Compiled by Polly Campbell
The Cincinnati Enquirer

Cool tool

Some people always say, "Can I bring anything?" when invited to dinner or a party. And there are hosts who always say, "Sure," whether you meant it or not.

If you find yourself committed to bringing a dessert or casseroles, this new pan from Good Cook could be quite useful. It has a top that locks on, and a single handle that you can carry with one hand. It also slides down flat for storage. It's non-stick and is available at Target stores for $9.99.

Timely tip

When making recipes, such as custards, that involve blending uncooked eggs into hot mixtures, "tempering" will prevent the uncooked eggs from scrambling or curdling. To temper eggs, whisk beaten eggs in a medium bowl; whisk in a small amount of the hot liquid from the custard or sauce. Continue adding hot liquid by spoonfuls until the egg mixture warms. The tempered eggs are now ready to be smoothly whisked into hot liquid.

Chicago Tribune

Required reading

Sara Moulton is known to Food Network watchers as the host of Cooking Live and Sara's Secrets. She's also the executive chef for Gourmet magazine and food editor for Good Morning America. She'll be in Cincinnati signing her new cookbook, Sara Moulton Cooks at Home (Broadway; $29.95), on Nov. 14.

The signing is being organized by Women Chefs and Restaurateurs, a non-profit organization dedicated to promoting women in the restaurant industry. It will be at the Brown Dog CafÈ in Blue Ash from 1 to 3 p.m. There is a $10 charge for WCR members and $15 for non-members. There will be hors d'oeuvres, desserts and drinks. The cookbook will be available for $25.

To register with a credit card, call (877) 927-7787, Ext. 241. (Ms. Moulton will also appear at a book-signing at Books & Co. in Dayton next Wednesday beginning at 7 p.m. Information: 937-298-6540.)

Ms. Moulton is a professional chef, trained at the Culinary Institute of America. But Sara Moulton Cooks at Home also reflects her life as a working mother. Though the recipes are aimed at people who like to cook correctly, hers are not flashy restaurant-style dishes. Many come from Ms. Moulton's mother and friends, some she developed to please her young children.

While some recipes, such as ravioli stuffed with short ribs, take some elaborate preparation, others, including turkey burgers with tomato corn salsa, are quick but different. The recipe for quick chicken cutlets with four variations is the kind of thing home cooks should have in their repertoire: quick, once you know how to do it.

Cooking schools

These cooking schools offer classes different times of the year. Call for schedules and prices.

Cooks' Wares, Shops at Harper's Point, Symmes Township. 489-6400.

Cooking School at Jungle Jim's Market, Fairfield. 829-1919, Ext. 3.

Culinary Sol, Rookwood Commons, Norwood. 841-2665.

Dorothy Lane Market School of Cooking, Dayton. (937) 434-1294.

The Great Indoors, Springdale, 346-1506.

Kremer's Market Cooking Classes, Crescent Springs. 341-1067.

Restaurant Equipment Outlet's Cooking Classes, Northside. 542-5900.

Wild Oats, Rookwood Commons, Norwood. 531-8015.

Williams-Sonoma Grand Cuisine, Kenwood Towne Centre, 793-3445.