood from the best fishmonger in town,” she says. “It tastes the best, yes, but also I’m committed to sustainability because I want to make sure I can keep eating really great seafood in the future.”




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Tweezers — “I have had my Anastasia tweezers for years ($28 on anastasia.net) and use them all the time,” says FOF makeup artist Jennifer Snowdon. “They still grab and remove the tiniest hairs. Less expensive tweezers are made from a softer metal and over time loose their ‘squeeze’ as they bend with pressure.”




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Dry cleaning and tailoring – “My tailor (Ahmed’s Custom Clothiers in Houston, Texas) does the alteration according to how the garment is made, instead of just following the seam line like a seamstress. They understand that taking in one seam may affect another panel of the garment,” says FOF image consultant and personal shopper, Helen Perry. “The hems are done by hand with cotton thread, not on a machine with nylon thread that easily pulls loose. My dry cleaner, Fashion Touch uses all green cleaning supplies and methods. It’s much less harsh than using chemicals which rob oils from the clothing and ultimately wear them out sooner.”




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Fabric for your home — “Do not skimp on fabric. Buy high quality material for everything from upholstery and pillows to bedding.” says FOF interior design guru Kristin Drohan. “It will elevate everything else in the space. Cheap fabric is easy to recognize, will perform poorly on upholstery and bedding, and will look cheap on pillows. I use Highland Court, Lee Jofa, Osborne and Little, and Designers Guild for gorgeous fabrics.”



29June   {Cocktails} 4 summer spirits for the 4th of July
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Shake things up this FOFourth with anything-but-ordinary summer spirits from FOF cocktail guru Cheryl Heisler. (Plus, have your own cocktail question for Cheryl? Ask it, here!)


What you'll need:
Ice
1 part grapefruit juice
1 part Pinot Grigio
Splash of Campari
Wine glasses

Preparation:
Prepare a large white wine glass with ice. Fill 1/2 with grapefruit juice, 1/2 with Pinot Grigio. Add a splash of Campari. Mix gently and enjoy.

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What you'll need:
Ice
Seasoned pepper
Sea salt
1 part scotch whiskey (Try "Scottish Leader" or another "peaty" flavored brand)
2 part Bloody Mary mix (medium spicy)
Highball glasses
Corn on the cob (for garnish)

Preparation:
Prepare lowball glasses by wetting the rim in a little water and then twisting them on a small plate with a mixture of sea salt and seasoned pepper. Fill with ice. Pour 1 part scotch whiskey into the glasses and roughly 2 parts Bloody Mary mix. Stir.
To garnish, oil and season an ear of corn on the cob. Grill until grill marks show. Remove from fire and slice horizontally into one inch disks, cutting a small notch in each disk. Allow corn to cool to room temperature then garnish the lip of each glass with a corn disk. (Note: garnish should be made in advance to allow for cooling time.)

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Note: If you make this as an individual drink, "1 part" should equal 1/4 oz.; keep the percentages the same and you can blend up a whole swarm at once!

What you'll need:
ice
1 part vodka
1 part gin
1 part light rum
1 part tequila
1 part triple sec
4 parts sweet and sour drink mix

Orange juice
Cherries (for garnish)
Pitcher or tall glass

Preparation:

In a shaker or blender, combine ice plus vodka, gin, rum, tequila, triple sec, and sweet and sour. Strain into a tall glass (or divide and strain mix equally into multiple glasses). Fill each glass to the top with orange juice. Garnish with a fresh stem-on cherry.

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What you'll need:
1 part Kahlua
1 part Bailey's Irish Crème
1 part white crème de cacao (you can also use dark crème de cacao -- the flavor will be the same, but the drink will retain more of a coffee color)
3 parts cream
Cocktail or martini glasses
Cinnamon sticks or whipped cream and shaved, dark chocolate (for garnish)

Preparation:
Pre-chill a stemmed cocktail or martini glass. In a shaker, combine Kahlua, Bailey's Irish Crème, crème de cacao and cream. Shake well. Strain into chilled glass. Garnish simply with a cinnamon stick, or, if you are feeling decadent, top with whipped cream and shaved, dark chocolate!
3 comments   
22June   {Poll} FOF celeb chefs: ingenious or insane?
These FOF celeb chefs are a polarizing bunch. Women either love them with a cultish fervor, or love to, well, hate them with a cultish fervor. So where do you stand?  Are they FOFabulous Foodies--or the FOFurthest thing from it?




