2001 was a year of incredible contrasts: Early in the year, we were dining on foie gras burgers and seven-course truffle-tasting menus, but on Sept. 11 the world changed, and along with it, the food we cooked and craved. Bon Appetit magazine’s list of the best food and cooking of 2001 represents what is pure, simple and comforting: Restaurant Trend of the Year: Cheese.What’s not to love• Cheese is rich, creamy and satisfying. And it’s no longer served with just crackers. Cheese gained popularity in restaurants this year as the waitstaff wheeled out ever-expanding cheese carts. Cuisine of the Year: Moroccan. Morocco is home to one of the world’s greatest cuisines, brimming with flavor, color and history. From couscous to tagines to exotic spices, Moroccan cuisine has captured the attention of restaurant chefs and home cooks eager to experiment with new flavors. Dish of the Year: Braised Short Ribs. When it comes to this ever-popular food, braised short ribs are hotter than hot. After years of meals prepared in just minutes, we are ready for the full flavor of long-simmering dishes. Cocktails of the Year: Caipirinha and Mojito. They’re the hottest drinks at bars and restaurants – and for good reason. “Both the mojito and the caipirinha are sexy drinks,” says Anthony Dias Blue, wine and spirits editor for Bon Appetit. “The caipirinha is rustic – the name means ‘farmer’s drink.’ The mojito is sophisticated, a legacy of the Roaring ’20s Cuba.” Ingredient of the Year: Scallops. America’s new favorite shellfish, scallops are plump and meaty, yet delicate. They are readily available and add elegance with minimal effort. Top Desserts of the Year. Two dessert trends emerged last year: First, pastry chefs created upscale versions of down-home favorites. Second, by adding just a hint of an exotic flavor such as star anise, ginger or mint, the most familiar treats took on a new meaning. Top Party Trend: Pot-luck Redux. Forget the dreary casseroles of yesterday – today’s entertaining takes the “luck” out of pot-luck. Everyone still brings something, but the host coordinates the food into one delicious menu. Breakfast Trend of the Year: Perfect Poached Eggs. Eggs have come back into fashion with a vengeance. Bon Appetit editors agree that Mark Peel, chef and co-owner of Campanile in Los Angeles, prepares them better than anybody. Wine Trends of the Year: Merlot and Beyond. Pinot Noir from Oregon is on fire, Spain’s Priorato region has been rediscovered, and the 2000 vintage Bordeaux is back on top. VANDERGRIFT WOMAN HONORED Myrtle L. Bowman of Vandergrift has been inducted into the Sure-Jell Hall of Fame Class of 2001. She and 49 other jam- and jelly-makers in 25 states were judged on their lifetime achievements in the craft, efforts to educate others about it and contributions to state, county and regional fair competitions. Bowman received a Hall of Fame apron, Hall of Fame jar lids, a framed certificate, a blue ribbon and a check for $50. Margaret Grubb of Royersford in southeastern Pennsylvania also was honored. For a complete list of inductees, visit www.surejell.com. ROYAL WARNING If you are making royal icing to decorate Christmas cookies, use powdered egg whites instead of raw egg whites to prepare the frosting. The dehydrated whites have a long shelf life, so if you have any left over from last year, they are safe to use. Raw egg whites and yolks pose a danger of food poisoning, especially to infants, the elderly and to people who have immine-deficiency diseases. CUT THE RUST It seems that no matter how many swipes of a dish towel you give a stainless-steel cookie cutter, there always is a drop of water that clings to a stubborn curve or crevice. However, those tiny inedible packets of silica gel frequently found in vitamin bottles or even a shoe box can keep heirloom holiday cutters shiny and in good working order, says Regan Daley, author of “In the Sweet Kitchen: The Definitive Baker’s Companion” (Artisan, $35). Daley recommends including one or two packets of unopened silica to prevent rust when packing the cutters away for the year. Alternatively, dust the cutters with a little cornstarch before storing them in an aerated container. – From staff and wire reports Send food and nutrition news to A La Carte, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA 15212. Fax: (412) 320-7966. Or e-mail tribliving@tribweb.com .

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