Steamed heat

As if the steaming hot, cheap tamales at Taqueria La Mexicana were not wonderful enough eaten in the simple dining room, owners Carolina and Robert Rendon sell their handmade tamales frozen for an easy dinner or party. Either way, they're $1.25 and a big bargain. This restaurant makes their specialty with chicken, beef, pork, or a vegetarian filling, which is Carolina's family recipe of Italian green beans, spinach, and green peas. If you order one already made, it comes immediately, either swaddled in tin foil to be taken away or buttressed by rice and refried beans to eat in. Call ahead for frozen tamales and when you get home, they take 45 minutes to steam. Peel open that corn husk wrapper, bite into the creamy masa dough, and any minor inconveniences will melt away. Taqueria La Mexicana, 247 Washington St., Somerville; 617-776-5232. - DARRY MADDEN

Green eggs and ham might not be everyone's cup of tea, but green rice is bound to perk up a holiday menu. Called bamboo rice (about $6 to $10 a pound), it is actually short-grained white rice infused with pure fresh bamboo juice. The flavor is barely noticeable, but the color is somewhere between a sage green and celery. Make it into a festive rice salad with dried cranberries and walnuts; roll up the moist sticky grains into sushi; or spoon beside salmon. Available in bulk at Christina's Spice & Specialty Foods, 1261 Cambridge St., Cambridge, 617-576-2090, and in Urban Accents jars under the label Yunnan Palace Bamboo at Savenor's, 92 Kirkland St., Cambridge, 617-576-6328 and 160 Charles St., 617-723-6328. - RACHEL TRAVERS

Whether you grew up in a traditional Jewish household or one with minimal religion, you'll find plenty worth reading in the new magazine Jewish Living ($4.99). The bimonthly offers articles on home, culture, parenting, food, and holidays - with a modern focus. There are personal essays, recipes, book reviews, and stories on modern practices of Jewish customs. The premiere issue features a Shabbat menu from author Joan Nathan, attractive chicken recipes from around the world, and an LA-style holiday menu complete with a recipe for "ultimate latkes." Available at newsstands or jewishlivingmag.com. - LISA ZWIRN

Sales of clam pies don't make up much of the overall business at James Hook & Co., but the version sold at the Northern Avenue seafood distributor could develop a following if given the chance. The idea of clams in a pie may not sound great, but think of this version ($8) as the best of a chowder and a pot pie in one dish. Mike Doto, a fourth-generation family employee, says the pies, sold frozen, sell slowly. During the week around Christmas, though, the company will make up to 1,000 shipments of fresh seafood a day to wholesale and retail customers all over the country. On a busy workday when you haven't had time to buy dinner, take home a clam pie, bake it for 45 minutes, then sit down to a great fast meal. You might get hooked. James Hook & Co., 15-17 Northern Ave., 617-423-5500, jameshooklobster.com. - LEIGH BELANGER