Dishes to melt your sweetheart's heart this holiday

View full sizeLisa DeJong, The PDBrian Doyle, 37, of Brunswick, and his son Aiden, 8, prepared this chocolate-covered, strawberry-stuffed French toast for his wife Jennifer Doyle, 36, for Valentine's Day. The boys also prepared a quiche, at left, and a mimosa.

Cointreau Mimosa 'Martini'
Makes 4 servings

8 ounces fresh-squeezed orange juice
4 ounces Cointreau, or other orange liqueur
12 ounces organic sparkling wine (see cook's notes)
4 slices of an orange

Cook's notes: Conventional (nonorganic) ingredients can be substituted, if you prefer. This recipe can be halved or doubled. Martini glasses make a great presentation. Find Riva Moretta by Perlage, an organic sparkling wine, at Danny's Organic Marketplace in Mentor.

Preliminaries: Fully chill all liquids.

Mix the cocktails: Combine all liquids in a chilled pitcher and stir gently.

Presentation: Pour into martini glasses. Slit orange slice once at rind and slip over edge of glass. Serve cold.

Source: Adapted from Brian Doyle, worldsfareculinary.com and dannysorganic.com.

Chocolate-Covered Strawberry French Toast Makes 4 servings

10 ounces organic fresh or frozen strawberries, sliced (see cook's notes)
4 ounces organic cream cheese, very soft
2 ounces (about ⅓ cup) organic chocolate chips
4 organic eggs
1 cup organic milk, whole or reduced fat (2 percent)
8 thick slices organic challah bread (see cook's notes)
Pure maple syrup
2 tablespoons organic butter

Cook's notes: Conventional (nonorganic) ingredients can be substituted, if you prefer. This recipe can be halved or doubled. Organic challah bread is available at Danny's Organic Marketplace, Mentor. If you wish, fold maple syrup into some whipped cream before serving the French toast.

Preliminaries: Heat a medium-large skillet over medium heat shortly before you're ready to cook the French toast.

Prepare filling and batter: Combine the strawberries, cream cheese and chocolate chips in a small mixing bowl. In another bowl, combine the eggs and milk.

Assemble stuffed sandwiches: Divide the cream cheese, strawberry and chocolate chip mixture on top of half the slices of bread. Top each with remaining slices of bread.

Fry the toasts: Melt the butter in the preheated skillet. Dunk each sandwich into the batter for at least 30 seconds. Place the egg-coated sandwiches into the pan. Cover with a lid and let cook for about 2 minutes until browned and the chocolate just begins to melt. Turn the sandwiches over and cover again. Allow to cook for about another 1 to 2 minutes.

Presentation: Serve with pure maple syrup.

Source: Adapted from Brian Doyle, worldsfareculinary.com and dannysorganic.com.

Organic Quiche Lorraine
Makes 4-6 servings

5 ounces organic bacon, diced
Half of a medium organic onion (about 3 ounces), julienned
5 ounces organic mushrooms, sliced
4 organic eggs
½ cup organic heavy cream
1 cup organic milk, whole or 2 percent
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
1 organic pie crust shell
3 to 4 ounces organic Swiss cheese, shredded

Cook's notes: Conventional (nonorganic) ingredients can be substituted, if you prefer. A hand-held or stationary blender is used for this recipe.

Preliminaries: Heat oven to 300 degrees.

Saute bacon, vegetables: Cook the bacon in a medium-size skillet on medium heat until crisp and lightly browned. Add the onions and continue to saute for 2 minutes. Add mushrooms and continue to cook for another 3 minutes. Let cool.

Prepare the custard: Combine eggs, cream, milk, salt and pepper in a blender for 30 seconds.

Assemble the quiche: Place the mushroom, bacon and onion mixture into the pie crust. Next, sprinkle the cheese on top of bacon-mushroom mixture. Pour the custard mixture over all.

Bake the quiche: Place the quiche onto a baking sheet with sides. Place the tray into the preheated oven. Bake for 40-45 minutes, or until the mixture sets. It should not jiggle when gently nudged. Allow to cool to room temperature for at least 30-45 minutes. (This quiche can be made a day ahead, wrapped in plastic and refrigerated.)

Presentation: Serve warm, cut into wedges. Or bring to room temperature, cut into wedges and serve. (If you have refrigerated the quiche, you can remove the plastic, return the pan to a baking sheet and warm it for 15 minutes in a preheated 250-degree oven.)

Source: Adapted recipe from Brian Doyle, worldsfareculinary.com and dannysorganic.com.

Organic Honey Pecan-Crusted Bacon
Makes 4 servings

8 slices organic thick-cut bacon
2 tablespoons organic honey
¼ cup organic pecans, finely chopped

Cook's notes: Conventional (nonorganic) ingredients can be substituted, if you prefer. You can halve or double the recipe.

Preliminaries: Heat oven to 400 degrees. You will need a baking sheet with low sides.

Bake the bacon: Lay slices of bacon on the baking pan. Bake for about 10-12 minutes until just beginning to crisp.

Garnish the bacon: Remove bacon from oven. (If you wish, drain off any fat, or use paper towels to dab and eliminate it.) Brush each bacon slice with honey, then sprinkle strips with pecans. Return to the oven for 2 minutes.

Presentation: Carefully remove bacon from pan and drain on paper towels for a minute or two. Serve hot.

Source: Adapted recipe from Brian Doyle, worldsfareculinary.com and dannysorganic.com.

Frozen fish may never match the delightful, unctuous texture of fresh fish, but it can come close if you thaw and cook it correctly. And it's often a lot cheaper than fresh. Recommendations vary widely on whether to thaw frozen fish before you cook it.

Frozen fish may never match the delightful, unctuous texture of fresh fish, but it can come close if you thaw and cook it correctly. And it's often a lot cheaper than fresh.

Recommendations vary widely on whether to thaw frozen fish before you cook it. The Alaska Seafood Marketing Institute's Web site promotes exactly that. After rinsing off the ice glaze from a frozen fish, it suggests patting it dry and applying an oil that can withstand high heat, such as canola or peanut. After that, the site gives instructions for broiling, grilling, roasting and pan-frying the still-frozen pieces.

But Giovanna Mingrone of Classic Seafood in Cleveland worries that such a method could toughen the outer flesh of the fish over the longer cooking time. Instructions printed on Target's packages of frozen wild-caught keta salmon urge cooks to thaw the fish before cooking.

One method is to take it out of its original packaging, set it in a colander over a pot, apply plastic wrap to the top of the fish and set it overnight in the refrigerator.

Follow the same procedure when storing fresh fish until you cook it. In that case, you can top the fish with ice in a sealed plastic bag. The ice should not directly touch the fish stored overnight.

Simply delicious. Take a hint from the pros and make your own pierogi at home.

Lynn Ischay, The Plain DealerBalls of mashed potato, onion and cheese sit atop rounds of dough made with sour cream, ready to be pinched into perfect pierogi pillows in the basement of St. John Cantius Church in Tremont. The team of pierogi makers assemble 100 dozen a week. They are sold after Mass on Saturdays and Sundays and are $7 a dozen.

St. Vladimir Potato and Cheese Varenyky (Pierogi)
Makes two dozen

Dough:
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons margarine or butter
½ cup water, or as needed

Filling:
4 medium Idaho potatoes, peeled and cut into 2-inch chunks
1 medium onion, chopped
¼ cup margarine or butter
½ cup shredded cheddar cheese
Salt and pepper to taste
Extra chopped onions sauteed in margarine or butter, optional
Sour cream, optional

Cook's notes: You can use a regular rolling pin, but for better shaping of individual dough rounds, consider a short, skinny one available at ethnic groceries (including Asian food stores). It's about the thickness of a broomstick and tapered at the ends, and allows better control of a small piece of dough. Also, a hand-held potato masher works best.

Mix the dough: Place all dough ingredients into a bowl. Stir together by hand or with a stand mixer outfitted with a dough hook. Knead just until smooth.

Let the dough rest: Place dough on floured surface and cover with an inverted bowl. Let stand 10 minutes.

Cook the potatoes: Place prepared potatoes in pan big enough to fit and add just enough cold water to cover. Bring to a boil and then simmer until tender, about 15 minutes. Drain off water and mash by hand.

Cook onions: While potatoes are cooking, saute the chopped onion in the margarine or other oil. Cook until clear and tender.

Combine, cool the filling: Add shredded cheese, onions, salt and pepper to the potatoes. Refrigerate until the mixture is firm.

Heat water: Fill a 6-quart pot, or larger, with water and bring to a boil.

Shape the dough: Cut dough in half. Roll one half into a rope 1¼ inches thick. Cut into 1¼-inch sections. Lightly coat with flour. Using a rolling pin, roll each piece into rounds, about 3 inches in diameter.

Fill the pierogi: Holding a dough round in one hand, place a spoonful of the potato filling (about 2 tablespoons) onto the center of the dough. Bring one side of the dough over the filling, folding the round in half. Using floured fingers to avoid sticking, pinch the round edges shut to seal. Place finished pierogi on a clean, lightly floured tea towel. Repeat with the remaining dough and filling.

Boil, drain the pierogi: Place pierogi into boiling water, six at a time. Stir gently to prevent sticking to the bottom. After the pierogi rise to the top of the water, allow to cook another 3 to 5 minutes. Remove with a slotted spoon and drain. Repeat until all pierogi are cooked. Place in a bowl, coat with melted butter or margarine.

Presentation: Serve hot with sauteed onions and sour cream.

Source: Adapted recipe from Dareen Jogan and the pierogi team, St. Vladimir Ukrainian Orthodox Cathedral, Parma.

Cabbage Filling for Varenyky (Pierogi)
Makes enough for 24 pierogi

1 pound sauerkraut
3 medium onions, sliced
½ cup vegetable oil or ¼ pound butter
3 cups shredded white cabbage
1 chicken or beef bouillon cube
2 teaspoons fresh ground pepper, to taste

Preliminaries: Strain the sauerkraut. Pour off juices and reserve them.

Saute the kraut, cabbage: Cook onions in oil or butter over medium heat until golden. Lower heat and add sauerkraut, cabbage, bouillon and sauerkraut juice. Cook, uncovered, until liquid evaporates, stirring often. Add pepper, stir and cool completely.

Chop the filling: Place mixture in food processor and pulse one or two times.

Presentation: You can use the filling in pierogi (made with your choice of dough), or on sandwiches or as a side dish.

Source: Adapted from "Festive Ukrainian Cooking," by Marta Pisetska Farley (University of Pittsburgh Press, 1990).

Michael Symon's Beef Cheek (or Beef Shoulder) Pierogi
Makes two dozen

For the dough:
1 large egg, whisked
¾ cup sour cream
1 stick unsalted butter, softened
1 tablespoon chopped chives
1 teaspoon kosher salt
2 cups all-purpose flour, more for rolling

Beef filling:
2 tablespoons olive oil
1½ pounds beef cheeks, cleaned (or substitute beef shoulder)
Salt and pepper
1 cup all-purpose flour
1 red onion, sliced
1 carrot, peeled and sliced
2 garlic cloves, smashed
¼ cup red wine vinegar
1 cup red wine
4 sprigs fresh thyme
1 bay leaf
2 cups chicken stock
4 tablespoons butter
Sour cream, optional
Horseradish, optional
Sauteed mushrooms, optional

Cook's notes: Because beef cheeks are not commonly available at most supermarkets, contact your store's meat manager (or a butcher shop) several days in advance to order them. Or just substitute a shoulder cut of beef. This dough needs to chill at least two hours before shaping. Allow five hours for the meat to slowly braise and four hours for it to chill. You will need a 6-quart Dutch oven with a lid.

Preliminaries: Heat oven to 325 degrees shortly before you'll braise the beef.

Make the dough: Mix egg, sour cream, butter, chives and salt. Mix in flour thoroughly until dough forms. Wrap in plastic wrap and refrigerate at least two hours (or up to two days).

Brown the beef: If using beef shoulder, slice 1/2-inch thick. Heat oil in Dutch oven over medium-high heat. Season beef with salt and pepper and dredge in flour. Cook in batches to brown, about 6 minutes. Remove from oil.

Braise the beef: Add onion and carrot to Dutch oven for about 7 minutes. Add garlic and cook another minute. Add vinegar, wine, thyme, bay leaf and chicken stock and bring to simmer. Return beef to Dutch oven, cover, and cook in oven for 1 hour. Lower oven temperature to 225 degrees and continue cooking for 4 more hours.

Cool, chill the beef: Remove beef from oven and allow to cool. Refrigerate for at least 4 hours (or up to 2 days).

Shred the meat: Remove meat from liquid, reserving liquid, then shred the meat. Warm the liquid and strain out the vegetables. Boil the liquid until it reduces by two-thirds. Mix in shredded meat and allow to cool.

Assemble the pierogi: Roll out dough to about 1/8-inch thickness.

• Using the 3-inch-wide rim of a water glass, cut dough into rounds.
• Spoon 1 tablespoon of meat onto each round.
• Fold the dough over and seal the edges into a half-moon shape.
• Press edges with fork to seal.

Boil the pierogi: Bring a pasta pot full of water to a boil. Add pierogi, 6 to 8 at a time, and cook until they float, then allow them to cook about 4 more minutes. Drain.

Saute the pierogi: In a large skillet, heat 4 tablespoons of butter and saute pierogi in batches until they are brown.

Presentation: Serve, if desired, with sour cream, horseradish and sauteed mushrooms.

Source: Adapted recipe from "Live to Cook: Recipes and Techniques to Rock Your Kitchen," by Michael Symon with Michael Ruhlman (Clarkson Potter, $35).

How to involve your children more deeply in preparations for Passover.

View full sizePeggy Turbett, The PDShanya Caruso, 6, and her brother Asher, 9, have fun adding cheese to their matzoh pizzas at their home in University Heights.

"Getting the kids involved with the holiday preparations is the most important thing we can do to keep our traditions alive," says Rabbi Joshua Caruso of Anshe Chesed Fairmount Temple in Beachwood.

The tactile nature of food -- its textures, pliability, aromas and flavors -- make it fun for children to literally roll up their sleeves and dig in for some fun, he adds.

Passover is a perfect holiday to introduce children to religious traditions and pique their interest in food, says Caruso's wife, Leah Weiss Caruso.

"For the children, it's very hands-on because every little piece of it -- the food, the wine, the karpas [the symbolic act of dipping vegetables into salt water and eating them at the beginning of the Seder] -- connects with the story and the rituals of Passover, and makes it easy to remember," she says.

The Caruso children -- sons Lev, 11, and Asher, 9, and daughter Shayna, 6 -- find themselves involved in various aspects of the holiday.

One act is searching the house for chametz, the term for foods forbidden during Passover. Chief among them are the five grains -- wheat, rye, oats, barley and spelt -- which have the capacity to ferment and rise. During the flight from slavery to freedom, the ancient Israelites escaping Egypt had no time for bread to conventionally rise and bake, which is why unleavened bread, or matzo, carries deep importance to the holiday. No leavened products are permitted in the home.

"You're looking for things that are forbidden -- so you let your children go on a hunt," says Rabbi Caruso.

Traditionally in preparation for Passover, members of the household made their way through the house using a candle to search out chametz and a feather to dust up any stray bits. "You burn and destroy them," Caruso says. "There's a prayer you say when you embark on hunting for them, and there's a prayer when you burn them. It's kind of commencing the Passover period.

"And it's actually fun for the children," he says. "Some parents purposefully hide distinctly forbidden foods here and there, so the younger children will find them and keep interested."

Leah Caruso engages the younger ones in preparing the charoset. It's the chopped or ground combination of fruit (usually apples for the Ashkenazi Jews of Eastern Europe) mixed with nuts, sweeteners and often wine. The mixture represents the mortar used by the enslaved Israelites forced to build Egyptian structures.

"Charoset is an important part of the Seder ritual, and it's also a dish that everyone loves," she says. "We get the kids involved in the preparation, and while we're getting everything ready we can explain the meaning behind it."

But with their own diverse food heritage, which includes Southern Italian influences, the family finds other ways to integrate traditions.

One of the family's favorite dishes is matzo pizza. Using squares of plain matzo as the crust, the kids can spoon on and spread any favorite pizza sauce, top it with shredded cheese then bake.

"Matzo plays an important part of our heritage," says Rabbi Caruso. "This is an easy way to make it more enjoyable."

-- Joe Crea,

Food and Restaurants Editor

These four dishes are quick to make and healthful and easy enough to prepare that they can be done on weekdays after work.

Allison Carey, The Plain DealerA single pot of boiling water lets you cook all the key ingredients for Nana's pasta with broccoli. Packed with vitamins, antioxidants and beta-carotene, this meatless meal is satisfying any time of the year.

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This is a dish that I've enjoyed at least a couple of times a month since my early childhood. Though with the widespread availability of beautiful, fresh broccoli, I've long ago abandoned the original frozen florets commonly used back in the day. Not only is this an easy, satisfying and healthful dish, it's the model of one-pot efficiency: You can use the same pot of water to cook the broccoli, then the pasta, then the easy olio-aglio (oil-and-garlic) sauce -- then return everything to that original pot for a quick toss and stir. If you prefer greater flavor punch (and can afford the calories), definitely add a modest finishing splash of extra-virgin olive oil and a little more grated cheese just before serving, with or without some freshly ground pepper and a few flakes of crushed red pepper. — Joe Crea, Food and Restaurants editor

Lightly salted boiling water
4 to 6 stalks fresh broccoli, trimmed and cut into large florets
12 ounces spaghetti, linguine or angel hair pasta (see cook's notes)
3 to 4 cloves garlic, peeled, crushed and finely chopped
4 tablespoons extra-virgin olive oil
2 teaspoons dried basil
4 tablespoons freshly grated Locatelli Romano or Parmagiano-Reggiano cheese, or to taste
Crushed red pepper flakes
Freshly ground black pepper
Coarsely chopped (or a chiffonade of) fresh basil (optional)

Cook's notes: In addition to the large pot of lightly salted boiling water, have available a colander or sieve sitting in a large, heatproof bowl. Feel free to substitute other macaroni shapes, such as penne, rigatoni or mostaciolli. For additional flavor (and fat and calories), you may drizzle a little extra-virgin olive oil over pasta before serving.

Preliminaries: When you cut the broccoli, feel free to include as much of the tender part of the stem (cut into ¾- to 1-inch thick coins) as you like. If you wish, simply trim and discard the tough part of the stalk, then split the remaining segments in half lengthwise. If you cut apart the florets, make them large, bite-size pieces.

Cook the broccoli: Plunge broccoli florets in lightly salted boiling water and cook until tender when pierced with the tip of a knife. (If you're including slices of the stem, add them first; when water returns to a full boil, add the florets.) When broccoli is tender, use a slotted spoon or tongs to transfer them to the sieve set in the heatproof bowl. Leave water in the pot, and allow it to return to a boil.

Boil the pasta: Stir the pasta into the boiling water. Cook according to package directions until al dente (tender, but with a bit of resistance to the bite). When pasta is done, pour (liquid and all) over the broccoli in the sieve.

Prepare the oil-garlic sauce: Immediately return pan to burner and reduce heat to medium-low. Pour in the oil, add garlic and saute until golden and tender but don't allow the garlic to brown or burn. Quickly add about 1 to 1½ cups of the cooking water to the pan (careful, it's apt to bubble up and produce a burst of steam), then stir in the dried basil. (If your diners enjoy a bit of spicy heat, you can stir in ¼ teaspoon to ½ teaspoon crushed red pepper flakes into the liquid.)

Final assembly: Return the pasta and the broccoli to the pan with the oil mixture over medium-high heat, stirring so that the pasta will absorb some of the flavorful liquid, then toss mixture to coat evenly. Transfer to individual plates or bowls, or a large serving container.

Presentation: Serve with grated cheese, sprinkle on a bit of optional chopped or chiffonade of fresh basil, and provide a pepper grinder and additional red pepper flakes, if desired.

Source: Adapted recipe by Joe Crea

Apricot Teriyaki Chicken With Brown Rice

Makes 4 servings

View full sizeAllison Carey, The Plain DealerA punchy combination of quickly sauteed lean chicken with vitamin- (and flavor-) packed appricots makes apricot teriyaki chicken with brown rice a hearty, satisfying low-fat entree. Fresh sugar snap peas cook in minutes for a tasty side dish.

