What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
Archive for January, 2007
Yesterday in a jetlag haze, I turned on the television. On a certain morning program a certain host was discussing insomnia and in the same breath joked that watching “c-span” might serve as a possible cure. It struck me as pretty funny that even daytime TV has staked out its place in the pecking order. […]
When I’m in the kitchen I like to think about individual ingredients and their personalities. If this peach were a person what would she be like? Would she be my friend or would she be so famous she’d have nothing to do with the likes of me? How would you approach Swiss meringue if she […]
In Japan a bargain is 100 yen. Here, it’s all about the dollar stores. One of my favorites is Ichiban Kan in the Miyako Mall of San Francisco’s Japantown. “Different things!” — their tagline — means just that: aisles and aisles of random stuff. All of it for $1. Okay, some things cost $1.50, and […]
I wandered into the Whole Foods Market on California and Franklin the other day where I was greeted by giant stacks of citrus. The clementines caught my eye, which was quite easily done due to the sheer volume of the little fruits– boxes upon boxes of them. I love tangerines, so I grabbed a box. […]
“Hey, how about a quick drink after work tonight?” “Sure, I’ll make the reservation.” Seriously, reservations? For a DRINK? SERIOUSLY? This was my reaction when I first heard about Bourbon & Branch’s…unique policy for allowing you to pass through their hallowed doors. However, since I adore what the name imparts — “branch” refers to branch […]
The World in My Kitchen is the third installment in a trilogy of memoirs written by food writer Colette Rossant. While it is fine to read without reading the others, you”ll enjoy it even more if you do. I read the first of the books, Apricots on the Nile, years ago and was enchanted with […]
“I often ask people what they think of breakfast, and most reply instantly that it is their favorite meal. When pressed to tell what they eat for breakfast, their answers become rather vague. I’ve decided that they love the idea of breakfast, but they need some good guidance and recipes actually to get them to […]
I arrived at the Moscone Center yesterday morning at 7:30. I was, it seemed, the only person in the North Hall who wasn’t either sitting quietly in a registration booth or scurrying about with boxes of food, portable gas burners or Chinese musical instruments. Cursing myself for unnecessarily missing an extra half hour of sleep, […]
Every January, food professionals from around the world make their way to San Francisco, lugging jars upon bags upon boxes of fancy food. Yes, “fancy food” is an industry term. Silk-wrapped green tea, sparkling quince jelly, Cryopac poi, vermouth-soaked olives, Spanish ham, Australian wine, pink salt, black salt, gray salt, chocolate with peppercorns and coffee […]
The first cookbook I ever owned was the Joy of Cooking. It had the basic recipes for just about everything I was interested in cooking. I’d come home from shopping and turn to the Joy to see how to cook some vegetable or cut of meat or how to make something I was craving but […]
As some of you know, I was recently working at Aziza again as their pastry chef. As a fruit-inspired pastry chef I found it difficult to start in the middle of winter. Although here in the Bay Area we are lucky enough to have bustling farmers’ markets year round, the fruit we see for months […]
The original, quick-and-easy recipe from Gourmet (Dec 2000) skips the whole nuts, the fleur de sel, the excess rum and the butter bath that you’ll find in the recipe below. I obviously like booze, crunchiness and that sweet-salty thing, but both versions are equally yummy. The most important part is to splurge on the best white chocolate you can find. Burlingame-based E. Guittard’s wafers are among my favorites.
Last Friday my friend Lyle and I were driving around town, the French cheeses we had recently scored from work stinking up the car, wondering what the hell we were supposed to be doing with ourselves and generally unclear about where life was taking us. We were on our way to Rainbow Grocery when we […]
Before Hawaii, macadamia nuts always came out of little cylindrical cans from Mauna Loa. The cans were aqua, the nuts were big, and they were soft on the crunch as mac nuts should be. Also? They were fabulously greasy. I never thought about how the addicting nut came from a dark and leafy sweep of […]