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  <title>WGBH - Crowd pleasers, entertaining, parties RSS</title>
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  <description>WGBH Content Relevant to the Topic of: Crowd pleasers, entertaining, parties RSS</description>

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  <lastBuildDate>Wed, 19 Jun 2013 00:00:00 EST</lastBuildDate>



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	 <pubDate>Mon, 26 Mar 2012 14:13 PM +0000</pubDate>

    <title><![CDATA[The Mad World Of 'Mad Men' Food]]></title>
    <link>http://www.wgbh.org//News/Articles/2012/3/25/The_Mad_World_Of_Mad_Men_Food.cfm</link>
    <description><![CDATA[

Prepare your aprons and your rye &mdash; <em>Mad Men</em> is back &mdash; and with it an unofficial cookbook inspired by the food of the popular AMC show set in the 1960&#39;s. 

    ]]></description>
    <guid>http://www.wgbh.org//News/Articles/2012/3/25/The_Mad_World_Of_Mad_Men_Food.cfm</guid>
	<content:encoded><![CDATA[
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	 <pubDate>Thu, 15 Mar 2012 17:53 PM +0000</pubDate>

    <title><![CDATA[The Night is But a Pup!]]></title>
    <link>http://www.wgbh.org//articles/The-Night-is-But-a-Pup-5789</link>
    <description><![CDATA[

The Chieftains stopped by WGBH&#39;s Fraser Studio to share some tunes and meet with fans and members of the <a href="../../Support/?MM=1">WGBH Celtic Club</a>. 

    ]]></description>
    <guid>http://www.wgbh.org//articles/The-Night-is-But-a-Pup-5789</guid>
	<content:encoded><![CDATA[March 14, 2012<br />
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<br />
BOSTON &mdash; Following <a href="http://www.wgbh.org/articles/Celebrating-the-Sounds-of-St-Patricks-Day-5776">an evening of music by The Chieftains and The Low Anthem</a>, guests and performers gathered to celebrate 50 years of great traditional Irish music and the new collaborations on The Chieftains latest album <em><a href="http://www.thechieftains.com/" target="_blank">Voice of Ages</a></em>.<br />
<br />
While on a world tour celebrating 50 years as one of the most celebrated traditional Irish bands in history, <a href="http://www.thechieftains.com/news/" target="_blank">The Chieftains </a>stopped by WGBH&#39;s <a href="http://recording.wgbh.org/" target="_blank">Fraser Studio</a> to share some tunes and meet with fans and members of the <a href="../../Support/?MM=1">WGBH Celtic Club</a>.<br />
<br />
Great local beer for the event came from <a href="http://watchcitybrew.com/" target="_blank">Watch City Brewery</a> in Waltham, who provided an E.S.B and an Irish Red Ale, while the Guinness came from <a href="http://www.burren.com/" target="_blank">The Burren</a> in Somerville.<br />
<br />
<strong>You haven&#39;t missed your chance to hear live Irish music </strong>&mdash; both new and traditional &mdash;in Boston this week. Tickets are still available for <a href="../../articles/A-St-Patricks-Day-Celtic-Sojourn-With-Brian-ODonovan-5518">A St. Patrick&#39;s Day Celtic Sojourn</a>, appearing at the Zeiterion Theater in New Bedford and at the Sanders Theaters in Cambridge. Performers include <a href="http://susanmckeown.com/" target="_blank">Susan McKeown</a><span style="text-decoration: underline;">, </span><a href="http://beeeaters.com/The_Bee_Eaters/Home.html" target="_blank">The Bee Eaters, </a><span><a href="http://jeremykittel.com/" target="_blank">Jeremy Kittel</a><a href="http://www.michaelbrunnock.com/" target="_blank">, Michael Brunnock</a></span> and many more.<br />
<br />
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	 <pubDate>Mon, 27 Feb 2012 12:38 PM +0000</pubDate>

    <title><![CDATA[An Evening Inspired by Downton Abbey]]></title>
    <link>http://www.wgbh.org//articles/An-Evening-Inspired-by-Downton-Abbey-5651</link>
    <description><![CDATA[

WGBH partygoers came in costume and enjoyed food, fashion, and music from the Edwardian Era. 

    ]]></description>
    <guid>http://www.wgbh.org//articles/An-Evening-Inspired-by-Downton-Abbey-5651</guid>
	<content:encoded><![CDATA[Feb. 27, 2012<br />
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<div class="captions">
	Thanks to volunteer photographer Sibyl Senters for these images.</div>
<br />
BOSTON &mdash; More than 300 <strong>Downton Abbey</strong> fans came to One Guest Street last year to show their support of WGBH and enjoy <strong>An</strong> <strong>Evening Inspired by Downton Abbey</strong>. Partygoers came in costume and enjoyed food, fashion, and music from the Edwardian Era.<br />
&nbsp;<br />
Susanne Simpson, senior producer at <strong>Masterpiece</strong>, welcomed guests, who learned about the styles of dress typical of the British aristocracy in the Edwardian era. <a href="http://www.lasell.edu/academics/departments/fashion.html" target="_blank">Lasell College</a> professors Lynn Blake, chair of the Fashion Department, and Jill Carey Arnow, professor and curator of the Lasell Fashion Collection spoke about that period in fashion and authentic dresses and accessories from the collection graced the WGBH atrium.<br />
&nbsp;<br />
<a href="http://www.massart.edu/academic_programs/fashion_design.html" target="_blank">Massachusetts College of Art &amp; Design</a> students, wearing modern interpretations of Edwardian clothing, treated guests to a fashion show moderated by professor John Di Stefano.&nbsp;<br />
&nbsp;<br />
To add to the fun, the <a href="http://www.newenglandbrassband.org/" target="_blank">New England Brass Band</a> performed in WGBH&rsquo;s Fraser studio.<br />
&nbsp;<br />
We know <strong>Downton Abbey</strong> fans will appreciate tips on how to recreate a six-course meal typical of an elegant British table. See the recipes below, as well as advice on where to purchase wines served at the event.<br />
&nbsp;<br />
Enjoy!<br />
<br />
<strong><a name="recipes"></a>Try these recipes at home</strong>.<br />
<br />
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	<div style="width: 550px; text-align: left;">
		<a href="http://issuu.com/wgbh_members_guide/docs/downtondinnermenu?mode=window&amp;backgroundColor=%23222222" target="_blank">Open publication</a> - Free <a href="http://issuu.com" target="_blank">publishing</a> - <a href="http://issuu.com/search?q=downton%20abbey" target="_blank">More Downton Abbey</a></div>
</div>
<br />
<strong>Where to buy wines featured at WGBH</strong><br />
<br />
Sherry provided by MS Walker<br />
Available at most liquor stores<br />
<br />
Chablis provided by Busa Wine &amp; Spirits is available at the following Busa Wine &amp; Spirit locations:<br />
<br />
133 Mass. Ave. Lexington, MA<br />
781-862-1400<br />
&nbsp;<br />
345 Main St. Reading, MA<br />
781-944-7474<br />
&nbsp;<br />
180 B Cambridge St. Burlington, MA<br />
781-272-1050<br />
<br />
Port provided by Quinta do Noval<br />
Noval Black is available in the Boston area at the following locations:<br />
&nbsp;<br />
Federal Wine &amp; Spirits, Boston<br />
Brothers Super Liquors, Boston<br />
Bin Ends, Braintree, MA<br />
Whole Foods Market, Dedham, MA<br />
Vin Bin, Marlborough, MA<br />
Beacon Hill Wine &amp; Gourmet, Melrose, MA<br />
Market Wine &amp; Spirits, Salem, MA<br />
Kappy&rsquo;s Liquor Store with locations in Medford, Fitchburg, Danvers, Peabody, MA<br />
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	 <pubDate>Tue, 14 Feb 2012 17:32 PM +0000</pubDate>

    <title><![CDATA[We Heart Wine AND Chocolate!]]></title>
    <link>http://www.wgbh.org//articles/We-Heart-Wine-AND-Chocolate-5557</link>
    <description><![CDATA[

Friends and Members of WGBH gathered at One Guest St. to celebrate Valentine&#39;s Day. Here is the wine list. Yes, you CAN try this at home! 