1¼ pounds boneless, skinless chicken breast portions, pounded thin (see procedure, below)
2 tablespoons unbleached white flour combined with ½ teaspoon salt and ½ teaspoon ground black pepper
2 tablespoons canola or blended canola-and-corn oil
1½ cups onion, cut into medium-thick slices
2 to 3 cloves garlic, crushed and minced
1 can (15 to 16 ounces) pitted, unpeeled apricot halves with liquid (see cook's notes)
About ⅛ cup bottled teriyaki baste and glaze (such as Kikkoman brand)

For Ginger-Spice Apricot Chicken, see variations (below)

Cook's notes: Use apricot halves packed in juice or light syrup, if available. Fruit packed in heavy syrup will contain more sugar and calories (and, of course, produce a sweeter dish). Since cooking brown rice from scratch can take upwards of 45 minutes (including boiling, simmering and standing time), get the rice started as soon as you begin meal preparations. Or use a rice cooker equipped with a timer, or prepare the rice and refrigerate it a day or two in advance, then simply reheat it shortly before serving.

Pound the chicken breasts: You'll need a heavy plastic bag and a meat mallet or flattener. Working with one at a time on a sturdy work surface, place a chicken breast into the plastic bag, close, lay flat and pound using the flat side of the mallet until the meat thins out to about ½- to ¾-inch thickness. (Start near the middle, pounding out toward the edges for more even thickness.) As each breast is done, place on a plate liberally dusted with some of the seasoned flour, lightly coating both side. Continue with the remaining breast portions.

Brown the chicken: Using a nonstick saute pan large enough to hold the flattened breast in a single layer, add oil and heat over medium-high until oil is very hot and shimmering. Quickly add chicken breasts to sear, about 2 to 3 minutes, then turn and reduce heat to medium. Cook an additional 2 to 3 minutes.

Prepare the apricot sauce: Remove meat, pat lightly with paper towels to remove excess oil, then transfer to a plate and keep warm. Add onion and garlic to pan and cook, stirring frequently over medium to medium-high heat, until vegetables wilt and begin to caramelize, turning golden brown. Place chicken over the onion and garlic in the pan, spoon apricots and juice over the meat, drizzle in the teriyaki baste and glaze, stir and turn the chicken to coat evenly. Cover, reduce heat to medium-low and simmer 5 to 7 minutes until tender and cooked through.

Variation -- Ginger-Spice Apricot Chicken: When you add the teriyaki baste and glaze to the pan, also stir in ⅛ to ¼ teaspoon cayenne pepper, 2 to 3 teaspoons freshly minced or grated ginger and 1 to 2 teaspoons toasted sesame seed oil. Spoon sauce over the chicken and apricots to combine evenly.

Presentation: Divide rice onto four dinner plates and top each portion with chicken breast, spooning some of the apricots and sauce over the servings. Steamed green vegetables and/or a tossed salad are companionable accompaniments.

Source: Adapted recipe by Joe Crea

Magnificent Moroccan-Style Quinoa

Makes 4 servings

View full sizeCleveland ClinicMagnificen Moroccan-style quinoa is so packed with antioxidants and phytonutrients that it helps improve overall health and longevity, It also contains garlic and quinoa, two ingredients that can help cut your cancer risk.

1 cup quinoa, rinsed

1¾ cup fat-free, reduced-sodium vegetable broth (plus more, if needed), divided use
¼ cup sesame seeds, toasted
2 teaspoons sesame oil
1 cup chopped red onion
1 clove garlic, chopped
½ teaspoon ground cumin
¼ teaspoon ground turmeric
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
1 medium carrot, chopped
1 red bell pepper, chopped
½ cup green beans, chopped
1 pinch salt
1 pinch fresh mint (optional)

Cook's notes: Allow about 15 minutes for prep and about 40 minutes for cooking (during which you can do other chores or simply relax).

Prepare the quinoa: Place quinoa in a strainer and rinse under running water until the water runs clear. In a medium pot, combine the quinoa and 11/4 cups broth and bring to a boil. Reduce heat, cover and cook for 25 minutes or until the liquid is completely absorbed.

Toast the sesame seeds: Heat oven to 325 degrees. Spray a cookie sheet with nonstick cooking spray. Spread seeds evenly on cookie sheet. Bake for 15 minutes or until brown and fragrant.

Saute the vegetables: In another medium pot, heat the oil over medium-high heat. Add the onion and garlic and saute until they begin to caramelize. Mix in the cumin, turmeric, cinnamon, crushed red pepper flakes and ginger, and cook until aromatic.

Simmer the vegetables: Add carrot and ¼ cup vegetable broth to the sauteed mixture. Simmer 3 to 4 minutes. Add bell pepper and green beans. Simmer another 3 to 4 minutes. If the vegetables are too dry and begin to stick, add another ¼ cup vegetable broth.

Assemble the dish: Toss in the quinoa with the vegetables. Season with salt. Add the sesame seeds.

Presentation: Decorate with mint, if desired. Serve hot.

Source: Adapted recipe from the Cleveland Clinic's 360-5 program.

Orange-Ginger Broccoli Stir-Fry

Makes 4 servings

View full sizeCleveland ClinicYou'll be amazed at how quickly you can stir up this orange ginger broccoli stir-fry, a deliciious dish with or without rice (or on a bed of al dente whole grain noodles).

2 oranges, grated for zest (set it aside), then juice both oranges and reserve juice (¾ cup, divided)
4 teaspoons arrowroot
3 tablespoons canola oil
¾ cup onion, diced
4 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 medium yellow summer squash, sliced
3 cups broccoli florets
½ cup carrots, sliced very thin
¼ cup low-sodium vegetable broth or ¼ cup water
1 orange bell pepper, sliced thin
1 (12-ounce) can mandarin oranges in light syrup, drained
1 can sliced water chestnuts, drained
¼ teaspoon red pepper flakes (or more depending on desired taste)
¾ teaspoon salt
2 teaspoons white vinegar
1¼ pounds boneless, skinless chicken breasts, sliced thin (optional)
¾ pounds peeled shrimp (optional)

Cook's notes: You can have this on the table in about a half-hour. And if you're an efficient prep-ahead cook, you can have everything ready to go and refrigerated the evening before, greatly reducing your last-minute efforts.

Prepare the thickener: In a small bowl, stir together ¼ cup orange juice and the arrowroot. Gradually add the remaining ½ cup orange juice; stir continuously to prevent clumping and until the arrowroot is well dissolved. Set aside.

Stir-fry the vegetables: In a heavy skillet or wok over medium-high, heat oil. Add onion and garlic. Cook until onions are translucent. Add ginger root and cook for 1 minute. Stir in squash, broccoli and carrots. If vegetables appear dry, add ¼ cup of vegetable broth or water. Cover and cook 1 to 2 minutes or until the vegetables begin to soften but remain crisp. Do not overcook. Stir in bell pepper and cook for 1 minute.

Complete the stir-fry: Add the mandarin oranges, water chestnuts, orange zest, salt, red pepper flakes (optional) and arrowroot-orange juice mixture. Stir until sauce begins to thicken, and then remove from heat. Stir in vinegar.

Presentation: If desired, fold in precooked (see variations, below) chicken and/or shrimp, and stir until evenly coated. For a complete meal, serve over steamed brown rice.

Variations -- using chicken or shrimp: If you wish to add either protein to the dish, do this step first:

• In a heavy skillet or wok over medium-high, heat oil.

• When the oil is hot, add the chicken or shrimp and stir until evenly coated. Sprinkle with salt and pepper.

• After chicken is browned and cooked through, remove it from the skillet and set aside.

• Remove shrimp when skin has turned a reddish color and flesh has turned white or opaque. Remove and set aside.

• Reserve the oil in the pan. Proceed with preparing the thickener, etc. as directed above.

Source: Adapted recipe from the Cleveland Clinic's 360-5 program.

Time-deprived and hungry? Five must-have tools can help speed up cooking (or do the cooking while you're doing other things) and let you produce healthful meals. And consider these five essential food-product categories for healthy eating.

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Time-deprived and hungry? Here are five must-have tools that help speed up cooking (or do the cooking while you're doing other things) and let you produce healthful meals.

1 Nonstick saute pan: Select a well-constructed pan (such as a two- or three-ply model, like this excellent stainless-steel pan from Le Creuset), even if it costs more than others. Small amounts of fat go a long way in a heavy, nonstick pan, and it promotes even, quick cooking at lower temperatures. Choose one that's big enough to accommodate an average number of portions. And make sure to get a tight-fitting lid for those times when you want to cover the pan and speed up cooking.

2 Countertop grills: Dust off that George Foreman Grill and haul it back into the kitchen. It cooks foods evenly and quickly while allowing excess fat to drip away.

3 Slow cooker: If your family is fond of sauces, soups and stews, the crockery cooker (such as the versatile Crockpot, shown here) is your tool. More important, it allows you to combine low-fat, healthy ingredients and seasonings for a healthful dinner that's ready when you come home tired and hungry.

4 Rice cooker: Want to get more whole grains into your diet? Invest in a model with a setting for brown rice (units with timers allow you preset the cooker so your rice is ready when it's time for dinner). Some brands include a basket that sits above the rice so vegetables or meat can steam as your rice cooks. Advanced units (like the sleek Zojirushi brand) permit other forms of cooking.

5 Countertop toaster-oven: A microwave oven is fine, but conventional baking produces superior results in many dishes. A countertop oven is perfect for smaller households or single servings. Yes, it takes up counter space -- but a good convection version (such as the sturdy and well-insulated Breville) can cut cooking time while producing evenly baked results.

Foods to keep in mind, on hand

If you're committed to making more healthful meals, consider these five essential food-product categories.

1 Ready-to-eat fresh or frozen vegetables and fruits: Packed with flavor and nutrients (including valuable dietary fiber, antioxidants, beta-carotene and phytochemicals), produce rounds out a meal and makes a quick snack. Consider these shortcuts:

• Try pre-cut salads for a nutrient-packed main or first course.

• If all you need is a cupful of this and that, turn to the supermarket salad bar for a rainbow of ready-to-use ingredients -- perfect when you have no time to prep.

• Baby carrots, snap-and-eat asparagus, cherry tomatoes and similar bite-sized veggies take virtually no preparation.

• Microwave-ready bagged veggies produce an effortless side dish in minutes.

• Whirl cubed fresh fruit with yogurt in a blender for an instant meal-on-the-go.

• Stock your freezer with the family's favorite veggies. They cook in minutes.

2 Lean, quick-cooking protein: Every expert surveyed shared one key tip: Keep bags of boneless, skinless chicken breasts (pre-cut to your favorite size) in the freezer. Let them thaw in the refrigerator, and a lean source of protein is ready to cook -- in as little time as 7 or 8 minutes.

• Lean ground-beef patties become a quick salisbury steak.

• A 1-inch-thick salmon fillet grills to perfection in 10 minutes.

• Cooked shrimp are a tasty topper to a salad supper, or toss with hot pasta or rice.

3 Pastas, grains and breads: All are the basis for a satisfying supper with plenty of flavor and "chew." Wherever possible, choose whole-grain versions. (While the grain or pasta cooks, make a quick stir-fry of veggies -- including your favorite lean protein, if you like -- then pile over a bed of noodles or grain.)

4 Low-fat dairy products: Packed with calcium and protein, yogurt, cheese, kefir and milk make a satisfying snack or light meal that will stick with you. Don't forget eggs, a perfect form of quick-cooking (and delicious) protein. Keep hard-cooked eggs to top a chef's salad.

5 Well-chosen pantry staples: Canned tuna, beans, fruits, low-salt vegetables, peanut butter, flatbread crackers, pasta sauces and reduced-sodium soups are endlessly versatile ingredients.

• Keep the best olive oil you can afford on hand, and throw in a couple of fine vinegars for a big flavor boost.

• Asian sauces, used in moderation (some are extremely high in sodium), add incomparable flavor to an array of dishes.

• Don't overlook whole-grain cereals. When push comes to shove, there's nothing wrong with a bowl of wholesome cereal (or hot oatmeal with fruit) for supper.

Use fresh and crystallized flowers, laser-cut papers and other simple methods to transform a simple cake into an elegant sweet for a wedding or other special occasion.

View full sizeKyle BooksA real cake for the bride and groom, and cupcakes for the guests is one option to make a plain cake phenomenal.

Transform a simple cake into an elegant sweet for a wedding or other special occasion.

Instead of making a tiered cake, use cake stands at three different heights. Or build platforms out of large books, cover with a fancy cloth and place cakes at different levels. Use painter's tape to secure books to table, tablecloth to books and cake plate to tablecloth.

Decorate with fresh flowers. Use only edible and organic blooms. Cut a hole in the cake wide enough for a shot glass that can hold water and the number of stems you'd like to use. Or find streamlined plastic holders for individual stems at craft stores selling Wilton brand cake-decorating products.

Decorate with crystallized flowers, as shown in Annie Rigg's "Decorating Cupcakes, Cakes & Cookies" (Ryland Peters & Small, 2010). Roses, snapdragons, orchids, pansies, daylilies and calendula flowers are among those that can be eaten. Crystallize them yourself, or buy them.

Use a small cake for the wedding couple and cupcakes for guests, as seen in "Cupcakes From the Primrose Bakery" by Martha Swift and Lisa Thomas (Kyle Books, 2010). Or decorate faux layers of Styrofoam and top them with a real cake for cutting ceremonies. Consider varying cupcake sizes for a sense of variety and volume.

Frost and go. Use lacy, laser-cut paper decorations to dress up undecorated or modestly decorated cakes and cupcakes. Paper Orchid of Green Lake, Wis. (1-866-280-2125, paperorchidstationery.com) offers a wide variety of designs, colors and textures for cake-plate borders and individual cupcakes. It's likely they'll have something to match your color theme.

-- Debbi Snook

Chilled Asparagus With Vinaigrette and Eggs Mimosa Makes 4 servings For the House Vinaigrette: ¼ cup Dijon mustard ½ cup red-wine vinegar 1½ cups canola oil For asparagus and assembly: 2 pounds medium asparagus 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided, plus extra for drizzling Kosher salt 4 hard-cooked large eggs 2 large radishes Scant 3 tablespoons...

View full sizeLos Angeles TimesChef Thomas Keller, author of several cookbooks, resurrects a classic, Chilled Asparagus With Vinaigrette and Eggs Mimosa -- a refreshing appetizer or salad.

Chilled Asparagus With Vinaigrette and Eggs Mimosa
Makes 4 servings

For the House Vinaigrette:
¼ cup Dijon mustard
½ cup red-wine vinegar
1½ cups canola oil

For asparagus and assembly:
2 pounds medium asparagus
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided, plus extra for drizzling
Kosher salt
4 hard-cooked large eggs
2 large radishes
Scant 3 tablespoons House Vinaigrette
Freshly ground black pepper
1 tablespoon plus 1 teaspoon minced chives

Nutrition notes: Each serving provides 211 calories, 5 grams carbohydrates, 2 grams fiber, 19 grams fat (3 grams saturated fat), 213 milligrams cholesterol and 96 milligrams sodium.

Prepare the vinaigrette: Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in ½ cup of the oil. (Don't add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.) Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (This makes about 2 cups vinaigrette, more than is needed for the remainder of the recipe. The dressing can be refrigerated for up to 2 weeks; should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)

Prepare the vegetables: Remove and discard the tough ends of the asparagus. Line up the asparagus spears, tips facing the same direction, on a cutting board and trim the ends so that the spears are of equal length, reserving the trimmings. Cut the trimmings into 1-inch lengths and reserve 2 cups of them for the sauce; do not peel them as the peel will make the sauce a vivid green. Set aside. Peel the asparagus spears, beginning about 1 inch below the base of the tip.

Prepare cooking and chilling water: Bring a large pot of generously salted water to a boil and prepare an ice bath.

Bundle the asparagus: Divide the asparagus spears into 4 piles, again with the tips facing the same way. Cut 4 pieces of kitchen twine about 2 feet long, and then tie the spears into secure bundles.

Blanch the asparagus: When the water is boiling, add the asparagus and blanch until just tender, 4 to 6 minutes. Transfer to the ice bath, but leave the water boiling.

Blanch the trimmings: Add the trimmings to the boiling water and blanch until tender enough to puree, 4 to 7 minutes.

Drain, dry the asparagus: Meanwhile, when the aspara gus bundles are cold, transfer to paper towels, remove the twine and drain, then dry well. Cover and refrigerate the asparagus for at least 15 minutes. (The asparagus can be prepared to this point up to a day ahead.)

Chill, drain the trimmings: When the asparagus trimmings are tender, remove them and reserve about ½ cup of the water. Drain the asparagus pieces in a strainer and immediately plunge the strainer into the ice bath. Once the aspara gus is cool, remove it from the strainer and drain on paper towels.

Puree the trimmings: Add the asparagus trimmings to a blender, along with just enough of the reserved cooking liquid to allow the blade to turn, about 3 tablespoons. Pulse to break up the asparagus, then blend to a puree. It may be necessary to stop and scrape down the sides of the blender several times; be patient. Add more of the cooking liquid only if necessary. When the puree is smooth, blend in the 1 tablespoon oil. Season to taste with salt. Strain the puree if there are any fibers in it. (You should have about ½ cup. Cover and refrigerate the puree for at least 15 minutes, or up to a day.)

Prepare the garnishes: To complete, first remove the yolks from the hard-cooked eggs. Reserve the whites for another use. Push the yolks through the large holes of a grater, then finely chop. Wash the radishes and cut off and discard the tops and bottoms. Thinly slice the radishes, then cut the slices into thin sticks.

Final assembly: Arrange the asparagus on a work surface in 4 stacks, with all the tips facing the same direction. Sprinkle each stack with a pinch of salt.

• Spoon about 2 tablespoons of the asparagus puree into a pool in the center of each serving plate. Top with the asparagus spears.

• Spoon about 2 teaspoons of vinaigrette over the center of each mound of spears. Sprinkle 2 tablespoons chopped egg yolks over the vinaigrette on each portion, then sprinkle the yolks with a pinch each of kosher salt and a few grinds of black pepper.

• Toss the radishes with the chives, 2 teaspoons of the olive oil, and salt and pepper to taste. Divide the radish mixture between each serving, placing it on top of the egg yolks and drizzle lightly with additional oil.

Presentation: Serve cold.

Source: Adapted recipe from Thomas Keller's "Bouchon," Beverly Hills.

When the market starts to offer fresh, small spring vegetables, it's time to make them the star of a meal. Take your pick of which ones to combine in this stew. Asparagus, cut diagonally into small pieces, can be the centerpiece. Then choose two or three others that look good at the market. They could include fresh peas or pea pods, baby artichokes or carrots. Choose among the variety of fresh herbs, if you like, as a flavor booster or last-minute garnish. Here, we've added tarragon, always a reminder of spring, with its slightly minty flavor.

-- Carol Mighton Haddix, Chicago Tribune

Speedy Spring Vegetable Stew
Makes 4 servings

1 tablespoon olive oil
1 large shallot, chopped
5 green onions, chopped
3 cloves garlic, minced
1 small bunch asparagus, cut diagonally in 1-inch pieces
1 package (10 ounces) thawed frozen artichoke hearts (or canned), cut in half
1 cup chicken or vegetable broth
1 can (14 ounces) crushed tomatoes
1 can (15 ounces) small white beans
½ teaspoon dried tarragon or other herb, optional
½ teaspoon salt
Freshly ground pepper
½ cup grated pecorino or parmesan

Cook's notes: If you like, substitute 2 cups of chopped chicken (or turkey) for the beans. Frozen vegetables can be substituted when fresh are not available. If you like, serve over pasta or rice.

Nutrition notes: Each serving (without pasta or rice) provides 272 calories, 22 percent of calories from fat, 7 grams fat (2 grams saturated fat), 9 milligrams cholesterol, 39 grams carbohydrates, 706 milligrams sodium and 11 grams fiber.

Saute the vegetables: Heat olive oil in a Dutch oven; add shallot and green onions. Cook, stirring, 5 minutes. Add garlic, cook 1 minute. Add asparagus; cook, stirring, 1 minute.

Simmer the mixture: Add artichoke hearts, broth, tomatoes, beans and tarragon. Cook over low heat until vegetables are tender, about 12 minutes. Season with salt and pepper.

