In this picture taken on Wednesday, Feb. 1, 2012, man picks grapes of Pinot Noir from a vineyard near the village of Stosikovice na Louce, Czech Republic. Following an unusually warm winter Czech wine makers finally got the deep chill needed to reap grapes for Ice Wine. (AP Photo/Petr David Josek)

STOSIKOVICE NA LOUCE, Czech Republic (AP) — In a vineyard in Moravia, the Arctic chill striking Europe at least has some people jumping with joy.

Winemakers in southeast Czech Republic, waiting for a dip in temperatures during an unusually warm winter, finally got the deep chill they needed to harvest grapes for the most prestigious part of their business — ice wine.

The sense of relief was palpable after temperatures finally dropped to minus 7 Celsius (19 Fahrenheit), allowing grapes to be picked for the sweet, expensive wine. Strict government regulations are in place saying the grapes for ice wine can’t be picked until the mercury drops to that level.

“Thanks God! It’s minus 13 (Celsius) today,” Antonin Zatloukal said with relief at the Three Oaks vineyard at dawn on a recent frigid February day with a biting wind. The deputy director of the Znovin Znojmo winery was there to oversee the harvest of around 10 metric tons of Pinot Noir and Traminer grapes.

“We never picked the grapes so late before,” Zatloukal said. “Previously, we always managed to do it before the year’s end.”

When the grapes are harvested, they are immediately taken for pressing. With the water inside them frozen, the result of the pressing is a highly concentrated juice, rich in sugar and acids, which then undergoes fermentation before it becomes ice wine.

Ice wine, which is believed to have been invented by accident in Germany in the late 18th century, is made in several European countries, including Switzerland, Germany, Austria and Slovenia, in addition to Canada and the U.S. It goes well with sweet desserts.

In the Czech Republic, a tradition of winemaking has been undergoing a considerable revival after decades of stagnation under communist rule, which ended in 1989. This winter, though, many people had already given up and harvested the grapes the grapes originally meant to be used for ice wine because of fears they could be damaged by warm and rainy weather, eaten by birds or simply stolen by thieves.

“They just thought it’s better to be safe than sorry,” said Jiri Sedlo, chairman of the Czech Association of Winemakers.

Zatloukal said the pickers had been ready three times at the vineyard this winter, but the temperature never dropped far enough.

“About 10 days ago, I almost gave up any hope,” said Libor Kahoun, the director of a company that grows the grapes for Znovin. “But we decided to wait because the grapes were in very good condition.”

“We expect a high quality vintage,” Zatloukal said. “The grapes are healthy.”

The pickers didn’t seem to be bothered by the freezing conditions.

“I don’t care much about the cold, we’re used to every (type of) weather,” one of them, Iva Rezacova, said. “This is not a punishment for us. We’re dealing with the ice wine grapes,” she said with a smile, putting the grapes carefully into a plastic box.

In less than two hours, the harvest was over and the grapes taken immediately for pressing.

The entire process was carefully watched by the Czech Agriculture and Food Inspection Authority.

“We have to confirm the origin of the grapes and check the weather condition,” said Iva Libenska, an inspector from the city of Brno who arrived equipped with a thermometer.

Ice wine is relatively new in the Czech Republic where it has been produced since 1995 after a new wine law set rules for its making. It forms less than 1 percent of overall wine production in the country but has proved successful.

The 2009 Riesling by Znovin, also grown at the Three Oaks vineyard, won the double gold medal at the San Francisco International Wine Competition in 2010 among other international awards, evidence that local wine production is back on track after the collapse of communism.

A 200-milliliter (less than seven-ounce) bottle sold for 435 koruna ($22.50) at the Czech Wine Saloon, which offers the top 100 Czech wines of the year, in the southeastern town of Valtice near the border with Austria.

Marek Drobisz, head sommelier of the National Wine Center in Valtice said for him ice wine represents “the top of winemaking art. Only the best can make it.”

He said it could accompany a sweet desert, but also “foie gras together with a small glass of ice wine makes a perfect gourmet experience.”

Czech producers made a total of 16,400 liters (4,300 gallons) of ice wine in 2010, according to figures from the Czech Association of Winemakers. Up to 10 percent of that amount could have been exported, association secretary Martin Pucek said.

Catch the Game

Allegria Hotel
80 West Broadway
Long Beach
www.AllegriaHotel.com
The trendy hotel will be hosting a Super Bowl Party with an optional $35 buffet including one craft beer or mixed drink along with wings, chicken skewers and vegetable crudités.

Anthony’s Coal Fired Pizza
Multiple Locations
www.anthonyscoalfiredpizza.com
Anthony’s will also be offering catering for $13 per person, including a Well Done Traditional or Specialty Pizza, Anthony’s Classic Italian Salad, Large Hand Rolled Meatballs, Coal Oven Roasted Chicken Wings, and Pork Spare Ribs with Vinegar Peppers.

Barefoot Peddler
37 Glen Cove Rd
Greenvale.
516-621-4840

Barrique Kitchen and Wine Bar
69 Deer Park Ave
Babylon.
631-321-1175
www.barriquekitchenandwinebar.com
Barrique Kitchen and Wine Bar is hosting a Super Bowl Sunday- Girls Just Want to Have Fun event. The night includes a showing of the game, a screening of Brides Maids and a three-course meal

Bayou Restaurant
2823 Jerusalem Ave.,
North Bellmore.
516-785-9263
www.bayou4bigfun.com
Bayo will serve special Cajun style food, like blackened pretzels with jalapeno caramel sauce with $3.50 Bud Light to wash it down. Bayo can cater and bring Cajun zest to your Super Bowl Sunday party.

The Beach House
21 S. Park Ave.,
Rockville Centre.
516-678-SURF
The Beach House is offering $65 open bar and a 3-course meal on game day.

Billy’s Beach Cafe
222 W. Park Ave
Long Beach
516-889-2233
www.billysbeachcafe.com

Billy Dean’s
1538 Newbridge Rd
North Bellmore
516-783-7446
www.BillyDeans.com

B.K. Sweeney’s
Multiple Locations
www.bksweeneys.com

Black Forest Brew Haus
2015 New Hwy
Farmingdale
631-391-9500
www.blackforestbrewhaus.com
Black Forest Brew Haus will be hosting a brunch from 11 a.m. to 3 p.m., a regular dinner service until 9 p.m. and will offer a free halftime buffet with nachos, chili and hot dogs along with free blue shots with every Giants touchdown.

Brickhouse Brewery
67 W. Main St
Patchogue
631-447-2337
www.brickhousebrewery.com

Buffalo Wild Wings
Multiple Locations
www.buffalowildwings.com

Bulldog Grille
292 Merrick Rd
Amityville.
631-691-1947
www.lessings.com

Bobbique
70 W. Main St
Patchogue.
631-447-7744
www.bobbique.com

Canterbury Ales
314 New York Ave
Huntington.
631-549-4404.
www.canterburyales.com

Canz- a Citi Roadhouse
Multiple Locations
www.canzaciti.com
Watch the game at Canz- a Citi Roadhouse and enjoy a complimentary bucket of beer of Miller Canz. Reservations required.

Caracara Mexican Grill
354 Main St.,
Farmingdale.
516-777-2272.
www.caracaramex.com
The restaurant will be providing a complimentary halftime spread along with reduced beer specials all day.

Champions Sports Bar
Marriott Hotel
101 James Doolittle Blvd.,
Uniondale
516-794-3800

Chili’s
Multiple Locations
www.chilis.com

City Cellar Wine Bar & Grill
1080 Corporate Dr.,
Westbury.
516-693-5400
www.citycellarny.com

Coach Grill & Tavern
22 Pine Hollow Rd.
Oyster Bay.
www.coachgrillandtavern.com

Corry’s Ale House
3274 Railroad Ave
Wantagh.
516-809-7818
www.CorrysAleHouse.com

Croxley’s Ale House
Multiple Locations
www.croxley.com
Each Long Island Croxley’s location is offering a tailgating package, which includes taps and an unlimited buffet for guests to watch the big game on numerous flat screen televisions. They’ll also be offering Croxley Bowl To Go and fresh beer in growlers.

Danford’s
25 E. Broadway
Port Jefferson.
631-928-5200
www.danfords.com

Dave & Buster’s
Multiple Locations
www.daveandbusters.com

Deks American Restaurant
605 Route 25A
Rocky Point. 631-821-0066.
www.deksrestaurant.com
Deks is offering a free buffet at halftime, more than 15 beers on tap and more than 150 beers available.

