Briefs: Sharpsburg's Bona Terra recognized by magazine

Bona Terra, a Sharpsburg restaurant that translates to "good earth" in Latin, has been named one of America's best farm-to-table restaurants in the October issue of Gourmet.

"We were very excited about that," says chef and owner Douglass Dick.

A writer from the magazine had eaten at Bona Terra, and knew other people who had eaten there, Dick says.

The restaurant, which opened in September 2003, focuses heavily on locally grown and organic food, and natural, fresh ingredients. Dick spends a lot of time foraging for ingredients, and he prints his nightly menus just before diners arrive.

Bona Terra's fusion cuisine is a conglomeration of influences, including Asian, French and Spanish. The restaurant is located at 908 Main St. Reservations are recommended. Hours are 5:30-10 p.m. Tuesdays-Thursdays, 5:30-11 p.m. Fridays and Saturdays. Details: 412-781-8210.

-- Kellie B. Gormly

Use microwave and oven to get faster baked potatoes

The baked potato connoisseur has a couple of non-negotiables: The potato flesh must be flaky and fluffy, and the skin must be dry and chewy.

That's why you hear disparaging remarks about foil-wrapped potatoes and microwaved potatoes. Both cooking methods leave a moist, flabby skin and lend a certain heaviness to the interior.

But the baked potato connoisseur has a dilemma if dinner must be on the table in a hurry.

To bake a potato to perfection requires an hour at 350 degrees (more if it's a very large potato).

There is a compromise, however, that guarantees a great potato with a fluffy interior and a chewy skin.

Bake the potatoes in the microwave -- on high for four minutes then turn over and backward and cook for four more minutes -- while you preheat the oven to 450 degrees. The microwave allows the dense flesh of the potato to get plenty hot and start cooking. Pop the potatoes in for their final quarter-hour (more or less), which dries out the skin and makes sure you can fluff up the flesh for butter.

Birds Eye adds single serve steamed veggies

The public demand for microwave steamable food continues to grow.

That demand has been met with a vengeance, with huge lines of Steamfresh frozen vegetables from Birds Eye, Simply Steam frozen vegetables from Green Giant and more, plus microwave steaming bags from Glad and Ziploc that let you steam anything your steamy little heart desires.

And now Birds Eye adds Steamfresh Singles, four-packs of single-serving steaming bags of veggies. Unlike Green Giant's relatively new (non-steamy) Just for One singles, which cost no more per ounce than the same Green Giant product in regular packaging, the Birds Eye's Steamfresh Singles can cost 53 percent more per ounce than Birds Eye's larger Steamfresh bags.

Fruit purees make a healthful snack

FruitaBu Smooshed organic fruit twirls from Stretch Island are sort of like eating taffy, but these snacks are made from fruit purees.

They won't replace whole fruit, but they're perfect (and conveniently light) for toting in lunch bags for a healthful snack.

Flavors include strawberry, grape and apple; each box contains 6 twirls (80 calories each) and costs $3-$5.50 at Wal-Mart, Whole Foods Markets and peapod.com .

Mix up perfect sangria

Consider this your instant sangria. It's an adaptation of a wine-based cocktail created by mixologist Alex Ott for Italian wine company Ecco Domani. It is fast, refreshing and perfect for the lingering days of summer.

• 2 tablespoons lime juice

• 2 teaspoons sugar

• Ice

• 1 to 1 1/2 cups red wine

• Fresh lime wedges or fresh mint

In a tall glass, combine the lime juice and sugar. Mix well. Fill the glass almost full with ice, then pour the wine over it. Stir well. If desired, garnish with lime wedges or mint. Makes one serving.