The good, the fab: Yum-O! Say what you want, but almost-FOF Rachael Ray is one of the most powerful celebrities in the world according to Forbes magazine and one of the top 100 most influential people in the world according to Time. The maven of easy weeknight cooking has three Emmy awards under her belt, her own daytime talk show, a magazine, cookbooks and a product line. Her fans love her no-frills approach: anyone can be a good chef, just grab your "EVOO" and get cooking.

The ugly: Rachael Ray has repeatedly come under fire for "her cooking skills, her overreliance on chicken stock, her kitchen hygiene, her smile (often compared to the Joker’s), her voice, her physical mannerisms, her clothes, her penchant for saying 'Yum-o' and so on" as noted in a 2006 New York Times article. Famous for teaching viewers how to make meals in less than 30 minutes, many critics claim that the concept doesn't include preparation time. I'm "a cook, not a chef," Rachael once admitted to fellow celeb chef Alton Brown. She has also said that measuring "takes away from the creative, hands-on process of cooking" and instead favors approximations such as "half a palmful."




Is Rachael Ray:




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The good, the fab: Entertaining empress Martha Stewart is a nine-time Emmy-award winner, talk show host, magazine editor, New York Times bestselling author, business magnate and pretty much the worldwide personification of perfection. That is, of course, until she went to jail for a highly-publicized insider trading scandal. Critics predicted her fall from grace would trigger the demise of her media empire. Instead, she launched a successful comeback campaign--her company turned a profit again just one year after she was released from prison. In or out of jail, she consistently sets the standard for haute home keeping.

The ugly: This "ice queen," as she's been dubbed by editors, viewers and industry insiders, took major heat when she served time in jail. But even before that, Martha was the butt of many jokes. Said Newsweek, "Her detractors say, 'Sure, I could have made millions teaching people how to make marzipan kumquats--but I'm too busy thinking about world peace.' Her fans just want the kumquats." In 1997, an unauthorized biography, Just Desserts, claimed that she once sued her gardener over pennies, ignores her own daughter, plagiarizes recipes and humiliates her own staff. "Naturally, people hate Martha Stewart," wrote Patricia McLaughlin in a New York Times article. "She's rich, she's blond. And now, she's even thin."




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The good, the fab: Sandra's semi-homemade cooking method, which involves 70 percent pre-packaged products with 30 percent fresh items, has struck a cord with busy women everywhere. The self-made star (she was raised on food stamps) is now a semi-homemade millionaire. Her show, Sandra Lee Semi-Homemade Cooking, remains one of the longest-running and top-performing programs on the Food Network. She has written 23 cooking and entertaining books. Kurt Suller of Newsweek even likened her to Julia Child, adding that although her show "is the furthest from Child's methods," both women "filled a niche that hasn't yet been explored."

The ugly: A "frightening Hell Spawn of Kathie Lee and Betty Crocker," Anthony Bourdain once called his fellow celeb chef, Sandra Lee. The goddess of all things semi-homemade has been berated for her rampant use of shortcuts and store-bought ingredients loaded with preservatives. She "seems more intent on encouraging people to create excuses for not cooking than on encouraging them to cook wholesome simple foods," writes Amanda Hesser of The New York Times. But nothing was more controversial then a episode of Sandra Lee's show during which she created a "Kwanzaa cake" topped with corn nuts. Critics have called it "an abomination," "disrespectful" and "offensive." Even Sandra Lee's "possible future mother-in-law," (according to the New York Times) doesn't subscribe to her semi-homemade theory. When asked by a NY1 reporter about Sandra Lee's lasagna recipe (which uses Campbell's tomato soup and cottage cheese), Matilda Cuomo replied, “That’s not how you make a lasagna.”