Duffy’s Wing House
95 E. Hoffman Ave
Lindenhurst.
631-226-9464
www.duffyswinghouse.com
Duffy’s will be offering patrons appetizers, open bar, give-aways and raffles as part of a special Super Bowl package for $50 per person. Duffy’s is also offering a slew of special Tailgate Packages.

Even Flow Bar & Grill
150 E. Main St
Bay Shore.
631-665-9696
Even Flow Bar and Grill is offering specials including 50 cent wings (minimum of 12) on all flavors along with $8 pitchers and $2.50 pints of Miller until halftime.

Half Penny Pub
79 W. Main St
Bay Shore.
631-969-4061
www.thehalfpennypub.com

Hemingway’s Grill
1885 Wantagh Ave.,
Wantagh
516-781-2700
www.hemingwaysgrill.com
Hemmingway’s is offering a $55 all inclusive special Super Bowl event including open bar and 40ft buffet.

Hooters
Multiple Locations
www.hooters.com

Houlihan’s Restaurant & Bar
Multiple Locations
www.Houlihans.com

Hurricane Grill And Wings
Multiple Locations
www.hurricanewings.com

Irish Times
975B Main St
Holbrook
631-467-4330
www.irishtimespubny.com

J&R Steak House
Multiple Locations
www.jandrssteakhouse.com

Jackie Reilly’s
3964 Hempstead Tpke.,
Bethpage
516-731-7544
www.jackiereillys.com
Jackie Reilly’s is offer a special Super Bowl package for $55 from 5 p.m. to the end of game that includes a tray of appetizers, open bar and buffet.

Jackson’s Road House
3595 Bayview St.,
Seaford.
516-809-6997
www.jacksonroadhouse.com

Jameson’s Bar & Grill
157 Tulip Ave.
Floral Park
516-326-8300
www.jamesonsbarandgrill.com
The bar will be offering patrons an all-inclusive ($60 per person) grand style tailgate party.

J. Fallon Tap Room
136 Tulip Ave.
Floral Park
516-326-8604
Patrons can opt for a $40 open bar and buffet.

John Harvard’s Brew House
2093 Smith Haven Plaza, Lake Grove
631-979-2739
www.johnharvards.com

Johnny Malone’s
1227 Wantagh Ave.
Wantagh.
516-783-8338.
www.johnnymalones.com

Just Wing It
18 E. Park Ave
Long Beach
516-889-WING
www.justwingit.org

Katie’s of Smithtown
Main Street,
Smithtown.
www.katiesofsmithtown.com

Kodiak’s Restaurant & Bar
1815 Broadhollow Rd., Farmingdale
631-414-7055
www.kodiaksrestaurant.net
Patrons can catch the game on one of the over 40 televisions lacing the restaurant and opt for the $30 all-you-can-eat wings and Bud Light, $10 pitchers of Blue Moon and $2.50 50-ounce pints of Bud Light and Budweiser.

Library Café
274 Main St
Farmingdale
516-752-7678
www.librarycafe.com
A Super Bowl party will kick off at 6 p.m. $35 package includes unlimited domestic beer and wine, hot and cold buffet, giveaways during the game, giants jersey raffled off at half time, plus trays of wings to go.

Lily Flanagan’s
345 Deer Park Ave
Babylon.
631-539-0816.
www.lilyflanaganspub.com

Massapequa Bowl
4235 Merrick Rd
Massapequa
516-541-8000
www.massapequabowl.com

McBeery’s
4019 Hempstead Tpke., Bethpage
516-579-7049
www.mrbeerys.com
All TVs and big screens will be on for the event, plus food, prizes and giveaways beginning at 3 p.m. with drink, beet and shot specials.

McCann’s Pub & Grill
5590 Merrick Rd
Massapequa, NY
516.798.1496
www.mccannspubnyc.com

McFadden’s
210 Merrick Rd
Rockville Centre, NY
516.442.2600
www.mcfaddensrvc.com
Catch the big game at McFadden’s, who will be offering $1 mugs up until game, $25 all you can drink during game plus half-time buffet; 16 flat-screen HD TV’s and full surround sound.

Miller’s Ale House
Multiple Locations
www.millersalehouse.com

Mint
1 Ring Rd.
Garden City, NY
516.307.8677
MintNY.com
This Sunday, Mint will be providing drink specials during the big game.

Mulcahy’s Pub & Concert Hall
Multiple Locations
www.muls.com
Mulcahy’s will be hosting an all-inclusive Super Bowl party that includes unlimited Budweiser drafts and a gigantic tailgate buffet stocked with never-ending wings, ribs, burgers, hot dogs, sausage and peppers and more. $50,40 per person. 6 p.m. till the final whistle.

NapperTandy’s
Multiple Locations
www.nappertandysirishpub.com

Nutty Irishman
Multiple Locations
www.thenuttyirishman.com
Two-time super bowl champ Sean Landeta hosts a pre-game tailgate party at 2 p.m. at the Nutty Irishman in Farmingdale with $2 burgers and hot dogs and free chowders. Game specials include 2fers on Budweiser bottles, 25-cent wings, $15 beer towers plus Nutty to-go packages. In Bay Shore, celebrate the big game country style with line dancing, football, chili cookoff and the big game on 12 HD screens. Doors open at noon. Chili judging begins at 4 p.m.

Paddy’s Loft
1286 Hicksville Rd
Massapequa
516-798-7660
www.paddysloft.com

Paddy McGee’s
6 Waterview Rd
Island Park.
516-431-8700.
www.paddymcgeesfishhouse.com

Plattdeutsche Park
1132 Hempstead Tpke.,
Franklin Square.
516-354-3131.
www.parkrestaurant.com
The Park is celebrating at 6 p.m. for $48 per person. Watch the game on big screen HDTVs, with a halftime buffet, open bar during game, and free wings.

Pop’s Wings & Grill
5 Union Ave
Lynbrook.
516-887-9464.
www.popswingslynbrook.com
Half tray of wings (around 45 to 50) for $27, Super Bowl Giants Special including 24 wings, an appetizers, two large suds and a 2-lt for $26, full tray of wings $58.50, 90 wings.

Post Office Café
130 W. Main St
Babylon.
631-669-9224.
www.lessings.com

Potters Pub
2045 Hempstead Tpke.,
East Meadow
516-794-6698
www.pottersisasurebet.com

Ragazzi Italian Restaurant
2950 Middle Country Rd.,
Nesconset
631-265-8200
Dine with the special NFL menu offered at Ragazzi. It includes $40 half trays, Buffalo wings, sliders, wings, rice balls, fried calamari and more.

RC Dugans
2314 Hempstead Tpke., East Meadow
516-520-0325
www.rcdugans.com
A totally informal mingle where singles can get together to watch the Super Bowl and eat from a lavish Buffet. See event packages at www.weekenddating.com.

Rookies Sports Club
70 Gerard St
Huntington.
631-923-0424
www.rookiesny.com
Rookies Sports Club will be offering $2 off all beer and wine and $5 apps at bar. Personal TV screens at booths plus to-go orders.

Sal’s Place
1495 Hicksville Rd
Massapequa
516-731-3417
www.salsplace.net

Shandon Court
115 Main St.
East Islip.
631-581-5551
www.ShandonCourt.com
Shandon Court will be offering ½ price domestic beer, $2 shots, $5 tailgate menu and last-minute pools beginning at 3 p.m. plus a Super bowl to go-menu and tailgate packages.

Silk
573 Nesconset Hwy
Hauppauge.
631-979-0400.
www.LISilk.com
Silk is offering a surprise half-time show, $50 open bar till halftime includes food all night, $100 open bar all game includes food and waitress in VIP Section with private big screen TVs.

Stinger’s Irish Pub
300 Sunrise Hwy
Rockville Centre
516-763-0737
www.stingersirishpub.com
Stinger’s is offering patrons a Super Bowl special of $35 per person for the entire game that includes buffet and open bar.

Swingbelly’s
909 W. Beech St
Long Beach
516-431-3464
www.swingbellysbbq.com

TGI Friday’s
Multiple Locations
www.tgifridays.com

The Bench Bar & Grill
1095 Rt. 25A
Stony Brook
631-675-1474
www.thebenchbar.com

The Black Wolf
151 Jackson Ave
Syosset
516-802-2466
www.blackwolfgrill.com

The Cornerstone
288 Jericho Tpke
Mineola
516-741-6095

The Good Life
1039 Park Blvd
Massapequa Park
516-798-4663
www.thegoodlifeny.com

The Inn Between
424 Jericho Tpke
Syosset
516-921-8100
www.theinnbetweensyosset.com

The Lark
93 Larkfield Rd
East Northport.
631-262-9700
www.thelarkpubandgrub.com
The Lark is offering patrons ½ price wings, $3 bud and bud light bottles, 6 HD flat-screens and surround sound.