    ]]></description>
    <guid>http://www.wgbh.org//articles/We-Heart-Wine-AND-Chocolate-5557</guid>
	<content:encoded><![CDATA[Feb. 14, 2012
<p>
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	Friends and Members of WGBH gathered at One Guest St. to celebrate Valentine&#39;s Day. They sampled wines paired with <a href="http://www.chocoleechocolates.com/products/products.htm">Chocolee Chocolates</a>, located in Boston&#39;s South End. (Photos by Volunteer Phil DiPrima)<br />
	<br />
	Yes, you CAN try this at home! Below is the list of wine and chocolate pairings our guests sampled. Give them a try:<br />
	<br />
	<strong>Wine: Pacific Rim Organic Riesling</strong> **<em>voted favorite pairing of the evening</em><br />
	Chocolate: Valrhona Ivorie &ldquo;Feves&rdquo; (35% cacao)<br />
	Chocolate: Valrhona Guanaja &ldquo;Feves&rdquo; (70% cacao)<br />
	Why: Lean and off-dry, this Riesling is refreshing and crisp and is often paired with spicy Asian dishes. Start the night with an experiment from one end of the chocolate spectrum to the other, and see which you find to be the better match!</p>
<div>
	<br clear="all" />
	<hr align="left" size="1" width="33%" />
</div>
<br />
<strong>Wine: 2009 Oveja Negra Sauvignon Blanc / Carm&eacute;n&egrave;re blend</strong><br />
Chocolate: Hazelnut Bark with White Chocolate (70% cacao)<br />
Chocolate: Valrhona Jivara &ldquo;Feves&rdquo; (40% cacao)<br />
Why: This very unique wine blend &ndash; 85% white grape, 15% red grape! &ndash; offers citrus and minerality on the nose, followed by spice and earthiness on the palate. Try it with the Dark on Dark Truffle for a pleasurable match that&rsquo;s just as unexpected! Then try it with our one milk chocolate of the night for &ndash; maybe? &ndash; a more middle-of-the-road experience&hellip;<br />
<div>
	<br clear="all" />
	<hr align="left" size="1" width="33%" />
</div>
<br />
<strong>Wine: Chilensis Carm&eacute;n&egrave;re</strong><br />
Chocolate: Valrhona Manjari &ldquo;Feves&rdquo; (64% cacao)<br />
Chocolate: Valrhona Guanaja &ldquo;Feves&rdquo; (70% cacao)<br />
Why: The previous wine&rsquo;s 15% Carm&eacute;n&egrave;re is the perfect segway to the 100% Carm&eacute;n&egrave;re of this Chilensis wine. The Chilensis, a deep ruby wine from Chile, offers lots of fruit (strawberry, plum, red cherry) to go along with more subtle notes of chocolate and spice. Try both Valrhona dark chocolates of the night &ndash; one with slightly more cacao than the other &ndash; and see which one captures the chocolate note of the wine.<br />
<br clear="all" />
<div>
	<hr align="left" size="1" width="33%" />
</div>
<br />
<strong>Wine: 2010 Casillero del Diablo Cabernet Sauvignon<a href="#_ftn1" name="_ftnref1" title=""></a></strong><br />
Chocolate: Valrhona Jivara &ldquo;Feves&rdquo; (40% cacao)<br />
Chocolate: Valrhona Guanaja &ldquo;Feves&rdquo; (70% cacao)<br />
Why: This wine gives you bright cherry, dark, plum, and toasted oak. But it also serves as a perfect platform to repeat the same tasting of chocolates as the previous pairing, except this time with Cabernet Sauvignon instead of Carm&eacute;n&egrave;re. Which of the two dark chocolates works better with Cab? And is it the same or different than with the Carm&eacute;n&egrave;re?<br />
<div>
	<br clear="all" />
	<hr align="left" size="1" width="33%" />
</div>
<br />
<strong>Wine: H&amp;G Cabernet Sauvignon Chalk Hill<a href="#_ftn1" name="_ftnref1" title=""></a></strong><br />
Chocolate: Valrhona Guanaja &ldquo;Feves&rdquo; (70% cacao)<a href="#_ftn2" name="_ftnref2" title=""></a><br />
Chocolate: Valrhona Jivara &ldquo;Feves&rdquo; (40% cacao)<br />
Why: The ripe, concentrated Cabernet Sauvignon from Sonoma offers black fruit and hints of mocha on the nose. Let the mocha of the wine go head-to-head with the espresso of the chocolate, then ease back into the Valrhona milk chocolate for a more subtle experience.<br />
<div>
	<br clear="all" />
	<hr align="left" size="1" width="33%" />
</div>
<br />
<strong>Wine: Calville Blend 2010 from Eden Vermont Ice Cider Company</strong>&nbsp;<br />
Chocolate: Milk Chocolate Bark with Assorted Nuts, Dried Fruits and Wasabi Peas (70% cacao)<br />
Chocolate: Carmelia Valrhona<a href="#_ftn1" name="_ftnref1" title=""></a><br />
Why: This sophisticated dessert wine has a complex, balanced flavor and a long finish. It is made from 100% Vermont apples, concentrated before fermentation using natural winter cold weather. In addition to traditional New England favorites Macintosh and Empire, Russet apples provided full bodied sweetness, Calville Blanc apples provided acidity and citrus notes for balance, and Ashmead&#39;s Kernel apples provided natural tannins for structure. Pair the cider first with the heat of the Spiced Poblano Truffle, then contrast it with the smooth milkiness of the Carmelia Valrhona.<br />
<div>
	<br clear="all" />
	<hr align="left" size="1" width="33%" />
</div>
<br />
<strong>Wine: Noval Black Port</strong><br />
Chocolate: Dark Chocolate Almond Bark (70% cacao)<br />
Chocolate: Carmelia Valrhona<br />
Why: The Port offers juicy red fruits and sweet spice, a more-than-able partner to the unusual chocolate toasted almond bark. Then shift gears for a more traditional, end-of-evening pairing of Port with caramel.<br />
<br />
<br />
<em><strong>You can find these romantic goods at Gordon&rsquo;s Fine Wine &amp; Liquors in Waltham, Whole Foods Markets in Cambridge and Dedhm, and Chocolee Chocolates in Boston. </strong></em><br />
<br />
<strong>Enjoy WGBH events? Give our music a try! GET TICKETS: <a href="http://www.wgbh.org/support/boxoffice_cheathamclub.cfm">Jazz in Performance: Arni Cheatham</a></strong><br />
<br />
<br />
<img alt="foodieheart" src="http://www.wgbh.org/imageassets/foodie_heart396.jpg" style="width: 140px; height: 93px;" />
<p>
	&nbsp;</p>
<div class="captions">
	Thanks for attending! Thanks as always to our volunteers! Visit <a href="http://cryptogram.com/hearts/" target="_blank">Cryptogram</a> to make your own heart. Use #WGBHFoodie on Twitter to keep in touch!</div>
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	 <pubDate>Mon, 17 Oct 2011 11:39 AM +0000</pubDate>

