Cream

For decades, those with high cholesterol have been given a list of don'ts when it comes to their diet: Don't eat cholesterol-rich eggs; don't eat butter; don't eat red meat or regular ice cream. Well, now researchers have identified a list of do's for the diet that may work to lower cholesterol levels better than avoiding those don'ts. In a study published last week in the Journal of the American Medical Association, researchers found that eating cholesterol-lowering foods like nuts, soy protein, and certain fiber-rich items result in bigger drops in "bad" LDL cholesterol than avoiding...

Serves 4 Fools are English desserts made with whipped cream and fruit. Any berry can be used, and the dish is especially nice with fresh rhubarb. Cut it up, simmer it with sugar until it cooks to delicate pink shreds, add grated ginger, then chill it and fold in cream. Fools, wrote the English cookbook author Jane Grigson, are "the kind of thing that women are said to favor, but that men eat more of. " 5 large stalks (about ¾ pound) fresh rhubarb, ends trimmed and stalks cut into 1-inch pieces ⅓ cup sugar ¼ cup water 1...

Repairs to the aging Sagamore Bridge during the spring have slowed traffic leaving Cape Cod to a crawl most nights and backed it up for miles on Sundays, culminating in a Mother's Day morass when the stalled line of cars stretched past multiple exits on Route 6 and triggered all-day gridlock on nearby Route 6A. "Whoever conceived of this plan should be fired," said Anne Kilguss, a Boston social worker and psychotherapist with a second home in...

By Evan Allen, Town Correspondent Photo courtesy of Ryan Conroy Volante Farms Just in time for rising temperatures, Volante Farms in Needham will hold the grand opening of its new ice cream stand on Friday. The family-owned farm has been a fixture in Needham for the last 50 years. The opening of the ice cream stand completes a total renovation of the farm stand — the old open-air barn has been replaced with a closed barn that will be open all year round.

Serves 8 2 pounds pearl onions 1 cup milk 1 cup water 1 cup heavy cream 2 tablespoons butter Salt and pepper, to taste Pinch of grated nutmeg 1. Bring a saucepan of water to a boil. Drop in the onions and cook 1 minute. Drain, then remove the ends from the onions, taking care to leave the pointed ends intact.

Serves 8 2 bags (14 ounces) frozen pearl onions 2 tablespoons butter 2 tablespoons flour 1 cup milk 1/4 cup cream Pinch ground nutmeg Salt and pepper, to taste 2 tablespoons chopped fresh parsley ...

Serves 4 2 tablespoons butter 3 scallions (white and green parts), thinly sliced Salt and pepper, to taste 2 pounds fresh spinach, stemmed, rinsed, and spun dry 1 1/4 cups heavy cream 2 teaspoons balsamic vinegar, or to taste 1. ...

(Correction: Because of a reporting error, a review of Cream in some editions of yesterday's Living/Arts section misidentified the band's drummer. Ginger Baker is the drummer of Cream.) Reprinted from late editions of yesterday's Globe. NEW YORK -- It is the mother of all reunions. Cream -- the original supergroup, seminal power trio, and egomaniacal virtuosos who in a mere two years laid the foundation for heavy rock, jam bands, and celebrity feuds -- is back together for at least a few fleeting moments.

1/2 pound fresh figs, quartered 1/4 cup heavy cream 2 tablespoons brown sugar Vanilla ice cream or frozen yogurt (for serving) Set the oven at 350 degrees. Place the figs in a baking dish just large enough to hold them in one layer. Drizzle them with the cream. Sprinkle the sugar over the top. Roast in the oven for 30 minutes or until the mixture is hot and bubbling at the edges. If the cream looks curdled at the edges, that's OK. Just before serving, blend the cream with the juices in the pan. Divide the figs among 4 shallow bowls, spoon the juices over...

J.P. Licks stores are churning out three new varieties of nondairy and gluten-free ice creams sweetened with brown rice and agave syrup. Owner Vince Petryk says the demand from vegans and people with allergies is growing, so he experimented to create dairy-free concoctions. The chain will roll out a different type each month from March through May. This month, shops introduced three coconut-based flavors; in April, the frozen treats will be hemp-based; soy-based will debut in May (cones and cups, $3.09 to $5.39; pints, $6; quarts $10)

Makes one 8-inch pie DOUGH 1 cup flour, and more for sprinkling ½ cup cornstarch ¼ cup granulated sugar ½ teaspoon salt 10 tablespoons butter 1 egg yolk 1½ tablespoons sweetened condensed milk ½ teaspoon vanilla extract 1. In food processor, pulse flour, cornstarch, sugar, and...