The Main Event
799 Old Country Rd
Plainview
516-935-5120

The Spare Rib
2098 Jericho Tpke
Commack
631-543-5050
www.mysparerib.com

TJ Finley’s
42 E. Main St
Bay Shore.
631-647-4856
www.tjfinleys.com

Whoville
339 Broadway
Bethpage
516-931-9296
www.whovillebarandgrill.com

Adults Only

Blush Gentleman’s Club
53 Veterans Hwy
Commack
631-499-1297
www.BlushLongIsland.com
Blush will be hosting a private party for $150 per person. The party features an open bar from the beginning to the end of the game, top shelf drinks, halftime dinner buffet and a special half-time show.

Café Royale
101 Route 109
Farmingdale
631-777-7870
www.CafeRoyaleLI.com

Gentlemen’s Quarters
2151 Grand Ave
Baldwin.
516-377-0700

Catering Or Take Out

Applebee’s
Multiple Locations
www.applebees.com

Bagel Boss
Multiple Locations
www.bagelboss.com
Bagel Bosses across Long Island will cater your Super Bowl Sunday parties. Options range from Italian heroes to wings. Inquire at your nearby Bagel Boss.

Bagel Master
43 Cold Spring Rd
Syosset.
516-921-9773
www.bagelmaster.com

Baja Grill
Multiple Locations
www.bajagrillny.com
Baja Grill will be offering 10 percent off of catering Sunday.

Ben’s Deli
Multiple Locations
1-800-344-BENS
www.bensdeli.net
For the Super Bowl, Ben’s offers FREE Munchies with every deli platter, sandwich platter or GIANTS hero order for 12 or more. Ben’s also has roast chickens, turkeys, chicken wings, homemade knishes, and dozens of other party options. Delivery options too.

Gyrolicious
2065 Hempstead Tpke.,
East Meadow
516-280-2208
www.gyrolicious.net

Iavarone Brothers
Multiple Locations
1-877-423-6637
www.Ibfoods.com
Iavarone Brothers is offering catering packages for Super Bowl parties of all sizes. Packages include appetizers, a variety of hero choices and side dishes.

LI Wings n Things
1105 Horseblock Rd., Farmingville
631-696-WING
www.liwings.com
The place will be offer a slew of Super Bowl specials including 100 wings for $52.95, and 150 for $78.95.

Panera Bread
Multiple Locations
www.panerabread.com
Cater your Super Bowl Sunday party with Panera and treat your guests with Panera’s signature salads and sandwiches.

Vincent’s Clam Bar Restaurant
179 Old Country Rd
Carle Place
516-742-4577
www.VincentsClamBar.com

Zorn’s
Multiple Locations
www.zornscaterers.com

Domino’s
Multiple Locations
www.dominos.com

Jen’s Chinese Food
Multiple Locations
516-205-4654
www.jenschinesefood.com
Jen’s catering will bring Chinese flare to your Super Bowl party these year.

Little Vincent’s Pizza
329 New York Ave
Huntington
631-423-9620

Long Island Cheeseburgers & Fat Guy’s Wings
3261 Merrick Rd
Wantagh.
516-679-6526

Smithtown Pudgies
863 W. Jericho Tpke
Smithtown
631-864-2714.
www.smithtownpudgies.com

Smokin’ Al’s
Multiple Locations
www.smokinals.com
Smokin’ Al’s is offering an array of catering packages for Sunday’s game.

Umberto’s of New Hyde Park
633 Jericho Tpke.
New Hyde Park
516-437-7698
www.originalumbertos.com

Wing Zone
Multiple Locations
www.wingzone.com

Wings Over Farmingdale
221 Main St.
Farmingdale
516-756-8464
www.wingsover.com

Wings Plus
16 Haven Ave
Port Washington
516-767-9647
www.wingsplusny.com
Wings Plus is offering a slew of Super Bowl specials for Sunday’s game.

This Jan. 24, 2012 photo shows farro and mushroom stuffed acorn squash in Concord, N.H. This one-dish meal is rich in savory flavors thanks to a blend of meat, mushrooms and cheese. (AP Photo/Matthew Mead)

The key to ensuring that dinner is both substantial and healthy? Fiber.

Adding plenty of whole grains and vegetables not only provides piles of nutrients, it also fills you up and keeps you full for long after the meal has finished. These foods also tend to be lower in calories, which means you can load up without getting weighed down.

This one-dish meal is rich in savory flavors thanks to a blend of mushrooms and cheese, as well as plenty of fiber from the farro.

The flavors of the stuffing combine with the sweetness of acorn squash and fresh, bright citrus and herbs to create a meal that will feel less like you’re leaving something out and more like you’re indulging in something hearty.

Farro is an ancient variety of wheat common in Italian and Middle Eastern cooking. It usually is sold parcooked to make it quick-cooking, so be sure to check your package’s instructions to determine the appropriate prep time.

___

FARRO AND MUSHROOM STUFFED ACORN SQUASH

Start to finish: 50 minutes

Servings: 4

1 large acorn squash (about 1 1/2 pounds)

1/2 cup farro

8 ounces mixed mushrooms, chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cloves garlic, minced

2 shallots, chopped

2 cups baby spinach

1/2 teaspoon orange zest

1 tablespoon chopped fresh thyme

1 teaspoon chopped fresh oregano

2 tablespoons crumbled feta cheese

4 lemon wedges

Heat the oven to 375 F. Bring a medium pot of salted water to a boil.

Cut the acorn squash into quarters. Scoop out and discard the seeds. Trim off a small slice of skin from the curved side of each quarter to allow it to sit flat.

Spritz a 9-by-9-inch baking dish with cooking spray and arrange the squash in the pan, skin side down. Bake for 30 to 40 minutes, or until just softened.

Meanwhile, make the stuffing. Add the farro to the boiling water and cook until tender but still al dente, about 15 minutes. Drain and set aside.

Heat a large nonstick skillet over medium-high. Add the mushrooms, salt and pepper and cook for 10 minutes, or until well browned. Add the garlic, shallots, spinach, orange zest, thyme and oregano, then cook for 3 more minutes. Stir in the drained farro.

When the squash is ready, spoon the stuffing into the center of each quarter. Sprinkle the feta cheese over the stuffing and bake for another 20 minutes, or until the squash is tender when pierced with the tip of a knife. Serve each squash quarter with a wedge of lemon.

Nutrition information per serving (values are rounded to the nearest whole number): 170 calories; 15 calories from fat (7 percent of total calories); 2 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 37 g carbohydrate; 7 g protein; 5 g fiber; 320 mg sodium.

This undated photo courtesy of Island Creek Oyster Bar shows a platter of oysters at Island Creek Oyster Bar in Boston. Raw oysters may be getting most of the attention, but the bivalves also are plenty popular cooked. (AP Photo/Island Creek Oyster Bar)

The satirist Jonathan Swift said it took a “bold man” to eat an oyster, that opalescent, slippery snack.

Roughly 300 years later, we seem to be awash in bold men (and women) — at least judging from the popularity of raw bars and oyster happy hours.

“You notice it by the number of oysters you go through,” says chef Michael Scelfo of Russell House Tavern in Cambridge, Mass., where it’s not uncommon for late-night diners to take advantage of the $1-an-oyster happy hour and engage in friendly competitions to see who can slurp down the most.

Oysters make a great late-night snack, says Scelfo. “They’re fast; they’re cold; they go great with beer; they go great with wine or a craft cocktail.” And let’s not forget that whole alleged aphrodisiac thing. “There’s just kind of this air of mystery to oysters, which is just cool,” he says.

Interest in oysters seems to dovetail with two food trends. One is the move toward adventurous eating — tongue, anyone? The other is the general interest in getting the back story on foods and searching out different varieties — think heirloom tomatoes. True oyster fans know their Belons from their Beausoleils and talk like wine tasters about things like hints of melon and clean finishes.

“It’s part of the new interest in foods that are authentic and deeply connect to place. Oysters are the opposite of supermarket food,” says Rowan Jacobsen, author of “A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America.”

Chef Parke Ulrich of the Waterbar restaurant in San Francisco, which recently served its one millionth oyster, offers 20 varieties of oysters, including Cove Miyagi, farmed by Scott Zahl of Cove Mussel Co. in Marshall, Calif. Zahl, who has a day job, leaves coolers of oysters on Ulrich’s back porch and the chef brings them into work.