    <title><![CDATA[Wegmans Enters Mass. Market With A Splash]]></title>
    <link>http://www.wgbh.org//articles/Wegmans-Enters-Mass-Market-With-A-Splash-4534</link>
    <description><![CDATA[

There&rsquo;s a new entry in the hyper-competitive world of food shopping in Massachusetts. The N.Y.-based chain Wegmans inspires fierce loyalty among its customers and employees &mdash; and now it&#39;s opened the largest supermarket in Massachusetts. Can it replicate its success here? 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Wegmans-Enters-Mass-Market-With-A-Splash-4534</guid>
	<content:encoded><![CDATA[<p>
	Oct. 17, 2011&nbsp;</p>
<p>
	<img alt="wegmans" src="http://www.wgbh.org/imageassets/wegmans_sign_630_crop.jpg
" /></p>
<div class="captions">
	The new Wegmans in Northborough, Mass. is the largest supermarket in New England. (Gary Mott/WGBH)</div>
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<p>
	&nbsp;</p>
<p>
	BOSTON &mdash; There&rsquo;s a new entry in the hyper-competitive world of food shopping in Massachusetts. <a href="http://www.wegmans.com/webapp/wcs/stores/servlet/HomepageView?storeId=10052&amp;catalogId=10002&amp;langId=-1">Wegmans</a>, a supermarket chain based in Rochester, N.Y., opened its first Bay State store in Northborough on Oct. 16. The massive 138,000-square-foot structure is now the largest grocery store in New England. The family-owned chain enjoys fierce brand loyalty among its customer base and equally from its employees. WGBH Radio&rsquo;s Gary Mott went to the grand opening to find out what the buzz is about. &nbsp;<br />
	<br />
	It&rsquo;s 7:00 A.M., and employees at the first Wegmans supermarket in Massachusetts are joining in &ldquo;The Wegmans Cheer,&rdquo; which signals a new store is open for business. Only the background of fife and drums tells you they&#39;re in a brand-new region for the company.<br />
	&nbsp;<br />
	Up to 20,000 people are about to come through the doors in Northborough, 33 miles west of Boston.<br />
	&nbsp;<br />
	Wegmans philosophy is that those customers&rsquo; needs will be best met if the employees&rsquo; needs are met first. The company has made &ldquo;Fortune&rdquo; magazine&rsquo;s list of <a href="http://money.cnn.com/magazines/fortune/bestcompanies/2011/snapshots/3.html">Top 100 places to work</a> every year since 1998.<br />
	&nbsp;<br />
	Seafood Manager Jamie Pinto moved from Rochester to work in Northborough, and says other employees have, too.<br />
	&nbsp;<br />
	&ldquo;Out of the 600 or so employees we&rsquo;re going to have at this store, 75 of us relocated to Massachusetts,&rdquo; she said. &ldquo;There&rsquo;s a lot of opportunity, there&rsquo;s a lot of growth with all the potential stores we&rsquo;re going to put in the area, so there&rsquo;s a lot of appeal to moving to a new state for the company.&rdquo;<br />
	&nbsp;<br />
	As for the customers . . . well, Framingham resident Mark Fogleman calls himself a &ldquo;Wegmaniac.&rdquo;<br />
	&nbsp;<br />
	Fogleman spent the night in a tent in the parking lot, so he could be the first in line to enter the store.<br />
	&nbsp;<br />
	It sounds extreme for a supermarket. But Fogleman said Wegmans is more than just a store: &ldquo;It&rsquo;s an experience. It&rsquo;s the best grocery store you could possibly go to &mdash; that I&rsquo;ve ever seen.&rdquo;<br />
	&nbsp;<br />
	The &ldquo;experience&rdquo; includes a soup station, a 300-seat restaurant, a juice bar and a sushi counter.<br />
	&nbsp;<br />
	Plans for more stores in Burlington and Westwood, Mass. are already in the works.<br />
	&nbsp;<br />
	But it is a competitive and crowded marketplace, says one industry analyst. Mike Berger is the editor of the &quot;<a href="http://www.griffinpublishing.net/">Griffin Report of Food Marketing</a>,&quot; a trade publication that analyzes trends in the food industry. He points to the experience of Krispy Kreme, a popular North Carolina&ndash;based donut chain that tried to transplant its success to the Northeast.&nbsp;<br />
	<br />
	When its first store opened in Dedham, Mass., Berger says, &ldquo;There were lines out the door. Well, where is Krispy Kreme now?&quot;&nbsp;Krispy Kreme no longer has any stores in Mass.</a><br />
	<br />
	&quot;The question is what happens 3 months from now. You know, there&rsquo;s so much variety for shoppers to look at,&rdquo; Berger says.<br />
	&nbsp;<br />
	But if competition can raise the bar, the real winner in the supermarket wars should be the consumer.</p>
<p><script src="http://www.surveygizmo.com/polls/WAGI27WVX1FDYO381E12NRXA02VR6V-679089" type="text/javascript" ></script></p>
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	 <pubDate>Tue, 14 Jun 2011 15:21 PM +0000</pubDate>

    <title><![CDATA['Miss Conduct' Addresses All Sides Of Wedding Gift Anxiety]]></title>
    <link>http://www.wgbh.org//articles/Miss-Conduct-Addresses-All-Sides-Of-Wedding-Gift-Anxiety-3326</link>
    <description><![CDATA[