Presentation: Serve in bowls with cheese on top. Here's a beverage suggestion -- a grassy sauvignon blanc from the Loire Valley in France or New Zealand should team well with the vegetables.

Source: Adapted recipe from the Chicago Tribune.

Steamed Asparagus With Brown Butter Sauce
Makes 6 servings

3 pounds asparagus, thickest you can find
6 tablespoons butter
Juice of 1 lemon
2 tablespoons minced chervil mixed with 1 tablespoon minced parsley or 3 tablespoons minced parsley
Sea salt

Nutrition notes: Each serving provides 129 calories, 5 grams carbohydrates, 2 grams fiber, 12 grams fat (7 grams saturated fat), 31 milligrams cholesterol, 2 grams sugar and 18 milligrams sodium.

Prepare the vegetable: Cut off the tough bases of the asparagus about 1½ inches from the bottom, leaving the stalks as close to equal in length as possible. (Discard the tough ends.) Peel the asparagus: Using a vegetable peeler, start about an inch below the tip area and peel toward the base, increasing the pressure as you go, so you take more peel at the tougher end. There should be no dark-green peel left below the tip area.

Cook the asparagus: Tie the asparagus in a bundle with cotton twine. Bring water to a boil in the bottom of a deep steamer. When the water is boiling rapidly, place the asparagus in the steamer basket and cover tightly. Cook until the asparagus is tender enough to be easily pierced with a sharp knife and to wiggle slightly when shaken, 7 to 8 minutes.

Prepare the brown butter: While the asparagus is cooking, melt the butter in a small saucepan over medium heat. Cook until the butter has be gun to darken slightly and takes on a nutty color and aroma. Do not let the butter scorch. As soon as the butter has turned nutty brown, remove the pan from the heat and squeeze the juice of ½ of a lemon through a strainer into the butter. It will sizzle, so be careful. Taste and add more lemon if the flavor isn't sharp enough. Add about half the herbs and set aside.

Drain, dry the asparagus: When the asparagus is cooked, place a dish towel on a serving platter and lay the bundled spears on top. Cut the twine and let the asparagus roll free. Blot gently with the towel to remove any excess moisture.

Final assembly: Carefully remove the towel and pour the butter mixture over the asparagus. Toss gently with tongs to evenly coat with the butter. Sprinkle on the remaining herbs to taste and season generously with sea salt.

Presentation: Serve warm.

View full sizeLos Angeles TimesPerfection requires little adornment. A simple brown butter sauce enhances al dente stalks of steamed asparagus.

Easy Crispy Cucumber and Radish Salad Makes 7 half-cup servings 4 large cucumbers 8 radishes, thinly sliced ½ cup crumbled feta cheese ⅓ cup Italian dressing ⅓ cup pitted kalamata olives ¼ cup chopped red onion Cook's notes: Cukes come later in the season, but here's something to do with radishes, which arrive early. Prepare cucumber two ways: Slice...

Scott Shaw/The Plain DealerFresh herbs, such as nasturtium and dill, help bring out the best in farm-fresh vegetables.

Easy Crispy Cucumber and Radish Salad
Makes 7 half-cup servings

4 large cucumbers
8 radishes, thinly sliced
½ cup crumbled feta cheese
⅓ cup Italian dressing
⅓ cup pitted kalamata olives
¼ cup chopped red onion

Cook's notes: Cukes come later in the season, but here's something to do with radishes, which arrive early.

Prepare cucumber two ways: Slice 1 cucumber into long thin ribbons using a vegetable peeler; set aside. Peel remaining cucumbers and cut into 1-inch cubes, then toss with remaining ingredients.

Presentation: Place mixture in center of serving platter. Arrange reserved cucumber ribbons around edge of platter.

Source: Adapted from Covered Bridge Gardens, Jefferson.

Glazed Kohlrabi Batons
Makes 6 servings

Enough kohlrabi to equal 1 pound, trimmed and peeled
2 tablespoons vegetable stock, if needed
1½ teaspoons butter
1 teaspoon chopped parsley

Prepare the vegetable: Peel the kohlrabi and cut into thick slices, then into ¼- to ½-inch sticks or batons.

Cook: Drop into boiling water and cook until tender but still firm to the bite. Drain and saute in butter. Season to taste and add vegetable stock or kohlrabi cooking water. Reduce until batons are coated with glistening sauce. Stir in chopped parsley and serve.

Source: Adapted from Covered Bridge Gardens, Jefferson.

Green Beans With Tarragon
Makes 6 servings

1 pound green beans, washed and trimmed
1 teaspoon salt
3 tablespoons olive oil
1 teaspoon chopped fresh tarragon
1 tablespoon lemon juice

Cooking: Add salt to large pot of water and bring to a boil. Add beans and cook, uncovered, until just tender, about 5 to 7 minutes. They should be slightly firm. Remove from pot and drain. Let dry for a few minutes. Shake off excess water and place in bowl.

Assembly: Add oil and toss until coated. Add tarragon and lemon juice. Toss again and serve.

Source: Adapted from Simon Certified Organic Family Farm, East Sparta.

Frijole Mole
Makes about 2 cups

½ pound trimmed green beans
1 onion, coarsely chopped
1 tablespoon olive oil
3 hard-boiled eggs
2 cups fresh basil leaves
1 tablespoon lemon juice, optional
Mayonnaise or yogurt
Salt and pepper

Cook beans and onions: Steam beans until tender. Saute onion in oil over medium heat until it becomes slightly transparent.

Pureeing: Combine beans, onion, eggs, basil and lemon juice in a food processor and blend into a coarse puree. Remove puree to a bowl and combine with enough mayonnaise or yogurt to hold mixture together. Add salt and pepper to taste.

Presentation: Serve with crusty bread, crackers or rice cakes.

Source: Adapted from "Animal, Vegetable, Miracle" (HarperCollins, 2007) by Barbara Kingsolver.

Chocolate Beet Brownies
Makes 1 9-by-13-inch pan

½ cup butter
4 ounces unsweetened chocolate
4 eggs
1 cup packed brown sugar
1 teaspoon vanilla
1 cup applesauce
1 cup cooked beets
1½ cups unbleached white flour
½ teaspoon salt
½ teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking powder
½ cup wheat germ
½ cup finely chopped almonds

Preliminaries: Heat oven to 350 degrees. Grease 9-by-13-inch pan.

Prepare creamed mixture: Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add brown sugar and vanilla, and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets.

Add dry mixture: Sift together flour, salt, nutmeg, cinnamon and baking powder, and stir into creamed mixture. Fold in wheat germ and almonds.

Bake: Turn into greased pan and bake at 350 degrees for 30-40 minutes. Cool before cutting into squares.

Source: Adapted from George Jones Memorial Farm, Oberlin.

Baked Kale Chips
Makes about 2 cups

1 bunch or 1 bag kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Preliminaries: Heat oven to 350 degrees. Line a noninsulated cookie sheet with parchment paper.

Prepare kale: With a knife or kitchen shears, carefully trim away thick stems and tear leaves into bite-sized pieces. Discard stems. Wash and thoroughly dry kale with a salad spinner. Drizzle leaves lightly with olive oil, toss until coated and sprinkle with seasoned salt.

Bake: Scatter leaves on parchment-lined sheets and bake until the edges brown but are not burned, 10-15 minutes.

Source: Adapted from George Jones Memorial Farm, Oberlin.

From invitations to favors, music and prizes, here's a starter kit for your "Lost" finale party.

ABC TelevisionWhatever fate The Island holds for the cast of ABC's "Lost," it's time to bid adieu to one of TV's most compelling mysteries.

INVITATIONS

With just a few days until the party, you may choose to call or e-mail your guests. If you're in the mood to hustle, here are ways to carry the "Lost" theme into the invitations.

• Create Oceanic Flight 815 boarding passes and work in the key details for the party.

• One clever party invitation was printed over a photo of Hurley (actor Jorge Cruse) staring at the reader. It read: "Look, people. Yes, I'm still on this godforsaken island and yes, I am still very, very hungry. So please, go to Amber's Lost TV party and eat some delicious food. (And airmail me the leftovers.)"

• Don't feel you have to be literal. Find a photo from any episode you like and make up your own mini-mystery (say, tying Allison Janney's recent turn as island earth mother to her "West Wing" character C.J. Cregg) or create your own whacked-out tie-in. Because, after all, when it comes to "Lost," we're all lost.

PROPS AND DECORATIONS

Time's a-wastin' to order party items online -- unless you're willing to pay overnight or second-day shipping for your Dharma Initiative jumpsuits. You might be better off buying more generic tropical-themed items at local party stores.

"We've got a whole luau aisle, all sorts of summer stuff, and we have a whole aisle of solid-color items [such as Dharma-appropriate black-and-white] table coverings, plates, you name it," says Jill Dotson, assistant manager of Party Place, 6860 Pearl Road, Middleburg Heights; 440-888-7565.

"We do have a beach theme, tiki island theme [aisle] -- garlands, basic tableware, cutouts, banners, centerpieces -- almost anything you'd want," says Billy Dunning, assistant manager at Party Center, 36315 Euclid Ave., Willoughby; 440-951-9070. (Find them in the luau and summer section of that store.) "It's very popular; we usually have them all year-round, but we usually bring them out a bit earlier than some of the other seasonal items -- we typically bring them out in February or March," Dunning says.

MUSIC

Ideally, you'd unearth the album by Drive Shaft, musician Charlie's one-hit band. Oh, wait: It doesn't exist. At least download a recording of "(You All) Everybody," Drive Shaft's big number. Then, to fill in, here's a short list of songs that have been used on the show, compiled by Pam Gaulin, a contributor to the website Associated Content:

• "Strawberry Fields Forever" by the Beatles (Season 1, Episode 5, "White Rabbit").

• "Xanadu" by Olivia Newton-John (4, Episode 4, "Eggtown").

• "Chains and Things" by B.B. King (Season 2 Finale, "Live Together, Die Alone").

• "Building a Mystery" by Sarah McLachlan (from Season 3, Episiode 8, "Flashes Before Your Eyes").

• "Wonderwall" by Oasis (from Season 3, Episode 21, "Greatest Hits").

• "Good Vibrations" by the Beach Boys (Season 3, Episode 23, "Through the Looking Glass").

• "Scentless Apprentice" by Nirvana (Season 3, Episode 23, "Through the Looking Glass").

• "Outside" by Staind (Season 2, Episode 8, "Collision").

• "Walkin' After Midnight" by Patsy Cline (Season 2, Episode 9, "What Kate Did").

Don't forget these other musical moments from other episodes:

• "Make Your Own Kind Of Music" by Cass Elliot.

• "Downtown" by Petula Clark.

• "Shambala" by Three Dog Night.

• "Catch a Falling Star" by Perry Como.

Plain Dealer You don't have to mess around with complicated desserts for a tropical-theme party. Fresh pineapple, mango, papaya or just-cracked coconut (shown here) provides a sweet finale

Whatever you do, be playful. Goldfish crackers with some sort of dunk. Jars of peanut butter with generic crackers. Sushi or sashimi. Anything on bamboo skewers. You name it.

• Time to trot out those little airline-size bottles of booze, splits of wine and other minis. For drinks, almost any island concoction should be fair game.

• Need more food ideas? You can't forget that Hatch staple, peanut butter. Papaya and fruit salads have been spotted in various episodes. And any Google-savvy fan will find lots of references to foods online: everything from sedative-laced orange juice, fish tacos or macaroni-and-cheese to Hot Pockets. This is where the pool is wide open, what with comestibles issued by the Dharma Initiative, edibles in the possession of The Others and wild foods netted, foraged or trapped on the island.

• If you're in need of an easy dessert, order a sheet cake. Go to a toy store, get a model of an airplane, chop it in half (carefully clean up and remove any shards or loose pieces of metal or plastic) then crash land it into the cake.

FOOD LABELS

If you're one to evoke a bit of "authenticity" to a fantasy evening, here are a couple of angles.

• Apparently, franchise locations for Mr. Cluck's Chicken Shack (the chain Hurley bought with his lottery winnings) are, well, scarce as hen's teeth. But don't just scratch that bucket-o'-chicken theme; go online, find a label, blow it up big on a color printer and slap it over a KFC bucket.

• Back to the computer: Go online and use Google or other Web browsers to search the phrase "Dharma food labels." One site -- fanpop.com/external/1457115 -- allows you to print Dharma Initiative labels to paste over or wrap around popular party items such as bags of tortilla chips, 2.6-ounce milk chocolate bars, amber lager, water bottles, etc. (In some cases you may need to use a printer that enables you to enlarge the images to transfer to commercial packages.)

PARTY GAMES

Costumes? Why not? Give prizes to look-alikes for Jack, Kate, Locke, Claire, Sayid, Jin, Sun, Benjamin Linus, Juliet, Desmond, Charlie, Hurley, or even a smoke monster.

• Think jumpsuits. Or ask everyone to dress in black-and-white.

• Have guests arrive with copies of their own list of unanswered questions, with a copy for everyone. Whoever gets the most questions answered by the finale wins a prize.

• Name the last surviving character(s).

• Before the final episode, have guests write down (50 words or less) what happens at the end of the finale.

PRIZES AND DOOR PRIZES

Courtesy, Alson JewelersHow about a game of "find Sun's ring" for your "Lost" party?

• Chocolate bars wrapped with these Dharma Initiative (or Apollo candy) labels.

• Big fake wedding rings, in honor of Sun's lost ring.

• Or get literal, and give a full-season of "Lost" on DVD.

• If you've got the bucks to dump, get to a T-shirt shop and have copies made of a finale-appropriate shirt emblazoned with that great Desmondism: "See you in another life, brotha." (For souvenir lovers, add the date May 23, 2010.)

PARTY UNTIL THE WEE HOURS

If the 11:30 p.m. closing shot isn't enough, remember: Afterwards, ABC late-night host Jimmy Kimmel and "Lost" cast members will bid the series a final, final farewell on Kimmel's hourlong talk show.

MORE IDEAS ONLINE . . .

You'll find lots more ideas, products and other possibilities through these websites:

• abctvstore.seenon.com (source for official series products)

• squidoo.com/lostfinaleparty

• lostpedia.com/wiki/Lostpedia:Party_Planner

• chowhound.chow.com/topics/365349

• fun-theme-party-ideas.com/lost-party-theme.html

Libations to cool your palate and start the party.

Blueberry CouncilBlueberries give a sweet kick to a refreshing Blueberry Shrub drink.

Blueberry Shrub Makes about a dozen servings

4 cups fresh blueberries
2 cups cider vinegar
2 cups sugar
Simple syrup to taste

Cook's notes: Recipe requires three days under refrigeration for the berries to steep, plus cooking and chilling time.

Steep the berries: Place blueberries in a nonmetallic container. Add the vinegar. Cover tightly and refrigerate for at least three days. Pour the vinegar-marinated blueberries into a sieve over a bowl; press the berries to release all their juice. Discard the solids.

Make the syrup: Pour the blueberry liquid into a medium saucepan. Add the sugar and boil for 3 minutes, stirring occasionally. Remove from heat and let cool. Pour the sweetened blueberry liquid into a small container and chill.

To make each drink: Add ¼ cup blueberry concentrate into a medium cocktail glass filled with ice and add 1 cup cold water. (To make a pitcher, combine a cup of the shrub with about 6 cups of water.) Add additional simple syrup to taste.

Source: Adapted recipe from "Porch Parties" by Denise Gee (Chronicle Books, $16.95).

View full sizeAgua Fresca Honeydew -- a cooler cooler.

Agua Fresca Honeydew
Makes about a dozen servings

10 cups peeled honeydew melon chunks (from about two melons, or equal amount cantaloupe or watermelon)
1 cup fresh lime juice
1 cup simple syrup
8 cups water

Puree the melon: Add the melon in batches to a food processor or blender and puree until smooth, stopping to scrape down the sides. Add the lime juice and process again.

Prepare the drinks: Pour the melon mixture into a large serving container and add simple syrup.

Presentation: Add the water, mix well and serve over ice.

Source: Adapted recipe from "Porch Parties" by Denise Gee (Chronicle Books, $16.95).

Purple Basil Lemonade With Balsamic Vinegar
Makes 4 servings

4 cups water
½ cup fresh lemon juice
3 tablespoon purple basil simple syrup
1 tablespoon balsamic vinegar

Procedure: Combine ingredients thoroughly.

Presentation: Serve over ice. Add more syrup and vinegar to taste.

Source: Adapted from a recipe from Gabriel Valley Farms, an organic nursery in Georgetown, Texas, that specializes in hard-to-find herb varieties

Hibiscus Ancho Mint Tea
Makes 8 servings

2 quarts water
1 cup hibiscus or hibiscus-mint herbal tea (see cook's notes)
1 cup flavored simple syrup such as ancho mint or ginger (see accompanying box)

Cook's notes: You can often find dried hibiscus flower pods in ethnic grocery stores specializing in Latin food products. Most natural-food stores and many supermarkets carry the various herbal teas in their packaged beverage product aisles. If you can locate it, Nile Valley teas are a good brand for this recipe; if using the Nile Valley tea bags, you don't have to heat the water at all. Just add syrup.

Steep the tea: In a large pot, combine the cool water and dried hibiscus pods. Cover and let stand at least 30 minutes.

Heat the tea: Uncover the pot and bring to a boil. Reduce the heat and let simmer for 6 to 8 minutes.

Strain, chill the tea: Strain the brew through a sieve, discarding the solids. Add syrup and refrigerate.

Presentation: Serve over ice.

Source: Adapted recipe from Addie Broyles, Austin (Texas) American-Statesman.

Eat what appeals to you, says Amy Jamieson-Petonic, director of wellness coaching for the Cleveland Clinic and a spokeswoman for the American Dietetic Association.

"But I can't stand food first thing in the morning!"

That's hardly a rare complaint. Many claim an aversion to food when they first get up.

If you accept the importance of eating within an hour or so after waking but still can't quite face that prospect, rethink your definition of breakfast -- especially if that always meant piles of food and pitchers of juice.

"If you're really turned off [by breakfast], anything you're willing to try is worth it," says Gina Bayless, a registered dietitian with University Hospitals Case Medical Center and immediate past president of the Cleveland Dietetic Association. "It really kick-starts your metabolism and affects the amount of calories you'll burn during the day."

Think small, Bayless adds. Consider a single slice of bread or toast, spread with peanut butter served with half an apple and a few ounces of milk, rather than a plate of eggs, bacon and toast.

Eat what appeals to you, says Amy Jamieson-Petonic, director of wellness coaching for the Cleveland Clinic and a spokeswoman for the American Dietetic Association. "It doesn't have to be 'breakfast' food, per se," she says. Leftover cheese pizza topped with vegetables or slices of cold meat with some fruit and bread will do, she says.

"If you can find a reasonably healthy option that's a favorite of yours, that's fine. The point is to eat something," says Jamieson-Petonic.

The takeaway message: Some breakfast is better than no breakfast. It's best to throw some sort of fuel into your body, even if it's not ideal. Then, the sooner you can consume something more substantial and nutritious, the better you'll be equipped to handle the challenges of the day.

Every human, children and adults alike, require food soon after they wake up from the long period of fasting that sleep represents.

Pay me now or pay me later. That's basically how the body deals with its need for fuel, particularly in the morning.

Every human, children and adults alike, require food soon after they wake up from the long period of fasting that sleep represents. And research from a procession of major health organizations shows that if you fail to eat breakfast, your body slips into a kind of starvation mode. Not only do you lack the energy needed for good performance, clear thinking, learning and memory, but the body finds a way to replace those missed calories.

That usually means excessive eating later in the day, poor food choices, mindless snacking and a host of habits that sustain or increase weight.

Here are sound strategies for all members of the family to get the right amount of nutrients in the morning and help improve their overall diet, performance and vitality.

Be a good role model. Don't just lecture your kids about the importance of a good breakfast -- make it part of your everyday lives. "Parents who don't eat breakfast are modeling the very behavior they don't want their children to adopt," says Gina Bayless, a registered dietitian with University Hospitals Case Medical Center and immediate past president of the Cleveland Dietetic Association.

"If the parents are eating breakfast, chances are good the kids will, too," Bayless says. Even a light meal consisting of toast and milk gets everyone into the mindset that it's important to fuel the body before facing the day.