Knowing the origin of an oyster “really creates a sense of place,” says Ulrich, who refers to oyster environments as “merroir,” a play on the French wine-growing term of “terroir.” So, an Olympia, from South Puget Sound in Washington state, is “metallic and mineral-y” while a Beausoleil, from New Brunswick, Canada, is “very briny and clean.”

Waterbar takes a liberal interpretation of happy hour, featuring one variety at $1 apiece from 11:30 a.m. to 6 p.m.

When eating an oyster, some customers will say they’re reminded of playing in waves when they were kids. “It takes them back to those memories of their childhood or growing up or special moments. I think it’s pretty special,” he says.

Oysters still are a niche market. A National Oceanic and Atmospheric Administration report based on 2009 figures ranked shrimp as the No. 1 seafood of choice in the United States.

What’s changed has been the growing popularity of raw oysters as opposed to the old model, where oysters were generally shucked on site and packaged for consumption, says Margaret Pilaro Barrette, executive director of the Pacific Coast Shellfish Growers Association, based in Olympia.

“In the last six years or so there’s been this renaissance of, ‘Let’s enjoy this oyster as it comes out of the shell,’” she says. “A lot of raw bars have opened up, providing the consumer with an opportunity to taste raw oysters from different parts of the country.”

In response to the new demand, oyster growers have changed cultivation practices, farming the mollusks in a way that allows them to move with the tides. This creates a deeper cup to the shell so the shucked oyster maintains more of its natural juice, known in the industry as liquor.

By the way, the assumption that oysters are only safe to eat in months with the letter “r” in their English names is not true. Oysters may taste different during those months if they are spawning varieties; however, these days growers have the option of using non-spawning varieties.

There are some safety issues relating to the temperature of the water oysters are grown in and the industry is regulated nationwide with requirements applying to refrigeration, transportation and harvest practices, says Barrette. However, as with other raw food, there is some risk in eating raw shellfish especially for people with compromised immune systems.

Raw oysters may be getting most of the attention, but the bivalves also are plenty popular cooked.

At Island Creek Oyster Bar in Boston, in addition to the raw bar there’s a Build Your Own Slider option where guests choose the sauce and toppings they want on a lightly fried Island Creek oyster served in a brioche bun. “It takes the late-night oyster experience to the next level and guests love the interactivity,” says owner Garrett Harker.

Island Creek has a constantly changing list of 12 to 18 oysters from both coasts, as well as their namesake Island Creeks from Duxbury, Mass. —Island Creek Oyster Farm founder Skip Bennett is a part-owner in the restaurant. The traditional progression is that diners start with the raw bar and move on to cooked dinners, but Harker instituted an oyster-heavy late night menu after seeing a post-dinner crowd looking for drinks and snacks.

Oysters, especially raw, might be considered an adult taste — it’s not for nothing Swift came up with his famous quote, “He was a bold man that first eat an oyster.” But both Scelfo and Ulrich report their young sons — ages 9 and 10 respectively — enjoy a good oyster.

Ulrich’s son has learned to identify East Coast vs. West Coast oysters by the shape of their shells. And Scelfo’s son is such a fan that if he should balk at eating some other dish, “we just tell him there are oysters in it,” Scelfo says with a laugh.

Taco Bell to offer breakfast

Taco Bell is now joining in the battle for hungry commuters looking to grab some breakfast on the road.

The fast food restaurant introduced its breakfast menu this week and its decision to bring Mexican-style breakfast to 10 states now puts Taco Bell in the middle of a crowded arena that includes several other fast food companies offering eggs, sausages and coffee in the morning.

Taco Bell is partnering with other breakfast bands like Jacksonville, Cinnabon, Tropicana and Seattle’s Best Coffee to try to establish the fast food restaurant as a legitimate competitor in the fight for breakfast lovers.

“We’re excited to bring value and taste to nearly 750 stores and to fans who are familiar with Mexican-inspired breakfast,” Brian Niccol, chief marketing and innovation officer for Taco Bell, said in a statement.

Taco Bell is slowly rolling out its new morning menu, dubbed “FirstMeal,” offering breakfast burritos and Seattle’s Best Coffee in some parts of the West Coast.

“This is a very important launch for our brand,” Niccol said. “While we’re beginning in the west, where people grew up with breakfast burritos, we plan to reach a national audience in the future, becoming a part of their morning routine, and truly opening people’s minds and taste buds as they begin to open their eyes and take on the day.”

Taco Bell tested FirstMeal in 150 stores before its release this week.

Here’s what the menu looks like: Sausage or Bacon and Egg Burrito, Hash Browns, Seattle’s Best Coffee, Cinnabon Delights, Tropicana Orange Juice, Johnsonville Sausage and Egg Wrap, Seattle’s Best Coffee, Premium Vanilla or Mocha Iced Coffee, Steak and Egg Burrito, Grande Skillet Burrito.

The fast food joint will also offer three combos, all for $3.99, which include a drink and hash brown.

his Jan. 17, 2012 photo shows milk chocolate mango mousse in Concord, N.H. Valentine’s Day practically screams for a chocolate dessert. And this mousse is an easy way to incorporate chocolate without being overly indulgent. (AP Photo/Matthew Mead)

Valentine’s Day practically screams for a chocolate dessert. And this mousse is an easy way to incorporate chocolate without being overly indulgent.

Because this is a chilled dessert, you can make it ahead of time and not worry about things coming out of the oven at the right time when you’re busy trying to impress your sweetheart with dinner. For a restaurant-worthy dish, spoon the mousse into parfait glasses and top with fresh berries.

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MILK CHOCOLATE MANGO MOUSSE

Start to finish: 30 minutes, plus chilling

Servings: 4

1 cup frozen mango chunks, thawed

2 tablespoons sugar

1/2 cup whole milk

1 whole egg, plus 1 yolk

1 1/2 tablespoons cornstarch

2/3 cup milk chocolate bits

1 cup heavy cream

Fill a medium bowl with ice.

In a blender, combine the mango chunks, sugar, milk, whole egg and yolk, and the cornstarch. Puree until completely smooth.

Pour the mixture into a small sauce pan over medium heat. Whisking constantly, heat the mixture until it thickens and comes to a boil. Remove from the heat and add the milk chocolate bits. Stir until the chocolate is melted and thoroughly incorporated.

Place the saucepan in the bowl of ice; ensure that none of the ice gets into the saucepan. Whisk the mixture until completely cooled and smooth.

Place the cream in a large bowl. Use an electric mixer to beat it until medium peaks form, about 3 to 5 minutes. Add half of the beaten cream to the milk chocolate mango mixture and fold together to incorporate. Add the remaining cream and fold again to incorporate. Transfer the mousse to 4 individual serving dishes and refrigerate.

Nutrition information per serving (values are rounded to the nearest whole number): 500 calories; 310 calories from fat (60 percent of total calories); 34 g fat (21 g saturated; 1 g trans fats); 195 mg cholesterol; 44 g carbohydrate; 6 g protein; 2 g fiber; 80 mg sodium.

As a means of celebration for National Peanut Brittle Day, why not attempt to make your own peanut brittle for your loved ones, or even yourself!

In case you didn’t know, brittle was actually one of the first types of candy ever made. Going a little further, it’s also one of the first deserts!

It has been speculated the Irish liked snacking on sugarcoated peanuts and ultimately they started adding syrup to the peanuts, thus producing peanut brittle.

US cook books began including recipes for peanut brittle in the 19th century.

It is unclear why January 26 was chosen as the specific day to celebrate peanut brittle, but since it is so tasty, why question such a good thing?  Buy some peanut brittle and enjoy!

Or, if you like cooking, here is a recipe from Squidoo.com.

Betty’s Recipe For Party Peanut Brittle

• Prep Time: 30 minutes

• Total Time: 45 minutes or until hardened

Peanut Brittle (candyaddict.com)

Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• pinch of salt
• 1 cup dry-roasted peanuts
• 2 tablespoons butter
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• cooking oil spray

Instructions

Combine ½ a cup of light corn syrup with 1 cup of sugar and the pinch of salt in a heavy, medium pot. Stir the mixture constantly while cooking it over a medium heat and bring it to a boil.

Boil for five minutes without stirring (310 degrees on a candy thermometer).

Stir in 1 cup of dry roasted peanuts and cook for another 2 to 3 minutes (280 degrees on a candy thermometer). The mixture will become golden brown.

Remove the pot from the heat and add in 2 tablespoons of butter, 1 teaspoon of baking soda and 2 teaspoons of vanilla extract, stirring the mixture well.