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The good, the fab: Queen of southern cuisine, FOF Paula Deen, has charmed fans and restaurant customers for nearly fifteen years. Paula is an  Emmy-award winner for her Food Network show, Paula's Home Cooking. Her restaurant, Lady and Sons, in Savannah, Georgia, was named by USA Today as the "International Meal of the Year." (It's famous for it's buffet which features sweet potatoes, macaroni and cheese, deep-fried Twinkies, fried chicken and cheesy meatloaf).  Her memoir, It Ain't All About the Cookin', published in 2007, shot to the top of the charts and eventually become a New York Times bestseller. Fans love her folksy banter, decadent recipes and slightly bawdy sense of humor.

The ugly: "The mistress of mayonnaise" has been harshly reprimanded for reckless use of butter, mayo and other fattening foods and techniques in her cooking. In a Huffington Post story, called "How Can Paula Deen Sleep at Night?", author Christina Pirello writes, "In the name of southern hospitality and tradition, she has fried her way into the clogged hearts of America." Soon after she released Lunch-Box Set, her cookbook for kids, Paula appeared on The View. "Obesity is the number one problem for kids today," Barbara Walters said to her. "Everything you have here is enormously fattening. You tell kids to have cheesecake for breakfast... does it bother you that you're adding to it?"




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Images via Examiner, East Hampton Historical Society, Chicago Now, Huffington Post, NY Daily News, Food Network Fans, Food Network and Deceiver

22June   {Food} 11 shippable summer delights (you wont find in your grocery store)
Real FOFoodies know that the best treats aren't found in grocery store aisles. Instead, they're made on vineyards and farms, peddled off at neighborhood farmers' markets and served at restaurants only locals frequent. Our FOF Foodie Gurus tipped us off to the local delicacies worth traveling for--but, you don't actually have to travel to try them. From a clambake in a can to ribs from Ohio, each of the 11 items can be shipped straight to your door!



1. Phat Beets and People's Pickles from Rick's Picks in New York, NY
FOF Marla H. Bane:
"These are the best pickles. They're made in NYC by my friend, Rick Field. The Phat Beets are pickled in rosemary, ginger and lemon. I love adding them to salads or to a cracker with goat cheese. The People's Pickles are another favorite; they taste like classic New York deli pickles but they're all natural and low-sodium."
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2. Goat Cheese with Cherries Ice Cream from Jeni's Splendid Ice Cream in Columbus, OH
FOF Connie Torgerson:
"I love the combination of sweet and salty with the tang of goat cheese. She has such unusual flavors and uses the best ingredients from the best suppliers. I started reading Jeni's cookbook last night and I admire her passion and perseverance.
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3. Lump Crab from Chesapeake Traditions in Ocean City, MD
FOF Christine Quigley:
"Shipping is expensive because it's so perishable, but it's worth it -- the crab is top notch!"
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4. Dark Chocolate Sea Salt Caramel Sauce from Stonewall Kitchen in York, ME
FOF Jo Ann Graham:
"It's absolutely incredible. Forget the ice cream and eat it straight from the jar! So good."
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5. Strawberry Cherry Chipotle Vinegar from Big Paw Vinegar in Campbell, CA
FOF Connie Torgerson:
"I'm in love with this vinegar. I have it shipped to me in six packs. I use it on fresh tuna, as a dressing for my coleslaw and even mix it with sparkling water for a great-tasting drink."
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6. Cape May Clambake from The Lobster House in Cape May, NJ
FOF Deborah Rogers:
"The Cape May Clambake includes lobster, clams, corn and all the makings for seaside dinner anywhere. It is shipped in a can and when you open it, you are transported to the Jersey Shore."
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7. Raspberry Jalapeno Jam from Petals and Produce in Washington, NC
FOF Cindy Henderson:
"Petals and Produce is a wonderful business in eastern North Carolina that offers fresh flowers, fruits and vegetables. But, what I really want to brag about is their mouth-watering salsas, jams and relishes. The prices are amazing (just $5.50 per pint) and the quality is outstanding. The raspberry jalapeno jam  has become a holiday family tradition. We serve it with cream cheese and crackers as an hors d'oeuvre and everyone loves it!"
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8. Chandelier Chardonnay Fire Grilled Garlic Marinade from Tavern on the Green in Rochester, N.Y.
FOF Jyl Ferris:
"I always make my own marinades but I fell in love with these from Tavern on the Green. They are produced in Napa Valley using the finest ingredients. The owner, Lou, donates 50 cents for every product sold to The National Foundation for Missing and Exploited Children."
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9. Rack of Ribs from Montgomery Inn in Cincinnati, OH
FOF Linda McCoy:
"If you are ever in the Cincinnati area, a trip to the Montgomery Inn is a must! They have the best ribs on the planet. When we took my family there for dinner, my brother-in-law asked for a knife. The waiter said 'Sir if you need to use a knife, I'll be takin' those back to the kitchen!' The meat falls off the bone, the sauce is scrumptious. If you can't make it, they ship all over the U.S. They're legendary!"
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10. Bumbleberry Pie from Betty’s Pies in Two Harbors, MN.
FOF Petra Hennek:
"Everyone along the Superior shore in Minnesota knows about Betty's. They have cream pies and fruit pies, my favorites are usually the fruits. I like the bumbleberry with ice cream and whipped cream. My kids like the French silk. My husband loves the toffee cream. They're crazy, crazy good."
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11. Goat's Milk Caramel from Fat Toad Farm in Brookfield, VT
FOF Kathleen Dolan
: "Delicious with a lovely, smooth texture. I put it over ice cream with pound cake and berries. It does not taste like goat's milk or goat cheese. Recently, my friend who absolutely hates goat cheese tried it and loved it."
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22June   {Food} We tested your (salad) recipes.
We asked the FOFoodie Gurus for their favorite summer salads and received hundreds of ideas for out-of-the-ordinary greens. After much debating, recipe-testing and tasting, we narrowed it down to these four favorites. Add them to your recipe repertoire, ASAP.

