Hot Stuff

Top contender

Chapel Hill author Jean Anderson's paean to our regional cuisine, "A Love Affair with Southern Cooking: Recipes and Recollections," continues to earn accolades. After making several best-of-2007 lists, "A Love Affair" was named last week as a finalist for Best American Cookbook by the International Association of Culinary Professionals. More than 450 cookbooks in 13 categories were considered for honors. Winners will be announced next month.

A dinner to remember

Second Empire will feature the wines of Napa Cellars in a four-course dinner on Tuesday. On the menu are Colorado bison carpaccio salad, Saffron herb crêpe and Oregon state mushroom ragout, grilled Australian lamb and braised free range veal cheek. Cost is $70 per person, and service begins at 6 p.m. Second Empire is at 330 Hillsborough St. Call 829-3663 for details.

Batter up for Ben & Jerry

Talk about being a victim of one's own success. Ice cream giant Ben & Jerry's is celebrating its 30th birthday this year with an anniversary ice cream -- Cake Batter.

Trouble is, the company has released so many unusual flavors over the years, the folks who work there can't come up with a tally. They think Cake Batter is No. 280. Or maybe No. 300. The flavor is a creamy mix of vanilla ice cream swirled with yellow cake batter and chocolate frosting. If that has got you wondering whatever happened to the flavor you used to crave, check out www.benjerry.com, where the "Flavor Graveyard" lists long-gone concoctions and invites people to lobby for their old favorites. Elsewhere on the site you can suggest new flavor combinations.

Spice it up

Ever bloom a spice? You have if you've toasted one to bring out the flavors. Here's how: Heat a pan for about 30 seconds on high, then add your spices. Stir them around until they release their aromas (about 20-30 more seconds), then remove from heat so they don't scorch. If you grind your own spices, bloom them before you grind. It's easier to toast them when they're whole.