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Are you a cookbook junkie? I am hopelessly addicted with no interest in a cure. There are stacks of them everywhere at my house, and yet I always find another one I can't live without. But the reality is that I only use a few recipes from each book. Enter the editors of Food and Wine magazine. Each year they publish the perfect solution to cookbook overpopulation. The editors have done a fine job of selecting books with a wide variety of themes, and the recipes are truly excellent. Try the Shrimp Saganaki with Tomato and Feta from "The New Greek Cuisine" by Jim Botsacos. Or if you are seeking Chocolate Nirvana, how about something from "The Essence of Chocolate", by John Scharffenberger and Robert Steinberg, the wizards at premium chocolate producer Scharffen Berger.

From "How to Boil water" to "Jaime's Italy" to "Heirloom Baking with the Brass Sisters", the "Best of the Best" gives me 25 good reasons to put on an apron, turn on the oven and make good food.

Equipment Review: The Alligator vegetable and food chopper
Fast and easy--I want to chop those onions and have them sizzling in the pan before the first tears well up in my eyes. Therefore my favorite small tool is the Alligator hand chopper. Once the only brand on the market, several options are now available at cooking supply stores such as Sur la Table, Williams-Sonoma and Bed Bath and Beyond.

The basic concept is the same--a metal grid fits into a plastic frame and hinged lid. You place the onion-or potato or other vegetable onto the grid and firmly press the lid down to cut through it one quick and smooth operation. I love the perfect little cubes. In all my days I could never make them so uniform with a mere chef's knife. My French onion soup uses eight diced onions! What used to be a miserable job is now done in just a few minutes.

When choosing your cutter be sure that the plastic is sturdy. Models with a storage box are very handy, but excessive force can snap the hinges and make the whole tool useless. I still prefer this type, but I cut the potato or apple into thick slices to reduce the pressure on the hinge. Also the box types tend to have interchangeable blades in 1/8, ¼, and ½ inch grid patterns. Prices vary from approximately $15.00 to $30.00. They are worth every penny.

Magazine Article:
Check out the March edition of Sunset magazine for a jumpstart on the new green vegetables of spring. showcases five simple but delicious recipes using the first asparagus, English peas, fava beans, fennel and artichokes of the season. Take it with you to the farmer's market.