1. Watermelon-feta-mint salad
FOF Amy Mayer: "This salad is refreshing, healthy and uses the ingredients I most associate with summer: watermelon and mint! The best part -- no measuring necessary -- add as much as you like of everything."



Ingredients:
Watermelon (cut into bite sized chunks)
Arugula
Mint leaves (julienned)
Feta (cut into cubes or chunks)
Balsamic vinegar
Extra virgin olive oil

Method:
Mix together watermelon, arugula, mint leaves and feta. Drizzle with balsamic vinegar and extra virgin olive oil.

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2. Grilled peach and arugula salad
FOF Cathy Barrow (of Mrs. Wheelbarrow's Kitchen blog): "There's sweet fruit, salty pancetta and the crisp bite of arugula. It's refreshing and complex --- fancy and easy to pull together all at the same time."


Serves 2

Ingredients:
2 freestone peaches, quartered and pitted
8 thin slices of pancetta
8 oz baby arugula
Walnut oil
Balsamic vinegar
Honey
Salt and pepper

Wrap the pancetta slices around each quarter of peach and secure with a toothpick or skewer. Grill the peaches for about 2-3 minutes per side, until the pancetta crisps. Divide the arugula between two chilled plates. Set four peaches on each plate. Scatter chiffonade basil leaves over the peaches.
Drizzle with honey, balsamic and walnut oil. Add salt and pepper to taste.
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3. Fennel and orange salad
FOF Susan Van Tol: "It's simple, stunning and satisfying -- the way all summer salad recipes should be. It's flavorful, elegant and when I serve it, I receive rave reviews."


Serves 6

Ingredients:
1 large fennel bulb
2 oranges
2 T extra virgin olive oil
1 t balsamic vinegar

Method:
Slice fennel bulb and oranges thinly.  Mix together or arrange artfully on a platter.  Drizzle with olive oil and balsamic vinegar.
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4. Rosemary sweet potato salad
FOF Karen McKinney: "I first tasted this salad at the University of Tampa’s Panache Restaurant and fell in love with the great flavors. The chef was nice enough to share it with me. If you don’t have fresh rosemary, do not use dried but, feel free to substitute fresh basil or mint."