The phone lines were open as WGBH&#39;s social etiquette guru Robin Abrahams&nbsp;stopped by The Emily Rooney Show&nbsp;to discuss everything you ever wanted to know about wedding gifts -- but were afraid to ask. 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Miss-Conduct-Addresses-All-Sides-Of-Wedding-Gift-Anxiety-3326</guid>
	<content:encoded><![CDATA[<p>
	June 14, 2011<br />
	<br />
	<img alt="" src="http://www.wgbh.org/imageassets/wedding gifts - coolnumber9.jpg" style="float: left; width: 620px; height: 465px; " /></p>
<div class="captions">
	(Photo: coolnumber9/Flickr)</div>
<p>
	<br />
	BOSTON -- Wedding season is upon us, and we all know that planning a wedding, or even attending one, can be nerve-racking. Thankfully, WGBH&#39;s resident etiquette guru Robin Abrahams stopped by The Emily Rooney Show to take calls and help alleviate some of the anxiety. She came with tips for how to navigate the tricky world of wedding gifts -- how to properly ask for, give and receive them.<br />
	<br />
	All involved have doubts on the subject, as demonstrated by an open thread on Abrahams&#39; &#39;Miss Conduct&#39; blog for the Boston Globe. Commenters vented their confusions and curiosities: is it okay to ask for cash gifts? Is it really true that giving knives can cut friendships? -- though that part may just be superstition.<br />
	<br />
	The following are some of Abrahams&#39; best tips, and some of the callers&#39; notable questions and experiences.</p>
<p style="margin-left: 40px; ">
	<strong>Abrahams&#39; &quot;1st Commandment&quot; --</strong> The rule of thumb for how much to spend on a gift comes with a formula: (Your closeness to the couple + their level of need) / your income.&nbsp;&quot;Weddings are not fundraisers,&quot; she said.</p>
<p style="margin-left: 40px; ">
	A caller asked about how to respond to requests for $85 towels (or &quot;Turkish bath sheets&quot;), or a $60 asparagus steamer. Abrahams said it&#39;s okay to follow your spendthrift instincts.&nbsp;&quot;That towel better soak up depression and ennui as well as spills,&quot; she said.</p>
<p style="margin-left: 40px; ">
	<strong>Asking for cash gifts -- </strong>It is acceptable and increasingly common, and is traditional among certain cultures. And yet:&nbsp;&quot;I am generally opposed to straight-out, coming out and saying that,&quot; Abrahams said.</p>
<p style="margin-left: 40px; ">
	Cash gifts can be good for an older couple, who may be looking to save up for a house or other expenses. &quot;Get the word out through your bridesmaids or groomsmen,&quot; she said. &quot;That&#39;s one that you&#39;re supposed to sort of spread about through gossip -- not straight-up say, &#39;Hey, fork over the Benjamins.&#39;&quot;<br />
	<br />
	A caller said she and her husband -- an older couple at the time -- didn&#39;t register, assuming people would either give what they could manage or give cash. Abrahams said this is appropriate, and suggested that guests look to give consumable gifts, like passes to the MFA, theater tickets or a Netflix subscription.&nbsp;&quot;If you&#39;re over the age of 25, chances are you have enough stuff,&quot; she said.</p>
<p style="margin-left: 40px; ">
	<strong>2nd Commandment --&nbsp;</strong>You can go off the script.&nbsp;Registries were originally about helping young couples set up their homes. &quot;Some people feel like that&#39;s not creative enough,&quot; Abrahams said. It is fine to take a different route if you either feel closer to the couple and want to give something personal, or if the registry is beyond your budget. Which leads us to the...<br />
	<br />
	<strong>3rd Commandment --</strong>&nbsp;&quot;Creativity and personal meaning can trump and make up for lack of money spent.&quot;<br />
	<br />
	<strong>Disguising a gift in a new box -- </strong>&quot;Re-boxing is fine,&quot; Abrahams said, &quot;but not with deceitful intents.&quot;&nbsp;One commenter received a set of goblets in a Tiffany&#39;s box. The recipient didn&#39;t feel they were her style, yet when she tried to return them, they were apparently not from Tiffany&#39;s at all but rather from a (much more modestly priced) big-box store.<br />
	<br />
	<strong>Beyond your budget</strong> <strong>--</strong> What if the items on the registry offend one&#39;s spend-thrift sensibilities, a caller asked? What about $85 towels (&quot;a Turkish bath-sheet&quot;), or a $60 asparagus-steamer? Abrahams says you have to just buy what you can afford. &quot;That towel better soak up depression and ennui as well as spills.&quot;<br />
	<br />
	<strong>Do your research -- </strong>One caller received an ugly vase from Nieman-Marcus, and tried to return it but the store couldn&#39;t find the item in the catalog. As it turns out, it was a special-edition item that was worth a good deal more than the small compensation the store could offer. People have to put the proper research into what they&#39;re buying, Abrahams said, and to be ready with that information if necessary.<br />
	<br />
	<strong>Going the distance --</strong>&nbsp;Another caller wondered if, when a couple asks guests to fly long-distance or even internationally, one&#39;s presence might be gift enough. Abrahams said this is fine, though she added that the problem may be avoidable, since a gift doesn&#39;t have to be expensive.&nbsp;<br />
	<br />
	&quot;Your presence is enough at any wedding, but wouldn&#39;t you always want there to be a little bit more to remember that presence by?&quot; she said.&nbsp;&quot;I mean, come on, you&#39;re blowing all that money for a trip to China, and you&#39;re not gonna pop out like an extra 20 bucks?&quot; And the <strong>5th Commandment</strong>, in this case, just to be safe: send presents in advance!</p>
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	 <pubDate>Mon, 24 Jan 2011 14:28 PM +0000</pubDate>

    <title><![CDATA[Dad's Chicken And Rice <br>By Annie Copps]]></title>
    <link>http://www.wgbh.org//articles/Dads-Chicken-And-Rice-By-Annie-Copps-1686</link>
    <description><![CDATA[

Happy Father&#39;s Day Weekend! In addition to being a bona fide rocket scientist, my dad is a great cook (and a great dad). This is my favorite recipe from his considerable repertoire.<br /> 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Dads-Chicken-And-Rice-By-Annie-Copps-1686</guid>
	<content:encoded><![CDATA[<img align="center" alt="daily dish banner" border="0" height="193" hspace="0" src="http://www.wgbh.org/imageassets/daily_dish_1.5_header.jpg" vspace="0" width="600" /><br />
<br />
<img align="center" alt="chicken and rice" border="0" height="225" hspace="5" src="http://www.wgbh.org/imageassets/chicken_rice_md.jpg" vspace="5" width="400" /><br />
<br />
<br />
In addition to being a bona fide rocket scientist, my dad is a great cook (and a great dad). He&#39;s tackled everything from baklava to tempura to grilled oysters to making waffles with his grandchildren. This is my favorite from his considerable repertoire. I never wanted to learn how to make it myself, because it was always his dish. Now I make it when I miss him or if I have to feed a crowd.<br />
<br />
<strong>Preparation Time:</strong> 45 minutes<br />
<strong>Start to Finish Time:</strong> 105 minutes<br />
<strong>Yield</strong>: 6 servings<br />
<br />
<strong>Ingredients</strong><br />
1 cup olive oil (approximately), divided<br />
2 small onions, diced<br />
&frac34; cup flour<br />
3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces<br />
4 jalapeno peppers, minced<br />
2 14.5-ounce cans chicken broth<br />
1 green pepper<br />
3-1/2 cups rice (approximately)<br />
3 small tomatoes, cut into 8 wedges each<br />
<br />
<strong>Directions</strong><br />
In a large, heavy-bottomed soup pot (cast iron works well) over medium heat, add 1/4 cup olive oil and cook onions until softened. Remove onions from pan and reserve.<br />
<br />
Place flour and chicken in a large paper bag and shake gently to coat chicken with flour. Raise heat to medium-high. Shake excess flour from chicken, and cook in pot in batches, adding more oil as needed (it may get quite dark, and that&#39;s okay), until well browned on all sides. Then remove chicken to a plate. Stir in jalapenos and cook 1 minute.<br />
<br />
Add reserved cooked onions and chicken back to pot. Add chicken broth, saving one empty can. Add 2 cans worth of water. Bring to a boil; then lower to a simmer. Cover and cook 25 minutes.<br />
<br />
Slice top and bottom off green pepper. Carefully run a knife in a circular motion around the inside to remove white membrane and seeds (be careful not to puncture the pepper). Slice into thin rounds.<br />
<br />
Add rice to pot, stirring well.<br />
<br />
Cover and cook 10 minutes. Layer pepper slices in a decorative pattern over mixture in pot, and top with tomatoes. Cover and cook 10 minutes more.<br />
<br />
Remove from heat and let sit 10 minutes before serving.<br />
<br />
(Courtesy: <em><a href="http://www.yankeemagazine.com/" target="0">Yankee Magazine</a></em>)<br />
<br />
___________________________________________________________<br />
<br />
<img align="left" alt="annie copps" height="75" hspace="10" src="http://www.wgbh.org/imageassets/annie_copps_thumbnail.jpg" vspace="10" width="50" /><strong>Annie B. Copps</strong> is a senior editor at <em><a href="http://www.yankeemagazine.com/" target="0">Yankee Magazine</a></em>. Annie oversees the magazine&#39;s food coverage, both as an editor and as a contributor of feature stories and columns.
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	 <pubDate>Tue, 21 Dec 2010 12:41 PM +0000</pubDate>

    <title><![CDATA[Lasagna Roll-ups By Annie Copps]]></title>
    <link>http://www.wgbh.org//articles/Lasagna-Roll-ups-By-Annie-Copps-1338</link>
    <description><![CDATA[

