Burrata, how I love thee and all your creamy deliciousness! If you’ve never tasted burrata, it may be time to treat yourself. It’s the rich
Recently I reconnected with a recipe I learned to make from a boat maker on the West Marin coast. He was raising his four
There’s nothing quite so frustrating as coming home from work tired and hungry, gazing into the refrigerator, then retreating because there’s nothing that says
Fresh salmon is amazing. Ask any bear living along the Pacific Coast, and it will fully agree, assuming it’s not considering you as its next
Flo Braker is a fabulous baker and her book Baking for All Occasions is filled with wonderful creations. One of our all time favorites, which
Can we ever have too many recipes using chicken? Amazingly enough, while meat consumption is down, Americans eat about 60 pounds of chicken a year
Spring farmers’ markets and produce stores are so wonderful to peruse and fill our bags and baskets with their deliciousness. Finally, choices other than kale, cabbage
Risotto, when it’s good, is right up there on my comfort food list. I never had risotto, polenta or gnocchi until I was an adult
From Desserts in Jars 50 Sweet Treats that Shine by Shaina Olmanson
Not all saffron sold in the marketplace is clean, pure and natural.
While a chilly winter day complete with snow flurries is thrilling in November or December, by March who needs it, especially a late season blizzard
Just a few weeks ago I’m sure I came across a recipe for Smoked Trout and Endive Salad. It was posted by someone who said
Food history is always fascinating. It’s like an archeology dig that you can then eat. My mother made Chicken Tetrazzini for dinner when I was
It’s hard to imagine anyone who doesn’t like cherry pie. Making it is another story, however, as putting together a good pie crust can be
Five friends and I had 36 glorious hours in San Diego, including New Year’s Eve. We also spent 18 hours on the road coming and
Diana Kennedy, 2016 If you’re interested in and enjoy Mexican cuisine, you’ll want to remember this name – Diana Kennedy, is arguably the world’s authority
The first annual Santa Cruz Vanilla Festival came together as precisely the magical event Chef David Jackman and I imagined when David proposed the idea
Gougeres are a French comfort food. Not a mac ‘n cheese kind of comfort food, but the kind that’s served fresh from the oven with
This is an especially rich and creamy pie, one that is memorably delicious. You remove it from the oven before the custard splits but after
The year I turned 15 I spent the summer with my cousins in Connecticut. I had been cooking since I was very young and especially