Serves 8-10

Ingredients:
5 large sweet potatoes
1-1/2 cups diced celery
1/2 cup chopped green onions

For the honey rosemary vinaigrette:
1/2 cup honey
1/4 cup white wine vinegar
2 T chopped fresh rosemary
1 T chopped garlic
1/3 cup olive oil
Kosher or sea salt & freshly ground black pepper to taste

Method:
Preheat oven to 350 degrees F. Bake the sweet potatoes with the skins on until just done (don't overcook or the cubes will be mushy) about 25-30 minutes. Refrigerate potatoes until cooled.

Mix honey, vinegar, rosemary and garlic in a blender until smooth. With blender running on low speed, add olive oil very slowly until dressing is thick and emulsified. Season to taste with salt and pepper.

In a large bowl, gently mix sweet potatoes, green onions, celery and vinaigrette until evenly covered. Chill until serving time. The flavors intensify if the salad sits out at room temperature for 30 minutes before serving.

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Photographs by Katherine Miles Jones for FabOverFifty
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13April   {Food} Add these 5 cookbooks to your collection!
It may not be as glamorous as Oscar season, but cookbook season shouldn't be overlooked. Around this time each year, the best new cookbooks go head-to-head for prestigious industry awards, including the James Beard Cookbook Awards and the International Association of Culinary Professionals (IACP) Cookbook Awards . Discover and win this year's leading contenders and then, meet the FOFs who wrote them.

Enter to win by answering this question in the comments below: Which cookbook would you most want to win?



1. Sara Moulton's Everyday Family Dinners by Sara Moulton


Former Food Network star and Gourmet test kitchen chef Sara Moulton jokes that she's "unemployed." With a new cookbook, an in-the-works iPhone app and a slew of freelance gigs, we beg to differ. [Read the entire interview here.]


What was your mission with this cookbook?
To help people get dinner on the table during the work week. Most people really like the idea of making a home cooked meal but can't figure out how to make it happen. They have kids, they don't get home until 7, or they tend to make the same boring 5-10 dishes over and over again.

How does this cookbook help?
I came home from work at Gourmet at 5 or 6 p.m. and I had to get dinner on the table for my family. I came up with all these tips and tricks about how to do it that I wanted to share. I also want to free people from this idea that dinner should be a protein, a starch and a vegetable. There are other ways to get a healthy dinner on the table. Why not have breakfast for dinner? Or soup? Or a substantial sandwich?

Where did you get inspiration for the recipes?
Sometimes I took a classic and updated it. Or I took a dish I like -- a Reuben sandwich, for instance -- and put it on a pizza instead. I tried to make the book international because it's more interesting. Grocery stores have so many worldly ingredients now.

Do you have a favorite recipe from this book?
I have so many favorites. I can’t believe I have to pick. There’s a smoky fish chowder with Canadian bacon, smoked trout and potatoes. I’m from New England so I love chowders. Can I give you one more favorite?

Sure.
A hearty salad with hearts of palm, smoked salmon and watercress with buttermilk dressing. It’s a meal in a salad and I love that the buttermilk dressing is low fat.
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2. Bon Appétit Desserts by Barbara Fairchild


Last September, when Bon Appétit magazine relocated from California to New York City, FOF Barbara Fairchild stepped down as editor-in-chief after a 32-year career there. Her final "course" at the magazine? Bon Appétit Desserts, the ultimate ode to sweets.


Has Bon Appétit Desserts been a sweet success so far?
As Bon Appétit transitioned to New York with an entirely new staff, Bon Appétit Desserts made the New York Times Bestseller list. No pun intended, it was 'the icing on the cake.'

Why did you decide to publish a book on desserts?
There are books about pies, books about cakes, and books about cookies... but there was nothing as broad of a resource on desserts as this book.

What do you think readers enjoy most about this book?
Each recipe is rated from one to five whisks based on how complicated it is. In the back, we have the recipes listed by the number of whisks, so you can do the whole Julie & Julia thing and start with the one-whisk recipes and work your way up.

Do you have a favorite recipe from the book?
The 'Deep, Dark Chocolate Cheesecake.' It's every bit as seductive and delicious as it sounds.

When you're not baking from Bon Appetit desserts, where do you go for baked goods?
I love City Bakery in New York. I'm a big fan of their pretzel croissants. Here in L.A., I like Joan's on 3rd. She does wonderful cookies and a fantastic chocolate peanut butter cup cake.


