Cook's Notebook

December 28, 2005

Kitchen tip

Vary the platters on a buffet table by height, shape and texture. Use white or solid-color platters to make the food, not the plates, the star.

Associated Press

Know a helpful shortcut in the kitchen? Send it to Liz Atwood, Food Editor, The Sun, 501 N. Calvert St., Baltimore 21278 or e-mail it to

Site du jour

Culinary historian Linda Stradley of Newberg, Ore., created this site in 1997, an extension of her first cookbook by the same name.

It provides a vast culinary landscape, with mountains of broccoli and fields of pork loin with pumpkin-sage bread. Recipes abound and go the gamut, from apples to whoopie pies, but her dinner-party menus are especially sweet.

Knight Ridder/Tribune

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