Serves 4 Fresh asparagus is the star in this simple springtime pasta. When the fettucine is almost cooked, drop in the asparagus and drain the two together. Meanwhile, cook shallots in a little butter with cream, lemon rind and juice, Parmesan, and plenty of black pepper. The dish is easy enough for a weeknight, elegant enough for a dinner party. Salt and pepper, to taste 1 pound dried fettuccine 2 bunches fresh asparagus, ends snapped, stalks cut into 1-inch pieces 4 tablespoons butter 4 ...

Hood, the regional dairy brand headquartered in Lynnfield, is unveiling new ice cream flavors, including Peanut Butter Cup and Down East Double Fudge Brownie, as the weather heats up and ice cream season looms. Besides Red Sox Novelties and Red Sox Ice Cream, Hood markets two ice cream lines --- Hood Classic and New England Creamery. Both lines are sold in major grocery stores across the region. One of the new flavors in the New England Creamery line will be a "limited edition" flavor that is available only for a short time; it is White Gold, a butterscotch flavored ice cream with...

The word is out. Like a silent code understood by dedicated ice cream fans everywhere, the long, persistent, yet patient lines outside DownRiver Ice Cream, located on Route 133 at the Essex-Ipswich line, transmit a strong but silent message to those driving or bicycling by. S-t-o-p h . . .e . . .r . . . e. Opened in May 2009, the homemade ice cream store slid open its two screened windows for business for the fourth season beginning March...

Serves 4 BASIL-LEMON CREAM ½ small bunch fresh basil ½ cup heavy cream 1 clove garlic, smashed ¼ teaspoon finely grated lemon rind Pinch of salt 1.Roughly cut the basil, leaves and stems, into thirds and tuck it into a small saucepan. Add the cream, garlic, and lemon rind. Bring to a simmer over medium-low heat, stir in the salt, then remove from the heat. Set aside to cool. 2. Set a fine-mesh strainer over a bowl. Pour the cream through it, pressing the basil to extract anyliquid.

At first glance, Fortessa's Grand City ice cream spoon ($3.99) looks like a sandbox toy for a very small child. Modeled after a gelato spoon, the shovel-shaped, shallow bowl has a flat end, which is good for dipping into ice cream or sorbet, and means the ice cream slides onto your tongue without interference from a metal lip. The long handle works for reaching the bottom of a parfait or stirring a tall glass of lemonade. Made of polished stainless steel, the spoon is a happy marriage of form and function.

BENNINGTON, Vt. — Burrata is a cheese within a cheese, a rich combination of whole mozzarella wrapped around shredded mozzarella that has been steeped in cream. It has long been made in the Puglia region of Italy, and now a cheese maker from there is producing it in this corner of the Green Mountain State. Slice into a fresh ball of Domenico Marchitelli’s burrata at Maplebrook Farm and a creamy mixture spills from the semiliquid center. You need a slice of bread to mop up every last drop — but first sit down, because you may go weak in the knees.

J.P. Licks stores are churning out three new varieties of nondairy and gluten-free ice creams sweetened with brown rice and agave syrup. Owner Vince Petryk says the demand from vegans and people with allergies is growing, so he experimented to create dairy-free concoctions. The chain will roll out a different type each month from March through May. This month, shops introduced three coconut-based flavors; in April, the frozen treats will be hemp-based; soy-based will debut in May (cones and cups, $3.09 to $5.39; pints, $6; quarts $10)

Ben & Jerry's Homemade Inc., a Vermont company known for quirky ice cream flavors and a social agenda, is noting on its British website that it has renamed an old flavor "Apple-y Ever After!" to show support for gay marriage. According to the post on Ben & Jerry's UK website, the move comes as the British government debates whether to legalize same-sex marriage. Several years ago, the company did something similar when gay marriage legislation was being debated in Vermont.