Pour mixture immediately into a 15″ x 10″ jellyroll pan which has been sprayed with cooking oil spray.

Spread the mixture with the back of a wooden spoon until you have achieved your desired thickness and the mixture is even.

Let the brittle cool for 5 minutes or until it has hardened sufficiently. Break it into pieces using a large spoon. Place the finished brittle on a serving dish or store it in an airtight container.

To serve, stromboli are simply sliced like a loaf of bread, creating a spiral baked sandwich that is perfect for large parties. If you like, you also can serve sandwich condiments (or even warmed marinara) alongside the stromboli slices for dipping. We’ve offered suggestions for fillings; but mix and match to suit your group (or devise your own combination).

Just be careful with vegetables. Because you will be baking the fillings in the dough, watery vegetables (such as tomatoes) can release too much liquid during cooking. To avoid this, cook most vegetables in a skillet before adding them. Sun-dried tomatoes would be a good alternative to fresh.

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SUPER BOWL STROMBOLI

Start to finish: 1 1/2 hours (30 minutes active)

Servings: 10

1 tablespoon olive oil

2 cups chopped raw vegetables, such as peppers, onions and mushrooms

2 cloves garlic, minced

1/4 cup drained and chopped Kalamata olives

1 tablespoon drained and chopped capers

1 teaspoon dried Italian herb blend

Salt and ground black pepper

20-ounce ball pizza dough

10 ounces sliced deli meat, such as salami and ham

1 cup grated provolone or mozzarella cheese

Coat a large baking sheet with cooking spray.

In a large skillet over medium-high, heat the oil. Add the vegetables and garlic, then saute until tender and any liquid has evaporated, 5 to 10 minutes depending on your choice of vegetables. Stir in the olives, capers and herb blend. Season with salt and pepper, then set aside to cool slightly.

On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle. Arrange the sliced meat over the dough, leaving a 1-inch border on the longer sides, as well as the end furthest from you. Spread the cooked vegetables over the meat, then sprinkle with the cheese.

Starting with the side closest to you, roll the stromboli up like a log. Pinch the seam and ends to seal. Transfer the log to the prepared baking sheet with the seam on the bottom. Using a paring knife, make three deep slits in the top of the loaf.

Heat the oven to 375 F. Allow the stromboli to rest for 20 minutes while the oven heats.

Bake for 40 to 50 minutes, or until a meat thermometer inserted at the center reads 180 F. The outside should be golden brown and should sound hollow when tapped. Allow to cool for at least 20 minutes before slicing.

Nutrition information per serving (values are rounded to the nearest whole number): 430 calories; 240 calories from fat (55 percent of total calories); 27 g fat (9 g saturated; 0 g trans fats); 60 mg cholesterol; 28 g carbohydrate; 22 g protein; 1 g fiber; 1,740 mg sodium.

This Jan. 9, 2012 photo shows mango-marmalade pulled chicken sliders in Concord, N.H. This recipe can be served on slider-size buns, but you could easily use hot dog buns, baguette sections, flour tortillas, or whatever you prefer. (AP Photo/Matthew Mead)

When it comes to making pulled chicken, it’s hard to beat the two-ingredient simplicity of simmering chicken breasts in a bottle of barbecue sauce.

On plenty of weeknights, that’s my go-to dinner. Add some bread (buns, whole-wheat tortillas, or even just lettuce leaves) and call it a filling — and crazy delicious — dinner.

But for a Super Bowl party, I wanted something a little bigger, a little bolder, a lot more interesting, but not a lot more work. After all, the point is to sit in front of the television, not mind the stove. And that meant a DIY barbecue sauce was out of the question. Though hardly difficult to make, making them well calls for many ingredients. And that slows things down.

That got me thinking about how I could combine just a few big-flavored ingredients. I was inspired by two things — a recipe for marmalade glazed chicken wings I’d read recently, and the many iterations of jam-glazed meatballs that inevitably show up at potluck feasts.

What I ended up with was a sweet-and-savory pulled chicken that can be done on the stovetop or in a slow cooker. For the slow cooker version, combine the chicken and sauce ingredients as described below, then cook on high for 6 hours. You’ll then need to transfer everything to a saucepan to boil for a few minutes to reduce the liquid.

I serve these on slider-size buns, but you could easily use hot dog buns, baguette sections, flour tortillas, or whatever you prefer.

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CREAMY MANGO-MARMALADE PULLED CHICKEN SLIDERS

Start to finish: 1 1/2 hours (30 minutes active)

Servings: 12

2 1/2 pound boneless, skinless chicken breasts

4 cups chicken broth

13 1/2-ounce jar mango-pepper jelly

1/2 cup orange marmalade

1/4 cup cider vinegar

1 teaspoon ground cumin

1 teaspoon sweet or smoked paprika

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup sour cream

16-ounce package shredded cabbage coleslaw mix

2/3 cup mayonnaise

Hot sauce, to taste

12 dinner rolls or other small buns, split

In a large saucepan over medium-high, combine the chicken, broth, jelly, marmalade, vinegar, cumin, paprika, garlic powder, salt and pepper. Bring to a simmer, then cook, uncovered, for 45 minutes. Transfer the chicken to a cutting board. Continue cooking the sauce for another 10 minutes, or until considerably reduced and thickened.

Meanwhile, use 2 sets of tongs or 1 set and a fork to pull apart and shred the chicken breasts. Once the liquid has reduced, return the chicken to the saucepan and mix with the sauce. Simmer until heated through, then remove the pan from the heat. Stir in the sour cream, then set aside.

In a medium bowl, mix together the coleslaw mix, mayonnaise and hot sauce.

Serve the chicken on the buns topped with coleslaw.

Nutrition information per serving (values are rounded to the nearest whole number): 410 calories; 100 calories from fat 24 percent of total calories); 11 g fat (4 g saturated; 0 g trans fats); 70 mg cholesterol; 53 g carbohydrate; 26 g protein; 2 g fiber; 690 mg sodium.

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EDITOR’S NOTE: Food Editor J.M. Hirsch is author of the cookbook “High Flavor, Low Labor: Reinventing Weeknight Cooking.” Follow him to great eats on Twitter at http://twitter.com/JM_Hirsch or email him at jhirsch(at)ap.org.

This Jan. 4, 2012 photo shows Elizabeth Karmel's recipe for a walking taco served in a bowl in Concord, N.H. A make-your-own taco bar is dramatic, and is easy on the cook. (AP Photo/Matthew Mead)

Whenever I think of Super Bowl Sunday, I think of chili and guacamole and chips. And Ro-Tel cheese dip. And Frito pie.

Because face it, people love to indulge in fatty, crunchy, salty foods they can munch while milling about or standing and watching the game in suspense. And if you make a dish that combines everyone’s favorite football snacks, you’ve got a winning day regardless of who wins the game.

When I was growing up, the go-to football party food was seven-layer dip. Which is basically the same thing as Frito pie — layers of Fritos corn chips, chili, cheese and other toppings.

A few months ago, I flew down South and when I arrived, I met a chef from New York who was essentially serving Frito pie, but calling it “The Walking Taco” — a bunch of toppings dumped into snack-size bags of Fritos and eaten right from the bag.

I loved the name and concept, and immediately thought that it would be a great party food. I liked the idea of offering guests bags of chips and a buffet of toppings (chili, cheeses, vegetables, etc.) to let them assemble their own walking tacos. The medium snack bags are the best bet for this approach.

This make-your-own-bar is dramatic, and is easy on the cook. I like adding pulled chicken to the mix (buy a rotisserie chicken or make your own beer-can chicken and pull it once it is cool). Great homemade chili and guacamole are key, so I am including those recipes here. Otherwise, most of the ingredients are just purchased and put out for guests.

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SUGGESTED TOPPINGS:

Guacamole

Pulled chicken

Pulled pork

Grilled shrimp

Grated sharp white cheddar cheese

Grated jalapeno-Jack cheese

Grated yellow cheddar

Sliced scallions

Chopped tomatoes

Chopped white onions

Chopped cilantro

Sliced olives

Pickled jalapenos

Pickled onions

Black beans

Pinto beans

Refried beans

Tomato salsa

Tomatillo salsa

Shredded lettuce

Sour cream

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TEXAS BOWL OF RED CHILI

This chili can be prepared up to two days ahead, then slowly reheated over low.