Here's a fun and delicious twist on lasagna that you'll be happy to serve for dinner any time or whip up for a large buffet. 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Lasagna-Roll-ups-By-Annie-Copps-1338</guid>
	<content:encoded><![CDATA[<img align="center" alt="daily dish banner" border="0" height="193" hspace="0" src="http://www.wgbh.org/imageassets/daily_dish_1.5_header.jpg" vspace="0" width="600" /><br />
<br />
<img align="center" alt="lasagna rollups" border="0" height="281" hspace="0" src="http://www.wgbh.org/imageassets/lasagna_rollup_lg1.jpg" vspace="0" width="396" /><br />
<br />
Here&#39;s a fun and delicious twist on lasagna that you&#39;ll be happy to serve for dinner any time or whip up for a large buffet.<br />
<br />
Lasagna rollups are made of the same ingredients as traditional layered lasagnas (and can handle all the variations of fillings and sauces). But this way, everyone gets their own, individual serving and it feels just a little more special, with no extra effort.<br />
<br />
Let&#39;s start with the pasta. Cook off lasagna noodles until they are soft and flexible, but still al dente. Combine the usual lasagna suspects of ricotta cheese, egg, a few scrapes of fresh nutmeg, mozzarella cheese, parmesan and for texture, some chopped walnuts. Spoon a few tablespoons of the mixture onto one end of a cooked noodle, then gently roll to the end.<br />
<br />
Place the rolled bundle into a baking dish and repeat with remaining pasta and filling. Top the whole party with your favorite sauce.<br />
<br />
Cover and bake about 20minutes.<br />
<br />
Ta Da&mdash;lasgana roll ups!<br />
<br />
<b>Filling</b>:<br />
3/4 pound lasagna noodles<br />
1 cup ricotta cheese<br />
1 egg yolk<br />
1/2 teaspoon nutmeg<br />
Salt to taste<br />
2 drops Tabasco sauce, or cayenne pepper to taste<br />
1/2 cup whole-milk mozzarella cheese, grated<br />
1/3 cup grated Parmesan cheese<br />
1/4 cup ground walnuts<br />
<br />
<strong>Directions</strong><br />
In a large pot of salted water, cook noodles until barely done.<br />
<br />
In a medium bowl, combine remaining ingredients.<br />
<br />
<b>Pesto Sauce</b>:<br />
2 tablespoons dried basil<br />
1/3 cup ground walnuts<br />
1/3 cup plus 1 tablespoon chopped fresh Italian parsley<br />
1 tablespoon minced green onion<br />
2 garlic cloves<br />
Kosher or sea salt<br />
1 cup olive oil<br />
1/3 cup plus 1 tablespoon grated Parmesan cheese<br />
<br />
<b>Directions </b><br />
In a blender or food processor, combine ingredients and blend until smooth.<br />
<br />
Heat oven to 300 degrees. Spread 1 to 2 tablespoons of filling over each lasagna noodle. Roll up the lasagna end to end (jelly-roll style) and cut each roll-up in half, keeping jelly-roll style. Place cut-side down in a greased baking dish. Spoon 1 to 2 teaspoons of pesto sauce over each roll-up. Cover tightly with buttered foil and bake 20 minutes.<br />
<br />
___________________________________________________________<br />
<img align="left" alt="annie copps" height="75" hspace="10" src="http://www.wgbh.org/imageassets/annie_copps_thumbnail.jpg" vspace="10" width="50" /><strong>Annie B. Copps</strong> is a senior editor at <em><a href="http://www.yankeemagazine.com/" target="0">Yankee Magazine</a></em>. Annie oversees the magazine&#39;s food coverage, both as an editor and as a contributor of feature stories and columns.
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	 <pubDate>Tue, 07 Dec 2010 18:42 PM +0000</pubDate>

    <title><![CDATA[Rice & Lentils by Lidia Bastianich]]></title>
    <link>http://www.wgbh.org//articles/Rice--Lentils-by-Lidia-Bastianich-1213</link>
    <description><![CDATA[

This recipe makes a scrumptious light dish or soup starter. Omit the bacon and make it vegetarian. 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Rice--Lentils-by-Lidia-Bastianich-1213</guid>
	<content:encoded><![CDATA[<img align="center" alt="daily dish banner" border="0" height="193" hspace="0" src="http://www.wgbh.org/imageassets/daily_dish_1.5_header.jpg" vspace="0" width="600" /><br />
<br />
<img align="center" alt="rice and lentils" border="0" height="281" hspace="0" src="http://www.wgbh.org/imageassets/rice_lentils_lg.jpg" vspace="0" width="396" /><br />
<i>Riso e Lenticchie </i><br />
<br />
Serves 8 or more as a first course or soup<br />
<br />
<b>Ingredients</b><br />
2 ounces pancetta or bacon, cut in pieces<br />
1 cup onion cut in 1-inch chunks<br />
1 cup carrot cut in 1-inch chunks<br />
1 cup celery cut in 1-inch chunks<br />
6 fresh sage leaves<br />
2 tablespoons butter<br />
2 tablespoons extra-virgin olive oil<br />
2 tablespoons tomato paste<br />
&frac12; cup dry white wine<br />
8 to 10 cups hot water<br />
1 tablespoon kosher salt<br />
1 &frac12; cups lentils, rinsed and picked over<br />
1 &frac12; cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano<br />
1 cup chopped scallions<br />
&frac12; cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing<br />
<br />
<b>Directions</b><br />
Drop the pancetta or bacon pieces into the food-processor bowl, and pulse several times, to chop the meat into small bits. Scrape all the chopped pancetta right into the heavy saucepan. Put the onion, carrot, and celery chunks and the sage leaves into the empty food-processor bowl, and mince together into a fine-textured pestata.<br />
<br />
Put the butter and olive oil into the saucepan with the minced pancetta, and set over medium-high heat. Cook, stirring, as the butter melts and the fat starts to render. When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so. Clear a space on the pan bottom, and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.<br />
<br />
Raise the heat, pour in the white wine, and cook, stirring, until the wine has almost completely evaporated. Pour in 8 cups of hot water and the tablespoon salt, stir well, and heat to the boil. (Add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso.)<br />
<br />
Cover the pan, and reduce the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to develop the flavors. 
<br><br>
Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10 to 15 minutes. Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so. If the dish is thickening more than you like, lower the heat and cover the pan completely. If it seems too thin and wet, remove the cover and cook at a faster boil. When the rice and lentils are fully cooked, turn off the heat. Stir in the scallions and grated cheese.
<br><br>
Serve in warm bowls, passing more cheese at the table.
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	 <pubDate>Thu, 02 Dec 2010 15:59 PM +0000</pubDate>

    <title><![CDATA[Shrimp Filled Money Bags By Annie Copps]]></title>
    <link>http://www.wgbh.org//articles/Shrimp-Filled-Money-Bags-By-Annie-Copps-1149</link>
    <description><![CDATA[

