61. RECIPE FOR COOKING Olie Bollen, Dutch New Year's Doughnuts Recipe for Olie Bollen, Dutch new Year s Doughnuts, as featured in Fabulous Foods,the net s favorite cooking community. http://www.fabulousfoods.com/recipes/breakfast/misc/oliebolen.html

Visit our sister site FabulousTravel.com Saturday September 24, 2005 Email This Page To A Friend! Move Around The Site Home Cooking School Shopping Newsletters Tips, Tips, Tips Food Fun Virtual Greeting Cards Book Store Message Boards Features Camper's Cookbook Diabetic Dining Recipes Appetizers Beverages Breads Breakfasts Desserts Main Courses Salads Sauces Side Dishes Soups Vegetarian Olie Bollen Note from Cheri Olie Bollen, small roud Dutch doughnuts, are a traditional food to serve on New Year's Eve in Holland. The name of these tasty treats literally translates to "oil balls." Don't let this unappetizing name fool you, Olie Bollen are delicious. The Dutch regularly stud their Olie Bollen dough with raisins, currants or even finely diced apples. Why not use all three? Click here for lots more New Years recipes and ideas. 1 envelope dry yeast 3 tablespoons sugar 1 cup warm water, divided

62. Cooking Recipes Seasonal - New Year's Melissa’s delivers fresh, exotic fruits and vegetables, organic produce andspecialty food items to your home or office. Enjoy healthy gourmet recipes, http://www.melissas.com/recipes/index.cfm?Cat_ID=47&Sub_Cat_ID=112&Cat_Name=Seas

63. Moosewood Restaurant - Ithaca, NY We are proud to introduce new Moosewood Frozen Vegetarian Entrees! From MenuDevelopment to cooking Classes, and plenty inbetween, Moosewood Collective http://www.moosewoodrestaurant.com/

Moosewood Restaurant Hours Winter Hours: Bar and cafe 11:30am - 10:00pm Daily Lunch Mon. - Sat. 11:30 - 3:00pm Sun: No lunch Dinner Sun-Thurs. 5:30-8:30pm Fri.-Sat. 5:30-9:00pm Lunch menu (.pdf) Dinner menu (.pdf) (Menus change at every meal: Lunch updated by 11:15am and Dinner by 5:15pm.) We currently do not take reservations. We seat people on a first-come first-served basis. We do appreciate advance notice for large parties; please call Moosewood at 607.273.9610, so we can do our best to accommodate them. Do you watch The L Word on Showtime? Go to www.starbrand.tv/thelword click on "product type" prompt and "cool products" which takes you to Moosewood products they use on the show. Moosewood is closed on Labor Day, Thanksgiving Day and for dinner the Friday after Thanksgiving, Christmas Day, and New Years Day. To order Gift Certificates for meals or merchandise, click here. Wednesday Night = Student Night = 10% Off Show your student ID at Moosewood and receive a 10% discount every Wednesday 5:30-8:30. Are you planning a trip to the Ithaca area?

64. Russian Recipes, Cuisine And Cooking. Russian Food Store The Best Russian cooking Recipes and Russian Food Store. Everyone has theonly one wish at new Year party to say goodbye to the old year in the best http://www.russianfoods.com/recipes/menu_briefly0000C00001/default.asp

Search Shopping Recipes Shopping Cuisine Recipes Russian Women ... Forum Special Offers Exclusive CLUB Discount Program Gifts Earn Money $$$ Services Site Map Testimonials and awards Links Join our mailing list ... Fotki.com - Share and print your photos with your family and friends. New Year New Year is one of the most gleeful holidays. Bright lights, merry dances, Father Frost, fairy tales and gifts are the pleasures of New Year. Everyone has the only one wish at New Year party: to say goodbye to the old year in the best way and to see the New Year in as merry as possible. Briefly Menu Tomatoes With Cheese Description Delicious light appetizer is right to the holiday table. Cheese with tomatoes and mushrooms will be to everyone’s liking. Method Slice tomatoes and arrange on the baking pan evenly, season to taste, cover with chopped mushrooms and top with grated cheese. Put in a preheated oven and bake until cheese is melted. Ingredients 4 ea fresh tomatoes; 300 g cheese; 1 can field mushrooms; Vitaminous Salad Description The name of the salad speaks itself – rich with vitamins, it is a must in wintertime on your table. Such a salad will decorate any holiday table and serve a wonderful appetizer.