Start to finish: 2 1/2 hours

Servings: 8

1 pound ground sirloin

1 pound ground chuck

2 large yellow onions, finely chopped

12-ounce bottle Lone Star or Corona beer

Two 10-ounce cans chopped tomatoes with chili peppers

6-ounce can tomato paste

1 tablespoon ground cumin

1 tablespoon dry oregano leaves

1 tablespoon garlic powder

2 teaspoons kosher salt (or more to taste)

1 tablespoon ancho chili powder

1 tablespoon New Mexican chili powder

1 teaspoon chipotle chili powder

1/2 teaspoon cayenne pepper (optional)

Heat a large, heavy-bottomed stockpot over medium-high. Add the sirloin, chuck and onions and cook for 15 minutes, or until the meat is browned and the onions are translucent.

Add the beer, tomatoes and tomato paste. Stir and simmer for a few minutes, then add the cumin, oregano, garlic, salt, all 3 chili powders, and the cayenne pepper (if using). Stir well, then cover, reduce heat to low and cook for 2 hours, stirring occasionally.

If chili is too thick, water or an additional beer may be added. If so, add just a bit at a time or the chili will get too thin.

Nutrition information per serving (values are rounded to the nearest whole number): 210 calories; 50 calories from fat (24 percent of total calories); 6 g fat (2 g saturated; 0 g trans fats); 60 mg cholesterol; 14 g carbohydrate; 25 g protein; 4 g fiber; 1,020 mg sodium.

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1-2-3 TOMATILLO SALSA GUACAMOLE

I first made this recipe for a very large event in California. I was daunted by the task of making guacamole for 500 people. But friends at Frontera Foods suggested I try their easy recipe. Well, it was so good that it was the hit of the event. And I couldn’t stop eating it. Since I tried this recipe, I’ve never made guacamole any other way.

Start to finish: 5 minutes

Servings: 6

3 to 4 ripe avocados

1 cup Frontera Foods tomatillo salsa

1/4 cup chopped fresh cilantro

Kosher salt

Cut the avocados in half, scoop out the flesh and combine in a bowl. Mash well. Stir in the tomatillo salsa, then the cilantro. Season with salt.

Nutrition information per serving (values are rounded to the nearest whole number): 170 calories; 130 calories from fat (71 percent of total calories); 15 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 11 g carbohydrate; 2 g protein; 7 g fiber; 210 mg sodium.

This Nov. 28, 2011 photo shows low-carb, gluten-free angel food cake in Concord, N.H. This sweet angel food cake has the same delicate, almost spongy texture as traditional recipes (AP Photo/Matthew Mead)

It seemed impossible. I wanted to make a zero-sugar, low-carb version of a cake that is made from almost nothing but sugar and carbs.

And it took just 20-something attempts. But after many disappointing — and some downright disgusting — versions, I finally managed to bake an amazing and sweet angel food cake that rises beautifully and has the same delicate, almost spongy texture as traditional recipes.

My motivation was simple — Mom. A longtime vegan, she has lived without her (and my) favorite cake for decades. But she recently started eating egg whites again, which put angel food back on the table. Except she isn’t eating sugar and is trying to limit carbohydrates.

Angel food cake has three primary ingredients — egg whites, sugar and flour. Egg whites and sugar are whipped until they form a thick, airy batter, then flour is gently folded in. Could I make a cake with only one of the key ingredients?

From the start, structure was the challenge. Using egg whites and the natural sugar alternative known as stevia, I was able to bake up cakes with the proper taste. And they would rise beautifully in the oven. But as soon as they came out, they wilted into near puddles of cooked dough.

To get the structure I needed, I turned to two ingredients popular in gluten-free baking — guar gum and xanthan gum. Most baked goods get their lift and structure by working the gluten (a type of protein) in wheat flour until it forms bonds that trap air. People who avoid gluten need to find a way around this, so they use other ingredients to replicate those bonds.

The cake still needed dry ingredients, and for that I turned to more egg whites. A blend of powdered egg whites and egg- or whey-based protein powder was a good start. A bit of almond flour completed the dry mix, giving the cake a bit of extra body.

This cake is easy to love because it is fast and simple to make, is delicious and is great for dieters. It makes a standard size angel food cake, but has just 160 calories, 4 grams of fat, 28 grams of protein and 8 grams of carbohydrates per quarter of the cake. That’s right. Per quarter of the cake.

A couple things to keep in mind:

— Traditional angel food cake is made from a very delicate batter. This is why the flour is gently folded into the whipped egg whites by hand. The batter in this version is much sturdier and easily stands up to using the mixer to add the dry ingredients at the end.

— Whey or egg white protein powders are widely available in the grocer’s natural foods or protein bar sections. Look for a brand that doesn’t contain sugar. We used Biochem’s 100 Percent Whey Protein vanilla powder.

— Powdered egg whites are exactly what they sound like. They are sold in the baking aisle.

— The recipe was written to be gluten-free. If you aren’t avoiding gluten, it also can be made substituting 1/4 cup cake flour for the 1/4 cup almond flour called for.

— Want to make a chocolate version? Substitute 1/4 cup unsweetened cocoa powder for the 1/8 cup powdered egg whites called for.

— If you purchase packaged liquid egg whites at the grocer, be sure they are appropriate for whipping. Some brands will not whip; the cartons usually are marked to indicate this.

— Xanthan gum and guar gum are widely available in the gluten-free section of most grocers. Almond flour generally is sold in this section, too.

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LOW-CARB, GLUTEN-FREE ANGEL FOOD CAKE

Start to finish: 50 minutes, plus cooling

Servings: 8

12 egg whites (about 2 cups of liquid egg whites)

1 teaspoon cream of tartar

1 teaspoon xanthan gum

1 teaspoon guar gum

1/4 teaspoon baking powder

8 packets stevia sweetener

1 teaspoon vanilla extract

1 teaspoon almond extract

1/4 cup vanilla egg- or whey-based protein powder

1/4 cup almond flour

3 tablespoons powdered egg whites

Heat the oven to 350F. Generously coat a large flute pan with cooking spray on the fluted center and bottom only, but not on the outer sides of the pan.

In the bowl of a stand mixer, combine the egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia and both extracts.

Beat on low for 30 seconds, then increase mixer to high and beat until very stiff peaks form, about 4 minutes. The mixture will be airy, voluminous and quite thick.

Into a small bowl, sift together the protein powder, almond flour and powdered egg whites. Sprinkle half of the dry ingredients over the egg whites. Run the mixer at medium for 5 seconds, or just until the dry ingredients are incorporated. Sprinkle the remaining dry ingredients over the egg whites and mix again just to incorporate.

Increase mixer speed to high and run for another 5 seconds.

Use a silicone spatula to scrape the sides of the bowl and gently fold the mixture together once or twice. Transfer half of the mixture to the prepared pan, then use the spatula to smooth the top. Repeat with the remaining mixture. Firmly tap the pan on the counter to help eliminate air bubbles.

Bake for 35 minutes. Remove the pan from the oven and overturn the pan and cool upside down. When cool, to release the cake, run a paring knife along the outside of the pan.

Nutrition information per serving (values are rounded to the nearest whole number): 80 calories; 15 calories from fat (15 percent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 4 g carbohydrate; 14 g protein; 1 g fiber; 220 mg sodium.

The cookie’s name is Savannah Smiles, after Girl Scout founder Juliette Gordon Low’s hometown. Low’s Savannah, Ga home now serves a tourist attraction.

“Celebrate the anniversary of the Girl Scouts with these bite-sized, lemon-wedge cookies dusted in powdered sugar and bursting with lemon flavor,” the cookie’s description on the Girl Scouts’ website reads. “Enjoy these delightful treats, remember where Girl Scouts began…and smile.”

Girl Scouts have been selling cookies since 1917. Other typed of cookies include Samoas; Do-si-dos; Tagalongs; Thank U Berry Much; Lemonades; Dulce de Leche; Thanks-A-Lot; Trefoils; Shout Outs!; and Thin Mints.

Learn more about Girl Scout cookies and where to get them here.

DASH, which stands for Dietary Approaches to Stop Hypertension, encourages dieters to eat whole grains, fruits, vegetables and lean proteins and aims to prevent and lower blood pressure.

The Therapeutic Lifestyle Changes (TLC) Diet took second place, and the Mayo Clinic diet placed third.

The DASH diet also ranked number one for the “Best Diet for Healthy Eating” and tied with the Biggest Loser diet for the “Best Diabetes Diet.” According to U.S. News, the advantages to the program are that it’s heart healthy and nutritionally sound, and lists the disadvantages as lots of grunt work and somewhat pricey.

“Best Commercial Diet Plan” went to Weight Watchers, which also placed first in “Best Weight-Loss Diet” and “Easiest Diet to Follow.”