Sometimes called &quot;beggars&#39; purses,&quot; we prefer the optimistic &quot;moneybags.&quot; I&#39;m talking about today&#39;s dish: A delicious take on Asian dumplings. 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Shrimp-Filled-Money-Bags-By-Annie-Copps-1149</guid>
	<content:encoded><![CDATA[<img align="center" alt="daily dish banner" border="0" height="193" hspace="0" src="http://www.wgbh.org/imageassets/daily_dish_1.5_header.jpg" vspace="0" width="600" /><br />
<br />
<img align="center" alt="shrimp dumplings" border="0" height="281" hspace="0" src="http://www.wgbh.org/imageassets/shrimp_money_bags_lg.jpg" vspace="0" width="396" /><br />
<br />
Sometimes called &quot;beggars&#39; purses,&quot; we prefer the optimistic &quot;moneybags.&quot; I&#39;m talking about a delicious take on Asian dumplings.<br />
<br />
This is one of those recipes, that if you are making 20, you might as well make 200 and freeze the balance. They are bite-sized appetizers that are packed with gobs of Asian flavors, they are crunchy and fun&mdash;real crowd pleasers. They look exotic and fancy, but in fact, they are rather easy.<br />
<br />
In the bowl of a food processor, add a pound of shrimp&mdash;I use shrimp in this recipe, but feel free to substitute with an equal amount of scallops, lobster meat, ground pork, or chicken whatever you like. Add fresh ginger, garlic, soy sauce, scallions, cilantro, and water chestnuts and pulse until combined&mdash;not too smooth, I prefer them to have a little texture.<br />
<br />
Lay out squares of phyllo dough and spoon the mixture into the middle of each square. Then pull edges of phyllo to center and twist to seal. Brush with oil and bake about 15 minutes. Serve hot with a soy based dipping sauce and YOU are a super star.<br />
<br />
<b>Yield:</b> 40 pieces<br />
<b>Prep time:</b> 1 hour<br />
<b>Total time: </b>1 &frac12; hours<br />
<br />
<b>Ingredients</b><br />
1 pound shrimp, uncooked, shelled, and deveined<br />
2 tablespoons roughly chopped fresh ginger<br />
2 garlic cloves, roughly chopped<br />
1 tablespoon soy sauce<br />
1 tablespoon cornstarch<br />
3 scallions, finely chopped<br />
2 tablespoons chopped fresh cilantro<br />
8 water chestnuts, rinsed and finely chopped<br />
20 sheets phyllo dough<br />
1/4 cup vegetable oil<br />
3 dozen fresh chives, blanched, at least 4 inches long<br />
<br />
<b>Directions</b><br />
In a blender or food processor, pulse shrimp, ginger, and garlic together into a paste. Place in a medium bowl. Fold in soy sauce, cornstarch, scallions, cilantro, and water chestnuts.<br />
<br />
Heat oven to 350 degrees. Cut phyllo sheets into 4-inch squares. Brush one square lightly with oil. Place a second square on top. (Keep the rest of the phyllo covered with a lightly dampened cloth until ready to use.) Spoon about 2 teaspoons of shrimp mixture into center. Gently pull edges of phyllo to center and twist to seal. Brush each &quot;moneybag&quot; with oil. Place on a parchment- or Silpat-lined baking sheet. Repeat with remaining filling and dough.<br />
<br />
Bake 15 to 20 minutes. When cool enough to handle, tie a chive bow around each piece.<br />
<br />
Serve hot, with dipping sauce.<br />
<br />
___________________________________________________________<br />
<img align="left" alt="annie copps" height="75" hspace="10" src="http://www.wgbh.org/imageassets/annie_copps_thumbnail.jpg" vspace="10" width="50" /><strong>Annie B. Copps</strong> is a senior editor at <em><a href="http://www.yankeemagazine.com/" target="0">Yankee Magazine</a></em>. Annie oversees the magazine&#39;s food coverage, both as an editor and as a contributor of feature stories and columns.
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	 <pubDate>Thu, 02 Dec 2010 15:49 PM +0000</pubDate>

    <title><![CDATA[Soju Cocktails By Ming Tsai]]></title>
    <link>http://www.wgbh.org//articles/Soju-Cocktails-By-Ming-Tsai-1148</link>
    <description><![CDATA[

These three Soju cocktails are absolutely delicious, beautiful to behold, and easy to make. The perfect sauce for your barbecues this weekend.<br /> 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Soju-Cocktails-By-Ming-Tsai-1148</guid>
	<content:encoded><![CDATA[<img align="center" alt="daily dish banner" border="0" height="193" hspace="0" src="http://www.wgbh.org/imageassets/daily_dish_1.5_header.jpg" vspace="0" width="600" /><br />
<br />
<img align="center" alt="Citrus-Soju Collins" border="0" height="281" hspace="0" src="http://www.wgbh.org/imageassets/soju_cocktail_lg.jpg" vspace="0" width="396" /><br />
<br />
<b>Citrus-Soju Collins</b> (pictured above)<br />
<b>Ingredients in equal parts</b><br />
<a href="http://www.barnonedrinks.com/tips/dictionary/t/ty-ku-soju-9262.html" target="0">TY KU soju</a><br />
Ginger syrup and lime juice, combined or high quality sweet &amp; sour mix<br />
Limoncello, Sogno de Sorrento, preferred<br />
Soda water<br />
Lemon wheel, for garnish<br />
<br />
<b>Directions</b><br />
In a tall glass, combine all over ice and shake vigorously. Strain into a tall glass filled with ice. Top with equal amount of soda water. Garnish with lemon wheel.<br />
<br />
<b>Lemon-Pear-Soju Martini</b><br />
<b>Ingredients</b><br />
1 large lemon wedge<br />
1/2 ounce Mathilde Poire Liqueur<br />
3 1/2 ounces TY KU Soju<br />
Lemon twist or Asian pear, for garnish<br />
<br />
<b>Directions</b> Squeeze lemon wedge over ice. Pour pear liqueur and soju over and vigorously shake. Strain into a chilled martini glass and serve with a lemon twist or slice of Asian pear.<br />
<br />
<b>Ginger-Thyme Soju Martini</b><br />
<b>Ingredients</b><br />
1 sprig fresh thyme<br />
1 lemon wedge<br />
3 1/2 ounces TY KU soju<br />
1 teaspoon ginger syrup<br />
Thyme skewer with small lemon wedge for garnish<br />
Ice<br />
<br />
<b>Directions</b><br />
In a glass, muddle together thyme sprig and lemon. Pour soju over muddled ingredients, add syrup and shake with ice. Strain into a martini glass and garnish with thyme-lemon skewer or a simple lemon wedge.<br />
<br />
__________________________________________________________<br />
<img align="left" alt="chef ming tsai" height="60" hspace="10" src="http://www.wgbh.org/imageassets/ming_lime_thumbnail_50x60.jpg" vsapce="10" width="50" /><strong>Ming Tsai</strong> is the host and executive producer of public television series <a href="http://www.ming.com/simplyming.htm" target="_blank"><strong>Simply Ming</strong></a> and chef/owner of <a href="http://www.ming.com/blueginger.htm" target="0">Blue Ginger</a> restaurant in Wellesley, Mass.
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	 <pubDate>Mon, 15 Nov 2010 15:33 PM +0000</pubDate>

    <title><![CDATA[Tomato Carpaccio with Soy-Vinegar Syrup]]></title>
    <link>http://www.wgbh.org//articles/Tomato-Carpaccio-with-Soy-Vinegar-Syrup-970</link>
    <description><![CDATA[