65. Waitrose.com - Celebrate The Chinese New Year - Waitrose Food Illustrated The enormous quantities of food consumed during Chinese new Year signify the A good wok is essential in Chinese cooking, and Michelle bought hers from http://www.waitrose.com/food_drink/wfi/cooking/festivalsandcelebration/0002092.a

Follow this link for a Banner Advertisement Saturday, September 24th, 2005. Online Shopping Groceries Wine Waitrose Entertaining ... Find your local branch Search this site Home Waitrose Food Illustrated Cooking Festivals and Celebration Enter the Dragon Harriet Docker ushers in the Chinese year of the golden dragon with a traditional feast prepared by a Malaysian ex-pat in suburban south London. Photographs by Arthur Meehan. This year, the Chinese celebrate the year of the golden dragon, a symbol of strength and - appropriately at the dawn of the new millennium - progress. Although New Year's Day falls on 5 February, the festivities officially last for 15 days. It is a time for family get-togethers, burying the past and looking to the future. Food is central to the celebrations, and vast banquets for family and friends are common. Such a feast is being prepared by Michelle Lee, who grew up in Malaysia's Chinese community before moving to this country 17 years ago to train as a ballerina. Although she stayed on in the uk - her subsequent career has included a three-year stint as bikini girl Mimi in the West End musical Miss Saigon - she still eagerly celebrates Chinese New Year, entertaining her friends at her home in Dulwich, south London. "The one thing I've really missed since I've been living here is the food," she says. "Where I come from, eating with one's family is a central part of life." Children in China and Malaysia are taught from an early age the importance of cooking and eating, and how different foods affect the body. Too many chillies, for example, are said to cause mouth ulcers; fried foods make the body unhealthily hot; while lychees have a cooling effect. This comes from the ancient concept of yin-yang: foods have yin (cooling) or yang (heating) properties and must be kept in equilibrium in the body. Accordingly, an excess of any one food can upset the balance and cause disease.

66. Vietworldkitchen.com -- Wok Cooking Today is the first day of the Lunar new Year, a 15day celebration of But,she said, the single most common mistake made in cooking Chinese food on a http://www.vietworldkitchen.com/bookshelf/articles/woknyt.htm

R E L A T E D I N F O Viet Cookbooks in English Viet Cookbooks in Vietnamese Other Asian Cookbooks Useful Reference Books ... Websites The Well-Tempered Wok by Julia Moskin New York Times Staff Writer WHEN Grace Young's family went to restaurants, her father always insisted that they sit right next to the swinging door to the kitchen. A liquor salesman who felt at home in every restaurant in San Francisco's Chinatown, her father said food had to be eaten just moments out of the wok, while it is still fresh, hot and exuding wok hay, a Cantonese term, unknown in other parts of China, that translates loosely as "wok energy" or "wok breath." Wok hay is what happens when excellent ingredients - like ginger, noodles, shrimp, walnuts or Chinese chives - meet a wok crackling with heat. It is both a taste and aroma and something else, too, a lively freshness that prickles your nose and makes you impatient for that first taste, like the smell of steak just off the grill or a tomato right off the vine in August. Food with wok hay tastes intensely of itself. "Wok hay makes the difference between a good stir-fry and a great one," said Ms. Young, who traveled to China in 2000 and 2002 to study and document wok cooking and traditions. Her book, "

