An eye on asparagus
Recipes for salads, main dishes and side dishes using fresh asparagus are available on the home page of the California Asparagus Commission, www.calasparagus.com. You will also find tips on storing, buying and preserving asparagus.
Let kids do cooking
Children's author Loretta Ichord will show how to make quiche and deviled eggs during her "Kids Can Make Quiche" class next month. The Modesto Junior College Community Education class is scheduled from 10 a.m. to noon April 19 in Room 161 of John Muir Hall on the west campus. Cost is $20, with a $6 materials fee. The recipes are from her fourth book, "Double Cheeseburgers, Quiche, and Vegetarian Burritos: American Cooking From the 1920s Through Today." For more information, call 575-6063 or visit www.mjc.edu.
Better eating habits
Podcasts tied to MyPyramid, the government's nutritional advice for Americans, are online at www.mypyramid.gov. This month's tip: Be the gatekeeper for what your family eats by allowing only healthy food into the home.
Valley chefs series
Monday's class in the Great Chefs of the Valley cooking series, sponsored by Save Mart Supermarkets and Direct Appliances, is full. A new series kicks off in June in the Viking Kitchen of Direct Appliances, 2424 McHenry Ave., Modesto. For more information, call Judy Tarter at 550-0837 or 238-3000.
Thicken with tapioca
There's a lot to love about thickening fruit cobblers with instant tapioca. Unlike flour or cornstarch, it never gets gummy or cloying, and it recedes into the background, letting the natural fruit flavors shine. It also doesn't need pre-cooking, which is super-convenient.