| Dunkin' Donuts joins health craze, but Maple Donuts won't change
Dunkin' Donuts, the food-on-the-go chain whose name celebrates a treat that's symbolic of unhealthy eating, is trying to refresh its image by largely eliminating trans fat across its menu, Homer Simpson be damned. Dunkin' announced Monday that it has developed an alternative cooking oil and reformulated more than 50 menu items -- doughnuts included. The Canton, Mass.-based chain says its menu will be "zero grams trans fat" by Oct. 15 across its 5,400 U.S. restaurants in 34 states. About 400 locations nationwide that took part in a four-month test already have made the switch to a new blend of palm, soybean and cottonseed oils. That includes all restaurants in New York City and Philadelphia, which are forcing restaurants to phase out their use of artery-clogging trans fat. Stores locally do not yet have the new recipe, said Saul Levitt, an owner of three restaurants -- on Mount Rose Avenue in Spring Garden Township, South Queen Street in York Township and his newest store on Cape Horn Road north of Red Lion, which opened July .
Local restauranteers get ready for Friends of the Coal Bowl
HUNTINGTON -- A special menu concoction. Beefed-up staffs and food supplies. An emphasis on preparing to showcase your food and service before a bigger audience. Those are some of the ways local restaurant operators and caterers are getting ready for The Friends of the Coal Bowl football matchup between Marshall University and West Virginia University on Sept. 8. .
His goal, helping
NUKOLI�I � Kawaikini Gampon wanted to make a difference. The 8-year-old student at King Kaumuali�i School at first offered to give up his allowance, according to his mother, Raydene."But I told him he didn't have to do that. He could make a difference by volunteering," she said. .
Italian twist helps French poultry dish
The first time I encountered the savory combination of chicken breast, ham and cheese was at my high school's honor society dinner in 1972. Chicken Cordon Bleu seemed so exotic at the time: chicken breast pounded thin, stuffed with baked ham and Swiss cheese, then breaded and deep-fried. Then again, I was only 17. These days, I still like the combination of lean chicken breast, salty ham and creamy cheese. But I'm just as likely to use paper-thin prosciutto and the creamy Italian cheese Taleggio, as this recipe does. Sometimes I even leave off the bread crumbs. CHICKEN WITH PROSCIUTTO AND TALEGGIO Makes 4 servings Pounding the chicken breasts to 1/4-inch thick helps them cook quickly and evenly. Serve the dish with instant brown rice, spinach salad and watermelon wedges.
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