The results were chosen by a 22-person panel of experts in diet, nutrition, obesity, food psychology, diabetes and heart disease. The panel rated the 25 diets in seven categories based on information from sources like government reports and scientific journals. They looked at how easy the diets are to follow, their ability to produce short-term and long-term weight loss, nutritional completeness, safety and potential for preventing and managing diabetes and heart disease.

Other diets looked at included the Mediterranean diet, the Jenny Craig diet, the Volumetrics diet, the Ornish diet, the Vegetarian diet, the Slim-Fast diet, the Nutri-System diet and the South Beach diet.

This Nov. 8, 2011 photo shows pumpkin-roasted red pepper chili in Concord, N.H. This recipe uses a blend of ground bison and finely chopped boneless pork ribs, but any blend of lean meats can be used, including ground turkey or beef and chopped steak. Also, this recipe can be made vegetarian by substituting beans for the meat. (AP Photo/Matthew Mead)

Pumpkin chili? Sounds like some sort of cultural confusion, right?

It wouldn’t have occurred to me to combine a traditional chili with canned pumpkin puree. But I recently had dinner with friends and was impressed by the vegetarian chili they served. It was rich and thick with barley, lentils, chopped vegetables.

And canned pumpkin.

And no, it didn’t taste like pumpkin pie. In fact, there was only the faintest hint of pumpkin flavor at all.

So why add it? For starters, it’s an effortless way to significantly up the nutritional power of a basic chili. Open can, add gobs of fat-free, high-fiber nutrients.

The pumpkin also does great things for the texture of the chili. The pumpkin disappears into the liquid, giving the chili a rich, smooth, almost creamy texture and creating the perfect base for the seasonings and meat.

When I started playing around with my own chili recipe using pumpkin, I decided right away to stick with an all-meat chili. If you prefer veg versions, consider using the pumpkin-red pepper base I call for in the recipe, then substitute as you see fit for the meat (beans, lentils and grains are good choices).

I used a blend of ground bison and finely chopped boneless pork ribs, but any blend of lean meats could be used, including ground turkey or beef and chopped steak.

Pureeing the onions and red peppers may seem an unusual choice, but I wanted the only textures in the chili to be a thick, rich sauce and chunks of meat. Hunks of onion or red pepper would have messed with that.

Finally, to keep this chili family-friendly, I went light to moderate on the seasonings. Feel free to crank up the heat if that’s what you prefer.

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PUMPKIN-ROASTED RED PEPPER CHILI

Start to finish: 1 hour (15 minutes active)

Servings: 6

2 medium yellow onions, quartered

16-ounce jar roasted red peppers, drained

15-ounce can pumpkin puree

6-ounce can tomato paste

2 pounds ground bison

1 pound boneless pork ribs, roughly chopped

2 cups chicken broth

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

1/4 teaspoon chili powder

Salt and ground black pepper

In a blender or food processor, combine the onions, roasted red peppers, pumpkin and tomato paste. Puree until smooth. Set aside.

Heat a large stockpot over medium-high. Add the bison and pork and cook until starting to brown, about 7 to 8 minutes.

Add the pumpkin mixture and the broth, then stir well. Add the garlic powder, cumin, cinnamon, cayenne, smoked paprika and chili powder.

Bring to a simmer, then partially cover the pot to prevent splattering but allow steam to escape. Simmer for 45 minutes. Season with salt and pepper.

Nutrition information per serving (values are rounded to the nearest whole number): 650 calories; 390 calories from fat (60 percent of total calories); 43 g fat (17 g saturated; 0 g trans fats); 170 mg cholesterol; 20 g carbohydrate; 44 g protein; 5 g fiber; 1,170 mg sodium.

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EDITOR’S NOTE: Food Editor J.M. Hirsch is author of the cookbook “High Flavor, Low Labor: Reinventing Weeknight Cooking.” Follow him to great eats on Twitter at http://twitter.com/JM_Hirsch or email him at jhirsch(at)ap.org.

In this photo taken Wednesday Nov. 2, 2011, garlic chili pepper gourmet beef Krave Jerky is shown in the foreground in Sonoma, Calif. As football heads toward the season-ending showdowns, gourmet jerky lovers have more choices. High-end jerky is available in everything from the traditional beef to turkey, lamb, and even fish. (AP Photo/Eric Risberg)

Everything you think you know about jerky is wrong, says Jon Sebastiani, founder and CEO of Krave gourmet jerky.

“Most people when you ask them their opinion or image of jerky you get a pretty common response which is that it’s junk food; it’s gas station food; it’s dry and leathery; it’s not good for you,” he says. When made properly, none of the above is true and in fact, “it is good for you.”

Oh, you thought jerky was a fun snack to chew on while watching the football playoffs?

Well, that part is true, although Sebastiani is trying to get consumers to think of jerky as something more than a between-meals stopgap and see it more as a source of nutrition and even as the basis for other dishes.

“My objective here is to reintroduce the product to the American customer and present it as the healthy, good product it is and have fun with it,” he says.

As football heads toward the season-ending showdowns, gourmet jerky lovers have more choices. High-end jerky is available in everything from the traditional beef to turkey, lamb, and even fish.

At Epicurious.com, interest in high-end jerky, especially among men, has become so popular that the site listed Brooklyn-based King’s County Jerky in its Foodie Stocking Stuffers gift guide. And when it comes to serving tips for something like a Super Bowl party, Epicurious editor-in-chief Tanya Steel recommends putting out a jerky-filled glass on the buffet along with dips, salsas and chips — “and next to lots of water!”

Sebastiani’s introduction to good food and flavors came by way of his upbringing as a member of a Northern California winemaking family. His interest in jerky came when he was training for the New York City Marathon a few years back and was eating a lot of jerky because of its low-fat, high-protein and low-carbohydrate properties.

There was a moment when he realized that jerky is “this fantastic product,” but one that wasn’t necessarily being made all that fantastically.

He researched the market, dominated by a handful of big players, and drew up a business plan for a different kind of jerky that would be flavorful, tender and serve as more than just a snack food.

The result is a range of flavors that run from quite sweet to very spicy, made from domestic beef, pork or turkey. Signature flavors include chili-lime (beef), smoky grilled teriyaki (pork), and basil citrus (turkey). The product contains salt, but according to the company, less than the major brands. Krave’s Garlic Chili Pepper Beef, for example, has 140 mg sodium per 1 ounce serving.

The jerky, distributed nationally and available from the website, includes a double-marination process with the jerky baked in the marinade and made in small batches so more of the marinade and moisture is left in the meat.

“Once people taste our jerky, there’s an ‘Oh, boy!’ moment because it’s so tender and so moist and flavorful,” says Sebastiani.

Fans can join a Krave Jerky of the Month club to receive monthly bags of jerky, newsletters and recipes incorporating jerky into everything from twice-baked potatoes to quiche.

A quiche made with jerky? Somewhere we hear the sound of real men clapping.

Buffalo Chicken Dip (Picture: www.wolx.com)

We know you’re having trouble thinking of a nice treat to bring to a friend’s house to welcome in the New Year, so we’re offering one of our favorite recipes.

How about a nice hot, cheesy delicious dish of Buffalo Chicken dip?

All you need to go with this spicy treat is some chips and you’re good to go.

Here’s what you need:

• 1 8 oz. cream cheese
• 3-4 chicken boneless chicken breasts
• ½ bottle of hot chicken wing sauce
• ¾ mozzarella or monetary jack cheese shredded (whichever you prefer)
• ¾ blue cheese or 8 oz blue cheese salad dressing

Now that you have all that, here’s what to do next:

• Chop or shred and brown the chicken in a frying pan and break it up into bite-sized pieces
• Pour in the hot sauce and cook another 20-30 minutes on low heat
• Spread the cream cheese on the bottom of a 9×12 pan
• Pour chicken and sauce evenly on top of the cream cheese
• Pour ¾ cup blue cheese or 8 oz salad dressing on top
• Sprinkle cheese (mozzarella or monetary jack) on top
• Bake at 350 degrees for 30 minutes

(AP Photo/Matthew Mead)

National Chocolate Day is Wednesday, Dec. 28, 2011 this year, according to the National Confectioners Association.