Whip up an impressive dish in a matter of minutes: Tomato Carpaccio with Soy-Vinegar Syrup will make an elegant appetizer for your next dinner party with almost no work at all. 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Tomato-Carpaccio-with-Soy-Vinegar-Syrup-970</guid>
	<content:encoded><![CDATA[<img align="center" alt="daily dish banner" border="0" height="193" hspace="0" src="http://www.wgbh.org/imageassets/daily_dish_1.5_header.jpg" vspace="0" width="600" /><br />
<br />
<img align="center" alt="Tomato Carpaccio with Soy-Vinegar Syrup" border="0" height="281" hspace="0" src="http://www.wgbh.org/imageassets/tomato_carpaccio_vinegar_lg.jpg" vspace="0" width="396" /><br />
<br />
Whip up this impressive dish in a matter of minutes: Tomato Carpaccio with Soy-Vinegar Syrup will make an elegant appetizer for your next dinner party with almost no work at all.<br />
<br />
<b>Ingredients</b><br />
3-4 large, ripe heirloom tomatoes of different sorts if possible, thinly sliced<br />
1 cup balsamic vinegar<br />
1/2 cup naturally brewed soy sauce<br />
1/4 cup brown sugar<br />
Freshly ground black pepper<br />
Sea Salt<br />
<br />
<strong>Directions</strong><br />
Lay out tomato slices randomly on four plates or one platter. In a stainless steel saucepan over medium-high heat, combine vinegar, naturally brewed soy sauce and sugar.<br />
<br />
Bring to a simmer and reduce by 50%.<br />
<br />
Test by drawing line of syrup on a cold plate to see if the line will hold.<br />
<br />
Transfer to a cool, heat-proof container and let cool in fridge. Season tomatoes with sea salt, ground pepper and syrup.<br />
<br />
Serve.
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	 <pubDate>Tue, 12 Oct 2010 15:08 PM +0000</pubDate>

    <title><![CDATA[Baked Goat Cheese with Pepper Jelly <br>By Annie Copps]]></title>
    <link>http://www.wgbh.org//articles/Baked-Goat-Cheese-with-Pepper-Jelly-By-Annie-Copps-620</link>
    <description><![CDATA[

It has happened to all of us: Unexpected guests. This recipe will save you.<br />
<br /> 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Baked-Goat-Cheese-with-Pepper-Jelly-By-Annie-Copps-620</guid>
	<content:encoded><![CDATA[<img align="center" alt="daily dish banner" border="0" height="193" hspace="0" src="http://www.wgbh.org/imageassets/daily_dish_1.5_header.jpg" vspace="0" width="600" /><br />
<br />
<img align="center" alt="goat cheese with pepper jelly on crackers" border="0" height="281" hspace="0" src="http://www.wgbh.org/imageassets/goat_cheese_pepper_jelly1.jpg" vspace="0" width="396" /><br />
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It&#39;s happened to all of us: Unexpected guests. Whether it&#39;s an impromptu party or maybe you even forgot the date&mdash;switching gears at the last minute could put even the greatest of hosts into a state of confusion.<br />
<br />
No worries. At least when it comes to the food. I always have a log of goat cheese in the freezer (it defrosts very quickly) and there are any number of things you can do with this versatile cheese&mdash;which, by the way, New England makes some of the best goat cheese in the nation.<br />
<br />
Give a baguette or sliced Ciabatta loaf a good smear of the cheese, then spoon some pesto or chopped herbs (fresh or dry) on top plus a drizzle of olive oil, then throw it in the oven. Even better, add some pepper jelly.<br />
<br />
We are quite fond of Westport Rivers Vineyard&#39;s Pinot Noir pepper jelly&mdash;but use your own or a good quality store bought version. Now go set the table&mdash;the guests will be arriving any minute!<br />
<br />
<b>Total time:</b> 30 minutes<br />
<b>Prep time:</b> 15 minutes<br />
<br />
<strong>Yield:</strong> 4 servings<br />
<br />
<strong>Ingredients</strong><br />
4 ounces creamy goat cheese, shaped into<br />
4 equal patties, about 1/2 inch thick<br />
4 slices ciabatta or other chewy Italian bread, lightly toasted<br />
4 tablespoons pepper jelly<br />
<br />
<b>Directions</b><br />
Heat oven to 375 degrees. Set goat cheese on toasted bread and bake until puffy and warmed all the way through, about 10 minutes. Remove from oven and allow to sit for a few minutes, then spoon pepper jelly over the top.<br />
<br />
___________________________________________________________<br />
<img align="left" alt="annie copps" height="75" hspace="10" src="http://www.wgbh.org/imageassets/annie_copps_thumbnail.jpg" vspace="10" width="50" /><strong>Annie B. Copps</strong> is a senior editor at <em><a href="http://www.yankeemagazine.com/" target="0">Yankee Magazine</a></em>. Annie oversees the magazine&#39;s food coverage, both as an editor and as a contributor of feature stories and columns.
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	 <pubDate>Tue, 10 Aug 2010 16:23 PM +0000</pubDate>

    <title><![CDATA[Asparagus Hummus And Spiced Pita Chips By Annie Copps]]></title>
    <link>http://www.wgbh.org//articles/Asparagus-Hummus-And-Spiced-Pita-Chips-By-Annie-Copps-143</link>
    <description><![CDATA[

<p>
	Spring means asparagus season in Massachusetts &mdash; and nothing tastes better to me than asparagus hummus accompanied by fragrant, spiced pita chips.</p> 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Asparagus-Hummus-And-Spiced-Pita-Chips-By-Annie-Copps-143</guid>
	<content:encoded><![CDATA[<img align="center" alt="daily dish banner" border="0" height="193" hspace="0" src="http://www.wgbh.org/imageassets/daily_dish_1.5_header.jpg" vspace="0" width="600" /><br />
<br />
<img alt="" float:="" height:="" src="http://www.wgbh.org/imageassets/asparagus_hummos_lg.jpg" width:="" /><br />
<br />
It&#39;s spring, and that means asparagus season in Massachusetts &mdash; and nothing tastes better to me than asparagus hummus accompanied by fragrant, spiced pita chips.<br />
<br />
<strong>Ingredients</strong><br />
2 cups fresh asparagus, cut into 1-inch pieces<br />
1 15-1/2-ounce can chickpeas (garbanzo beans), drained and well rinsed<br />
2 medium cloves garlic, minced<br />
2 tablespoons tahini (sesame paste)<br />
1 tablespoon lemon zest<br />
2 tablespoons fresh lemon juice<br />
1/3 cup extra-virgin olive oil<br />
Kosher or sea salt and freshly ground white pepper<br />
<br />
<strong> Directions</strong><br />
Prepare an ice-water bath and set aside. In a large saucepan, bring 4 cups salted water to a boil. Add asparagus and return water to boil. Cook about 4 minutes or until asparagus is cooked through and bright green. Drain asparagus and refresh in ice-water bath. After 5 minutes, drain and set aside.<br />
<br />
In a food processor, combine chickpeas, garlic, and tahini, and puree. Add zest, juice, and asparagus, and process until smooth. With machine running, pour in olive oil and process until well combined. Season with salt and pepper to taste. Serve with spiced pita chips.<br />
<br />
(Courtesy: <i><a href="http://www.yankeemagazine.com/" target="0">Yankee Magazine</a></i>)<br />
<br />
___________________________________________________________<br />
<img align="left" alt="annie copps" height="75" hspace="10" src="http://www.wgbh.org/imageassets/annie_copps_thumbnail.jpg" vspace="10" width="50" /><strong>Annie B. Copps</strong> is a senior editor at <em><a href="http://www.yankeemagazine.com/" target="0">Yankee Magazine</a></em>. Annie oversees the magazine&#39;s food coverage, both as an editor and as a contributor of feature stories and columns.
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	 <pubDate>Tue, 10 Aug 2010 15:59 PM +0000</pubDate>

    <title><![CDATA[Scallion Pancakes with Dipping Sauce<br>By Ming Tsai]]></title>
    <link>http://www.wgbh.org//articles/Scallion-Pancakes-with-Dipping-SauceBy-Ming-Tsai-137</link>
    <description><![CDATA[