67. Introduction To Afghnistan Food And Cooking Another important day of celebration is new Year, called Nauroz. The Afghan newYear falls on 21 March, the spring equinox, our first day of spring. http://www.inmamaskitchen.com/FOOD_IS_ART_II/food_history_and_facts/afganistan_c

click for afghan recipes Afghan Food and Cookery The caves at Bamiyan, destroyed by the Taliban by Helen Saberi Editor's Note: This is the introduction to Ms. Saberi's fine book Afghan Food and Cookery. (click for review) Anxious to share her love for the country and the food, she has kindly let us reproduce her work. We are extremely grateful and very happy to have a guide to the nuanced food and cookery of Afghanistan. Please also read her personal story to learn more about the human heart of Afghanistan. (click here) Afghanistan is situated at the meeting place of four major cultural areas: the Middle East, Central Asia, the Indian subcontinent and the Far East. It is because of this geographical position that Afghanistan became the crossroads for many invading armies from different places each with their own culture. These marauding armies, often passing through Afghanistan, journeying further afield, realised the advantages of maintaining strongholds here and paused for a while. In the fourth century BC, Alexander the Great conquered Afghanistan on his way to India; in the thirteenth and fourteenth centuries AD, Afghanistan was plundered by Genghis Khan and the Mongols en route to the Middle and Near East. Babur, founder of the Moghul Empire in India and a direct descendant of Genghis Khan, began his rise to power in Kabul and is buried in his favourite garden on a hill in Kabul, the Bagh-e-Babur Shah. The conqueror, Nader Shah Afshar invaded and conquered Afghanistan in the eighteenth century on his way to India recruiting Afghan fighters to serve with his troops. The British in India were twice invaders in the nineteenth century.

68. Running*Cooking*Writing: Ringing In The New Year Running*cooking*Writing. Plus babymaking, music, movies and whatever the hell Ringing in the new year. Ok, so I ma little late on the resolution list. http://runcookwrite.blogspot.com/2005/01/ringing-in-new-year.html

@import url("http://www.blogger.com/css/blog_controls.css"); @import url("http://www.blogger.com/dyn-css/authorization.css?blogID=7696947"); @import url(http://www.blogger.com/css/navbar/main.css); @import url(http://www.blogger.com/css/navbar/2.css); BlogThis! Running*Cooking*Writing Plus babymaking, music, movies and whatever the hell else I can think up Sunday, January 02, 2005 Ringing in the new year Ok, so I'm a little late on the resolution list. We've been a bit preoccupied with the new dog, the de-Christmasing of the house, the returning and exchanging of unflattering clothes, a mad dash for home organization prompted by a new CD storage thing and a host of other projects. At some point I'll try to post about our Christmas travels. But for now, a list of my goals for 2005. It's a combination of the mundane and the even more mundane, but it works for me. 1. Follow fewer recipes. My goal here is to cook more intuitively to see ingredients and know what to do with them, to think about my food rather than blindly following recipes. To do this, I'm going to set a goal of one improvisational meal a week. 2. Wash face every night before going to bed.

69. Running*Cooking*Writing: The New Arrival Running*cooking*Writing. Plus babymaking, music, movies and whatever the hellelse I can think Birdie Happy new Year to you and the chicken pox clan! http://runcookwrite.blogspot.com/2004/12/new-arrival.html