Eat something within an hour of getting up. The sooner you eat, the sooner you break that all-night fast -- and kick-start your metabolism, begin burning stored calories (including body-fat reserves) and generate energy to get the day rolling. If you can't face food that fast, try to eat within two hours of awakening.

But if you or another member of your family faces issues with blood sugar (as do diagnosed diabetics and pre-diabetics), it is very important that you eat sooner, and more consistently throughout the day. Speak with your dietitian and/or physician to establish the healthiest regimen for you, your children and other family members.

Gear eating to activity level, age, weight and health. Young students and adults who do more intense physical labor will typically burn more calories than do desk workers and elderly individuals.

There's no magic one-size-fits-all calorie count for breakfast. Amy Jamieson-Petonic, director of wellness coaching for the Cleveland Clinic and a spokeswoman for the American Dietetic Association, says that one rule of thumb is to consume about 25 percent of the day's total calories at breakfast. (Lunch and dinner each account for another 25 percent, leaving the final 25 percent to divide into midmorning, afternoon and evening snacks.) "But I would say it's not a bad way to go to have more of your calories during the day and fewer in the evening," Jamieson-Petonic says.

You needn't turn it into a major math lesson, says Bayless. If you pay attention to the nutrition-facts panel on your favorite breakfast foods and learn about how many calories are in a slice of whole-grain bread and various fruits, you're on your way.

"Typically, you'll want breakfast to be about 300 to 400 calories, depending on the individual's height, weight, level of activity and other health matters," Bayless says. A combination like a low-fat yogurt or milk-based fruit smoothie or lassi enjoyed with a baggie filled with a cupful of dry cereal or low-fat granola is just one example of a healthful breakfast-on-the-go that meets those guidelines, she says.

Try to get mix of food types. Remember that phrase "part of a complete breakfast?" A complete breakfast includes protein, carbohydrates and fat -- the major groups of calorie sources.

Registered dietitians emphasize the importance of a mix of foods that will give you all three. Some of the most common (and recommended) combinations include:

• Cereal (high in carbohydrates plus varying degrees of protein) with milk (high in protein, plus varying degrees of fat) -- usually eaten with fruit (more nutrient-packed carbohydrates).

• Dairy (eggs, yogurt or cottage cheese, all high in protein plus varying degrees of fat) with cereal or bread, (high in carbohydrates and some protein), plus fruit.

• Whole-wheat toast with a spread (preferably a good source of protein, such as peanut butter, which is high in a good form of fats), usually eaten with fruit.

• Vegans and other vegetarians have plenty of animal-free options, including cereals, breads, mixes for waffles and pancakes, and nut- or soy-based beverages and protein.

Pack a quick breakfast to go, or items that are ready to eat when members of the household step into the kitchen.

Scripps Howard News Service fileEating breakfast -- even if there's little time -- has been shown to boost energy all day, and perhaps even leads to a lower body mass index among children.

If your mornings are hectic, it's smart to have ideas and options in mind before you go to bed. Pack a quick breakfast to go, or items that are ready to eat when members of the household step into the kitchen.

"It's important for the parents to have it there, for the kids -- and everyone else -- to easily grab," says dietitian Gina Bayless of University Hospitals Case Medical Center.

Amy Jamieson-Petonic of the Cleveland Clinic speaks from her own experience. As a sleep-deprived new mom, each morning she struggles to tend to her infant daughter while dressing, heading for day care and then the office.

"I make myself a no-sugar-added [powdered] instant breakfast and use no-sugar soy milk and put that in the travel mug with a couple of ice cubes," she says. "Now, I'm not getting my fruit and not getting my vegetables -- I'm getting those at lunch -- but I am getting some carbohydrates, protein and some calcium. That's the new mom's survival trick. And the point is, even when you're limited in time, there's something you can do."

Stock your kitchen with your own morning-friendly options -- foods that are convenient as well as popular in your household. "It's not always fine dining, but you're going to put some fuel in your tank," says Bayless.

Bayless, Jamieson-Petonic and others offer these recommendations:

• Choose Greek yogurt, which is higher in protein than regular low-fat yogurt, plus it's packed with calcium, phosphorus, other minerals and vitamins. And it's low in carbohydrates and fat.

• Pick packaged cereals wisely. Look for brands that contain less than 8 grams of sugar per serving and 3 or more grams of dietary fiber.

• Top whole-wheat English muffins with a slice of low-fat cheese and favorite chopped vegetables.

• Scramble an egg (beat in an extra egg white for more protein) and roll it in a tortilla lined with shredded cheddar cheese. Top the egg with prepared salsa and roll up.

• Whole-grain waffles topped with yogurt and/or fruit with agave nectar are handy and tasty.

• Pure fruit juices are good choices -- but whole fruits are even better (they're good sources of fiber, and digest more slowly for sustained energy).

• A quick breakfast wrap made with a whole-grain tortilla and vegetables, chiles, onions and melted low-fat cheese can be eaten on the run.

• Slice hard-cooked eggs into pita pockets, sprinkle with shredded cheese and spoon in salsa or tomato sauce.

• If you and your family like hot cereal such as instant oatmeal, choose brands containing little or no added sugar. You can still sweeten it, but you can control the amount you add.

• Pour high-fiber cereal into a baggie. Tote it along with milk in a to-go cup. Consider pieces of dried fruit or chunks of fresh fruit in a wide-mouth thermal cup.

• Kids and adults alike may enjoy a whole-grain tortilla spread with peanut butter (or almond butter) and slices of banana, all rolled up.

• If time is really tight, before the week begins, make or buy a batch of your favorite trail mix. Carry it in a bag or cup for easy munching.

-- Joe Crea

SMALL BITES Feeling a little bewildered by all of the choices in Northeast Ohio's restaurant scene? This list might help you sort things out. The capsule reviews are based on full reviews by Plain Dealer restaurant critics. We also include capsules of older reviews of some of the region's more prominent eateries. The critics make at least two anonymous...

SMALL BITES

Feeling a little bewildered by all of the choices in Northeast Ohio's restaurant scene? This list might help you sort things out. The capsule reviews are based on full reviews by Plain Dealer restaurant critics. We also include capsules of older reviews of some of the region's more prominent eateries. The critics make at least two anonymous visits to each restaurant and do not accept complimentary meals. The writers include Plain Dealer food and restaurants editor Joe Crea (JC); Plain Dealer reporters Tony Brown (TB) and Debbi Snook (DS); and freelance writers David Farkas (DF), Bob Migra (BM) and Beth Segal (BS). Opinions reflect the restaurant's performance at the time of the original review; Changes in quality can occur because of menu and/or personnel changes and more. Dollar signs ($) reflect price, with $ being the least expensive and $$$$ being the most.

DOWNTOWN CLEVELAND

1890 at The Arcade. Hyatt Regency Cleveland, 420 Superior Ave. 216-575-1234; cleveland.hyatt.com (DF) Dining-room features a range of comforting, familiar dishes, including pierogi, chicken and steaks. Bar menu includes burgers, sandwiches and pasta. Open for breakfast. $$-$$$$

Barley House. 1261 West Sixth St. 216-623-1700; barleyhousecleveland.com (BS) A drinking establishment with a dining menu as large and multicultural as the spirits. Lunch is one of the great bargains of the Warehouse District, with options such as a "Bottomless" Soup and Salad for $6.99; or the Mix 'n' Match of a half-sandwich with soup or salad for $5.99. $$

Blue Point Grille. 700 W. St. Clair Ave. 216-875-7827; hospitalityrestaurants.com (JC) Few places in town so consistently provide fine seafood, good service and sense of event in a polished space. $$$$

Bo Loong. 3922 St. Clair Ave. 216-391-3113. Dim sum is served 10 a.m. to 3 p.m. daily and is a dining experience you owe yourself, friends. $$

Bob Golic's Sports Bar & Grille. 1213 West Sixth St. 216-363-1130; bobgolics.com (BM) The former Browns defensive lineman has filled a niche among the chic, expensive spots on the bluff above the Flats. The aim at Golic's is to provide a fun, casual and affordable spot to catch a game while serving food that's a cut above the usual sports bar fare. $$

Brasa Grill. 1300 West Ninth St. 216-575-0699; brasagrillsteakhouse.com (DS) Find a special occasion to indulge in this glamorous spot offering an all-you-can-eat roasted-meat feast, Brazilian-style. If you have a good appetite, the fixed price won't hurt as much. $$$$

Bricco. 1438 Euclid Ave. 216-862-2889; briccodowntown.com (DS) Dinner and a show. What sounds like a simple concept has long dogged PlayhouseSquare, until Bricco brought the kind of full-service splash that befits a date with a touring Broadway company. The staff will work its tails off to get you to the show on time. $$-$$$

Chinato. 2077 East Fourth St. 216-298-9080; chinatocleveland.com (DS) One of Cleveland's top chefs turns to Italy in his fourth local restaurant, Chinato. Zack Bruell traverses the Mediterranean country with great success at this gem on the south side of the culinary explosion on downtown's East Fourth Street. Visually, it's a transporting dining room, with a golden-hour panoramic view of Florence. Don't miss the chicken saltimbocca and the seafood fritto misto. The Italian wine list is so big, it's listed by region. $$$-$$$$

Clevelander Bar & Grill. 834 Huron Road. 216-771-3723; clevelanderbar.com. The unpretentious sports bar in the Gateway District serves basic pub grub for lunch daily. Best bets are quesadillas, wings and fries -- appetizers large enough to share. Quick service. $

Cleveland Chop House & Brewery. 824 W. St. Clair Ave. 216-623-0909; chophouse.com Historic Warehouse District building, part of a Colorado-based chain specializing in handcrafted beer brewed on the premises and large portions of steaks, chops, chicken and seafood. Generally good quality; some dishes are overdressed. $$$

Crop Bistro & Bar. 1400 West Sixth St. 216-696-2767; cropbistro.com (DF) Steve Schimoler's "laboratory" kitchen makes this a must for anyone who loves daring and (mostly) delicious food. Standouts include Tasmanian salmon, citrus-infused chicken and corn and crab latte. Tempting wine list. $$$

D'Vine Wine Bar. 836 W. St. Clair Ave. 216-241-8463; dvinewinebar.com (DF) D'Vine's small-plate orientation keeps prices in check and tests a kitchen's ability to deliver a few ingredients in a pleasingly delicious way. $$

Flannery's Pub. 323 E. Prospect Ave. 216-781-7782; flannerys.com (DF) Friendly service, Guinness and Irish whiskey are main attractions of this Irish-themed bar and eatery. The food sometimes rises to the same level, particularly burgers and fish & chips. $$

Flat Iron Cafe. 1114 Center St. 216-281-6500; flatironcafe.com (BM) Cleveland's oldest Irish pub (established 1910) serves up big portions of hearty grub at reasonable prices. Don't miss the Lake Erie perch, a Flat Iron tradition for nearly a century. $$

Gillespie's Map Room. 1281 West Ninth St. 216-621-7747; maproomcleveland.com (DF) This memorabilia-stuffed bar (including an airplane) specializes in pizza with a soft, chewy crust. Good bets include New Jersey Style and Vegetarian Supreme. $

Greenhouse Tavern. 2038 East Fourth St. 216-393-4302; thegreenhousetavern.com (DS) There is a French flair in the techniques here, but there are daring new takes on older ideas, plus the freshness and deep flavors of many local ingredients plucked from Cuyahoga Valley farms. $$-$$$

Ha Ahn. Golden Plaza, 3030 Superior Ave., #108. 216-664-1152. (BS) This tiny (seven-table) restaurant may be lacking in decor, but it more than makes up for it with a good variety of very decent Korean dishes and a charming attitude. $$

House of Blues. 308 Euclid Ave. (restaurant entrance on East Fourth Street). 216-523-2583; houseofblues.com/cleveland. (BS) When it's good, HOB's slightly Southern-accented sandwiches, "Blues Burgers" and entrees can be soulfully delicious. But when the kitchen is "off," you take your chances. That inconsistency is balanced by a fascinating folk art-filled theme restaurant attached to the House of Blues concert venue.

Hyde Park Prime Steakhouse. 123 W. Prospect Ave. 216-344-2444; hydeparkrestaurants.com. Steakhouse near Progressive Field and The Q serving prime dry-aged beef. Boutique wines, seafood appetizers and luscious desserts. $$$

John Q's Steakhouse. 55 Public Square. 216-861-0900; johnqssteakhouse.com Some delicious beef selections, with nice surprises and fresh-fish specials. $$$

Johnny's Downtown. 1406 West Sixth St. 216-623-0055; johnnyscleveland.com (DS) Often heavenly, with ceremonially rich decor and service that's efficient, if sometimes chilly. $$$$

La Strada. 2050 East Fourth St. 216-861-3663; lastradacleveland.com (DF) A multilevel dining room, a movie flickering on the wall and a Mediterranean-influenced menu make La Strada one of the more unusual restaurants in downtown Cleveland. $$-$$$.

Lola Bistro. 2058 East Fourth St. 216-621-5652; lolabistro.com (DS) Fish, poultry, red or white meat – Lola was a master of flesh on every dish we tried. It's hard to say enough about the pleasing textures of each, the many flavors that seemed new. The place can be horridly noisy when crowded, and there are occasional missteps. $$$

Metro Bar and Kitchen. 1352 West Sixth St. 216-241-1300; metrobarandkitchen.com. A modern, relaxed watering hole and restaurant with a menu of upscale comfort foods, including steaks and chops. Salmon with mashed potatoes is outstanding. Large selection of craft beers on tap and in bottles. (DF)

Morton's the Steakhouse. Tower City Center, 1600 West Second St. 216-621-6200; mortons.com (JC) Don't plan intimate conversation in this boisterous beef palace featuring prime beef high-price American wines. The quality generally merits the big price tag. $$$$

Muse. Ritz-Carlton Cleveland, 1515 West Third St. 216-623-1300; ritzcarlton.com (DF) High-quality ingredients, a quiet, comfortable dining room and polite employees who approach if you so much as raise an eyebrow in their direction. $$$

No. 1 Pho. 3120 Superior Ave. 216-781-1176. (DS) Step into this snazzy Vietnamese restaurant after work or before a show for sparkling Asian meals under $10. $$

Pickwick & Frolic. 2035 East Fourth St. 216-241-7425; pickwickandfrolic.com. A delightful getaway from the daily grind, this entertainment complex features rustic fare with style, a martini bar, cabaret and comedy club. Reasonably good brunches. $$-$$$

Porcelli's Bistro. 1852 East Sixth St. 216-574-2270; porcellisbistro.com Popular downtown lunch spot serving delicious pasta, hearty sandwiches, fresh salads and a daily homemade dessert. Quick service for a mostly white-collar crowd. $$

RJ Boland's Restaurant and American Saloon. 724 Prospect Ave. 216-938-8947; rjbolands.com (DS) RJ Boland's lives up to its own description as an upscale sports bar with steak, salmon and spaghetti and meatballs. $$

Sans Souci. 24 Public Square. 216-696-5600; sanssoucicleveland.com (DS) A warm, sunny dining room in the stately Renaissance Cleveland Hotel touches on French flavors and comes up a winner for fresh, distinctive meals. $$$

Saigon Restaurant & Bar. 2061 East Fourth St. 216-344-2020; saigoncleveland.com (BS) With its pools of red and orange light drenching the center columns and booths with color, a dramatic setting for some fine Vietnamese food. Some dishes fell somewhere below the truly delicious mark but deserve mention. $$

Sapporo Sushi. 1940 East Sixth St. (around the corner from the Arcade). 216-579-7000. (DS) A pleasant little storefront with lunches and early dinners. Try the Crunch Munch roll and the salmon teriyaki. $$$

Shooters on the Water. 1148 Main Ave. 216-861-6900; shootersflats.com (DF) Stir together a warm night, crowded deck, hard bodies, six bars and --voila! -- Party Central. The formula that has worked for 20 years staked its reputation on fun rather than food. Surprisingly, the food is something to talk about, too. $$

Sushi Rock. 1276 West Sixth St. 216-623-1212; sushirockohio.com (DS) It's loud, expensive and makes a lot of young professionals happy. Half-price sushi night (5 to 9 p.m. Wednesdays), some spectacular salmon and lamb chops make more people happy. $$$

Tastebuds. 1400 East 30th St. 216-344-1770; tastebudsrestaurant.com. Vegetarian-friendly cafeteria in an old warehouse that is now the home of artists' galleries and live/work spaces. At lunch, healthful soups, salads, wraps, daily specials. Breakfast available. $

Verve. 1332 Carnegie Ave. 216-664-5500; vervecleveland.com (BM) Reasonably priced, creative presentations of both familiar regional comfort foods and fine-dining classics in a modern setting. Free parking a plus. $$-$$$.

Vincenza's Pizza and Pasta. 603 Prospect Ave. 216-241-8382. (DS) Those who whine that they can't find good pizza in Cleveland have not been paying attention. Vincenza's has been here since 1979. Deep dish and New York-style pizza, plus pasta, calzones, fresh cannoli. $-$$

XO Prime Steaks. 500 West St. Clair Ave. 216-861-1919; xoprimesteaks.com (DS) Vigorously priced, but the steak is special. Expertly cooked lobster, and evening shrimp cocktail is so big it could make a dinner with a salad or side dish. The punctual, polite service is often aloof. $$$$

Zocalo Mexican Grill & Tequileria. 2071 East Fourth St. 216-781-0420; zocalocleveland.com (DF) The menu embraces "unique ingredients and spices" that are indigenous to three culinary regions of Mexico (Puebla, Veracruz and the Yucatan). As a result, big, authentic flavors came loping through in several memorable dishes. $$

WEST

ABC The Tavern. 1872 West 25th St., Cleveland. 216-861-3857. (BM) Old-school long bar serves up creative and inexpensive appetizers and sandwiches and one of the area's better selections of microbrew craft beers. $

Aldo's. 8459 Memphis Ave., Brooklyn. 216-749-7060. (BM) A wide assortment of Italian classics. The dishes may be small, but flavors aren't. Most entrees can be ordered in smaller, appetizer-priced versions. $$-$$$

AMP 150. 4277 West 150th St., Cleveland. 216-706-8787; amp150.com. (DF) The restaurant in the Cleveland Airport Marriott Hotel whips up imaginative seasonal dishes featuring local ingredients. Best bets include chicken wings with kimchi, flatbread, roast pork with cider mustard and pasta with eggplant confit. Format includes small and large plates. $$

Aroma. 33481 Lake Road, Avon Lake. 440-933-4360; aroma-ristorante.com (DS) A sweet piece of Italy has drifted into Avon Lake. Vivid flavors, freshness make it a destination. $$

Arrabiata's. 600 Dover Center Road, Bay Village. 440-835-9100; arrabiatas.com (DS) A likable Italian-American restaurant in a silk-suit setting. Most dishes under $20. $$

Art's Pub. 22290 Lorain Road, Fairview Park. 440-734-6919. Casual neighborhood tavern. Soups, sauces and dressings from scratch; special dishes by request. Noisy. $$

Austin's Wood Fire Grille. 8121 Chippewa Road (Ohio 82), Brecksville. 440-546-1003; austinsrestaurants.com (BS) Since 2002; the chefs have been cooking with authority over mesquite and hickory, turning out gorgeous grilled meats and fish, but some of the menu seems a bit dated. $$-$$$

Bar Cento. 1948 West 25th St., Cleveland. 216-274-1010; barcento.com. (BS) A Roman-focused Italian-style bistro. Interior is a comfortable mix of neo-Tuscan country and rehabbed Cleveland. Everything is sourced as locally and thoughtfully as possible, to produce a short but sweet menu of affordable, imaginative food. $$

Bar Symon. 32858 Walker Road, Avon Lake, 440-933-5652; barsymon.com (DF) Sturdy comfort foods and good beer reign supreme in this tavern's spacious dining room. Best bets include goat tacos, fried chicken, and roasted bone marrow with lambic ales. Sumptuous house-made desserts. $$-$$$.

