Just In

Chef Maggie Green demonstrates the foods of fall at the October meeting of the Culinary Collectors Society, beginning 6:30 p.m. Mondayat the Wellness Community Center in Blue Ash (4918 Cooper Road).

Visitors interested in attending: 793-2292.

Market Scan

A popular side dish in Europe, tiny, lens-shaped lentils also serve as a main dish and meat substitute in the Middle East and India. There are three main varieties of lentils, all of which are sold dried: French or European lentils, Egyptian or red lentils and yellow lentils. Unlike most other dried legumes, lentils require no soaking before cooking. Pick over and rinse before simmering in water or stock, and cook only until tender. Store lentils air-tight for up to a year.

Sip It

Fuller's ESB ($7 per six-pack): The original Extra Special Bitter, and one of the most imitated ales in the world. Enormous flavor from both hops and malt, yet perfectly balanced. The Fuller's will stand up to any dish, including game.

Ed Westemeier

Hot Date

Rita Heikenfeld demonstrates spanakopita, chicken pot pie, Viennese apple strudel and other dishes made with the delicate, often tricky phyllo dough this week at The Great Indoors in Springdale. Classes are $22 and will be 6-8 p.m. Thursday and 10:30 a.m.-12:30 p.m. Saturday. Registration: 346-1506.

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