Coming to Your Table

Wednesday's Anniston Star will (we hope) take you on a food adventure to the Mediterranean. Our trip begins by demistifying eggplant -- that beautiful, versatile vegetable that still gets a wide berth from American consumers. We're making hummus, grilling lamb a la the Greeks and exploring pizza worthy of a discerning college student.

Ben Cunningham will key us into some beers to quaff with Med chow, while Pat Kettles gives us the skinny on classy American chardonnays. The wine region of Italy's Piedmont is represented by a look at the 700-year-old tradition some of its wineries have.

Mediterranean food trends have been on the rise for a number of years, but their ingredients have eluded the marketplace in Calhoun County. However, some recent store remodeling has brought a wide (wide) swath of products that lend themselves to this heart-healthy way of life. For some general inspiration, the folks at Kraft have compiled a primer on Med dining. Among their suggestions: simple grain and pasta dishes (above) that are easy to make and are easier on the waistline and checking account.

All this, plus your restaurant inspections, Prudence Hilburn's Gourmet touch and expert tips for grilling a steak better than you'll find in a restaurant.

Enjoy. Life's too short to eat bad food.