The Big Egg. 5107 Detroit Ave., Cleveland. 216-281-1600. (BM) The legendary hangout has been reopened by brothers Jimmy and Ahmad Lababidi. They offer an ambitious, low-price menu, with everything from breakfast through salads, sandwiches, Italian, Greek, Mediterranean, stir-fry, seafood and traditional entrees. $

Bistro on Lincoln Park. 2391 West 11th St., Cleveland. 216-862-2969; bistroonlincolnpark.com (DS) For amazingly reasonable prices and some nice twinkling moments on the menu, Bistro has moved in and made a soothingly agreeable home for itself in the place where Miracles served potato pancakes and Sage Bistro did elegant favorites. We found a lot of competence and some things that didn't quite match the menu. $$

Bonefish Grill. 6150 Rockside Place, Independence. 216-520-2606; bonefishgrill.com (JC) Goes a good distance in keeping fish affordable. Most entrees include a choice of side dishes and portion of seasonal vegetables. A fair share of basic meat options. $$-$$$

Boneyard Beer Farm. 101 E. Royalton Road, Broadview Heights. 440-717-9464; boneyardusa.com (DF) Who doesn't love skeletons? Casual-dining, big on bar foods, grilled meats. Wide beer selection, game room A decent watering hole in southwest Cuyahoga County. $$

The Brew Kettle Taproom & Smokehouse. 8377 Pearl Road, Strongsville. 440-239-8788; thebrewkettle.com (JC) Family-friendly tavern offers local, regional and international microbrewed beers on a rotating menu. Food is solid, simple, generously portioned and satisfying. $$

Bubba's Q-World Famous Bar-B-Q & Catering. 820 Center Road (Ohio 83), Avon. 440-937-7859; bubbasq.com (DF) Sports-themed rib joint serving lip-smackin' baby back and St. Louis-style ribs, cooked in on-site pits. Good desserts. $$

Bucci's. 19373 Hilliard Blvd., Rocky River. 440-331-5157; buccis.net (BM) Friendly, family-run neighborhood spot celebrating its 40th anniversary serves up big portions of quality Southern Italian favorites. $$-$$$

Bullies BBQ, Burgers and Wings. 4055 Pearl Road, Medina. 330-725-4227; bulliesbbq.com. (BM) Top-notch barbecue, big portions and good value can be found at this casual strip-center location. $$

Casa di Vino. 63 Pearl Road (U.S. 42, south of Ohio 82), Brunswick. 330-220-6644. (DS) Lively, warm staff; cozy room; drab fare. We liked the simple scampi, stuffed peppers and pumpkin cheesecake. $$

Charm Thai. 7426 Broadview Road, Parma. 216-642-0301; charmthaiohio.com (DS) Charm Thai's biggest charm is its palette of well-balanced sauces and seasonings, making each dish distinct, complex and appealing to a wide variety of American tastes. $-$$

The City Square Steakhouse. 148 S. Market St., Wooster. 330-262-2489; citysquaresteakhouse.com (BS) Enjoy drinks in a darkly handsome Victorian bar and dine in comfort in the Arts and Crafts-inspired dining rooms of a beautifully refinished century building in Wooster's newest "meat and potatoes" restaurant. $$-$$$

Clinkers Waterfront Restaurant. 1615 First St., Sandusky. 419-625-9626; lymanharbor.com (DS) Order the fish, drink in views of the lawn, bay and the shapely silhouette of the Cedar Point amusement park. $$

The Clubhouse Pub & Grub Restaurant. 6365 Pearl Road, Parma. 440-884-2582. (JC) One side's a bar, the other an eclectically decorated family restaurant as friendly as the name suggests. Mainstream dishes, lots of appetizers, sandwiches -- all in oversize portions. $$

Corleone's Ristorante & Bar. 5669 Broadview Road (north of Snow Road), Parma. 216-741-0220; corleonescleveland.com (DS) There's certainly an air of high-ranking privilege amid the dark, secretive decor at dinnertime, and on the decadently endowed plates of pasta, steaks, chicken and seafood. $$-$$$

Cuisine of India. 6857 West 130th St., Parma Heights. 440-842-5907; thecuisineofindia.com (BS) From the outside, it's just another dreary storefront in a strip mall, but the tastefully decorated room resounds with exotic music and color. The food may not be quite so dramatic, but fresh flavors and intricate spicing put on a culinary show. $$-$$$

Daddona's. 29580 Center Ridge Road, Westlake. 440-250-0076; daddonas.com (BM) Located in a small strip center a mile south of Crocker Park, the food is best described as "American-style" Italian. The kitchen rarely went overboard with the big flavors of garlic, herbs and spices, and the portions are huge. $$

Dante. 2247 Professor Ave., Cleveland. 216-274-1200; restaurantdante.us (DS) Expect meltingly textured meats and seafood, true flavors and a sotto-voce style of seasoning from the new Dante in Tremont. The menu offers something for every appetite. $$$

Das Schnitzel Haus. 5728 Pearl Road, Parma. 440-886-5050; dshparma.com (BS) Classic German and Eastern European cuisine done in the classic manner at a modest price with much success. This casual "haus" excels at schnitzel, sauerbraten, sauerkraut balls and service. The hearty food is perfect for wintry weather, and the beer-garden patio is charming in the more clement months. $$

Delmonico's Steakhouse. 6001 Quarry Lane (off Rockside Road), Independence. 216-573-1991; hospitalityrestaurants.com (JC) USDA Prime pleasure. A tempting, traditional menu. The mahogany tones, well-designed lighting lend an air of sophisticated energy to the bar area. $$$$

Dianna's. 1332 West 117th St., Lakewood. 216-521-9393. One of the few restaurants in Northeast Ohio that stays open 24/7. The casual cafe and deli appeals not only to night owls, but also daytime diners looking for hearty portions and modest price. $$

Dominic's Santos. 21467 Lorain Road, Fairview Park. 440-333-7437. (BM) Third-generation Italian family restaurant features house-made pastas and pizza in a new, comfortable setting. A popular spot to take the kids. $$

Don's Lighthouse. 8905 Lake Ave., Cleveland. 216-961-6700; donslighthouse.com (JC) Comfortable seating and service in a landmark location close to Edgewater Park, downtown. Menu emphasizes seafood that's reasonably well-prepared. $$$

Don's Pomeroy House. 13664 Pearl Road, Strongsville. 440-572-1111; donspomeroy.com (BM) Plenty of reasons why this place has been a favorite since 1980; but inconsistency on the menu mars its elegance in a historic 1840s house. $$$

Eddie's Pizzeria Cerino. 7305 Broadview Road, Seven Hills. 216-236-6007; pizzeriacerino.com (BM) Owner Eddie Cerino is the grandson of Carrie Cerino, of the venerable restaurant and party center in North Royalton. Tricks that Cerino picked up at the Culinary Institute of America and elsewhere have produced a menu that is traditionally Italian but still surprising. $$

Fahrenheit. 2417 Professor St., Cleveland. 216-781-8858; fahrenheittremont.com (DF) Fine-dining in Tremont draws a good-looking crowd, particularly in the bar. Inventive appetizers, generous entrees. $$$

Fat Cats. 2061 West 10th St., Cleveland. 216-579-0200; coolplacestoeat.com (DS) Soothes, excite and doesn't require a big line of credit to visit. Slightly Mediterranean with nods to national trends, it's kept its Cleveland profile by virtue of its views of downtown. $$

Ferris Steak House. 8700 Detroit Ave., Cleveland. 216-281-1437; ferrissteak.com. (DF) Retro menu features shrimp cocktails, French onion soup, plenty of beef. Steaks cooked exactly as instructed. Very good service. $$$

56 West. 16300 Detroit Ave., Lakewood. 216-226-0056; fiftysixwest.com (DS) We want food that is honest, tasty, filling and at a good price. This simply but sleekly decorated storefront reaches for all of those lofty goals serving salads, burgers, sandwiches and full meals. $

First Watch. Crocker Park, 168 Market St., Westlake. 440-808-1082; firstwatch.com (TB) In the mood for break-lunchy food? A decent place for reasonably priced and competently prepared breakfast or lunch. $

Flying Fig. 2523 Market Ave. (off West 25th Street near Lorain Avenue), Cleveland. 216-241-4243; theflyingfig.com (DS) Comfort food with class in a lamp-lit setting. Don't miss the duck, chicken. $$$

India Garden. 18405 Detroit Ave., Lakewood. 216-221-0676; indiagardencleveland.com. Regulars get up smiling after a meal, collect leftovers and tell the proprietor, "Great as always." It has the right elements, but should lighten its touch to appeal beyond appreciative regulars. $$

Jack's Steakhouse. Marriott Cleveland Airport, 4277 West 150th St., Cleveland. 216-252-5333. Steaks and seafood, some with intense sauces and surprise accompaniments. Lunch limited to soup, salads, sandwiches, sides. $$$

Jaipur Junction. Timber Ridge Plaza, 9377 Sprague Road, North Royalton. 440-842-3555; thejaipurjunction.com (DS) Sister to Saffron Patch has some of the best local Indian food, for a few dollars less. If plastic plates bother you, order to-go. $$

Jazz 28. 2800 Clinton Ave., Cleveland. 216-621-2828; jazz28.com (BS) Snug, 50-seat fine-dining jazz club has long, lovely cocktails and classic quality food with a bit of a twist. When the lights are turned down and the live jazz warms up, it's the coziest public room in town. $$$-$$$$

Jefferson 150. 150 Jefferson St., Amherst. 440-988-0300. (BM) Cozy 36-seat restaurant occupies a century home, once office to the Cleveland Quarries Co. Chef-owner Shawn Grieves offers creative preparations of Italian, Southern U.S. comfort food. $$

Joe's. 19215 Hilliard Blvd., Rocky River. 440-333-7890; joesdeli.net (JC) Few revelations on the menu, just well-prepared fare, friendly service and cheerful atmosphere. Best menu options are found among salads, sandwiches, grill selections. $$

Johnny's Bar. 3164 Fulton Road, Cleveland. 216-281-0055; johnnyscleveland.com. An enduring Cleveland classics, a destination restaurant in a working-class neighborhood. Sophisticated appetizers; pasta, veal, beef, seafood with intense broths, stocks, sauces. $$$

Lago Restaurant & Wine Bar. 2221 Professor St., Cleveland. 216-344-0547; lagotremont.com (DF) Faux stucco walls and exposed brick suggest the place has been in the Tremont neighborhood for decades, but it opened in 2006. Diners who choose any dish with tomatoes are in for a treat from owner and chef Fabio Salerno's contemporary Italian menu. $$-$$$

Latitude 41 N. 5712 Detroit Ave., Cleveland. 216-961-0000. eatatlatitude41n.com (BM) This fun and quirky new eatery features light and flavorful breakfasts, salads, sandwiches and pizzas. A few dinner entrees are being added to the ever-changing menu. $$

Le Petit Triangle Cafe. 1881 Fulton Road, Cleveland. 216-281-1881; lepetittrianglecafe.com (BS) A little bit of France in Cleveland. Charming mini-dining room serves crepes, salads, sandwiches. $$

Le Volte Grille. 12214 Pearl Road, Strongsville. 440-572-1455. (BM) This strip-center location offers creative Italian dishes with an emphasis on quality ingredients and local produce. $$

Light Bistro. 2801 Bridge Ave. (off West 25th Street), Cleveland. 216-771-7130; lightbistro.com (DF) Friendly, upscale eatery emphasizes local ingredients on a long and tempting appetizer menu. Pork belly, melons and mozzarella are standouts. $$$

Linden Tavern. 19865 Detroit Road, Rocky River. 440-333-1609; lindentavern.com (DF) Hideaway pub with a diverse menu, including good steaks and burgers, fish fry. Friendly, enthusiastic service. $$

Liquid Planet. 11002 Clifton Blvd., Cleveland. 216-631-2266; liquid-planet.com (DS) A sunny spot with mindfulness about eating sensibly, cheaply. Whole-wheat pita sandwiches have full-flavored ingredients, freshness. $

Little Budapest. 25124 Center Ridge Road, Westlake. 440-617-0404. (DF) Euro-style eatery with reasonable prices, authentic Hungarian dishes. Don't miss lecso, chicken paprikash, stuffed cabbage or "Gundel" Walnut Palacsinta. Hungarian wines. Arrive with an appetite. $$

Lolita. 900 Literary Road, Cleveland. 216-771-5652; lolabistro.com. Michael Symon's genial Mediterranean-themed Tremont spot specializes in savory small plates, house-cured meats, artisan cheeses, sumptuous entrees. Extensive list of wines, many by the glass. $$$

Luchita's. 3456 West 117th St., Cleveland. 216-252-1169; luchita.com (DS) This institution has become generally more sophisticated, adding regional Mexican flavors to its Tex-Mex beginnings. Don't miss the shredded chicken dishes, guacamole, ceviche, flan. $$

Luchita's Parma. 7431 Ridge Road (south of Pleasant Valley Road). 440-743-7650; luchita.com (DS) It won't replace the original in Cleveland, but there are plenty of great flavors at this location. Keep in mind margaritas, chips, empanadas. $$

Lucky's Cafe. 777 Starkweather Ave., Cleveland (Tremont). 216-622-7773; luckyscafe.com (DS) Plush mac and cheese and Reuben grill make this local food breakfast and lunch cafe an indulgence. $$-$$$

Luxe Kitchen & Lounge. 6605 Detroit Ave., Cleveland. 216-920-0600; luxecleveland.com (DF) A casual 60-seater in the Gordon Square neighborhood. Chef-owner Marlin Kaplan divides his rustic-leaning menu into shared plates, small plates, pasta plates, sandwiches and pizzas. $$

Madd Chef's. 1091 Pearl Road, Brunswick. 330-225-5544; maddchefs.com (BS) Choose an entree, and the chef supplies his own inspiration for the rest of the meal. Prix-fixe four-course meals are value-priced and can sometimes offer inventive and inspired cuisine. $-$$

Mahle's Restaurant and Lounge. 24945 Detroit Road, Westlake. 440-899-6602. (BM) Nothing fancy or trendy -- instead, good grilled chicken and salmon, generously portioned veal parmesan, to-order prime rib, off-the-bone tender spare ribs. $$

Melt Bar and Grilled. 14718 Detroit Ave., Lakewood. 216-226-3699; meltbarandgrilled.com (DS) Prepare for a caloric avalanche. Melt breaks Mom's golden rule that you shouldn't eat two golden-fried things at one meal. Hand-cut fries so perfectly crisp, you can't help yourself. $

Minh Anh. 5428 Detroit Ave., Cleveland. 216-961-9671; minh-anh.com (DS) One of our favorite places for the authenticity and gentility of its Vietnamese food. Consistent quality, fair price, spring-loaded attention. $$

Momocho. 1835 Fulton Road, Cleveland. 216-694-2122; momocho.com (DS) Mexican food goes modern and stylish. Likewise, the fabulous margaritas. $$

Mulligan's Pub & Grille. 38244 Colorado Ave., Avon. 440-934-6666. Large portions, reasonable prices should bring first-timers back to a friendly tavern that demonstrates the importance of location, location. $$

Oggi Ristorante. 203 E. Royalton Road, Broadview Heights. 440-526-0789. (DS) This is a kitchen with enough talent that a fabulous meal should always be within reach. Navigate carefully. $$

The Old Angle Tavern. 1848 West 25th St., Cleveland. 216-861-5643; oldangletavern.com Named for a 19th-century West Side Irish ghetto. Limited menu of boldly seasoned starters, grilled sandwiches, intoxicating desserts. Historic building with clublike decor and windows that open to the street. $$

The 100th Bomb Group. 20920 Brookpark Road, Cleveland. 216-267-1010; 100thbgrestaurant.com. World War II-themed restaurant overlooking the landing field at Cleveland Hopkins International Airport. Eclectic menu features 1940s comfort foods, regional favorites. Popular with families. $$$

Parallax. 2179 West 11th St., Cleveland. 216-583-9999; parallaxtremont.com. Sophisticated Tremont hot spot. Sushi, seafood top the menu; special martinis, extensive wine list. Expert service. $$$

Parkview Nite Club. 1261 West 58th St., Cleveland. 216-961-1341; parkviewniteclub.com (BM) Corner bar serves up creative-yet-inexpensive appetizers, salads and sandwiches at casual, blue-collar spot in the Detroit-Shoreway neighborhood. $

Phnom Penh. 1929 West 25th St., Cleveland. 216-357-2951; ohiorestaurant.com (DS) A platter of steaming, coral-bright pad Thai held high in the air. $$

Pier W. 12700 Lake Ave. at Winton Place, Lakewood. 216-228-2250; selectrestaurants.com/pier/. (JC) Sleek, high-polished elegance at the base of Winton Place, a space that for 40 years has enjoyed one of the city's rare waterfront dining vantages. Fine seafood; dishes executed with finesse, whimsy. $$$-$$$$

Ponte Vecchio Ristorante Italiano. 2100 Superior Viaduct, Suite 520; Cleveland. 216-556-8200; pontevecchioristorante.com (DF) Modern bistro, updated Italian favorites, panoramic views of Flats, downtown. Standouts include antipasto, squid in roasted tomato sauce, lobster risotto, beef filet with barolo sauce. $$$

The Pub. 19304 Detroit Road, Rocky River. 440-356-6933; tavernrestaurantgroup.com/pub_rocky_river.html. (BM) Generous servings of cheap, hearty food with good drink. $$

Quince. Grand Pacific Junction, 8074 Columbia Road, Olmsted Falls. 440-427-8100; quince-restaurant.com (BM) Chef Gregg Korney's restaurant, in the Grand Pacific Junction, features bold, creative flavors, an eclectic, ever-changing menu, big portions for not a lot of cash. Most dinner entrees in $11-$18 range. $$

Reddstone. 1261 West 76th St., Cleveland. 216-651-6969; thereddstone.com. (BM) Chef/co-owner Josh Kabat has created a true "gastropub" in this humble Detroit-Shoreway neighborhood haunt that was formerly known as Snickers. $$

Salmon Dave's Pacific Grille. 19015 Old Lake Road, Rocky River. 440-331-2739; hrcleveland.com (DF) Almost always packed. Good choices include seared ahi and terrific calamari. Menu changes quarterly. Good wine selection. Go early. $$$

Santo's Pizza & Pasta. 7565 Pearl Road, Middleburg Heights. 440-234-6480. (JC) If Santo's isn't a destination spot, it's certainly a reliable stop with quintessential Cleveland Italian: rich food, big portions, plenty to share. $$

Saucy Bistro. 24481 Detroit Road, Westlake. 440-835-3559; saucybistro.com (DF) "Bistro" suggests a relaxed and friendly eatery with a decent wine list, hearty food, reasonable prices. Saucy Bistro pulls it off. $$-$$$

Shinto Japanese Steak House & Sushi Bar. Sheibman Square Plaza, 17070 Pearl Road, Strongsville. 440-878-3868 (JC) At its core, Shinto is loopy fun. The chefs are fairly choreographed in their presentation, which includes a lot of flames and spinning cutlery. $$-$$$

South Market Bistro. 151 S. Market St., Wooster. 330-264-3663; southmarketbistro.com (DS) This small temple to fresh, regional food offers the harmony of skillful preparation, full flavors. $$$

The South Side. 2207 West 11th St., Cleveland. 216-937-2288; southsidecleveland.com Neighborhood tavern in a renovated 19th-century building in Tremont. Appetizers, soups, entrees that go beyond typical fare. Atmosphere relaxed, service leisurely. Sunday brunch a bargain. $$

Steak on a Stone. 30111 Lorain Road, North Olmsted. 440-777-0002; steakonastone.us (BM) Cook your own tasty steak on a hot rock at this great first-date place. $$

Steve's Dakota Grill. 2809 Pearl Road (south of Ohio 303), Medina. 330-725-6288; stevesdakotagrill.com (DS) Northwest theme mixes well with prime and choice steak cuts, barbecue, pasta, seafood. Many of the dishes soar; you can make a meal out of appetizers. $$

Stino da Napoli. 19070 Old Detroit Road, Rocky River. 440-331-3944; stinodanapoli.com (DF) The Neapolitan-influenced food in a comfortable eatery. Few other eateries could match it in depth of flavor, freshness and execution. $$

Stone Mad Pub. 1306 West 65th St., Cleveland. 216-281-6500. (BM) A handful of appetizers, sandwiches, salads, a steak entree and a daily choice of a wrap, seafood and pasta dish complete the menu. Stone Mad's fare is simple and fresh for a neighborhood pub. $$

