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Americans are giving in to the dark side — of chocolate, that is. No longer satisfied with standard semisweet chocolate or (gasp!) milquetoast milk chocolate, we’re buying ever darker chocolate.

One indication of the trend is that chocolate makers are prominently displaying cacao percentages on their packages, cacao being the basic ingredient in chocolate.

KAHULUI, Hawaii - July 19 (SEND2PRESS NEWSWIRE) — A newly released vegetarian cookbook is challenging the old myth that vegetarian food is not as tasty or filling as dishes prepared with meat or animal products. "The Maui Vegetarian - Cooking with Aloha," by Brian Igarta, is breaking new ground by proving that vegetarian dishes are exciting and flavorful enough to stimulate the taste buds of even the most staunch meat-eater. The self-published book is breaking new ground in other ways also: the demand for the book is so high that it will not stay on the shelves of the bookstores that carry it.

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Got the rainy day blues and don’t know what to cook for dinner? Try these recipes for spicy potato soup and cornbread.

Carol Emison submitted this recipe for spicy potato soup.

Spicy Potato Soup
1lb. ground beef, browned and drained
4 cups potatoes, peeled and cubed
1 onion, chopped
3 (8 oz.) cans tomato sauce
4 cups water
2 tsp. salt
1 1/2 tsp. pepper
1/2 to 1 tsp. hot pepper sauce
Simmer one hour or until potatoes are tender.

Dot Spann of Jackson submitted this recipe for cornbread.
"This recipe is a favorite of my family," she wrote. "My husband has cornbread crumbled in buttermilk several times a week. Two of our grandsons enjoy this treat with him at every opportunity."

Dot’s Cornbread
I use a 7-inch iron skillet. Heat oven to 425 degrees.
2 T vegetable oil
1 cup Martha White self-rising cornbread mix
1/2 cup self rising flour
1/4 tsp. baking soda
2 T sugar
1 cup buttermilk
1 egg
Put oil in skillet and place in oven until very hot. Mix together meal, flour, sugar and soda. Add egg and buttermilk and stir until well blended. Remove skillet from oven and add hot oil and mix well. For crusty cornbread, sprinkle a little meal in the oily skillet before you add the batter.
Bake for 20 to 25 minutes until browned on top. Remove from oven and lift and turnover bread.

Article source: http://www.jacksonsun.com/

1.  the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife" wordnet.princeton.edu/perl/webwn