The Dish


October 06, 2004|By Liz Atwood | By Liz Atwood,Sun Food Editor

Pizza in a jiffy

If you want your pizza in a hurry, try DiGiorno's new Microwave Rising Crust Pizza.

A cooking tray and crisping ring let the pizza rise and bake in the microwave in five minutes. The pizza is available in four varieties: four-cheese, pepperoni, supreme and three-meat.

Look for it in your grocery store's frozen-food aisles. It has a suggested retail price of about $3.50.

Low in price, high in nutrition

What can you buy for 64 cents? For about the price of a candy bar you can buy a day's worth of fruits and vegetables, according to a recent study by the U.S. Department of Agriculture.

The study debunks the myth that eating healthfully is expensive, says Dr. Elizabeth Pivonka, president of the Produce for Better Health Foundation, the organization behind the 5 a Day the Color Way initiative designed to get consumers to eat more fruits and vegetables.

The study, based on A.C. Nielsen data, found that more than half of fruits and vegetables cost an average of 25 cents or less per serving and that most fruits and vegetables are cheaper fresh than frozen or canned.

To read the report, visit http: / / / publications / aib790 / .

For exotic tastes

If you dream of visiting Africa, the West Indies or Latin America, but can't afford the plane ticket, take a culinary tour with Godiva chocolates.

The company's chef chocolatier, Jody Klocko, has created a collection of truffles inspired by exotic destinations. The limited-edition confections include a mojito flavor, which evokes tastes of Cuba; coconut zest, inspired by Thailand; pabana, which draws on West Indian cuisine; and karibu, inspired by African honeys and cashews.

A 24-piece assortment is $45 at Godiva boutiques until the end of the year. It also can be ordered online at or by calling 800-9-GODIVA.

Sticky problem, cool solution

If your dough can't stand the heat in the kitchen, try the new big chill pastry board from Kuhn Rikon.

The kitchen toolmaker has developed a board chilled by individual coolant packs that last for hours. Pop the packs into the freezer, then place them in the bottom half of the plastic pastry board, cover with the top and roll away. The cool board helps keep dough from sticking.

The pastry board has a suggested retail price of $30 and is available at specialty stores and (800-663-8810). For more information, visit www.kuhn


Test your palate in a blind wine tasting 6 p.m. to 8 p.m. tomorrow at Bin 604, 604 S. Exeter St. $19 in advance, $22 at door. Call 410-576-0444.

Gourmet Institute, a weekend of discussion, cooking demonstrations, tours and tastings, will be held Oct. 22-24 at Gourmet magazine's headquarters in New York City. Tickets are $1,295. Call 888-308-6133 or visit

Learn to make foods from southern Italy in a three-session class Oct. 13, 20 and 27 at Donna's, 5850 Waterloo Road in Columbia. Classes start at 6:30 p.m. $35 per class, $100 for the series. Call 410-659-5248, ext. 112.

Whip up seafood dishes in a class 7 p.m. tomorrow at For the Love of Food in Reisterstown. $50. Call 443-865-0630 or 410-833-5579.

Lexington Market's annual chocolate festival will be held from 11 a.m. to 5 p.m. tomorrow through Saturday at the market, 400 W. Lexington St. Call 410-685-6169 or visit www.lexington

The Jacksonville Volunteer Fire Company will hold a wine-tasting fund-raiser 4 p.m. to 8 p.m. Saturday at the fire station on Sweet Air Road. Tickets are $35 and are available at Bradley's Wine & Spirits, 3348 Paper Mill Road. Call 410-628-0428.

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.