Hills Science Diet Dog Food

I've always imagined the invention of cuisine following the invention of fire in close succession. A caveman experimenting with sticks creates the first blaze, unto which his wife immediately throws a chunk of boar and voila — a culinary trajectory you can trace right to pot roast! But Ahimsa, New Haven's new raw-food vegetarian restaurant, seemed like an interesting detour, and, open-minded, New-Age vegetarian that I am, it appeared to be a welcome reprieve from the carnivorous world of Yale Dining Services. However, veggie friendly is not necessarily hunger abating, and as Ahimsa proves, hippy food politics can only go so far in terms of flavor.

Ahimsa is located in a large ground floor space on the corner of Chapel and Howe streets. With sexy candle lighting and silk scarves partitioning the tables, Ahimsa seems the perfect date setting for an enlightened hipster love affair.

WHAT TO TELL YOUR PATIENTS New food guide ought to get you talking ...

Canada's Food Guide has been updated. "So what?" you might be thinking, "my patients aren't interested in changing their lifestyles." Physicians have a tough time talking about diet with their patients. Not only is it a delicate topic to bring up (everybody's sensitive about their weight), most clinicians simply don't have the time to get the message about healthy eating across to their patients. "There's good evidence that people whose physician talks to them about nutrition do better," says Dr Diane Finegood, a scientific director of nutrition at the Canadian Institute of Health Research (CIHR). So while the new version of the 65-year-old food guide isn't going to set the world on fire, its simple, common sense advice is as good a place as any to get a conversation started about healthy food choices.

Barefoot Contessa likes to keep things simple

All of her professional tasks - shooting 20 episodes of Barefoot Contessa every year, testing recipes for her cookbooks, even "road-testing" meals for some (very lucky) friends - unfold at her Long Island, N.Y., home.

And with her trademark hearty chortle, ready smile, a vocal delivery with equal doses of natural warmth and "come hither-ness" and frequent recipe recitations that begin with "get out two sticks of butter," Garten makes Food Network viewers feel, well, right at home. If she doesn't like people as much as she likes food, she's one heck of an actress. Hers is the rare Hamptons abode where the hoi polloi might consider themselves welcome.

So the title of Garten's fifth book, Barefoot Contessa at Home, might seem a tad redundant. More telling is the subtitle, Everyday Recipes You'll Make Over and Over Again.

Vindalho beats steak and kidney pudding as favourite English dish

(PRLEAP.COM) The choice of an Indian recipe from Exmoor, UK, caterer Mignon Johnson was unanimous by all five judges of a cook-off broadcast on UKTV Food prime time satellite television. The pork vindalho was cooked by celebrity chef Antony Worrall-Thompson for the show, The Peoples Cook Book, which is a nationwide hunt for favourite family recipes best reflecting British contemporary food culture. Mignon, who runs The Saffron Kitchen from her home on the edge of Exmoor, near Taunton, Somerset, UK, was up against a traditional English steak and kidney pudding cooked by another TV chef, Paul Rankin. Said Mignon: Everybody thought the steak and kidney would be a natural winner, and even Antony Worrall-Thompson said we would never get the vote of the Womens Institute judge. But the judges all loved it, even the WI lady, and they commented on the delicious range of flavours and how they were surprised that it was not too hot.

Home Plates: Recipe isn't Bold Knight fondue, family says

It's a question that fans have pondered for decades. And now George Pappas, who runs the restaurant's latest incarnation, the Bold Knight Bistro on North First Street in San Jose, says the version passed along for all these years isn't the real deal. The recipe that ran in Home Plates last week apparently has been in circulation since the '60s, making regular appearances in this newspaper and in recipe boxes around town.

I've invited Pappas to share the Bold Knight recipe.