<p>
	Pot stickers, scallion cakes, dim sum&hellip; they all have one thing in common, the simplest dough in the universe: hot water dough. Add the great French ingredient, shallots, and you&rsquo;ve got a combination that can morph into anything. Try this one, with a dipping sauce.</p> 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Scallion-Pancakes-with-Dipping-SauceBy-Ming-Tsai-137</guid>
	<content:encoded><![CDATA[<p>
	<img align="center" alt="daily dish banner" border="0" height="193" hspace="0" src="http://www.wgbh.org/imageassets/daily_dish_1.5_header.jpg" vspace="0" width="600" /><br />
	<br />
	<img alt="" float:="" height:="" src="http://www.wgbh.org/imageassets/ming_scallion_pancake_lg.jpg" width:="" /><br />
	<br />
	Makes 4 pancakes<br />
	<br />
	Pot stickers, scallion cakes, dim sum&hellip; they all have one thing in common, the simplest dough in the universe: hot water dough. Add the great French ingredient, shallots, and you&rsquo;ve got a combination that can morph into anything.<br />
	<br />
	<strong> Hot Water Dough Ingredients</strong><br />
	2 cups (16 ounces) all-purpose flour<br />
	8 ounces hot water<br />
	<br />
	<strong>Directions</strong><br />
	In a standing mixer fitted with a dough hook, gradually add water to flour. Once dough forms a ball and all the dry ingredients are incorporated, remove from mixer. Dough should not be sticky. If it is, add more flour, tablespoon by tablespoon. Very lightly flour a flat surface and bring dough together into a disk. Wrap tightly with plastic wrap and chill in fridge for up to 48 hours.<br />
	<br />
	<strong>Scallion Pancake Ingredients</strong><br />
	1 tablespoon sambal<br />
	1/4 cup rice wine vinegar<br />
	1/4 cup naturally brewed soy sauce<br />
	1 tablespoon Asian sesame oil<br />
	3 tablespoons extra-virgin olive oil<br />
	1 pound Hot Water Dough<br />
	2 cups scallions, white and green parts, cut diagonally, 1/16 inches thick<br />
	Kosher salt and freshly ground black pepper to taste<br />
	1 tablespoon grapeseed or canola oil<br />
	<br />
	<strong>Directions</strong><br />
	1. To make the dipping sauce, combine the sambal, vinegar, and soy sauce in a small bowl and mix. Set aside.<br />
	<br />
	2. In a small bowl combine the sesame and olive oils and set aside.<br />
	<br />
	3. Flour a work surface and on it roll the dough into a rectangle 1/8 inch thick. Brush the dough with the oil mixture, sprinkle with the scallions, and season with salt and pepper.<br />
	<br />
	4. Starting with one long side nearest you, roll the dough jelly-roll fashion to make a tight log. Cut the log into 4 equal pieces.<br />
	<br />
	5. Roll 1 piece with your palms to make a skinnier log about 12 inches in diameter. Twist each end of the log in opposite directions 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4 inch thick. Repeat with the remaining dough to make 3 more pancakes.<br />
	<br />
	6. Heat a large nonstick saut&eacute; pan over medium heat. Add the grapeseed oil and swirl to coat the pan. Depending on the pan&rsquo;s size, add 1 to 2 pancakes and cook until brown and crispy on both sides, turning once, 2 to 3 minutes per side. Cook the remaining pancakes. Slice each pancake into 4 wedges.<br />
	<br />
	<strong>Variation</strong><br />
	For a savory pancake addition, mix 2 cups of finely chopped raw shrimp in a bowl with the scallions. Sprinkle the dough evenly with the mixture, and proceed with the recipe, frying the pancakes 3 to 4 minutes per side.<br />
	<br />
	________________________________________________________________<br />
	<br />
	<a href="http://www.wgbh.org/lifeliving/dailydishbios.cfm" target="_bio"><img align="left" alt="ming tsai thumbnail holding lime" border="0" height="60" hspace="8" src="http://www.wgbh.org/imageassets/ming_lime_thumbnail_50x60.jpg" vspace="0" width="50" />Chef Ming Tsai</a> is a local restaurateur and host of <b><a href="/simplyming">Simply Ming</a></b>.</p>
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	 <pubDate>Fri, 06 Aug 2010 15:23 PM +0000</pubDate>

    <title><![CDATA[Deviled Eggs with Tuna and Black Olives<br> By Annie Copps]]></title>
    <link>http://www.wgbh.org//articles/Deviled-Eggs-with-Tuna-and-Black-Olives-By-Annie-Copps-54</link>
    <description><![CDATA[

Do you know <a href="http://www.oleanarestaurant.com/" target="0">Oleana</a> restaurant in Cambridge? Or <a href="http://www.sofrabakery.com/" target="0">Sofra</a> in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants. One of my addictions are her Deviled Eggs With Tuna, Black Olives. Serve these at your next party&mdash;that is assuming you don&#39;t eat them before your guests arrive. 

    ]]></description>
    <guid>http://www.wgbh.org//articles/Deviled-Eggs-with-Tuna-and-Black-Olives-By-Annie-Copps-54</guid>
	<content:encoded><![CDATA[<p>
	<img align="center" alt="daily dish banner" border="0" height="193" hspace="0" src="http://www.wgbh.org/imageassets/daily_dish_1.5_header.jpg" vspace="0" width="600" /><br />
	<br />
	Do you know Oleana&nbsp; restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants, and in her book Spice, she shares some of her secrets. One of my addictions are her Deviled Eggs with Tuna and Black Olives. I encourage you to serve these at your next party, be it a luncheon, a barbecue, or a fancy dinner. That is assuming you don&rsquo;t eat them before your guests arrive.<br />
	<br />
	<strong> Prep time:</strong> 20 mins<br />
	<strong>Cook:</strong> 10 mins<br />
	<strong>Ready in:</strong> 30 mins<br />
	<br />
	<strong> Ingredients</strong><br />
	1 tablespoon extra virgin olive oil<br />
	1 cup minced fresh tuna (about 6 ounces)<br />
	1 scallion, minced<br />
	1/2 cup minced celery<br />
	Tiny pinch curry<br />
	Salt and pepper<br />
	8 hard-boiled eggs, split in half lengthwise, with yolks and whites separated<br />
	1 cup thick mayonnaise, preferably homemade<br />
	1 tablespoon chopped parsley<br />
	8 black olives, pitted and finely chopped<br />
	1 plum tomato, finely chopped<br />
	<br />
	<strong>Directions</strong><br />
	Heat oil in a medium saucepan over high heat.<br />
	<br />
	Add the tuna, scallion, celery, curry and salt and pepper.<br />
	<br />
	Cook until the tuna is just opaque, about 3 minutes. Cool and drain well.<br />
	<br />
	In a small mixing bowl, mash the egg yolks with a fork. Stir in the mayonnaise, tuna, and<br />
	parsley. Season with salt and pepper.<br />
	<br />
	Season the egg whites with salt and pepper and fill their centers with heaping spoonfuls of the tuna egg filling. Top each with a black olive and tomato.<br />
	<br />
	(From Ana Sortum, Spice)</p>
<br />
___________________________________________________________<br />
<img align="left" alt="annie copps" height="75" hspace="10" src="http://www.wgbh.org/imageassets/annie_copps_thumbnail.jpg" vspace="10" width="50" /><strong>Annie B. Copps</strong> is a senior editor at <em><a href="http://www.yankeemagazine.com/" target="0">Yankee Magazine</a></em>. Annie oversees the magazine&#39;s food coverage, both as an editor and as a contributor of feature stories and columns.
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