Jane Raley of Lutherville, Md., was looking for a recipe for a crab dip similar to the one she enjoyed so much that was served at the now-closed Jasper's restaurant in Pikesville, Md.. She says it was the best crab dip she had ever had.

Harriett Heyman of Baltimore found three different crab-dip recipes in her collection. She says she has made all three numerous times and would recommend any one of them.

I tested the one that sounded the most classic to me. It is a luscious concoction made with fresh lump crab meat and flavored primarily with Old Bay seasoning. If fresh crab meat is not available where you live, pasteurized could be substituted, but I would recommend adding a tablespoon or so of fresh lemon juice.

This dip is best served warm and paired with crackers, chips or raw vegetables.

Cuisine Scene: Eat green, shop green, save green

What's a green zebra? Sustainably printed in black and white and green all over and that many hope will be read all over.

"The Green Zebra: Local Savings for Sustainable Living, Marin County 2008" is a unique coupon book just released in Marin County. It costs $25 and is packed with 275 coupons for discounts at 157 businesses including organic restaurants, eco-friendly stores, home and garden shops, yoga and fitness studios, spas and various getaways in West Marin.

The book is the do-gooder brainchild of San Francisco residents Anne Vollen, 43, and her business partner, Cheryl Cohen, 45.

"'Green Zebra' was my reaction to when my children at public school brought home 'Entertainment' coupon books as a fundraiser and it was all for discounts at chain stores and fast foods," Vollen explains.

Safford boys get 20th win; Thatcher beats Pima

The magic carpet ride shows no signs of slowing down for the Safford boys basketball team. A 75-49 blowout of Florence on the road Friday night raised the Bulldogs record to 20-1 on the season.Starting with last night’s game against Santa Cruz, Safford finally gets some home cooking. The Florence game was the last of a six-game road trip. The last three games of the regular season will be at home. .

Ex-Husker track star battling addiction

Tressa Thompson may come back to life in the eyes of her father, family and friends.The three-time NCAA shot put champion and record-setter from the University of Nebraska, by way of Bloomfield, is in a drug rehabilitation program in San Juan Capistrano, Calif.After years of living in the vortex of cocaine and meth, stealing, lying and cheating, Thompson now boasts she might try a comeback — almost eight years after she reached the peak as an athlete.

The History of Chinese Imperial Food

Westerners eat more meat while Chinese eat more vegetables, especially the traditional cereals. (Cereals are said to have been discovered by Shen Nong, the chief of the ancestors of remote antiquity.) China began growing the five cereals as food crops during the Zhou Dynasty.

The Zhou Dynasty was the most prosperous period of the slave society, and during this time politics, economics and culture advanced greatly. It was the strongest of the three slave dynasties: Xia, Shang and Zhou.

The imperial cuisine of the Zhou Dynasty was a great improvement over the cuisines of the Xia and Shang dynasties. Beginning with the construction of the Xia Dynasty palace and the establishment of the imperial court, an organization was set up to prepare and serve food to the emperor and empress.

A Chinese New Year rich with gung hay and feasting

My kids are ‘bananas'. They're not too crazy about Chinese food." Still, he and his family will be going out for New Year's dinner. His speed dial includes Kirin (various locations), Shi-Art Chinese Cuisine (1302–6551 No. 3 Road, Richmond Centre Mall), and Sea Harbour Seafood Restaurant (3711 No. 3 Road, Richmond); the latter, he likes for its squab and live rock cod. A phone call to Sea Harbour reveals four different New Year's menus, all for 10 people, from $438 to $1,088, as well as individual dishes ($14.80 to $42.80) with names like Four Seasons Safety.

Leung grew up in Hong Kong, where his mother and grandmother cooked at New Year's, usually braised pork hocks. Home and commercial cooking are different, he says, because of the kitchen equipment—a commercial stove can pump out 150,000 Btu, but a home stove is only capable of a maximum of 5,000.

AeroGrow Reports Second Quarter Financial Results

AeroGrow will host a conference call today, Wednesday, November 14, 2007, to review operational results for the six months ended September 30, 2007. In addition, AeroGrow will discuss additional developments including major new retailers that will be launching the AeroGarden within the next six months.

Founded in 2002 in Boulder, Colorado, AeroGrow International, Inc.