Tag: recipes

Salt Cod: The Prosciutto of the Sea?

Salt Cod: The Prosciutto of the Sea?

| March 6, 2014 | 0 Comments

Why eat preserved cod when fresh is so readily available? The salt transforms it into savory, complex comfort food, and nearly every country bordering the Atlantic Ocean has a version of it.

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Cholent: The Original Slow-Cooked Dish

Cholent: The Original Slow-Cooked Dish

| February 23, 2014 | 0 Comments

A stewed dish cooked very low and slow, cholent has roots in the Jewish Sabbath. This ancient stew directly inspired the Crock-Pot – and maybe the French cassoulet and Boston baked beans as well.

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Once Exotic, Now Ubiquitous, Bananas Deserve a Bunch More Respect

Once Exotic, Now Ubiquitous, Bananas Deserve a Bunch More Respect

| February 20, 2014 | 0 Comments

They’re creamy, delicious, full of nutrients — and, as a crop, they have a complex history. But banana enthusiast Laura B. Weiss keeps it simple in her appreciation of America’s No. 1 fruit, with sweet suggestions for breakfast and dessert.

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Valentine Hearts That Are Meant To Be Broken

Valentine Hearts That Are Meant To Be Broken

| February 13, 2014 | 0 Comments

These edible treasures would be too pretty to eat — if they weren’t so delicious. Bake a batch of gingerbread or shortbread hearts, bedeck them with royal icing — and if it suits your mood, break them in half before devouring them.

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Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners

Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners

| January 14, 2013 | 0 Comments

Chefs, entrepreneurs and non-profits want to help you get dinner on the table with a growing number of meal kits aimed at the home cook.

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Ripe for Action: Colorful Cookbook Encourages Cooking

Ripe for Action: Colorful Cookbook Encourages Cooking

| April 24, 2012 | 1 Comment

Sarah Henry finds many new produce-centric hits among the recipes in the cookbook Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by local Cheryl Sternman Rule.

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How to Eat Good Food: A Local Grocer’s Manifesto

How to Eat Good Food: A Local Grocer’s Manifesto

| October 31, 2011 | 3 Comments

For the food shopper who thinks, the positively indispensable Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf.

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Recharge Your Culinary Repertoire With Curated Recipe Websites

Recharge Your Culinary Repertoire With Curated Recipe Websites

| August 19, 2011 | 0 Comments

So it’s time to make a meal, and you’re stumped. You’re bored with making the same old dishes and it’s time for a refresher. Now there’s curated recipe websites to help you recharge your repertoire.

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Cancer, Cooking, and Courage

Cancer, Cooking, and Courage

| May 31, 2011 | 1 Comment

It takes courage to fight cancer, and sometimes cooking can provide comfort in a multitude of ways.

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Polpettone alla Toscano, or Tuscan Meatballs Recipe

Polpettone alla Toscano, or Tuscan Meatballs Recipe

| April 10, 2011 | 0 Comments

This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.

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It’s Green Garlic Season: Celebrate with Pesto!

It’s Green Garlic Season: Celebrate with Pesto!

| February 15, 2011 | 1 Comment

Early spring in the Bay Area means that green garlic is about to start popping up in farmers markets. Here are some tips on how to cook with this amazing vegetable.

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Spilling my Soup:  A Recipe

Spilling my Soup: A Recipe

| July 13, 2010 | 1 Comment

Things don’t always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene — swirling green peace in the bottom of a soup spoon.

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Swish Steak: Camp Food

Swish Steak: Camp Food

| August 14, 2009 | 0 Comments

Yes, Swish Steak.

Among my cookbooks, there is a recent acquisition I consider to be the jewel in my crown– a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: The Gay Cookbook by Chef Lou Rand Hogan* (Sherbourne Press, 1965).

The Gay Cookbook: “the complete compendium of campy cuisine and menus for men… or what have you” was first brought to my attention by Celia Sacks of Omnivore Books on Food, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.

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Crab Rangoon: Something from Something Else.

Crab Rangoon: Something from Something Else.

| March 20, 2009 | 6 Comments

Last week, I accepted a dinner invitation from an ex-boyfriend to dine with two old, out-of-town friends at Bar Crudo. It would seem that I can be lured nearly anywhere by the promise of raw shellfish and wine.

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