Jamie Oliver's "Jamie in Italy". Cooking Light is highlighting their "top 100" cookbooks of all time over the last few issues and this month's issue focuses on Italian Cookbooks. It arrived yesterday and looks very interesting, plus has Jamie's "casual" writing style.

Maple Syrup Whiskey Sour

3 parts bourbon, 1 part real maple syrup and 1 part lemon juice. Shake with ice and serve in martini glass with twist of lemon. This was in a recent edition of Cooking Light and is simple and good fall/winter cocktail.

Thanks for all the advice. I've got limited drawer and cupboard space, so I will stick with the ricer for the time being, but I do see the usefulness of the masher.

I bought a ricer a while back but hadn't used it. I gave it a try making garlic mashed potatoes a couple of times and it was slick, with potato sections easily being squeezed through the ricer. I've seen a lot of recipes for mashed potatoes, some calling for use of a potato masher, which seems like more work that a ricer. Any advice or thoughts on preference of one over the other?

Dinner Rush
Pieces of April

Le Bonne Femme Cookbook by Wini Moranville (French "home" cooking).

I bought one for myself, was impressed, so bought one for my daughter and daughter-in-law. They love it and now several friends have bought it. It focuses on everyday French cooking.
Here's a link to a website the author has created in connection with the book. Several recipes from the book are available on the website, so you can get an idea of what's in the book.
http://chezbonnefemme.com/

I have been using the Calphalon 12 inch nonstick grill pan for 3 years or so and have been very happy with it. Grill beef and tuna steaks at high temperature and sandwiches at lower temperature. Cleans up easily.

http://store.calphalon.com/calphalon-...

We totally remodeled our kitchen 3 years ago and decided on wood front panel for dishwasher to match the cabinets. Couldn't have been happier. Looks great. Dishwasher does not "stand out" and cleans easily.

I have been using a Calphalon non-stick square grill pan for a couple of years and love it.

I tried this last night as a side dish with grilled New York Strip Steaks and it was easy and excellent.

I agree. This is a great combination small appliance for a small kitchen. I have a Cuisinart model and use it a lot, especially the mini food processor for blending, chopping, pureeing, and mixing small batches of about everything. And whisk and immersion attachments come in handy, too.

About 2 years ago we bought a Fridgidaire Professional range/oven - gas top with 4 different size burners and electric combination regular/convection oven. Have been very happy with it. Can't remember the exact price (I think around $1400), but much less than the higher end ranges like Viking.

I don't know if they are the same pot, but I bought a Tramontina (red) a couple of years ago at Target for $50 and have been very pleased with it. It was rated Best Buy in comparison of DO's by Cooks Illustrated. Hope that helps.

I bought a Tramontina about 4 years ago after reading a review in Cooks Illustrated. I've been very happy with it, it has held up well, and very good price (around $50 at Target).

Columbia Crest (lightly oaked) is a good, low-priced chardonnay. I use it often for every day drinking wine.

In addition to the chef's knife, go ahead and get the Victorinox bread knife and boning knife. I use both a lot in addtion to the chef's knife. For the price, you can't go wrong. If you order them all at once you may save some shipping or even get shipping free. I had good luck on Cutlery and more website.

I know you are looking for a place for Saturday night, but if you are around Sunday morning, I highly recommend High Cotton for brunch (you order from a menu, it's not a buffet).

Try lunch at 82 Queen (also the address) and eat in the couryard if weather is nice. Fantastic she-crab soup and shrimp and grits.

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82 Queen
82 Queen Street, Charleston, SC 29401

It's the time in the midwest for fried green tomatoes (lots of unripened tomotoes) and dipping sauce of sour cream, mayo, horseradish, dijon mustard, salt, pepper and chives. Will also prepare a mushroom risotto.

Iowa Chop, Bone-in, 1" to 1 1/2" thick, large tenderloin section. 1 lb each. Come to Iowa State Fair August 11-21 and get a grilled one on a stick. Can't be beat.