Sullivan's Irish Pub & Restaurant. 13368 Madison Ave., Lakewood. 216-529-8969; sullivansirishpub.net There's a certain look to Irish pubs, and Sullivan's has nailed it: rich timber floors comfortably worn, even though the business opened in 2003. Main courses change with the season and more than satisfy. Wide array of sandwiches. $$

Sweet Mango. 54 Front St., Berea. 440-234-4816; sweetmangoohio.com (DS) A fine Pad Thai and some decent curries and stir-fry dishes make this a nice addition to downtown Berea. $$

Sweet Mango. 14610 Pearl Road, Strongsville. 440-238-9921; sweetmangoohio.com (DS) Chef Dan Ninsri and owner Nick Nimsuwan have devised a long menu with much to please even unadventurous eaters. $$

Sweet Melissa's. 19337 Detroit Road, Rocky River. 440-333-6357; sweetmels.net (BM) A large menu with emphasis on organic products, great sandwiches and award-winning desserts, most reasonably priced. $$

Tartine Bistro. 19110 Old Detroit Road, Rocky River. 440-331-0800; tartinebistro.com (DF) Rustic brick walls, dark tin ceiling and wood floors suggest a Euro-style bistro. But don't go for the atmosphere. Go for the oven-roasted dishes. Nearly every savory menu item is done in a convection oven in a tiny open kitchen at the end of the bar. $$

Three Birds. 18515 Detroit Ave., Lakewood. 216-221-3500; 3birdsrestaurant.com (DF) Stylish, unfussy. The greeting is friendly and servers approach customers as if they were neighbors. Something-for-everybody menu geared to win regulars; trendy dishes flush with exotic ingredients. $$-$$$

Thyme the Restaurant. 716 N. Court St., Medina. 330-764-4114; thymetherestaurant.com (DS) An independent chef-owned restaurant run by John Kolar, the founding chef of Three Birds in Lakewood. Worth the drive for a superb meal. $$$

Tonight Tonight. 7375 Royalton Road (Ohio 82), North Royalton. 440-582-2000; tonighttonightonline.com (DS) It's comforting to see so much done to appeal to those who still think of going out as a special event. The kitchen, generous with its portions, could do a better job on nailing requested doneness of its meats and quality of its sauces. $$

Touch Supper Club. 2710 Lorain Ave., Cleveland. 216-631-5200; touchohiocity.com (DS) When dishing out food, Touch puts rhythm, comfort and spunk into midpriced meals and serves them in contemporary compositions. $$

Ty Fun Thai Bistro. 815 Jefferson Ave., Cleveland. 216-664-1000; tyfunthaibistro.com. Appetizers with bold flavors and handsome presentations. Entrees are toothsome and visually exciting. A welcome addition to Cleveland's dining scene. $$

Vaccaro's Trattoria. 1000 Ghent Road, Bath Township. 330-666-5117; vactrat.com. Traditional Italian dishes, flavorful contemporary cuisine and house-made desserts. Excellent wines at affordable prices. $$$

Vento. 28611 Lake Road, Bay Village. 440-835-4530; ventotrattoria.com (BM) Charming, trattoria-style spot in restored 140-year-old train depot in Huntington Park offers a surprising variety of flavors and styles from a smallish menu. $$-$$$.

Verso Casual Italian Bistro & Pizzeria. 5869 Broadview Road, Parma. 216-741-4444; verso-restaurant.com (BS) The menu is filled with mainstream Italian dishes, big and small, sweet and savory, some of them absolutely top of the charts. $-$$

Vieng's Asian Bistro. 139 Crocker Park Blvd., Westlake. 440-871-2888; viengsasianbistro.com (BS) You may feel a bit like Marco Polo as you navigate your way through the 11-page menu with Chinese, Mongolian, Thai, Vietnamese, Korean and Japanese specialties. There is definitely something for anyone who has a yen for Asian cuisine. $$

Villa Mia. 4890 Pearl Road, Cleveland. 216-351-0400. (BM) This small, 12-table breakfast and lunch diner in Cleveland's Old Brooklyn neighborhood is a colorful place with simple, good food and plenty of it at bargain prices. $

Viva Fernando. 24600 Detroit Road, Westlake. 440-808-0000; viva-fernando.com (BM) Get pampered by exceptional service while enjoying generous servings and big Spanish flavors. $$$

Watami Japanese Buffet & Grill. Parma Plaza, 7703 W. Ridgewood Drive, Parma. 440-882-6918. (DS) Staffers make you feel entirely welcome to ravage their four food zones: salad (some memorable elements), sushi (lot of strengths), steam table (the longest display) and dessert (make room). $-$$

Waterbury Coach House. 13333 Madison Ave., Lakewood. 216-226-9772. (DF) Dominated by a double-sided bar, it's a comfortable place for a sandwich and soup. Grab one of the high-backed booths surrounding the bar; you're likely to be entertained by the regulars' humorous banter. $-$$

West End Tavern. 18514 Detroit Ave., Lakewood. 216-521-7684. This might be one of the best taverns between Chicago and New York City; friendly and charming, and no slouch when it comes to dishing up good food. $$

Wild Ginger. 5092 Tiedeman Road, Brooklyn. 216-676-6388; wildgingercb.com (DS) It is not a P.F. Chang's copycat, but there are similarities in the big-box architecture and the warm, dark paint with orange and red accents. Wide-ranging menu. $$

Wild Mango. 362 Westfield Great Northern, North Olmsted. 440-979-1888; wildmangorestaurant.com (DS) Soft yellow walls, dark-eggplant velvet upholstery yield a palatial feel. Chef-owner Jia Wei still brings tasty, artfully presented food at a reasonable price -- now in a grander setting, with better access to parking. $$

EAST

Abuelo's Mexican Food Embassy. 26100 Harvard Road, Warrensville Heights. 216-360-9030. (DF) A comfortable place to eat. Dining room features imitation Diego Rivera murals, framed paintings, plastic plants -- even blue "sky" overhead, to enhance the haciendalike atmosphere. But the food is far from comforting. $$

Akira Sushi & Hibachi. 6025 Kruse Drive (south of Ohio 91 exit off U.S. 422), Solon. 440-349-6850. (DS) Two dining objectives here: pair impeccable raw seafood and vegetables with shaped rice, and put on a rollicking good show at the cooking table. We contented ourselves with one objective met, the raw seafood. $$$

Alessi's River Walk. 13468 Main Market Road, Troy Township (Burton). 440-834-4400; riverwalk422.com (BS) Serenely set on the upper Cuyahoga River, Alessi's offers a selection of early-bird entrees (4-6 p.m. Tuesday-Saturday and all day Sunday) at credit-crunch prices. If you arrive later, there are interesting dining options available at slightly higher prices. $$

Alvie and Gary's Jack's Deli. 14490 Cedar Road, University Heights. 216-382-5350. (DF) Kosher-style delicatessen serves juicy pastrami and lean corned beef on soft and seeded rye bread. Standouts include latkes, blintzes and kugel. $$

Americano. 1 Bratenahl Place, Bratenahl. 216-541-3900; americanocleveland.com (DS) An off-the-beaten-path '60s era "club" room that's perfect for a quiet dinner a deux. Excellent bistro-inspired food with a seasonal attitude. $$-$$$

Anatolia Cafe. 2270 Lee Road, Cleveland Heights. 216-321-4400; anatoliacafe.com (BS) Once at a different location, Anatolia has grown into several large, high-ceilinged rooms. Menu is a creative synthesis of Greek, Armenian, Persian, Arab, other styles of cooking; many dishes end up being familiar Mideastern fare with Turkish names and culinary inflection. $$

Arrabiata's Italian Restaurant. 6169 Mayfield Road, Mayfield Heights. 440-442-2600; arrabiatas.com (DF) There isn't a single unfamiliar ingredient on the long menu, nor a single trendy dish. Food is mostly good, and lots of it (entrees come with a pile of spaghetti and a large tossed salad). $$$

The B Spot. 28699 Chagrin Blvd., Woodmere. 216-292-5567; bspotburgers.com (DF) Chef Michael Symon's tribute to the classic burger joint features thick hamburgers, fat brats and fried bologna sandwiches. Toppings include fried eggs and pickled vegetables. Thick milkshakes, fries and onion rings are exactly as you remember them. $$

Babushka's Kitchen. 9199 Olde Eight Road, Northfield Center. 330-468-0402; babushkafoods.com (DF) Toss a few tables in front of an open kitchen pumping out heart-stopping portions of roasted meats, tangy sauerkraut, voluptuous pierogi and sweet kolache, and you have Babushka's Kitchen. $-$$

Bahama Breeze. 3900 Orange Place, Orange. 216-896-9081; bahamabreeze.com Superb salads and tasty Caribbean-style entrees will have you coming back. $$

Balaton Restaurant. 13133 Shaker Square, Cleveland. 216-921-9691; cleveland.com/sites/balaton/. (DF) Well-prepared Hungarian dishes in this revival of a longtime Cleveland favorite. $$

Ballantine. 4113 Erie St., Willoughby. 440-942-5151; theballantine.net (DS) Ballantine fits neatly into the lively downtown Willoughby scene. It's got comfort food made with effort, served in a sleek, dark-wood room. $$

Bass Lake Taverne & Inn. 426 South St., Chardon. 440-285-3100; basslaketaverne.com (DF) Casual, upscale lodge with a cozy bar. Standout appetizers include clam chowder, crab cakes and bison quesadillas. $$

Beach Club Pizza Bistro. 21939 Lake Shore Blvd., Euclid. 216-731-7499; bcbistro.com (DF) Small restaurant makes a valiant effort at pleasing diners with a fairly sophisticated menu (seafood and non-seafood pastas) and courteous service. $$

Becky's Bistro. 28272 Chardon Road (U.S. 6), Willoughby Hills. 440-347-0119; beckysbistro.com (DS) Becky's Bistro, in a Willoughby Hills strip mall, offers Americanized Greek and Italian foods at fair prices, plus a little rousing music on the side. $$$

Beef O'Brady's. 35400 Vine St., Eastlake. 440-946-9464; beefobradys.com Family sports pub serves juicy wings, well-seasoned burgers, pressed hot sandwiches, entree salads. $

Bistro on Main. 1313 W. Main St. (Ohio 59), Kent. 330-673-9900. (DS) Burnished Tuscan walls, amber lighting and high-backed banquettes lend a warm, exclusive feel. Cordial staff extends that warmth. Menu bubbles with vivid flavor combinations. $$-$$$

Bistro 185. 991 East 185th St., Cleveland. 216-481-9635; bistro185.com A neighborhood spot that serves old-fashioned foods and flavorful dishes with global accents. $$

Blue Canyon Kitchen & Tavern. 8960 Wilcox Drive (near Ohio 82 and Interstate 480), Twinsburg. 330-486-2583; bluecanyonrestaurant.com (DF) Built to look like a timber lodge, the homespun atmosphere carries over to the menu -- mostly hearty, American-style dishes. $$$

Bodega. 1854 Coventry Road, Cleveland Heights. 216-932-3060; bodegaoncoventry.com (BS) The upscale dining is dazzlingly reflected in the menu, which tempts with all manner of promised delights, mostly tapas-style. These little plates feature a rich range of possibilities -- and some of these are real gems, along with a handful of entrees. $$$

Bravo! Cucina Italiana. 28889 Chagrin Blvd., Woodmere. 216-360-0099; bravoitalian.com (DF) Smart-looking Italian spot offers a stylish room, eager-to-please staff, satisfying meat and fish dishes. $$

Brennan's Colony. 2299 Lee Road, Cleveland Heights. 216-371-1010. (DF) Popular storefront that draws a crowd. Full menu features well-prepared chops, chicken and seafood. Decent bar food, including Buffalo wings, loaded burgers. $$

Bricco. 1 W. Exchange St., Akron. 330-475-1600; briccodowntown.com (DS) A bright-looking urban revival space with some excitement on the menu. Stick with the filet and the tenderloin pizza. $$-$$$

Cafe Toscano. 215 W. Garfield Road (Ohio 82, west of Ohio 43), Aurora. 330-995-2333; cafetoscanoinaurora.com (DS) Combines a stylish setting with an innate understanding of what makes the best traditional Italian food so good: fresh pastas, tender meats, pitch-perfect sauces and seasonings. Only 55 seats, magnifying the need for reservations. $$-$$$

California Pizza Kitchen. Legacy Village, 25365 Cedar Road, Lyndhurst. 216-382-4907; cpk.com (DS) This chain breaks loose from formula to dabble successfully in a wide variety of cuisines, serving them up with a fresh flair. $$

Century Grille. Grandview Golf Course, 13404 Old State Road, Middlefield Township. 440-834-4661. (DF) The restaurant sits behind the putting green on a bucolic golf course and maintains the theme inside. A raft of sandwiches, including Philly cheesesteak and ham and cheese. $$-$$$

CJ's Carryout, Dining and Catering. 1431-33 Warrensville Center Road, Cleveland Heights. 216-381-8792. (DF) The restaurant prepares "home-cooked meals," or what some might call soul food. Much of it is well-prepared and fresh-tasting, especially the fried chicken and fish. (Baked options are offered.) The Sunday buffet is a good buy. $$

Clyde's Bistro and Barroom. 1975 Lee Road, Cleveland Heights. 216-321-7100; clydesbistro.com (BS) Well-done comfort food at a comfortable price, in a charmingly comfortable room. $$

Corky & Lenny's. 27091 Chagrin Blvd., Woodmere. 216-464-3838; corkyandlennys.com (JC) An East Side institution with a burgeoning menu, but veterans inevitably stagger back for the hot corned beef, a justifiably "famous" Reuben and good cheese blintzes. $$

Crave. 57 E. Market St., Akron. 330-253-1234; eatdrinkcrave.com (DS) Short on cash? Crave has something for every pocketbook. The dabs of handblown glass lamps give the place some class, and so do the servers, full of confidence. $$

D'Agnese's Tomato Grill. 106 First St., Hudson. 330-342-3771; dagneses.com (BM) The large menu is heavy on Italian classics. The food is very good and is reasonably priced, a combination that works in any neighborhood. $$-$$$.

Dewey's Pizza. 2194 Lee Road, Cleveland Heights. 216-321-7355; deweyspizza.com. Clean, contemporary decor gives the restaurant a casual upscale look. A window at the rear gives diners a view of the kitchen, where pizza-makers knead and toss made-from-scratch dough. $-$$

Downtown 140. 140 N. Main St. (Ohio 91, five miles south of Interstate 480), Hudson. 330-655-2940; downtown140.com (DS) Save this for the seduction-of-the-taste-buds meal; go on a Monday, Tuesday or Wednesday when it isn't so crowded and loud. Slightly French, slightly Asian and American meals, as pretty as they taste. $$$

Empress Taytu Ethiopian Restaurant. 6125 St. Clair Ave., Cleveland. 216-391-9400. (DF) Exotic dishes abound in this friendly Ethiopian eatery. Everything is eaten with injera, a pliable flat bread (no knives or forks). Good vegetarian options. $$$

Etna. 11919 Mayfield Road, Cleveland. 216-791-7670. (BM) A cozy 40-seat restaurant in Little Italy. Chef-owner Peppe Pilumeli prepares Italian and Sicilian dishes served in a warm atmosphere -- light-amber plastered walls, knick-knack-cluttered windowsills and a small, inviting bar. $$

Falafel Cafe. 11365 Euclid Ave., Cleveland. 216-229-9540; falafelcafecleveland.com (DF) A pretty good name for a campus eatery. Order at the counter, sit down, eat and pay as you exit. $

Fedeli. 218 Court St., Canton. 330-489-9777; fedelirest.com (DS) Every vintage downtown deserves a classy little corner for an Italian dinner. Canton has Fedeli. Inside you can warm up to its brick bones and contemporary Tuscan touches. And the plate? No shortage of style here. Just bring a thick wallet. $$$

Felice. 12502 Larchmere Blvd., Cleveland. 216-791-0918; coolplacestoeat.com (DS) The Latin-inspired restaurant is set in an old Craftsman house. The mostly Spanish comfort-food menu emphasizes seafood, citrus, deeply flavored meats, nutty cheeses, an affection for rice, grains and tender beans, and onion in many forms. $$

Fire Food & Drink. 13220 Shaker Square, Cleveland. 216-921-3473; firefoodanddrink.com (DF) Concentrate on the sensations brought about by chef and owner Doug Katz's inventive American cooking. Service is spot-on. $$-$$$

Flying Cranes Cafe. 13006 Larchmere Blvd., Cleveland. 216-795-1033; flyingcranescafe.com (BS) East meets West in this small, shabby-chic cafe, and everybody wins with a menu ranging from grilled cheese sandwiches with miso soup to teriyaki chicken and tiramisu. Service can be slow, but if you're patient you will be rewarded with a charming meal at a charming price, particularly in the summer, when the courtyard is in full bloom. $

Fresh Start Diner. 16 N. Main St., Chagrin Falls. 440-893-9599; freshstartdiner.com (DS) Owners Robert Wyman and Ken Frankenbery expanded on their Twinsburg operation and brought their well-done balancing act to the storefront restaurant that used to be Dink's. $

Fresh Start Diner. 9810 Ravenna Road, Twinsburg. 330-425-2888; freshstartdiner.com (DS) This cheery spot on the square serves food that lends truth to its name. $

Gavi's Restaurant & Catering. 38257 Glenn Ave., Willoughby. 440-942-8008; gavisrestaurantandcatering.com. Italian food that is fresh, authentic and with a clean finish. $$$

Giovanni's Ristorante. 25550 Chagrin Blvd., Beachwood. 216-831-8625; giovanniscleveland.com. Among the best food in town, but the price point puts Giovanni's in the special-event category for most of us. $$$$

Giuseppe's Ristorante. 32 W. Aurora Road, Northfield Center Township. 330-467-1108. Traditional Southern Italian food in a charming environment. $$$

Grotto Wine Bar. 13101 Shaker Square, Cleveland. 216-751-9463; grottoshakersquare.com (BM) Choose from more than 40 Italian small plates, salads, pastas and pizzas, all priced under $19 in a luxuriously beautiful atmosphere. $$-$$$

Grovewood Tavern & Wine Bar. 17105 Grovewood Ave., Cleveland. 216-531-4900; grovewoodtavern.com (TB) Despite a recent influx of hip places, the Grovewood remains the quintessential North Collinwood joint by updating old faves and bringing in new dishes. $$$

Gusto. 12022 Mayfield Road, Cleveland. 216-791-9900; gustolittleitaly.com (DS) A pastoral wall mural and tall ceiling give dimension to the apricot-tinted Little Italy storefront. Appetizers and pastas scored consistently high; some dishes didn't live up to our translation of gusto, as in zest. $$-$$$

Hunan East. 724 Richmond Road, Richmond Heights. 216-381-2266. (DF) Storefront offers a range of spicy Northern Chinese fare on a Mandarin menu. Best bets: wok-seared beef and chicken in robust sauces. $$$

Il Bacio. 2181 Murray Hill Road, Cleveland. 216-231-5977; ilbaciorestaurant.com (DF) Il Bacio, which translates as "the kiss," is open for dinner only. Come hungry; portions are generous. Expert service, well-prepared dishes, intimate dining room. $$$

The Inn on Coventry. 2785 Euclid Heights Blvd., Cleveland Heights 216-371-1811. (DF) Small, mom-and-pop operation. Main attractions are home-style meals cooked mostly from scratch. Reasonable prices. $$

J. Alexander's. 5845 Landerbrook Circle, Lyndhurst. 440-449-9131; jalexanders.com (DS) This satisfying beef-centric palace also does some nice soups and salads. $$$

J.D.'s Post House. 16240 Main Market St. (U.S. 422), Parkman. 440-548-2300. (DF) A comfortable and friendly family eatery that offers huge portions of farm-style dinners Tuesday through Sunday and hearty breakfasts Saturday and Sunday. $$

J. Pistone Market and Gathering Place. 3245 Warrensville Center Road, Shaker Heights. 216-283-3663. Family-owned neighborhood market specializes in high-quality prepared foods to-go (or eat in). The pastas are the best, but outstanding salads, sandwiches and wraps. $$

Jade Tree Chinese. 7673 Mentor Ave., Mentor. 440-269-8388; jadetree.cn. (DF) A nook in a small strip mall featuring several good Chinese dishes (Honey Walnut Chicken, Kung Pao Chicken, Jade Tree Feast -- the signature dish). $$

Jekyll's Kitchen. 17 River St., Chagrin Falls. 440-893-0797; jekyllskitchen.com (BM) The newest creation of the Hyde Park Group features a sleek combination of wood, brick and subtle colors. Nice scenery, swank decor, touristy surroundings, good company and a nice bottle of wine all contribute to a great meal. But the main attraction is the food. $$-$$$

John Palmer's Bistro 44. Shops at Gristmill, 7590 Fredle Drive (Ohio 44), Concord Township. 440-350-0793; johnpalmers.com (DF) Makes a good first impression -- important for a far-flung, upscale eatery in a bland strip mall. The desserts are fine; main dishes can be uneven. $$$

Ken Stewart's Grille. 1970 W. Market St., Akron; 330-867-2555; kenstewartsonline.com (DS) This saloon of the wildly pampered still gives royal service with a massive menu of steaks, seafood and pasta. $$$-$$$$

L'Albatros Brasserie and Bar. 11401 Bellflower Road, Cleveland. 216-791-7880; albatrosbrasserie.com (DS) Get on the phone and make a reservation at L'Albatros, the French bistro remake of That Place on Bellflower. It's classic French with contemporary American sensibilities, a bit too rich but not too much at once, and considering the skill level, a bargain. $$

The Leopard. Bertram Inn & Conference Center, 600 N. Aurora Road (Ohio 43), Aurora. 330-562-2111; theleopardrestaurant.com (DS) The place has spark and potential in its swank, leopard-print-carpeted room. This year, for the sixth time, it has won a four-diamond award from AAA. $$$

Lemon Grass. 2179 Lee Road (just south of Cedar Road), Cleveland Heights. 216-321-0210. (DS) Paul Wongngamdee, who made his fame nearby at Paul's Siam, brought with him an exquisite talent for roast-duck curry and a superior Thai-basil fried rice. $$

Lockkeepers. 8001 Rockside Road, Valley View. 216-524-9404; lockkeepers.com (DF) Lockkeepers' decor -- all polished wood, warm tapestries and thick carpeting -- hardly lends itself to a neighborhood eatery, but the menu certainly does with the familiar and delicious dishes you can eat almost daily. $$-$$$

Lopez Southwestern Kitchen. 2196 Lee Road, Cleveland Heights. 216-932-9000; lopezonlee.com (BM) Southwestern and Mexican fare features creative twists and bold flavors. Great selection of tequilas and cocktails. $$-$$$

Los Habaneros Authentic Mexican Restaurant. 20255 Van Aken Blvd., Shaker Heights. 216-991-4522; loshabanerosmexican.com (BS) An inviting warm atmosphere is matched by the equally sunny disposition of the waitstaff. Good standard Mexican fare and some more interesting and inventive seafood dishes as well. $-$$.