@import url("http://www.blogger.com/css/blog_controls.css"); @import url("http://www.blogger.com/dyn-css/authorization.css?blogID=7696947"); @import url(http://www.blogger.com/css/navbar/main.css); @import url(http://www.blogger.com/css/navbar/2.css); BlogThis! Running*Cooking*Writing Plus babymaking, music, movies and whatever the hell else I can think up Thursday, December 30, 2004 The new arrival We returned from our Christmas trip to New Jersey late last night with our new dog, Jelly (formerly known as Jillian). We picked her up from her foster family in Long Island yesterday afternoon. It made for a loooong drive back we left my parents' house on the Jersey shore at 2 and pulled into our driveway at 10:45 but it was a far better choice than picking her up on the way down and subjecting her to the craziness of Sam (the poodle) and Gabby (the spaniel mix). It was slightly bizarre to drive to the home of these random strangers, sit down with them for about an hour and then leave with a new dog. We simply plopped her in the back seat with Rocky, fed them both a tasty treat and headed for the Throg's Neck bridge and New England. Rocky got irritable when Jelly encroached upon her bed, but they worked things out after a while by which I mean Jelly slid onto the floor and slept there for the entire drive, and Rocky lured her way onto a lap in the front seat. I like Jelly a lot, but even in the less-than-24-hours we've known her, it's clear that she has more "issues" than the rescue people let us know about. First, she's filthy. Poop crusted to her butt, matts on her chest, eye gunk matted around her nose. Her fur is dirty, and Darren thought he spotted a flea this morning. That's pretty easy to fix: Our fabulous groomer, who's been making Rocky the lovely creature she is for the last four years, is actually open Saturday New Year's day and was willing to squeeze Jelly in for a makeover. We'll pick up some Frontline and get the bugs eliminated, too.

70. Cookbook Profile: Martin Yan's Chinatown Cooking new recipes, cookbook profiles, regular columnists, food news, cooking tips, Yan calls the annual Chinese new Year s celebration living, http://www.globalgourmet.com/food/special/2003/chinatown/

Return to the Global Gourmet Main Page Cupcakes to go! globalgourmet.com Additional Searches Paris Hotels Worldstay Hotels in London New York Hotels Departments Kate's Global Kitchen Kate's Books Cookbook Profiles Global Destinations ... Archives About Global Gourmet Contact Info Advertising Feedback Privacy Statement ... page to a friend... Return to the Global Gourmet Main Page Forkmedia LLC Martin Yan's Chinatown Cooking by Martin Yan "Martin cooks and eats with engaging gusto, and he is certainly the premier exponent of Chinese cuisine. He has been researching this ancient art for years, he knows both its classical and modern versions, and equally important, he knows how to teach. Thanks to this seminal book you are holding in your hands, we now have the best of all China and Chinatowns to savor. How lucky we are to have him here with us." Martin Yan's Chinatown Cooking Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World . Marrying the concepts of cookbook, travelogue, and cultural index, Chef Yan provides an insider's view of these historical, cultural and tourist meccas, introducing the reader to his favorite chefs, restaurants, and shops, and offering insights into the individuality and personality of each Chinatown. The Chinatowns of New York, San Francisco, Toronto, Vancouver, Yokohama, Sydney, Honolulu, Singapore, London, Macau, and Melbourne are fascinating communities that contribute significantly to the vitality of these major cities. First established as places where early Chinese immigrants could live and prosper, "while remaining faithful to their heritage," Chinatowns have evolved into important tourist and culinary destinations that generate significant income for their cities. Here is a glimpse into some of the unique Chinatowns across the world:

71. Website Disabled The new year starts with the Tamil month of Chithirai , which extends from Realizing this fact on the very start of a new year makes it easy to carry http://tamilcooking.homestead.com/files/tamilnewyear.htm

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72. Chopstix Chopstix is the authoritative guide to cooking and eating Chinese food. The Chinese have been saying the same thing for years. Sometimes in Mandarin. http://www.chopstix.com/

Home Archive About us Our books ... XML feeds Archives June 2004 May 2004 April 2004 Chopstix Ian Fenn on Chinese cuisine Welcome to Chopstix. I will be attempting to add something meaningful every day or so. A brief pause 1 comment Hi, I haven't posted for a wee while as I've been preparing to go freelance, offering services in website development and food writing. I'll be back soon. In the meantime, please see the Chopstix Media website for more details. Time Out Awards Shortlist Announced No comments The shortlist has been announced for this year's Time Out Eating and Drinking awards. None of the nominees are based in Chinatown. Here are the five finalists for "Best Chinese Restaurant": Hakkasan 8 Hanway Place, W1P 9DH (020 7907 1888). Lee Fook 76 The Broadway, Tolworth, Surrey, KT6 7HR (020 8399 9793). Royal China 30 Westferry Circus, Isle of Dogs, E14 8RR (020 7719 0888). Mr Chow 151 Knightsbridge, SW1X 7PA (020 7589 7347). Mandarin Kitchen 14-16 Queensway, W2 3RX (020 7727 9012). Yauatcha has been nominated in the "Best Design" category. Find out more and/or vote online UK's first dim sum store opens No comments Dim Sum Zone, which has just opened adjacent to Greenwich Chinese supermarket See Woo, offers the entire range of chilled and frozen dim sum from

