Fans can watch the reruns with a pint of Liz Lemon frozen yogurt, the latest flavor from Ben & Jerry’s. A refreshing Greek frozen yogurt in lemon with a blueberry lavender swirl, the flavor promises to be as sweet and tart as Liz Lemon herself.

Liz Lemon, the flavor, is now launching in Ben & Jerry’s scoop shops and pints will hit grocers’ freezer cases by the end of the month.

In syndication and in the freezer, Liz Lemon lives on.

Ben & Jerry’s launched their Greek frozen yogurt line a year ago. It’s a favorite of everyone at THE NIBBLE. Here’s our original review.

*The show was loosely based on Fey’s experiences as head writer for Saturday Night Live.
  

Top shelf alcohol infuses the ganaches in
these bonbons. Photo courtesy Twice The
Vice.

But not everyone can get them. Due to their high alcohol content, the chocolates can only be mailed to adults in the 19 states that allow purchase of alcohol by mail (AZ, CA, CO, FL, HI, IL, KY, LA, MA, MD, MN, MO, NJ, NH, NV, NY, TX, VA, WA). If your state isn’t listed, petition your legislators: Twice The Vice is worth the effort.

We’ve enjoyed other brands of alcohol-filled chocolates. But chocolatier Craig Boreth has created the superior winning line: redolent of the flavor of fine spirits while not overwhelmed by them.

While the regular collections are superb, the Spirits of Romance Collection is de rigeur for Valentine gifting.

The box contains 16 bonbons in Champagne, Chocolate Martini, 18-Year Scotch and Hazelnut Liqueur. It’s $44 and worth it, for both the taste sensation and the long-lasting memories.

Head to the online store at TwiceTheVice.com.

Here, food stylist and photographer Kelly Sasuga used green and red radicchio leaves, creating an eye-catching presentation.

What should you fill the leaves with? Anything you like, but here are some ideas:

 
 
ADD A GARNISH

A garnish of microgreens makes any hors d’oeuvre more attractive, sophisticated and flavorful.

If you can’t find microgreens, use snipped fresh parsley or other fresh herb for a big flavor enhancement.
 
 
DO IT EVERY DAY

If you want to eat more veggies, use radicchio spoons instead of bread to eat your daily tuna or egg salad.
  

Last year’s finalists’ dishes. Photo courtesy
San Pellegrino.

“Top Chef” draws its contestants from the kitchens of fine restaurants nationwide. But where do you turn for recognition if you’re not yet a chef, sous chef or even a line cook?

There are culinary school competitions, of course, and at least one of them—the San Pellegrino Almost Famous Chef Competition—has a spectacular prize: $20,000 (nice) plus a year of paid internship at the restaurant of one of the finals judges (a great career opportunity). Contestants prepare a signature dish and are judged on technical skill as well as creativity and presentation.

While there’s only one top prize, every contestant is a winner, gaining exposure to prominent local chefs and members of the media who judge and mentor them along the way. As everyone knows, in life it’s not only about the talent, it’s about the connections. Everyone who enters gets to make good contacts. Since it was established in 2002, the program has helped to launch hundreds of culinary careers.

Judges for this year’s finals include executive chefs Massimo Bottura of Osteria Francescana in Modena, Italy, Jean Joho of Everest in Chicago, Susur Lee of Lee Restaurant in Toronto, Tony Mantuano of Spiaggia in Chicago, Mark McEwan of One in Toronto, Rick Moonen of RM Seafood in Las Vegas and Michel Richard of Citronelle in Washington, D.C.

The national winners from 2011 and 2012 both hailed from Kendall College in Chicago, and are now working at two of Chicago’s finest restaurants: Blackbird and Everest. The 2010 regional winner is now teaching at Kendall College.

However, the Kendall winning streak was interrupted this year: While a Kendall College student won the regional People’s Choice Award, the regional winner headed to Napa Valley hails from from Sullivan University in Louisville, Kentucky.

See the beautiful food and the winners on the Almost Famous Chef Competition Facebook page.

One of our favorite booths at a particular trade show is Queen Bee Gardens, which makes delicious honey-sweetened chocolates and other confections.

The older, homespun couple at the booth differ from the trendy staff at other booths. But their chocolates are always a welcome respite on the tasting trail. We always stop for a sample, passing by many other booths with “been there, had that, pass ‘em by” chocolates.

In northern Wyoming, in a valley at the foot of the Rocky Mountains just east of Yellowstone National Park, sits the small farm where Clarence and Bessie Zeller raised a family of six. To support the family, they produced honey.

The hives were started from angry wild bees Clarence’s father found along the Shoshone River.

In 1976, the Zellers decided to expand into honey candy, using an old family recipe from Bessie’s ancestors in Scotland.

More recipes were developed. Pecan Pearls are melt-in-your-mouth honey pecan pralines. Truffles, English toffee and other mouthwatering confections also delight.

A red heart-shaped box of chocolate truffles is $25.17. The Queen Bee Gardens website is very plain, but these farm folks know how to make confections that are anything but plain.