Click inside for the weekly food rail, with items on a soup cookbook, an easy recipe for spicy popcorn, tips on shredding chicken, and more. Or check out the links below:


Food page: Chowder a cold-weather classic


Try homemade mac and cheese for real 'wow' factor


My, my, some American pie


Man attempts to break pasta-noodle record


More in food

The Dish On …

“The Best Soups in the World” by Clifford A. Wright

Soup is an affordable, popular dish the world over. In “The Best Soups in the World,” food scholar and cookbook author Clifford Wright compiles the globe's most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way.

Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike -- from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean.

“The Best Soups in the World” presents enticing, easy-to-prepare recipes using common, easy-to-find ingredients -- perfect for budget-conscious cooks whose tastes know no boundaries.

Easy recipe: Super Spicy Popcorn Snack

Ingredients:
8 cups air-popped popcorn
Butter-flavored cooking spray
1 1/2 teaspoon dry mustard
1 1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

Directions:
Combine mustard, Italian seasoning, black pepper, and cayenne pepper in a small bowl; mix well.

Spray popcorn lightly with butter-flavored cooking spray; immediately sprinkle with seasonings and toss to coat and mix. If desired, place popcorn and seasonings in zip-style bag and shake to coat.

-- The Popcorn Board, www.popcorn.org

Tip of the Week: How to shred chicken

Recipes for Mexican favorites like tacos and enchiladas call for shredded chicken. So how do you get shredded chicken (other than from a can)? Here’s one way using chicken breasts:

1. Place boneless, skinless chicken breasts in a pot with a lid.

2. Add water to just cover the chicken, and bring to a boil. As you bring the water to boil you can add seasonings such as coarsely chopped garlic, onions and other spices, depending on the flavors in your recipe.

3. Partially cover the pot and reduce heat so the water is simmering steadily. Cook 15-20 minutes, until chicken is tender and no pink remains.

4. Let cool slightly and use two forks to pull apart the chicken. It should shred easily. Now it’s ready for your recipe.

Did You Know?

Early estimates project that Florida farmers will see a 30 percent crop loss because of recent freezing temperatures. Tomatoes were especially hard-hit.

Works Well: Induction cooktop

If the price of induction stoves stops you, consider buying a single burner.

Frigidaire’s Induction Cooktop is a real electromagnetic-energy burner that heats the pan rather than the cooking surface. It has six cooking options, a timer and automatic cookware detection.

It runs on standard 110V service and offers a 10-inch cooking surface and an induction-certified pot. These are priced at around $120 from Amazon.com and other cookware retailers.

Other brands include Sunpentown, Waring, Max Burton, Viking and Circulon.

-- The Repository

Food Quiz

What is the main flavor in a traditional tiramisu?

A. Vanilla
B. Coffee
C. Strawberry
D. Bitter orange

(www.funtrivia.com)

Answer is at bottom of column

Wise to the Word: Saltwater taffy

The mid-1800s candy made famous by Atlantic City remains popular today. Taffy is a confection of sugar, butter and various flavorings, It is twisted and pulled into strands, which are cut into bite-size pieces. On the Atlantic City boardwalk, candy stands made taffy with a small amount of salt water. Today’s version has kept the name, but lost the salt.

-- The Repository

Number to Know: 46.9

Calories in 1 tablespoon of poppy seeds. – calorielab.com

From the Beer Nut’s Blog: Samuel Adams’ new seasonal

Samuel Adams has replaced its White Ale with the Noble Pils as the new spring seasonal.

The Noble Pils was the winner of last year’s Beer Lover’s Choice votes. It’s a real solid pilsner: easy to drink and flavorful. It’s a definite step up from the White Ale, which will now become part of the Winter Classic’s mixed 12-pack.

The Noble Pils uses all five varieties of “Noble hops.” There are four noble hops from Germany – Hallertau Mittelfrueh, Tettnag Tettnager, Spalt Spalter and Hersbrucker Hersbrucker. There is also one Czech noble hop, Saaz.

To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/

Food Quiz Answer

B. Coffee

GateHouse News Service