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“Winter Cocktails” Review and Post-Holiday Drink Picks

“Winter Cocktails” Review and Post-Holiday Drink Picks

Time to relax from the holiday frenzy with the perfect drink. We’ve got your post-holiday cocktail recipes covered, with a review of the new Winter Cocktails, plus great recipes from our archives and offbeat, mostly local sparklers to put the fizz in your new year.

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Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee

Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee

| December 17, 2013 | 0 Comments

How to match this season’s best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area’s favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart.

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Talking Turkey, Part 2: Tips and Techniques for Cooking Your Thanksgiving Bird

Talking Turkey, Part 2: Tips and Techniques for Cooking Your Thanksgiving Bird

| November 22, 2013 | 0 Comments

Thanksgiving is fast approaching. Bay Area Bites talks turkey with Local Butcher Shop’s Monica Rocchino, collects some tips from favorite cookbooks, and finds a great recipe for Smoked Turkey on the Grill from the newest cookbook from the wine country’s John Ash.

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Cheese Pioneers: An Interview with Cowgirl Creamery about their First Book “Cowgirl Creamery Cooks”

Cheese Pioneers: An Interview with Cowgirl Creamery about their First Book “Cowgirl Creamery Cooks”

| November 3, 2013 | 0 Comments

In their new book, Cowgirl Creamery Cooks, the two cowgirls share their story, their knowledge of cheese, and some of their favorite recipes. CUESA talked with Sue Conley about the book and how an old barn in Point Reyes helped spur a burgeoning artisan cheese movement. Get the recipe for Winter Salad Greens with Persimmon Vinaigrette and Mt Tam.

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Cheese Class: Making Chevre with the San Francisco Milkmaid

Cheese Class: Making Chevre with the San Francisco Milkmaid

| October 27, 2013 | 0 Comments

Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can’t be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.

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<em>Melt: The Art of Macaroni and Cheese</em> Elevates the Classic Comfort Food to a New Level

Melt: The Art of Macaroni and Cheese Elevates the Classic Comfort Food to a New Level

| October 24, 2013 | 0 Comments

A new book from Bay Area Bites contributors Stephanie Stiavetti and Garrett McCord takes mac and cheese to new levels using artisanal cheeses and complementary local ingredients and wine. Find out more about Melt and get the recipe for pumpkin stuffed with Fontina, Italian sausage, and macaroni.

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Remembering Marcella Hazan, Who Brought A Taste Of Italy To America

Remembering Marcella Hazan, Who Brought A Taste Of Italy To America

| September 30, 2013 | 0 Comments

Hazan, who died Sunday at age 89, helped revolutionize how Americans cooked and appreciated Italian food. Ironically, Hazan — a biologist by training — had little interest in cooking until she met her husband, who became an indispensable partner in crafting her cookbooks.

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The Fatted Calf’s New Cookbook Brings Charcuterie Favorites Into Your Kitchen

The Fatted Calf’s New Cookbook Brings Charcuterie Favorites Into Your Kitchen

| September 18, 2013 | 0 Comments

Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.’s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB’s Kate Williams to talk the ins-and-outs of butchery and book publication.

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Tara Duggan Talks Root to Stalk Cooking: Recipes and Tips on The Art of Using the Whole Vegetable

Tara Duggan Talks Root to Stalk Cooking: Recipes and Tips on The Art of Using the Whole Vegetable

| September 6, 2013 | 1 Comment

Tara Duggan, author of Root to Stalk Cooking, shares tips, recipes, and advice on making the most of produce odds and ends with BAB’s Sarah Henry. Candied fennel, anyone?

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Rosh Hashanah Recipes, Kosher and Gluten-Free, from The Modern Menu and Nosh on This

Rosh Hashanah Recipes, Kosher and Gluten-Free, from The Modern Menu and Nosh on This

| September 3, 2013 | 0 Comments

Rosh Hashanah, the Jewish New Year, comes extra-early this year. Need some inspiration for your holiday cooking? Stephanie Rosenbaum reviews two new Jewish cookbooks–one kosher, one gluten-free–and offers recipes for Best Brisket and Gluten-Free Pumpkin Honey Bread.

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‘Treme’ Cookbook Captures the Flavor of A Show and A City

‘Treme’ Cookbook Captures the Flavor of A Show and A City

| August 20, 2013 | 1 Comment

Melissa Block talks with Lolis Eric Elie, a writer and editor behind the HBO series Treme about a new cookbook written in the voices of the show’s characters. Elie says it reflects both old New Orleans traditions and more recent influences.

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Three Ways Cooking Has Changed Over the Last 300 Years

Three Ways Cooking Has Changed Over the Last 300 Years

| August 12, 2013 | 0 Comments

When you put a librarian and a historian in the kitchen with a centuries’ old cookbook, you get a lot more than recipes. You also get a sense of how much the way we eat has changed — from how we define dessert to the size of our eggs.

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Conversation with Michele Anna Jordan, Author of ‘Vinaigrettes and Other Dressings’

Conversation with Michele Anna Jordan, Author of ‘Vinaigrettes and Other Dressings’

Throw out that store-bought salad dressing! Michele Anna Jordan, author of ‘Vinaigrettes and Other Dressings: 60 Sensational Recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad’ talks to Stephanie Rosenbaum about breaking the bottled habit, the biggest salad mistakes we make, and the most exciting discovery she made (hint: it involves chocolate).

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‘America’s Test Kitchen’ On Grilling Peaches, Tofu And Burgers

‘America’s Test Kitchen’ On Grilling Peaches, Tofu And Burgers

| August 1, 2013 | 0 Comments

Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don’t puff up like tennis balls.

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