Lure Bistro and Sushi Bar. 38040 Third St., Willoughby. 440-951-8862; thelurebistro.com (BS) Current owner and executive chef, culinary-school-trained Jaret Havanchak, is an ambitious chef, and he has set his culinary sights for Lure very high. However, more attention needs to be paid to the preparation of the food itself. $$

Marotta's. 2289 Lee Road, Cleveland Heights. 216-932-9264; marottas.com (BS) A small restaurant that turns out big, accomplished flavors, Marotta's does classic Italian cuisine molto bene. Famous for its New York-style pizza and encyclopedic Italian-only wine menu. $$$-$$$$

Mavis Winkle's Irish Pub. 8870 Darrow Road (Ohio 91), Twinsburg. 330-405-3663; maviswinkle.com (DS) Above-average fare in a polished, clubby atmosphere. Caters to many tastes; plenty of Irish-based specialties under $10. $$

McCormick & Schmick's Seafood Restaurant. 26300 Cedar Road, Beachwood. 216-831-8100; mccormickandschmicks.com (BS) Near the main entrance to Beachwood Place, a very large menu of seafood (20 or so fish choices), salads, steaks and sandwiches changes daily. $$-$$$

Mekong River. 1918 Lee Road, Cleveland Heights. 216-371-9575. (DS) Thai and Cambodian menu offers more than 60 dishes. $$

Melange. La Place, 2101 Richmond Road, Beachwood. 216-378-9755; dinemelange.com (DF) Looks like the type of swanky spot in which you might stumble upon a celebrity (if celebrities frequented Beachwood). The bar top glows with a startling orange hue, fancy lighting makes you look great, intriguing menu. $$-$$$

The Melting Pot. Legacy Village, 24741 Cedar Road, Lyndhurst. 216-381-2700; meltingpot.com (JC) Might be a bit of a Disney-style factory, but the entertainment it manufactures is an amusing departure from the usual knives and forks. Reservations strongly recommended, especially on weekends. $$$

Menu 6. 12718 Larchmere Blvd., Cleveland. 216-791-6649; menu6.org. (DF) Upscale restaurant serving remarkable Asian/Latin influenced dishes, including seafood salad with wasabi vinaigrette and crunchy tofu in carrot-ginger sauce. Steaks, ribs, raw bar available. $$$

Michaelangelo's Italian Restaurant and Wine Bar. 2198 Murray Hill Road (Little Italy), Cleveland. 216-721-0300; mangelos.com (DF) Chef Michael Annandono's ingredients bear the hallmarks of Italian cookery: freshness and flavor. Under the tutelage of Marco Rossi, the staff is competent, friendly and attentive. $$$

Mint Cafe. 1791 Coventry Road, Cleveland Heights. 216-320-9915; mintcafecoventry.com (DF) Bills itself as "fine Thai cuisine." It's certainly freshly prepared. Vegetables are crisp and colorful, and sauces burst with flavor, as if whipped up moments before you arrive. $$

Mitchell's Fish Market. 28601 Chagrin Blvd., Woodmere. 216-765-3474; mitchellsfishmarket.com (BM) An attractive, dark-wood-paneled restaurant that seats 250 with another 50 outdoor on the patio. Though a bit pricey, Mitchell's delivered quality, well-prepared seafood. Just get your weekend reservation early. $$$

Molinari's. 8900 Mentor Ave., Mentor. 440-974-2750; molinaris.com (BM) Quality Italian place doesn't skimp on luxurious ingredients like porcini mushrooms or Kobe beef. Retail wine shop on site is a plus. $$$

Naya Bistro and Lounge. 6323 Wilson Mills Road, Highland Heights. 440-446-1234; nayabistro.com (BS) Naya excels at Middle Eastern-Mediterranean fare with a creative selection of sandwiches, grilled pizzas and entrees. A few kinks still have to be worked out, but it's always fun at this swanky/casual bistro. $$-$$$

Nighttown. 12387 Cedar Road, Cleveland Heights. 216-795-0550; nighttowncleveland.com (DF) Sophisticated pub-style eatery in which all things point to Ireland and her greatest storyteller, James Joyce. Mostly good food, amiable service, live jazz. $$$

Noble House. 60 W. Streetsboro Road (Ohio 303, east of Ohio 8 and Interstate 271), Hudson. 330-655-9550. (DS) Chinese chefs turn out upscale versions of popular dishes in a peaceful setting. Don't miss the won ton and hot and sour soups, the delicate spring rolls, mouthwatering Mongolian lamb and orange beef. $$$

Noosa Bistro. 7418 Mentor Ave., Mentor. 440-953-1088; noosabistro.com Named for an Australian resort town, Noosa offers a small selection of well-prepared and attractively presented starters, entrees and desserts at dinner, sandwiches and pizza at lunch. $$-$$$

The Original Pancake House. 28700 Chagrin Blvd., Woodmere. 216-292-7777; originalpancakehouse.com (JC) Never underestimate simple breakfast fare that's expertly prepared. You'll drive past plenty of breakfast spots where folks are waiting for tables. Here's a place where it's worth getting in line. $$ (Also located at 3000 Westgate Mall between Center Ridge Road and West 210th Street, Fairview Park; 440-333-5515; not reviewed.)

Otani. Acme Plaza, 180 W. Streetsboro St. (Ohio 303), Hudson. 330-656-0012; otanirestaurant.com (BM) Has the potential for excellence if the entire menu can match the high quality and clean flavors of the sushi and other pleasantly weird experiences. $$-$$$

Outback Steakhouse. 5708 Mayfield Road, Lyndhurst. 440-449-8557; outback.com The Lyndhurst location of the popular Aussie-themed chain serves boldly seasoned steaks, chops, ribs, chicken, shrimp and fish. Erratic service. $$

Pacific East, Eton. 28601 Chagrin Blvd., Suite 850; Woodmere. 216-765-1305; pacificeasteton.com (DS) Bountiful, classic sushi and savory (not sugary) teriyaki make this a welcome expansion of the original Cleveland Heights location. $$-$$$

Pacific East Japanese Restaurant. 1763 Coventry Road, Cleveland Heights. 216-320-2302; pacificeastcoventry.com (DF) Offering well-made sushi and sashimi dishes and other Japanese foods (including good tempura) in a family-friendly room. $$$

Pad Thai. 5657 Darrow Road (Ohio 91, just south of Ohio 303), Hudson. 330-650-9998; pad-thairestaurant.com (DS) The warm, relaxed setting shows off real strengths in the Thai and Chinese menu. The appetizer menu is strong, especially the Thai's Wrap, shrimp roll and pot stickers. $$

Paladar Latin Kitchen & Rum Bar. Eton Chagrin Boulevard, 28601 Chagrin Blvd., Suite 900; Woodmere. 216-896-9020; paladarlatinkitchen.com (DF) Creative South American-style cooking, including a terrific black bean empanada, stuffed poblano pepper and spicy seared tuna. Rum drinks are a specialty; desserts outstanding. $$$

Peppermint Thai Cuisine. 30769 Pinetree Road (at Lander Circle), Pepper Pike. 216-464-5432; peppermintthaicuisine.com. (DS) While you may order any dish as hot as you like, the standard fare is a beautifully balanced bouquet of all the tangy tubers and sparkling spices for a "little bit of the real taste of Thailand." $$

Piatto Novo. Sheraton Suites Hotel, 1989 Front St. (Broad Boulevard exit off Ohio 8), Cuyahoga Falls. 330-920-7530; piatto-novo.com (DS) Rarely does a good meal come with such a good view. Specializing in steaks and updated Italian classics. $$$-$$$$

Pickle Bill's Lobster House. 101 River St., Grand River. 1-800-352-6343; picklebills.com. Casual riverfront restaurant with floating-barge bar, deck, raw bar and kitschy nautical interior. $$

Pranzo! Bistro. 4066 Erie St., Willoughby. 440-946-7827. (BS) Off the highway in a strip mall in Willoughby, this pasta and pizza joint serves classic Italian food. $$

Red the Steakhouse. 3355 Richmond Road, Beachwood. 216-831-2252; redthesteakhouse.com (DS) Old and new glamour team up in this satisfying steak and seafood lair. $$$-$$$$

Restaurant Europa. 30519 Pinetree Road, Pepper Pike. 216-591-1273; restauranteuropacleveland.com (BS) After a few shots in Europa's super-chilled "Vodka Room," you'll think you're back in Mother Russia. And the blinis, borscht, beef stroganoff and Romanian violinist playing Gypsy music will make you glad of it. $$$

Romanini's. 238 E. Garfield Road (Ohio 82), Aurora. 330-562-1205; romaninis.com (BM)A new emphasis on Sicilian, Neapolitan and other Italian dishes, with occasional specials based on Southwestern and Asian flavors. $$

Rosewood Grill. 36 E. Streetsboro St., Hudson. 330-656-2100; rosewoodgrill.com (DF) A comfortable upscale grill that features meats, seafood and sandwiches, including sumptuous burgers and moist salmon. Outstanding fries and onion rings. Small patio with year-round fireplace. $$

Russo's. 4895 State Road, Cuyahoga Falls. 330-923-2665. (DS) You feel like you are in New Orleans or Italy at this smart suburban hot spot. The place does both cuisines well, often with vivid flavors. $$-$$$

Sara's Place. 1501 Chagrin River Road, Gates Mills. 440-423-1000; saras-place.com (DS) Site of the former Red Fox Inn. The food is good, sometimes excellent. The staff is bursting with efficiency and charm. A fabulous sense of place -- away from it all. $$

SASA. 13120 Shaker Square, Cleveland. 216-767-1111; sasamatsu.com (BS) Scott Kim has come a long way from his previous East Side restaurant, Matsu, a perfectly fine traditional Japanese establishment. The melding of Japanese flavors and Kim's sensibility of what's delicious is apparent throughout the menu. $$-$$$

Scotti's Italian Eatery. 882 East 185th St., Cleveland. 216-481-8995. Well spaced tables allow for comfortable visits. Portions are generous but not obscene. $

Senorita Bonita's. 6000 Enterprise Parkway (off Ohio 43), Solon. 440-498-1067. (DS) The festively painted interior is presided over by a series of portraits of senoritas. If only the festivities were consistent on the plates (one night it wasn't, the next night it was). $$

Sergio's in University Circle. 1903 Ford Drive, Cleveland. 216-231-1234; sergioscleveland.com (DS) The original Sergio's is still on the campus of Case Western Reserve University, but has moved its menu to Italian and cross-cultural flavors. $$$

Sergio's Sarava at Shaker Square. 13225 Shaker Square, Cleveland. 216-295-1200; sergioscleveland.com (DS) One of Cleveland's most inspired restaurants, and one with a vibrant, Brazilian-fusion fare. $$-$$$

Seven Roses Polish Delicatessen, Cafe & Specialty Store. 6301 Fleet Ave., Cleveland (Slavic Village), 216-641-5789. (DF) Specialize in Eastern European dishes, including stuffed cabbage, smoked sausage, pierogi and soups. $$

Shinano Sushi Bar & Japanese Cuisine. 28500 Miles Road, next to Miles Farmers Market, Solon. 440-498-1614. (DS) Shinano started out years ago in Richmond Heights, gaining a reputation for authenticity and slap-fresh sushi. The move to Solon appears to be a smooth one for both food and the comfortable new room. $$

Shuhei Restaurant of Japan. 23360 Chagrin Blvd., Beachwood. 216-464-1720; shuheirestaurant.com (BS) The secrets to this perennial favorite's success are in the sparkling fresh sushi, the well-executed classic Japanese cuisine and attention to detail. Plus an intriguing selection of imported beers and sake. $$$

Slyman's. 3106 St. Clair Ave., Cleveland. 216-621-3760; slymans.com (JC) Possibly the best in Cleveland, the corned-beef sandwiches are absolutely huge and cut into silken slices of wonderfully moist corned beef. $$

Smokey Bones. 7725 Reynolds Road, Mentor. 440-942-0993; smokeybones.com Flavorful steaks, smoked beef brisket, hand-pulled pork and juicy BBQ ribs and chicken. Home-style desserts. $$

Sapore. 8623 Mayfield Road (just east of Ohio 306), Chester Township. 440-729-1110. (DS) A teaching exercise created by Loretta Paganini, founder of the nearby International Culinary Arts and Sciences Institute. Open Friday, Saturday only, with a fixed-price menu (a four-course meal that changes every three weeks) worth crowing about. $$$$

Spennato's Italian Ristorante. 10446 Northfield Road, Northfield. 330-468-8688; spennatos.com (DF) Quiet lighting, Euro-styling and romantic music should delight couples getting to know each other (without emptying a wallet). $$

Stages at the Cleveland Play House. 8501 Carnegie Ave., Cleveland. 216-795-1111; stagesrestaurant.com (DF) The former Play House Club is now open to the public. The menu features a cast of mostly French dishes. Service at peak times is tightly focused on getting diners fed and out the door in time for stage productions. $$$

Sterle's Slovenian Country House. 1401 East 55th St., Cleveland. 216-881-4181; sterlescountryhouse.com (DF) Maybe it's the weekend polka nights, a menu that hasn't changed in years or just good old-fashioned fare, but well past its 40th birthday, Sterle's remains a hit. $$

Sun Luck Garden. 1901 S. Taylor Road, Cleveland Heights. 216-397-7676. (DF) This 13-table, storefront eatery has survived for years by attracting a loyal clientele with creative Chinese-style dishes. $$

Table 45. InterContinental Hotel & Conference Center Cleveland, 9801 Carnegie Ave., Cleveland. 216-707-4045; tbl45.com (DS) Chef Zack Bruell confidently sets out a menu that touches on flavors from Vietnam, India, the Middle East, other points. None are clunky copies, but smart meals that speak more than one language fluently. $$$-$$$$

Tangier. 532 W. Market St., Akron. 330-376-7171; thetangier.com (DS) The sultan-style dining area in the round has bitten the dust. It's Edwardian and Tuscan now. Main dining room runs only on a part-time basis, when shows are booked in the other big rooms or when a group makes a reservation. Meals still taste as good as in the past. $$$

Taste. 2317 Lee Road, Cleveland Heights. 216-932-9100; tastefoodwine.com (DF) Upscale restaurant with a French chef and a menu of unusual and usually satisfying dishes. $$

Tavern at Twin Lakes. 7508 Ohio 43, Twin Lakes. 330-678-8946; tatwinlakes.com (DS) A quirky, memorabilia-filled seafood-and-steaks restaurant with a vacation-style lake view, aqua walls decorated with tropical fish paintings. Get a $12 fish sandwich at dinner, or a $40 surf and turf. $$-$$$

Tinkers Creek Road Tavern. 14000 Tinkers Creek Road, Walton Hills. 216-642-3900; tinkerscreekroadtavern.com. (DF) Few places can beat the unaffected hospitality and simple, delicious food of a well-run tavern. The decor is vacation-home chic and the menu bears evidence of fresh, high-quality ingredients. $$

Tree Country Bistro. 1803 Coventry Road, Cleveland Heights. 216-321-0644; treecountrybistro.com (DF) Tree Country Bistro has a menu with 168 items involving Thai, Japanese and Korean cuisine. The dishes sampled were carefully prepared and delicious. $$

Tuscany at the Hamptons. 27040 Cedar Road, Suite 106; Beachwood. 216-591-1760. (DF) Casual Italian eatery in an apartment complex serving northern and Southern Italian specialties, including pizza and paninis. Don't miss the Margherita pizza or spit-roasted half-chicken. The tiramisu and cannoli are to die for. $$

Umami Asian Kitchen. 42 N. Main St., Chagrin Falls. 440-247-8600; umamichagrinfalls.com (BS) Umami means "savory deliciousness," and this tiny sliver of a restaurant (30 seats) delivers it in stylish Asian-fusion mode. Seafood and vegetarian dishes in particular are prepared with a sure hand and a strong creative style. $$$

Valerio's Ristorante. 12405 Mayfield Road, Cleveland. 216-421-8049; valeriosristorante.com (DF) An upscale eatery in the Little Italy space once occupied by Battuto. Valerio's cozy first eatery earned a loyal following for its warm atmosphere and authentic menu. The second is likely to do the same. $$

Vine & Bean Cafe. 12706 Larchmere Blvd., Cleveland. 216-707-3333; vineandbeancafe.com (DF) Small cafe in century house known for weekend brunch entrees. Pastries, panini sandwiches and salads round out the weekday menu. Large patio. Beer/wine available. $$

Vito's Italian Grill. 395 N. Aurora Road (Ohio 43), Aurora. 330-562-6010; vitositaliangrill.com (DS) The skill level is up a notch on meat, pasta dishes and pizzas. $$

VegiTerranean. 21 Furnace St., Akron. 330-374-5550; thevegiterranean.com (BS) A vegetarian restaurant on the edge of downtown Akron, a sleek and industrial-chic space done in urban black, steel and cement colors. $$

Welshfield Inn. 14001 Main Market Road (U.S. 422), Burton. 440-834-0190; welshfielddining.com (DF) This historic 1840s inn was remodeled recently, though the exposed beams, low ceilings and stone fireplace still give the place an old-fashioned flavor. $$$

West End Bistro and Bar. 79 West St., Chagrin Falls. 440-247-3460; westendchagrin.com (BS) There's some inventive culinary thinking and some really good food that deserves attention at this contemporary bistro. The two-tiered menu of "Starters & Sharing" (soups, salads, pizzas and hors d'oeuvres) and "Small Plates" (slightly down-sized entrees at pocketbook-pleasing prices) works well. $$.