73. Discount Shopping Online | CATALOG.COM For over 10 years the majority of our business has been Web Hosting and Our new site allows us to expand the services we offer and at the same time http://www.catalog.com/

CATALOG.COM ONLINE DISCOUNT SHOPPING For over 10 years the majority of our business has been Web Hosting and Domain Registration . Online shopping has continued to grow and search has become an important part of our business as well. Our new site allows us to expand the services we offer and at the same time provide additional value to our hosting customers with marketing and ecommerce solutions. We hope you like the changes. If you have any questions, please feel free to email me. Bob Crull bcrull@catalog.com ONLINE SHOPPING ADVICE AND REVIEWS Get Advice The Catalog.com staff knows how to shop online. Need help? Have a question? We're there with advice, reviews, and answers. Deia Ask a Question Shopping Expert Quality vs. Price The best deal doesn't always mean the lowest price Thad Ask a Question Shopping Expert com net org biz info us ws Catalog.com Web Services Web Hosting $7.99 Domain Names Accept Credit Cards Online Dedicated Web Hosting ... Video Games ONLINE SHOPPING AND SEARCH Products The Web Catalog.com is the perfect place to shop for technology on the web. We have the latest electronics, the best deals on computers, and great prices on the newest digital cameras and software releases.

74. Cooking Classes And Event Calender We offer a selection of residential cooking schools throughout the year. Celebrate new Year’s Eve at Thorn Park and be ready for a night of fun, http://www.thornpark.com.au/cooking.htm

Click to view our newsletter David Hay's love of fine food saw the introduction of Residential Cooking Schools both mid-week and on week-ends to Thorn Park Country House. Using only freshest local produce of the highest quality, these humorous and entertaining classes make cooking fun, and of course you get to eat it too! David's irrepressible character will guarantee a very enjoyable and informative class for all who attend. Whether you enjoy Thai, Pastas or A La Carte, David will show you how to make food fun. If you or a group of friends would like to do a cooking school, we can often arrange "special" schools for your preferences. Special Guest Chefs are a regular feature of Thorn Park Cooking Schools providing fresh and innovative views on the ancient art of cooking. Contact Thorn Park about your special love in food and we will endeavour to please. CALENDER OF EVENTS October 2005 - December 2006 October 2005 Guest Chef Cooking School Weekend ~ Rosa Matto’s Italian Cuisine Clare Show Weekend ~ Clare Agricultural and Horticultural Show November 2005 Horrocks Wines December 2005 The Messiah - 3pm in St Aloysius Church - Sevenhill Cellars Chrismas at Thorn Park 31st - Jan 2nd New Year at Thorn Park January 2006 Mid-Week Cooking School - Simple Summer menus for cooks in a hurry with David Hay A Day on the green at Annie's Lane - Quelltaler vineyards at Watervale February 2006 Art Class Weekend - Developing your artistic skills with Michael Speers

75. Chinese Historical And Cultural Project Chinese new Year 2003, the Year of the Ram, will be ushered in with great of the importance of food and cooking in the celebration of Chinese new Year. http://www.chcp.org/current.html