Your ideal birthday cake?
An all-chocolate cake from Pierre Hermé in Paris.
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3. Around my French Table: More than 300 Recipes from My Home to Yours by Dorie Greenspan






At age 13 she burned down her parents' kitchen and vowed never to cook again. Today, FOF Dorie Greenspan has published 10 cookbooks (five of them are award-winning and one she wrote for Julia Child). Her newest, Around My French Table, is up for a International Association of Culinary Professionals (IACP) award and has a cult of fans (French Fridays with Dorie) who cook one recipe from the book each week.


Are you French?
I'm not. The first time I went to Paris, I came home to my mother in Brooklyn, and said 'I love you madly, but you made this terrible mistake and had me in Brooklyn.' I teasingly say I forgave her and spent the rest of my life making up for her poor judgment.

Do you live in Paris now?
Four months of the year. I have three kitchens; New York, Connecticut and Paris. I wrote Around my French Table after I bought a place in France.


You published quite a few successful books before Around my French Table, is that correct?
Up until this book, all my books were about pastry. This book is proof that in all those years I was feeding my kids cookies and cakes, I was making them eat their dinner first.

What's the essence of this cookbook?
It's not Escoffier, it's not Julia Child, it's not a textbook. It's a kitchen journal. It's the food I cook in my kitchen, that my French friends cook and recipes from working with French chefs. It's a snapshot of what French food is like today.

What is French food like today?
It's lighter, it's more diverse. French cuisine is taking influences from all around the world now.

Where do you shop for your ingredients?
For Around my French Table I shopped in the supermarket. I wanted all my readers, no matter where they live, to be able to replicate the recipes.

Do you have a favorite recipe from the book?
'Marie-Helene's Apple Cake.' She's my editor and a great cook. She makes this cake I adore but doesn't use a recipe. I worked and worked to get the recipe right, just the way she wanted.
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4. Italian Home Cooking: 125 Recipes to Comfort your Soul by Julia della Croce


"My favorite Italian cookbook author," Julia Child once said of FOF Julia della Croce. Julia is one of America's foremost authorities on Italian food. Her newest book, up for an IACP award, is an ode to cucina casalinga or Italian comfort food.


On your website, you call Italian home cooking "endangered." Why?
Women passed the torch of Italian cuisine for thousands of years. When they started going into the workplace, they weren't home cooking. Also, young Italian chefs want to cook new cuisine, not what their grandmothers made. It's not profitable to make home cooking in a restaurant. You don't spend 6 hours making gnocchi if you can't charge for it.

Why did you write this cookbook?
This cookbook looks at what we could lose. I'm not saying women should be in the kitchen—it's a good thing they are in the workplace. I'm saying that [Italian home cooking] is a precious thing, let's keep it.

When did you start cooking?
I lived in Edinburgh while I did graduate work. The food was awful, although there were great ingredients, so I cooked. My professor gave me Italian Food by Elizabeth David. I read the book backwards, forwards and cooked everything in it.

Are you Italian?
Both of my parents were born in Italy. I'm first generation American. When my first cookbook came out in 1986, Italian cooking was very hot, so I specialized in it.

Do you have a favorite recipe in the book?
On the cover, what looks like lasagna is actually pasticciata di polenta. It's like a lasagna with polenta in place of the pasta. This dish came from my grandmother, who was from Sardinia.


Where do you shop for ingredients?
Di Palo Fine Foods in New York City. They must have over 300 Italian cheeses although it's not a big store. It's been family owned for six generations.

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5. The Wild Table by Connie Green and Sarah Scott


When Napa Valley chefs want the newest, most unique and seasonal ingredients, they turn to FOF Connie Green. Connie is the a top forager and purveyor of food. Thirty years ago, she turned chefs onto chanterelle mushrooms, an unheard of ingredient at the time.

Sarah Scott has been a chef in Napa for 30 years and has worked with culinary greats such as Jacques Pepin, Daniel Boulud and Alice Waters. The two joined forces to write The Wild Table, perhaps the most comprehensive guide to foraging and cooking earth-to-table cuisine at home.


