(NAPSI)- When shopping for kitchen knives, it can pay to have a sharp eye. But there's more to cutlery than just how it looks. Here are a few cutting-edge tips from the experts:

1. Choose for comfort. Before you buy, hold the knives in your hand. It's important to have a good fit, with knives that feel comfortable when you use them.

2. Feel for balance. A knife should be properly balanced and constructed to give maximum amount of control. If the knife is well-balanced, it is easier to control and will be less tiresome. Extreme weight in a knife is only needed in cleavers for cutting through bone.

3. Note the handle shape. Knife handles should be contoured to allow the user to hold the knife naturally. The bolster near the blade on forged knives is a safety feature to prevent slipping when the blade meets resistance.

4. Check the tang. On a quality knife, the tang (end of the blade that extends into the handle) will extend the full length and width of the handle, providing added strength and balance to the knife. On molded polypropylene-handled knives, the tang should extend well into the handle.

5. Handle design. On quality cutlery, such as J.A. Henckels Professional "S" Series, the handle scales are usually attached to the tang with three no-stain rivets to assure it does not loosen from the blade. Polypropylene handles should be permanently bonded to the tang without seams or gaps. Stainless steel handles should be smooth and also permanently bonded without gaps.

This holiday season, you can certainly make a point by giving this special value gift of a top-quality carving set. The Professional "S" 2-piece set includes a meat fork and an 8" carving knife. Together, they make an excellent combo for cutting through turkey, ham, roast beef or whatever holiday fare graces the table. The set is available at fine department stores and specialty shops. For additional information, visit the Web site at www.jahenckels.com.

A professional-quality carving set makes for an excellent holiday gift.

Almonds: Handy Nutrition In A Nutshell

(NAPSA)-When it comes to making smart food choices, handy and healthy can sometimes go hand in hand. For instance, almonds are a crunchy favorite; convenient and versatile, as well as nutritious.
"Almonds are a handy food. I love to sprinkle a handful of almonds on a green salad or in a rice dish, or crunch on them as a mid-afternoon snack," says Sandra Lee, host of the Food Network's "Semi-Homemade Cooking with Sandra Lee."
"Whether I'm making an Italian-inspired dessert or a Southeast Asian stir-fry, almonds always come in handy," she adds.
Almonds may be particularly handy for health-conscious people. The government's new Dietary Guidelines for Americans names almonds as one of the leading whole-food sources of vitamin E. An ounce of almonds a day has also been shown to lower LDL, or "bad," cholesterol levels-and emerging research shows they may also play an important role in maintaining and even losing weight.
Lee suggests grabbing a handy handful of almonds today, or trying them in the delicious recipe below.

Maple-Ricotta Parfaits With Almonds & Plums

1 tablespoon butter
1/3 cup maple syrup, divided
6 black plums, pitted and sliced
11/4 cups part-skim ricotta cheese
1/2 cup sliced almonds, roasted

To roast sliced almonds:
Spread in an ungreased baking pan. Place in 350¡F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Heat butter in a saute pan. Add 2 tablespoons maple syrup, and gently stir in plum slices. Cook on medium heat just until plums are soft and giving out some juice, but still holding their shape. Meanwhile, stir together 1/2 cup maple syrup and ricotta; set aside.
Divide 1/2 cup plum slices among 4 clear bowls or brandy glasses. Follow with ricotta, and then remaining plum slices. Drizzle with remaining maple syrup, and sprinkle with almonds. Serves 4.
Visit www.AlmondsAreIn.com for Maple-Ricotta Parfaits nutritional information and more tasty, handy and nutritious recipes.

Plums work well in these parfaits, though three to four pears would, too.

NEW NYC STYLE TANGO DANCE VENUE COMES TO WESTCHESTER

A WEEKLY CHANCE TO DINE, LEARN & DANCE AT GIORGIO’S ITALIAN RESTAURANT

Giorgio’s Italian Restaurant, 64 Merritt St., Port Chester, will be the scene of a weekly Argentine tango

party opening Friday, August 21, “Esmeralda’s al Norte”, named by its host and organizer, Lucille Krasne,

after her successful New York City tango dances called “Esmeralda’s”.  (“Well, Ms Krasne explains, it is

north of NYC scene!”)  A $15 charge includes the lessons, dancing and a demonstration of “classic salon style” Argentine tango during the evening.

Doors open at 6 PM with a beginner class at 6:30, and a more advanced class at 8, with a practice period

between classes.  While dinner reservations are recommended everyone is welcome to come

for lessons and dancing only if they wish as food and drink are optional. No partners are required for the classes.

Ms Krasne will teach the beginner class saying “This is an un-scary, fun introduction to this ‘hot’ dance

so have no fear!”. She says that “There is opportunity to follow-up and learn from top-notch teachers to continue your studies past this first night”.

Long-time tango dancer, Anna Snider, Yonkers resident and teacher at The Loft Dance and

Fitness in Yonkers will guest teach the intermediate class, along with her partner Batt Johnson, actor,

teacher and both serious practitioners of the art of the Argentine tango. They offer the dance

demonstration as well. Each week guest teachers will be teaching the more advanced course.

Ms Krasne speaks of her “Westchester tango connection” She says, “My tango lessons began interestingly

enough, 15 years ago with a nationally known Westchester teaching couple, Danel and Maria Bastone, when

they were also teaching in New York City”.  