Contents CHCP Homepage Current Highlights ... Questions? Current Highlights confirmation. Date Some events require advance purchase of tickets or registration. Event/News Please click on Item for details. February 7 - 8, 2003 CHSA Celebrates New Year February 8, 2003 Market Street Archaeological Project Open House February 18 - March 4, 2003 CHSA Presents Chinatown Film Series February 1-16, 2003 Chinese New Year Carnival February 15-16, 2003 Chinese Community Street Fair February 15, 2003 Southwest Airlines Chinese New Year Parade February 15-16, 2003 Chinese Culture Center Spring Festival March 6, 2003 Community Day at the CHSA March 8, 2003 Family Storytime November 1, 2003 Shanghai 1930s January 22, 2004 Chinese New Year January 28, 2004 Annual Membership Dinner Meeting February 7, 2004

76. Vegetarian Holiday Cooking Everyday cooking with Dean Ornish has menu suggestions for new Year s, ChristmasDinner, Thanksgiving and the Fourth of July http://members.tripod.com/~hannahdayan/holiday.html

setAdGroup('67.18.104.18'); var cm_role = "live" var cm_host = "tripod.lycos.com" var cm_taxid = "/memberembedded" Search: Lycos Tripod Star Wars Share This Page Report Abuse Edit your Site ... Next VEGETARIAN HOLIDAY COOKING Hello and Welcome! I think the most interesting vegetarian cooking comes around holidays. It is during festive occastions, we get to use our imagination to fill up a table (and our tummies :) ). I have provided for one and all to enjoy this vegetarian holiday internet resource page. I am constantly updating this page so stop by often :) Updates (May 2000) Well i have decided to change the look a bit.... Click here from the shiny new FRAMES Version I have been working on trying to make sure all the links are updated. I have added many new ones to the The Vegetarian Entertaining Page A big reception or party to plan? Some veggie resources at The Vegetarian Entertaining Page or how about something to talk about at the Humor Page As always, more exciting stuff to come...stay tuned ...and Happy Holidays! PS....

77. New Years - Catering Supplies Specializes In Wedding Reception Supplies, Party S Catering Supplies is the leader in supplying unique and hard to find cateringproducts in small quantities with no minimum order. From weddings to birthdays http://www.cateringsupplies.com/modules/cart/products.php/cart_nav_id/9/cart_sf/

Catering Supplies wedding reception supplies, plastic plates, plastic martini glasses, disposable table covers, wedding napkins, better than linen Home Your Account Order Status View Cart ... Seasonal / New Years New Years View Cart Back To Seasonal Print Page Print Catalog Select Pattern 1. Select Pattern Pizazz Toss Select Product 1. Select Product 2004 table top confetti-12pks. $6.24 2004 table top confetti-1pk. $2.52 54"x 102" paper table covers-12pc. $40.35 54"x 102" paper tablecovers-1pc. $3.88 7" paper plate-8/12 $20.88 7" paper plate-8pc. $2.02 beverage napkins-12/16 $17.28 beverage napkins-16pc. $1.66 lunch napkins-12pc. $21.60 lunch napkins-16pc. $2.08 lunch napkins-16pc. $2.08 Qty: Product Description: BE SURE TO ORDER YOUR CHAMPAGNE GLASSES! We have several kinds of disposable 10 pound tubs for you to use as ice buckets. Look under FOOD SERVICE/Supplies Misc., Servingware/Utensils , or Takeout/Deli Containers , to see which type will meet your needs. Use our Toss or Pizazz pattern napkins and table covers with any plate and your presentation will say New Years Eve . But, if you need the matching plates or a different color story

78. OCRegister.com Food Entertain Parisianstyle on new Year s Eve with these easy appetizers from the cooking” promises delectable dishes that fight the signs of aging. http://www.ocregister.com/wine_food/columns/cathy/chefs.shtml