Tell me about the structure of this book.
Connie: It's structured by season. We have five seasons including Indian Summer. Readers can refer to the upcoming season and learn how to deal with what's on hand. 'The wild' can include peoples' backyards as well as wilderness areas.

Why did you write this book?
Sarah: An interest in foraging and raw foods is emerging. Connie wanted to make sure foraging isn't just about survival—about being stuck in the wild and chewing on tree bark. It's about finding these incredible ingredients that have delicious flavor and nuances.

How did you come up with the recipes?
Sarah: I created these recipes to be accessible. There are 10-12 chef recipes in here from Connie's clients—chefs who actually use these ingredients in their kitchens. I took those recipes and adapted them for the home cook.

What if someone couldn't find the ingredients in their area?
Sarah: We've offered substitutions as well so it's not daunting. If you can find some but not all of the ingredients, you can still learn from and enjoy the book.

What's an under-the-radar, wild ingredient everyone should know about?
Connie: Sea beans. They're thick, spaghetti-shaped, crunchy and salty. I expect that two to three years from now they'll be very well known. Sara does this incredible Nicoise-inspired salad which uses sea beans instead of haricot vert.

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Enter to win one of five award-nominated cookbooks by answering this question in the comments below: Which cookbook would you most want to win?

(See all our past winners. See official rules. Five winners are chosen at random from all those commenters who answer the question. Contest closes April 21, 2011.)



12April   {Food} No-fail entertaining recipes and wine pairings, your guests will love!
We asked 3 of our FOF Food Gurus for their no-fuss, no-fail recipes for entertaining. They dazzled us with 3 mouthwatering dishes. Next, we turned to wine pairing guru FOF Jill Silverman Hough, author of the 100 Perfect Pairings cookbooks, for her wine picks for each dish.

The only thing you have to do now is set the table....

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FOF Guru debg2 recommends:

Parmesan Chicken with Fresh Greens and Lemon Vinaigrette from Barefoot Contessa Family Style, 2002


"If I don't know everyone well, I keep it simple with special details they'll appreciate. Parmesan chicken topped with fresh greens and light lemon vinaigrette is impressive on the plate, mostly fail-proof and looks like a lot more work than it is."



{Click here for the recipe!}





Parmesan Chicken with Fresh Greens and Lemon Vinaigrette from Barefoot Contessa Family Style, 2002
Serves 6.

Ingredients:
6 boneless, skinless chicken breasts - pounded down to about 1/4" thick (rolling pin works)
1 cup flour
1 t. kosher salt
1/2 t. ground black pepper
2 extra large eggs
1 T water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving on top
unsalted butter (at least 8 T)
olive oil
salad greens for 6, washed and spun dry (recommended: spring greens)

For the lemon vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1/2 t. kosher salt
1/4 t. ground black pepper

Method:
Make the lemon vinaigrette by whisking together the lemon juice, olive oil, salt and pepper.

Combine the flour, salt and pepper on a dinner plate. On a second plate, beat the eggs with the tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2-3 chicken breasts on medium heat for 2 - 3 minutes on each side, until cooked through. Remove to clean pan. Add more butter and oil and cook the remaining chicken breasts. Chicken can be prepared to this point then placed in oven preheated to 200 degrees to keep warm until ready to plate.

Assembling the dish:
Toss the salad greens very lightly with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Shave some parmesan with a potato peeler and place a few shavings ontop of the salad greens.


Jill's perfect wine pairing: Pinot Grigio or a crisp Chardonnay. Try: Grgich 2008 Napa Valley Chardonnay or Cupcake 2009 Pinot Grigio from Trentino, Italy.

"This dish has rich elements - the Parmesan coating, the skillet browning, and the meatiness of the chicken that are nicely complemented by a pile of brightly-dressed greens. A crisp Chardonnay will work with both. Pinot Grigio will be slightly lighter, but keep with the Italian feeling of the dish."
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FOF Guru gomargonm recommends:

Salmon en Papillote with Festive Molded Rice


"With this recipe, the prep work is done before the company comes. While everyone is enjoying drinks and appetizers, I pop it in the oven. I like to cut the packets open at the table. It makes for 'ooohs' and 'aaahs'!"