The NCA lists both December 28 and 29 as National Chocolate Day, which makes sense, since there are so many ways you can celebrate the holiday. There’s chocolate cake, chocolate ice cream, chocolate chip cookies, chocolate truffles…

Here are a few facts about chocolate that you can use to impress fellow foodies on this holiday, courtesy of thestoryofchocolate.com:

• Spanish royalty gave cakes of cacao in their dowries.
• Approximately 40 million to 50 million people around the world depend upon cocoa for their livelihood.
• Chocolate contains two doses of cocoa butter—the natural amount from the bean, plus an extra dollop to make it creamy.
• It takes two to four days to make a single-serving chocolate bar.
• Chocolate comes from a fruit tree and is made from a seed.
• The Aztec emperor Montezuma drank 50 cups of cacao a day from a golden chalice.
• It takes 400 cocoa beans to make one pound of chocolate.
• Studies have found that one of the major saturated fats in chocolate does not raise cholesterol like other hard fats
• Theobroma Cacao is the tree that produces cocoa beans, and it means “food of the gods.” Carolus Linnaeus, the father of plant taxonomy, named it.
• The average serving of milk chocolate has about the same amount of caffeine as a cup of decaf coffee.
• Because cacao trees are so delicate, farmers lose, on average, 30 percent of their crop each year.
• U.S. chocolate manufacturers use about 3.5 million pounds of whole milk every day to make milk chocolate.

As with all beautiful things, National Chocolate Day is not without controversy. Some say that the holiday was actually Oct. 28, 2011, while other say that the holiday is in July.

To err on the side of caution, one should celebrate by enjoying chocolate on all of the days in question.

This Nov. 21, 2011 photo shows spicy sweet potato dip in Concord, N.H. Serve this dip with pretzels, tortilla chips, toasted baguette rounds, carrot sticks or hunks of flatbread. (AP Photo/Matthew Mead)

My goal was simple — a company-worthy dip that didn’t involve a heart-stopping volume of sour cream.

If it also could be fast and easy to assemble, even better. Because face it, we need all the help we can to manage the chaos of cleaning and cooking that ensues any time company comes. Especially during the holidays.

Which is how I came up with this easy sweet potato dip spiked with chipotle peppers. Cooked sweet potatoes are blended with almonds, garlic, lemon juice, chipotle peppers and classic chili seasonings for a rich and creamy dip. Serve it with pretzels, tortilla chips, toasted baguette rounds, carrot sticks or hunks of flatbread.

This dip also is easy to dress up. Spoon it into a bowl, then top it with finely diced red onion, chopped scallions, a pinch of smoked paprika and even a dollop of sour cream.

This recipe also is incredibly versatile. If you have leftover roasted potatoes (sweet or otherwise), use those and just skip the cooking part. Or consider substituting steamed or roasted carrots for some of the sweet potatoes. The almonds also can be replaced with roasted peanuts or cashews.

___

SPICY SWEET POTATO DIP

Start to finish: 20 minutes

Makes 3 1/2 cups

2 large sweet potatoes, peeled and cut into small chunks

3/4 cup toasted almonds

1 chipotle pepper in adobo sauce (more or less, to taste)

5 cloves garlic

2 tablespoons lemon juice

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/4 cup extra-virgin olive oil

Salt and ground black pepper

Place the sweet potato chunks in a medium microwave-safe bowl. Add several tablespoons of water, then microwave on high until tender, about 8 to 10 minutes.

In a food processor, combine the cooked sweet potato, almonds, chipotle pepper, garlic, lemon juice, smoked paprika and cumin. With the processor running, drizzle in the olive oil and process until completely smooth. Taste, then season with salt and pepper.

Serve immediately or refrigerate until ready. If refrigerated, let come to room temperature before serving.

Nutrition information per 1/4 cup serving (values are rounded to the nearest whole number): 80 calories; 60 calories from fat (68 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 85 mg sodium.

___

EDITOR’S NOTE: Food Editor J.M. Hirsch is author of the cookbook “High Flavor, Low Labor: Reinventing Weeknight Cooking.” Follow him to great eats on Twitter at http://twitter.com/JM_Hirsch or email him at jhirsch(at)ap.org.

Copyright 2011 The Associated Press.

My goal was simple — a company-worthy dip that didn’t involve a heart-stopping volume of sour cream.

If it also could be fast and easy to assemble, even better. Because face it, we need all the help we can to manage the chaos of cleaning and cooking that ensues any time company comes. Especially during the holidays.

Which is how I came up with this easy sweet potato dip spiked with chipotle peppers. Cooked sweet potatoes are blended with almonds, garlic, lemon juice, chipotle peppers and classic chili seasonings for a rich and creamy dip. Serve it with pretzels, tortilla chips, toasted baguette rounds, carrot sticks or hunks of flatbread.

This dip also is easy to dress up. Spoon it into a bowl, then top it with finely diced red onion, chopped scallions, a pinch of smoked paprika and even a dollop of sour cream.

This recipe also is incredibly versatile. If you have leftover roasted potatoes (sweet or otherwise), use those and just skip the cooking part. Or consider substituting steamed or roasted carrots for some of the sweet potatoes. The almonds also can be replaced with roasted peanuts or cashews.

___

SPICY SWEET POTATO DIP

Start to finish: 20 minutes

Makes 3 1/2 cups

2 large sweet potatoes, peeled and cut into small chunks

3/4 cup toasted almonds

1 chipotle pepper in adobo sauce (more or less, to taste)

5 cloves garlic

2 tablespoons lemon juice

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/4 cup extra-virgin olive oil

Salt and ground black pepper

Place the sweet potato chunks in a medium microwave-safe bowl. Add several tablespoons of water, then microwave on high until tender, about 8 to 10 minutes.

In a food processor, combine the cooked sweet potato, almonds, chipotle pepper, garlic, lemon juice, smoked paprika and cumin. With the processor running, drizzle in the olive oil and process until completely smooth. Taste, then season with salt and pepper.

Serve immediately or refrigerate until ready. If refrigerated, let come to room temperature before serving.

Nutrition information per 1/4 cup serving (values are rounded to the nearest whole number): 80 calories; 60 calories from fat (68 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 85 mg sodium.

Cider Jack Cocktails (Photo: Con Poulos)

Remember that warm, happy feeling you used to get during the holidays when you were a kid?

Those days may be over (maybe they were replaced with annoying in-laws, high credit card bills and ridiculous amount of clean-up after everybody leaves) but there is a grown-up way to get that all warm inside feeling. With alcohol, of course.

We have scoured the web for the yummiest holiday cocktails that will make this year’s Christmas less stressful, and make it easier to tolerate Uncle Ned’s politically incorrect jokes.

Gingerbread Apple Cocktail

Ingredients
2 oz. Domaine de Canton
1 oz. vanilla vodka
2.5 oz. apple cider
A few drops of lemon juice
Orange zest
Agave syrup

Directions
Line a chilled martini glass lightly with agave syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients except for orange zest in a shaker and shake vigorously. Strain into glass. Freshly grate orange zest on drink and serve immediately.

-Created by Pichet Ong, from Marie Claire

Cider Jack Cocktails

Ingredients
2 oz. applejack liqueur
1 oz. lemon juice
hard apple cider
cinnamon stick
grenadine or syrup
ice

Directions
For each drink, shake 2 ounces applejack liqueur, 1 ounce lemon juice and a splash of grenadine or simple syrup in a shaker with ice. Strain into an ice-filled glass. Top with hard apple cider and serve with a cinnamon stick.

-Taken from Food Network

Mocha Nog Punch

Ingredients
10 parts Kahlúa Mocha
5 parts Absolut Vanilla
20 parts eggnog

Directions
Combine ingredients and serve in a punchbowl with a floating ice block.

Hint: Freeze ice with coffee beans for decoration.

-Taken from Marie Claire

Depaz Hottie

Ingredients
1 lb. brown sugar
2 oz. Depaz Cane Syrup
1/4 lb. butter
Pinch of salt
4 oz. fresh apple cider
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Directions
Blend the ingredients together and bring to a boil before removing from the heat. Using the above cocktail base, select an appropriate mug. Then add:

2 heaping tablespoons of the prepared cocktail base
2 oz. Depaz Blue Cane Amber Rhum
Approximately 6 oz. hot water

Garnish with ground nutmeg and a cinnamon stick.

-Taken From Marie Claire

Peppermint Stick Hot Chocolate Cocktail

Ingredients
8 cups 2% reduced-fat milk
3/4 cup packed dark brown sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
3 ounces semisweet chocolate, finely chopped
12 candy canes
3/4 cup miniature marshmallows
Whole grated nutmeg (optional)
mint liqueur, such as peppermint schnapps or crème de menthe.

Directions
Combine milk, brown sugar, cocoa, vanilla, nutmeg, and semisweet chocolate in a large saucepan over medium-low heat. Cook 25 minutes or until chocolate melts and mixture is smooth, stirring occasionally. Serve with candy canes and marshmallows. Garnish with whole grated nutmeg, if desired.

Taken from David Bonom, Cooking Light