Take squash from soup to dessert.

Peggy Turbett, The Plain DealerMake a splash at the table with this Curried Butternut Squash Soup with nut and spice accents. Melange chefs Adam Bostwick and Matt Creighton will serve it at an upcoming dinner at the Cleveland Museum of Natural History.

Cheesy Baked Butternut Squash Makes 6-8 servings

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 medium butternut squash, peeled and cubed
⅓ cup grated parmesan cheese

Preliminaries: Heat oven to 400 degrees. Lightly coat a 2-quart baking dish with cooking spray; set aside.

Procedure: In a large bowl, combine all ingredients and toss to coat. Spoon into a shallow baking dish, bake uncovered for 50-55 minutes, or until squash is tender.

Presentation: Serve immediately.

Source: Adapted recipe from Rachel Mishak, Elyria.

Squash With Oranges
Makes 6 servings

4 pounds winter squash
2 oranges
¼ stick butter
⅓ cup brown sugar
Salt, to taste
Optional: Coarsely chopped nuts, for topping

Preliminaries: Heat oven to 350 degrees. Have available an ovenproof casserole to bake the mixture.

Prepare the squash: Cut squash in half. (To make this easier, cook squash in the microwave for a minute or two on high, then set whole squash in sink drain to steady for cutting with large knife. Scoop out seeds and strands.

Bake until tender: Place squash on baking sheet or large casserole lightly coated with cooking spray, then bake in preheated oven until soft, about an hour. Let cool and scoop the flesh out. Discard rind.

Blend, bake ingredients: Add grated rind of one orange and juice from two oranges. Add butter and brown sugar. Salt to taste. Mix well. Grease the casserole and spoon in mixture; sprinkle with nuts and bake for 30 minutes.

Presentation: Serve hot.

Source: Adapted recipe from Murray Hill Farm, Wakeman.

Lucinda Scala Quinn's Pumpkin Flan
Makes 8 servings

½ cup granulated sugar
¾ cup light brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon coarse salt
1 cup cooked pumpkin puree
1½ cups half-and-half or cream
5 large eggs, beaten
1 teaspoon pure vanilla extract
½ cup heavy cream, whipped

Preliminaries: Heat the oven to 350 degrees.

Caramelize the sugar: Put granulated sugar in a 9-inch cake pan or pie plate. Set on center rack of preheated oven, and bake until the sugar is caramel colored, 8-12 minutes. Swirl to cover the bottom of the pan with the caramel.

Make the custard: Meanwhile, in a large bowl whisk together brown sugar, cinnamon, ginger, nutmeg and salt. Stir in the pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.

Bake the flan: Set the pie plate in a large roasting pan and pour the custard mixture over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes.

Chill the flan: Remove flan to a rack and cool, then chill completely in the refrigerator.

Presentation: Run a knife around the outside edge of the flan, place rimmed serving plate securely over top and invert quickly. Cut into wedges or scoop and serve with a dollop of whipped cream.

Source: Adapted recipe from Lucinda Scala Quinn, Hallmark Channel.

Curried Butternut Squash Soup With Chili Roasted Golden Raisins and Pecans
Makes 6-8 servings

1 large onion, diced
8 cloves garlic, minced
1 rib celery, diced
1 fennel bulb, diced
1 cinnamon stick
2 large butternut squash, peeled and cubed
8 tablespoons unsalted butter, divided use
Salt and freshly ground black pepper, to taste
1 tablespoon brown sugar
1½ tablespoons curry powder, or to taste
2 quarts chicken (or vegetable) stock
¾ cup golden raisins
¾ cup pecans, roughly chopped
1 tablespoon sugar
1 teaspoon chili powder

Saute the vegetables: In a large pot, saute onion, garlic, celery, fennel, cinnamon stick and butternut squash in 6 tablespoons butter until squash is fork tender. Season with a pinch of salt and pepper.

Season, simmer the soup: Stir in brown sugar and curry powder. Add stock and let simmer on medium heat for about 20 minutes. Reduce liquid by one-quarter of its volume. Taste for seasoning.

Make the topping: While soup is simmering, melt remaining butter in small pan over medium heat. Add raisins and nuts, stirring constantly for about 2 minutes, until the nuts release their aroma. Remove to a bowl, sprinkling with sugar and chili powder while tossing. Remove to a flat plate to cool.

Puree soup: Remove soup from heat and transfer to a food processor to puree in batches. (A hand-held immersion blender with also do the job without transferring liquid.)

Presentation: Ladle into bowls while warm or lukewarm, garnishing with the raisin-and-nut mix. The soup also freezes well, without the garnish.

Source: Adam Bostwick and Matt Creighton, Melange, Beachwood.

Peggy Turbett,
The PDZucchini bread, prepared by Adam Bostwick and Matt Creighton at Melange in Beachwood, will be on the menu for the "History of Foods" squash dinner at the Cleveland Museum of Natural History.

Adam's Grandmother's Zucchini Bread
Makes 1 standard loaf

3 cups flour
1 teaspoon cinnamon
1 teaspoon iodized salt
1 teaspoon baking soda
¼ teaspoon baking powder
3 large eggs
1½ cups sugar
1 cup vegetable oil
½ cup sour cream
1 teaspoon vanilla extract
2 cups pureed zucchini
1 cup walnuts, roughly chopped (optional)

Cook's notes: You can vary recipe by adding ¾ cup dried fruit cut into raisin-size pieces, 1 tablespoon maple syrup or even a big pinch of freshly ground black pepper.

Preliminaries: Heat oven to 350 degrees. Grease and flour a standard loaf pan.

Mix dry ingredients: In a large bowl, use a wire whisk to mix flour, cinnamon, salt, baking soda and baking powder.

Mix wet ingredients: In a separate bowl, thoroughly whisk together eggs, sugar, oil, sour cream and vanilla extract. Blend in the zucchini and walnuts. Combine wet and dry mixtures until flour is completely incorporated and no lumps remain.

Bake the loaf: Transfer into prepared pan and bake about 50-60 minutes. For best results, do not open oven for first 20 minutes of cooking time. At about 40 minutes, stick a tooth pick in the center of loaf. If it comes out dry, it is done. If not, continue baking until it is.

Presentation: Remove pan from oven, place on a cooling rack 20 to 30 minutes, then remove loaf from pan, return loaf to rack cool completely.

Source: Adam Bostwick and Matt Creighton, Melange, Beachwood.

Try a different variety of garlic for a hotter or mellower taste.

Gus Chan, The Plain DealerFred Thaxton and his wife Christine grow 14 varieties of garlic, some hotter than others. Christine's favorite is Georgian Crystal, which has a full, round flavor.

Hard neck

Stem hardens upon drying. More potent flavors. Stores for a shorter period than soft-neck varieties.

Bogatyr: Rare variety; finishes hot when eaten raw.

Georgian Crystal: Rich, enormous taste; great for roasting.

Khabar: Cooks smooth and mellow; one of the hottest to start when used raw.

Pskem: Aroma of hazelnut; known as "purple stripe."

Music: Loved by cooks for its consistency.

Rocambole: Pungent; starts out strong then mellows.

Spanish Roja: Nice kick with peppery finish; for lovers of Mexican food.

Soft neck

No discernible stem. Not as potent, but stores well. More closely related to mass-grown varieties.

California White: Found in Napa Valley; smooth and mild.

French Heirloom: Flavor blooms in cooking.

Inchelium Red: Spicy, prolonged flavor.

Kettle River Giants: Medium heat; rich flavor.

Source: Thaxton Organic Garlic, Hudson.

Find recipes for smart and tasty eating in the new year.

Joshua Gunter, The Plain DealerRozanne Gold's recipe for strawberries with a dollop of decadent, sweetened creme fraiche had fewer calories than a cup of ice cream but plenty of the same richness.

Coriander Chicken Tostadas With Refried Beans and Grilled Fennel

Makes 6 servings

Beans:

2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved
½ cup chopped white onion
2 tablespoons dried oregano
2 garlic cloves, peeled
2 teaspoons canned chipotle chiles in adobo, minced
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper

Fennel and chicken:

1 large fresh fennel bulb, trimmed, cut through core into ⅓-inch-thick slices (some slices will separate)
6 tablespoons safflower oil, divided use
4 skinless, boneless chicken breast halves, or enough to make 1½ pounds cooked
⅓ cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag

Trimmings:

6 purchased corn tostada shells
3 cups thinly sliced romaine lettuce
6 radishes, trimmed and thinly sliced
6 fresh cilantro sprigs
Lime wedges

Cook's notes: You can make the beans the day before, refrigerating overnight and reheating before you use them. Chipotle chiles are smoked, rehydrated and seasoned jalapenos. Find in the Mexican section of some supermarkets and at Latin food stores.

Make beans: Place beans and next 5 ingredients in processor; blend to chunky puree. Heat olive oil in large, heavy saucepan over medium heat. Add bean mixture and ½ cup reserved bean liquid (or, if not organic, use meat or vegetable broth). Stir over medium-low heat until warmed through, adding more liquid if dry, about 5 minutes. Season with coarse salt and black pepper.

Prepare fennel: Brush fennel slices with 1½ tablespoons safflower oil; sprinkle with salt and pepper. Heat large, heavy skillet over medium-high heat. Add fennel slices. Sear until lightly browned and crisp-tender, 2-3 minutes per side. Transfer to plate. Cut into strips. Reserve skillet.

Prepare chicken: Using rolling pin, flatten chicken between sheets of plastic wrap to make ¼- to ⅓-inch-thick cutlets. Spread out coriander seeds on sheet of foil. Sprinkle chicken with salt and pepper; coat with coriander seeds. Heat 4½ tablespoons safflower oil in reserved skillet over medium-high heat. Working in batches if necessary, add chicken to skillet. Saute until cooked through, about 3 minutes per side. Transfer to work surface. Cool 5 minutes. Cut chicken in half lengthwise, then crosswise into ⅓-inch-wide strips.

Assemble: Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges.

Source: Adapted from bonappetit.com.

Nutrition information: One serving contains about 558 calories, 32 percent of calories from fat, 20 grams fat, 2.8 grams saturated fat, 64 milligrams cholesterol, 44 grams carbohydrates, 17 grams dietary fiber, 1.5 grams total sugars, 39 grams protein, 206 milligrams sodium.

Sweet Potato Hummus

Makes 4 cups

1 pound sweet potatoes, peeled and cut into 1-inch pieces (or an equivalent amount of roasted sweet potato)
1 can (14-15 ounces) chickpeas, drained and rinsed
¼ cup fresh lemon juice (about 1 lemon)
¼ cup tahini
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, chopped
Coarse salt and ground pepper
Whole-wheat pita and crudites such as red pepper and broccoli

Cook's notes: Find tahini, a paste made from sesame seeds, in Middle Eastern stores or international sections of supermarkets.

Steam potatoes: Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10-12 minutes. Transfer to a food processor.

Puree: Combine potatoes, chickpeas, lemon juice, tahini, oil, cumin and garlic in food processor. Puree about 1 minute; thin with water if necessary. Season with salt and pepper, and let cool.

Serving: Serve with pita and crudites. Keeps refrigerated for one week.

Source: Adapted from wholeliving.com

Nutritional information: One serving contains about 212 calories, 7 grams fat, 1.2 grams saturated fat, 5.4 grams dietary fiber, 6 grams protein, 300 milligrams sodium. For 1/2 Aladdin's Baking Co. pita made into chips, about 55 calories, 5 calories from fat, 0.5 gram fat, no saturated fat, no cholesterol, 11 grams carbohydrates, 1.5 grams dietary fiber, 0.5 gram total sugars, 2.5 grams protein, 95 milligrams sodium.

Orange Flower Strawberries and Mint Sugar
Makes 4 servings

2 pints very ripe strawberries, hulled and halved
½ teaspoon orange flower water
6 tablespoons granulated sugar, divided use
¼ cup coarsely chopped, fresh, well-dried mint leaves
½ cup creme fraiche
2 tablespoons confectioners' sugar

Cook's note: Find the lightly perfumed orange flower water at Middle Eastern groceries and some specialty supermarkets.

Prepare berries: Toss berries with orange flower water and 1 tablespoon granulated sugar.

Make mint sugar: Put remaining 5 tablespoons granulated sugar and mint in food processor and run until incorporated.

Serving: Divide berries among 4 glasses and sprinkle with mint sugar. Combine creme fraiche with confectioners' sugar and dollop on top.

Source: Adapted from "Radically Simple," by Rozanne Gold (Rodale Press, 2010).

Nutritional information: 255 calories, 11 grams fat, 7 grams saturated fat, 25 milligrams cholesterol, 13 grams carbohydrates, 4 grams dietary fiber, 36 grams total sugars, 1 gram protein, 22 milligrams sodium.

Pizza recipes from "Gourmet Italian Kitchen," "Cooking Light: Comfort Foods" and "Earthbound Cook"

Cooking Light: Comfort Foods Top off your pizza with a new idea of rotisserie chicken, red grapes and pesto.

Chicken, Red Grape and Pesto Pizza
Makes a 12-inch pizza

11-ounce ball of ready-to-use pizza dough
Cooking spray
⅓ cup prepared pesto

1½ cups seedless red grapes, halved
8 ounces shredded, skinless, boneless rotisserie chicken breast
3 garlic cloves, thinly sliced
4 ounces fresh mozzarella cheese, thinly sliced
3 tablespoons grated Romano cheese
¼ teaspoon black pepper
¼ cup sliced green onions

Preliminaries: Heat oven to 425 degrees.

Shape the dough: On a lightly floured surface, pat dough into 12-inch circle. Place circle on pizza pan coated with cooking spray.

Top, bake the pizza: Spread pesto evenly up to within ½ inch of dough edge. Add grapes evenly and top with chicken. Add garlic and mozzarella. Sprinkle with Romano and pepper. Bake in preheated oven for 20 minutes, or until crust is golden brown.

Presentation: Sprinkle with onions, cut into 12 wedges and serve hot.

Nutritional notes: Each 2-wedge serving (based on a 12-cut pizza) provides 364 calories; 14 grams fat; 23 grams protein; 35 grams carbohydrates, 2 grams dietary fiber; 55 milligrams cholesterol; 562 milligrams sodium.

Source: Adapted from "Cooking Light: Comfort Food," (Oxmoor House, 2011).

Gourmet Italian KitchenTry this Fontina, Prosciutto and Arugula pizza from "Gourmet Italian Kitchen."

Pizza With Fontina, Prosciutto and Arugula|
Makes one 16-by-13-inch pizza

1 pound pizza dough, thawed completely if frozen and warmed to room temperature
¾ pound (12 ounces) well-chilled Italian fontina, any rind discarded
1 garlic clove, forced through a garlic press
4 ounces (6 cups) baby arugula
¼ pound thinly sliced prosciutto
Extra-virgin olive oil for drizzling
Freshly ground black pepper

Cook's notes: In place of the fontina, you can substitute 1 pound smoked mozzarella, cut into ¼-inch-thick slices. You will need a 17-by-14-inch sheet of parchment paper and a heavy baking sheet of the same size, as well as a large tray or a second baking sheet to transfer the dough.

Preliminaries: Heat oven to 500 degrees with baking sheet on middle rack.

Shape the dough: Stretch out dough on a lightly floured surface, pulling on corners to form a 16-by-13-inch rectangle. If dough is hard to stretch, let it rest another 5 minutes then try again.

Parbake the crust: Transfer shaped dough to parchment paper, then onto a large tray or second baking sheet. Lightly prick dough all over with a fork, then slide dough on parchment from tray onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6-10 minutes.

Shred cheese: While crust parbakes, shred cheese in a food processor fitted with medium shredding disk; you should have about 3 cups.

Top, bake the pizza: Remove crust from oven; prick any large bubbles with a fork and flatten. Brush all over with crushed garlic, then sprinkle evenly with shredded cheese. Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8-10 minutes.

Presentation: Remove from oven, and immediately scatter arugula over pizza. Drape prosciutto over arugula. Drizzle with oil; add coarsely ground pepper to taste. Serve immediately.

Source: Adapted recipe from "Gourmet Italian Kitchen," Conde Nast.

Myra's Whole Wheat Pizza Dough
Makes enough for three 16-inch pizzas

2 packets active dry yeast (4½ teaspoons)
2 tablespoons sugar
1¾ cups warm water (105-115 degrees)
3 tablespoons olive oil, plus 1 tablespoon for the bowl
1¾ cups whole wheat flour
1½ to 1¾ cups unbleached all purpose flour, plus more for dusting
1 tablespoon salt

Cook's notes: Keep some of the finished balls of raw dough for later use. Cover in plastic wrap and keep 24 hours in fridge, or 2 months in freezer. Thaw overnight in fridge.

Proof the yeast: Mix yeast and sugar in large bowl with warm water. Cover bowl with clean kitchen towel and let sit until foamy, about 5 minutes. Add 3 tablespoons olive oil and stir.

Work in the flour: Stir in 1 cup of each variety, adding one at a time. Add equal amounts of additional flour until dough is just slightly sticky; you may not need all the flour. Work in the salt.

Knead the dough: Transfer dough to lightly floured surface and knead until smooth and elastic, about 5 minutes.

Let dough rise: Dampen a flat-weave kitchen towel and wring out well. Lightly oil a large bowl, place dough in it and turn dough over so it is lightly oiled. Cover with the dampened towel and place in a warm, draft-free place until doubled, about 1 hour.

Shape the dough: Gently punch down dough and divide into thirds (or smaller, if desired; baking time will be about the same). Work with one portion at a time, keeping the waiting dough under damp towel. Form balls by pulling edges toward center and pinching them to seal.

Presentation: Use dough balls for pizzas, or wrap tightly in plastic or seal in plastic bags and freeze immediately.

Source: Adapted from "Earthbound Cook" by Myra Goodman (Workman Publishing, 2010).

Ham, Cheese and Apple Pizza
Makes a 12-inch pizza

2 or 3 medium-size yellow onions
2-3 tablespoons olive oil or unsalted butter
1 unbaked, 12-inch pizza crust
2 crisp, sweet-tart apples such as Braeburn or Gold Rush
1 cup diced smoked ham
8 ounces grated Gruyere or Swiss cheese
Kosher salt and freshly ground black pepper
1½ teaspoons chopped fresh thyme

Cook's notes: You can use a layer of tomato sauce as the first topping, if you like.

Preliminaries: Heat oven to 425 degrees.

Caramelize the onions: Heat olive oil in heavy skillet over low heat. Add onions and cook, stirring frequently, until soft and brown, about 20-30 minutes.

Layer the toppings: Spread onions on unbaked pizza crust and top with apple slices. Scatter ham over the fruit, then top with cheese. Season as desired with salt and pepper. Sprinkle on thyme.

Bake the pizza: Bake for 10-15 minutes or until the crust is lightly browned at the edges and across the bottom.

Source: Adapted recipe from "Bob's Red Mill Cookbook" by Miriam Backes and the Bob's Red Mill Family (Bob's Red Mill, 2009).

There are two primary approaches to cooking food over an open fire. DIRECT-HEAT GRILLING: Charcoals are evenly distributed throughout the fire bowl, or all gas burners are lit. Raw foods are placed on a grill directly over a bed of glowing charcoal or gas flame bars. This approach is best for cooking relatively thin pieces such as steaks, burgers,...

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There are two primary approaches to cooking food over an open fire.

DIRECT-HEAT GRILLING: Charcoals are evenly distributed throughout the fire bowl, or all gas burners are lit. Raw foods are placed on a grill directly over a bed of glowing charcoal or gas flame bars. This approach is best for cooking relatively thin pieces such as steaks, burgers, chops, fish fillets and vegetables.

INDIRECT-HEAT GRILLING: A drip pan is positioned in the center or on one side of the grill, with lighted briquettes either surrounding or on the opposite side. (On a two-burner gas grill, only one burner is lit. On a three-burner gas grill, the center burner is usually left unlit. The drip pan is positioned on the unlit side.) Raw foods are placed over the drip pan, and the grill is covered -- like cooking in an oven, with the added flavor of flame-cooking. Use "low and slow" indirect heat for bone-in meats like chicken parts or halves, game birds, roasts and shoulder cuts.