{Click here for the recipes!}



Salmon en Papillote
Serves 6


Ingredients
6 - 6oz pieces of salmon fillet
1 carrot, cut in fine julienne
12 large mushrooms, sliced
½ lb sugar snap peas, or snow peas
2 small yellow squash, sliced
1 bunch green onions, sliced
Parchment paper or heavy duty aluminum foil.


For the Teriyaki Sauce
1 T minced garlic
1 cup soy sauce
2/3 cup dry sherry
Juice of 2 lemons
½ cup brown sugar


Method:
Make the Teriyaki sauce by blending together garlic, soy sauce, sherry, lemon juice and brown sugar in a saucepan. Bring to a boil, reduce heat and simmer until reduced by 1/3. (May be kept in refrigerator for up to one month. Stir well before using.)


Place all vegetables in a mixing bowl. Add just enough teriyaki sauce to coat. Heat oven to 400 degrees.
Cut 6 pieces of parchment paper or aluminum foil. Place a portion of vegetables on bottom of each piece of parchment or foil. Arrange a salmon fillet on top of vegetables and spoon 1 T. teriyaki sauce over top.
Tightly seal the package and place on a baking sheet. Bake for 15 minutes. Open packets carefully, as steam will escape.


Festive Molded Rice
Serves 6


Ingredients
1 ½ cups jasmine rice
3 cups water
1/3 cup chopped pistachios – reserve 3 T for garnish
1/3 cup chopped cilantro – reserve 2 T for garnish
Pinch of kosher or sea salt


Method:
Place all ingredients in a heavy pot. Bring to a boil. Cover and reduce heat to a simmer. Cook for 20 - 25 minutes. Let cool slightly.


Spoon rice into a rice mold, small ramekin or clean tuna fish can. Unmold on dinner plate. Garnish with reserved pistachios and cilantro.



Jill's perfect wine pairing:
An off-dry Riesling or an off-dry Gewürztraminer. Try: Chateau St. Michelle 2009 Eroica Riesling


"The teriyaki sauce is going to make this dish slightly sweet. An off-dry wine will have just enough sweetness to complement it. Riesling will be a little lighter than Gewurztraminer, cleansing your palate between bites. Both are classic pairings for Asian foods."
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FOF Guru Apple Pie recommends:

Individual Beef Wellingtons from Sandra Lee on ABC News


"An easy one when you have leftover beef or even lamb and just as festive as regular Beef Wellington. Or if you wish, use tender chunks of filet."



{Click here for the recipe!}





Individual Beef Wellingtons
Serves 4  multiply as needed )


Ingredients:
2 T. butter
1 cup chopped fresh mushrooms
1 cup frozen chopped onions
2 t. crushed garlic
1/2 t. salt
2 T cognac
1 sheet (from 17-ounce box) frozen puff pastry, thawed,
1 box (5.2-ounce) semisoft herbed cheese, softened, ex: Boursin
2 cups coarsely chopped leftover beef or lamb
1 egg, lightly beaten
1 teaspoon water


Method:
In a large skillet, melt butter over medium heat. Add mushrooms, onions, garlic, and salt. Cook about 10 minutes or until juices released from mushrooms have evaporated. Add cognac; cook until cognac has evaporated.
On a lightly floured surface, roll out puff pastry to a 12-inch square. Cut into four 6-inch squares. Divide cheese among puff pastry squares, placing cheese in center of each square. Top with leftover beef; top with mushroom mixture.
In a small clear bowl, lightly whisk together egg and the water. Brush the edges of the puff pastry squares with the egg mixture. Pull the corners of each pastry square to the center; pinch edges closed. Place, seam sides down, on a baking sheet. Chill in refrigerator for 15 minutes.


Preheat oven to 400°F. Remove Wellingtons from refrigerator and brush tops of pastries with the remaining egg mixture. Bake in preheated oven about 25 minutes or until puffed and golden brown.


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Jill's perfect wine pairing:
Merlot. Try: Freemark Abbey 2007 Napa Valley Merlot

"Merlot will be big enough to stand up to the intensity of the beef and the rich puff pastry, but it also typically has some softness, which will nicely complement the semi-soft cheese."

-

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Images via Food Network, The Tea Chick, Forward and Williams Sonoma

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