Ms Krasne’s  co-host and co-organizer of this event, Carol Sussman, a Mamaroneck resident, is an avid

Argentine tango student and dancer. She has wanted such a venue as this near her own town and

encouraged Ms Krasne to help create such a place. Ms Sussman met Ms Krasne at a tango dance in NYC

and Ms Sussman says “We hit it off! She has a wonderful reputation and is known as an innovator in the tango scene”.

Ms Krasne was responsible for some NYC tango “firsts” such as the NYC Argentine tango festival and “Hit

and Run Tango”, which took the tango outdoors as a regular event and made it very visible. It was a  “first” anywhere in the country, calling it “Hit and Run Tango” because she did it sans permits--”You dance,

the police come, you run” she says.

The hosts recommend that you “dress as you would on a special Friday night”. Leather-soled shoes are

recommended, and for women, shoes that tie or strap on.
 
Chef and owner, Giorgio Canzoniero, is offering a special “tango menu”  for the occasion.

Mr. Canzoniero, long time local restaurateur is Argentine-born and welcomes this “homage” to his native

land and promises a late evening surprise taste treat.  Dinner is served until 10 PM. For dinner reservations

call 914 –937-4906.

Thrifty Fare

The cost of living in America is on the rise. The dollar is getting weaker, gas is getting more expensive, and this is only the beginning. But there is a light at the end of the tunnel.

White Plains has a few hidden treasures when it comes to inexpensive culinary delights.

So here are a few places to try out where the most expensive part of the meal may be the drive over. More will come in the weeks to follow.

If fresh pasta is what you crave then head on down to Brooklyn’s Famous located at 51 Court St. in the heart of downtown White Plains. All of the pasta is fresh and homemade but that fact is not reflected in the price. Build your own dish with a choice of pastas ranging from penne and rigatoni to wild mushroom ravioli or gnocchi. Add in your choice of sauce and extras like fresh mozzarella, sundried tomatoes, meatballs, shrimp, and more. Pasta dishes start at $7.95. The rest of the menu is also priced well for the frugal diner and everything here delivers. Brooklyn’s also happens to be a great place to bring the kids; the atmosphere is fun and inviting and owner Vikki is a ray of sunshine who always does everything possible to make sure you enjoy your meal.

For the sushi lover in you, look no further than Season’s Japanese Bistro for some great lunch specials. The sushi & sashimi combo comes with 4 pieces of sushi, 7 pieces of sashimi and a California roll all for $13.95. If raw fare doesn’t do it for you Season’s also offers a good selection of teriyaki and tempura dishes all priced between $7.95 and $9.95 (all lunch specials include soup and salad as well). The food is fresh, the atmosphere is relaxed and this is also a quite enough restaurant to have a small business meeting in.

Tighe’s Tavern is a small bar and restaurant located next to the post office on Martine Avenue. The mood is mellow and inviting and the décor gives you a little taste of the Irish countryside with lovely pictures adorning the walls. The prices here are absolutely great. The most expensive item on the lunch menu is only $11.95 (Tavern Sampler: fried shrimp, mozzarella sticks, buffalo bites, and chicken fingers) but don’t let that fool you. The quality of the food is right up there with other restaurants that charge much, much more. The grilled chicken sandwich with Montreal seasoning for $7.95 is a real crowd pleaser (comes w/ff and slaw).

If you’re in the mood for a sandwich then mosey on down to the Fair Deal Café where great sandwiches are expertly crafted by the friendly employees. Fair Deal offers up all of your traditional deli fare but takes things a step further; offering great hot specials daily and a full menu in the café in the back. For a great meal try the half chicken special (1/2 a chicken served with 2 sides of your choice for only $6.95). Fair Deal is located at 253 Mamaroneck Ave just a few blocks from downtown. P.S., this place makes a great sandwich.

For more tips on where to eat without emptying your pockets check back next week for four more restaurants that are light on the wallet and heavy on quality.

Trans-Fat Ban Enforcement Begins

Restaurants, cafes and school cafeterias that sauté or fry foods must do so in oils that do not contain trans-fats, or risk a citation and fine from the Westchester County Board of Health.

The ban became part of the county’s Sanitary Code on Jan. 9, but the Westchester County Health Department provided a 90-day grace period through April 9. During this time, nearly 1,000 eateries were found to have made the switch to cooking with healthier oils that contain no trans-fats.

“Healthy eating is the cornerstone of a healthy life,’’said County Executive Andy Spano. “Avoiding trans-fats is just one way to eat smarter.’’

Natural vegetable oils such as olive, canola, peanut, corn, soybean, safflower and sunflower oils have no trans-fat and are high in unsaturated (good) fats.

Health Department inspectors now check for trans-fat oils whenever they inspect restaurants and other licensed food service establishments. Those still using trans-fat oils will be cited and can be fined up to $1,000. All licensed food service operators were notified of the new code amendment in January.

“No one will miss trans-fats, and your body will thank you for not consuming them,’’said Dr. Joshua Lipsman, Commissioner of Health. “They are to food what leaded gasoline was to cars: unnecessary and harmful. Trans-fats contribute to coronary heart disease and stroke.’’

In April 2006, the Health Commissioner first wrote to restaurant owners inviting them to switch to monounsaturated and polyunsaturated cooking oils and be listed as part of the Be Fit Westchester program on the county’s website. About 665 food establishments participated in this voluntary ban, out of 3,000. To increase participation, the Board of Health decided that a ban would be appropriate.