Cook's Notebook


August 20, 2008|By Ariane Szu-Tu


OLIVE OIL CLASS : Learn why cooks use extra-virgin olive oil, how Italian brands compare with oils from other parts of the world and how to cook, drizzle and flavor with olive oil from 10 a.m. to 11 a.m. Sunday at Williams-Sonoma in Cross Keys, 70 Village Square. Free. Call 410-435-6020 or visit

BACK TO SCHOOL : Whole Foods Market offers a sampling of back-to-school products featuring breakfast options, lunchbox favorites, after-school snacks and easy dinners. Kids can taste the products without having to buy them and then fill out a "report card" to rate their favorites from 4 p.m. to 7 p.m. today at Whole Foods Market, 2504 Solomons Island Road, Annapolis. Call 410-573-1800 or go to

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Inspired by her grandmother's Texan cooking, her upbringing in Ecuador and her husband, a French man who makes "perfect crepes," a mother of two uses gut instinct and "a little of this and a little of that" to create hundreds of recipes from around the world.

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