Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home.
Coming soon to a kitchen near you: appliances that talk to each other, suggest recipes based on food at hand and know when to run and when to pause to let the electric car charge up.
In NPR’s new community cooking series, share your strange and surplus foods with each other — and more importantly: Get and give advice!
Bay Area native Steve Sando will soon open a shop in the Ferry Building for Rancho Gordo, his “New World” heirloom bean company.
It’s officially the first day of spring, and for me, that means it’s time for my usual round of spring cleaning in the kitchen. I’ll usually take a weekend afternoon and spend a couple of hours digging through our drawers and cupboards to see what needs to get sold, donated to charity or given away.
At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine.
Moving northwards to find the best farmers’ market gifts in the North Bay, at the Sebastopol and Marin Civic Center markets.
Berkeley’s Nordic House offers Danes, Swedes and Norwegians many tastes of home. Holiday foods hold a special place in Scandinavian hearts and Nordic House carries glogg, aeblskiver and rice pudding mixes plus Swedish brined hams, Norwegian pork ribs and Danish pork with crispy skin.
Who doesn’t feel the need to spruce up things at home when the new year rolls around? Naturally, post-holiday revelry, the kitchen needed some attention. But all this clearing and culling can leave some holes in your kitchen arsenal. Here are some ways to fill in the gaps.
And now, almost 10 years and thousands of meals later, I’m just as happy with my decision to switch to cast iron as I was the day I purchased my pans from Ace Hardware. As far as I’m concerned, the fanciest and most expensive pans can’t hold a candle to modest cast iron (well, except for an amazing large copper pan, which I doubt I’ll ever be able to afford).
Weeks before starting my internship at Oliveto, I began researching the knives I would need to be a swashbuckling chef apprentice.
I owned an old set of Wustof knives, but like a lot of home chefs, I had mistreated them. New knives were essential. They needed to be sharp. They needed to be versatile. They needed to feel comfortable in my hand.
My first step was to consult Paul Canales, the executive chef at Oliveto.
Some people look forward to Christmas all year. They start designing their Holiday cards before the dye on their Easter eggs has even dried. Thanksgiving isn’t treated so much as a reflective day spent with friends and family, but rather as an appropriate time to start dragging out the Holiday decorations.
I know people like this, but I am not one of them.
My favorite December day happens to be today, known in the Commonwealth countries as Boxing Day or, more religiously, as the Feast of St. Stephen.
In brief, Boxing Day custom dictates that those of the privileged classes give something back to the little people– those folks who spend the year cleaning their toilets, corraling their children, and fetching them lattes. Little tokens of thanks are offered, like thoughtful long distance phone cards, cash, and things generally gone unused and unwanted by the rich. A dear little tradition, if you ask me.
Upon first hearing about the holiday without actually knowing anything about it, I thought the name implied either the much-looked-forward-to boxing up and putting away of Christmas decorations. Upon deeper reflection, I decided it was a day spent putting unwanted Christmas gifts back in their packaging to be returned at the soonest possible opportunity.