Classified ads Get a job Buy a car Find a home ... Surfing forecast Archives Customer service Home A few of your favorite things Readers share their beloved kitchen gadgets for slicing, chopping, peeling, turning, dropping or basting. Cathy Thomas Food Editor E-mail Cooking with Chefs Wine Favorite Flavors ... Baking CHECK IT OUT COOKING WITH CHEFS Welcome home During culinary classes at Our House, a trio of teachers keeps students relaxed and chuckling Season with reason Herbs and spices may help bridge the gap between eating for pleasure and eating for good health, according to cookbook author Nina Simonds. The right mix Nancy Milby, founder of Laguna Culinary Arts, started small in building her empire Grilling in the house Author-grill guru Steven Raichlen shows how to create bold flavors indoors Tender Easter pork Expert Bruce Aidells shares secrets for keeping your ham or roast flavorful and moist The modern melt Create grilled cheese sandwich memories with newfangled machines and upscale ingredient combinations. Use them for snacks, appetizers or salad toppers. Love me tender Slowly cooked, gently simmered dishes earn favor with chefs and home cooks

79. Apples And A Sweet New Year Apples and a Sweet new Year Serve apples and honey with a twist this new Year . Beets as in Borscht new Life for Leftovers Spring Time cooking http://www.aish.com/family/cooking/Apples_and_a_Sweet_New_Year.asp

20 Elul 5765 / 24 September 2005 Torah reading: Ki Tavo Aish.com Weekly Email - Over subscribers Jewish World Society Today Spirituality Family parenting marriage blog: mom with a view heart of the matter ... dr. mitzvah stories Dating Jewish Literacy Holocaust Studies Torah Portion Shabbat Holidays Western Wall Cam Ask The Rabbi MP3 Audio Site Aish Shopping Programs in Israel About Aish/Donate Email Lists RSS Aish.com delivered handheld devices e-mail New! Aish.com Toolbar by Debby Segura Serve apples and honey with a twist this New Year. Two delicious and easy recipes. This summer, I was at my friend Betsy's house. I admired an apple tree in her yard, loaded with small, round apples. "My grandma planted this tree with me on Tu B'Shevat years ago," she said, "so I can't let these apples go to waste." She invited me to bring my children and together we picked apples. For weeks we peeled apples, ate apples, displayed apples. My boys even sold those apples door to door, setting aside 10% of the sales proceeds for Tzedakah, as per Betsy. As I sat this week thinking about Rosh Hashanah and the recipes for a cooking class I'd be giving, I thought of those lovely, tart apples. In my mind, I scrubbed them, cored them and placed them close together in a shallow casserole. Into each hollow, I placed a brown sugar cube. In the Greek Sephardic tradition, we don't dip the apple in the honey, we cook it with sugar. I baked them golden brown and brought them to the table on a lacy silver cake stand, little baked apple cups, each holding a sip of melted brown sugar for a sweet New Year.

80. 'Just World News' By Helena Cobban: Cooking Therapy--it Works! cooking therapyit works! Happy new Year everyone!!! I was feeling a bit inturmoil about something yesterday. So, since my daughter Lorna gave me a great http://justworldnews.org/archives/000405.html

'Just World News' by Helena Cobban Info, analysis, discussion to build a more just world JWN front page Cooking therapyit works! Happy New Year everyone!!! I was feeling a bit in turmoil about something yesterday. So, since my daughter Lorna gave me a great Lebanese cookbook for Christmas, I checked out the recipe for "Fatayer bi-sabanekh" (Spinach pastries) and set to work. I'd never made 'em before. But the work was just what I needed! It takes a yeast-leavened dough. Thwack, thwack, thwack, as I knead it down onto the kitchen counter. Then you have to chop the spinach, parsley and onions fine. Shir, shir, shir, as I rock the mezzaluna from side to side across the chopping board.... Oh, then the fun of assembly began. Fun, well, yes; but it's also incredibly fiddly. The dough's risen already. You thwack it down again, then roll it out to 1/8-inch thick. (That's thin.) You cut out 4-inch rounds. Then you put a small pat of the spinach-with-lemon-etc mix into the middle of each round, and crimp the edges up into a sealed triangular little dumpling. (Actually, in addition to the tasteone which I've savored for 33 years now, ever since my first visit to LebanonI really love the elegant geometry of these pastries. Picture below I hope.) You assemble each one one at a time then put a tray-full into a hot oven for 20 minutes. When they come outthis is a trick I

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