A roasted chicken goes a long way in our house. It is one of those easy dishes that requires very ...
Fall has arrived in San Diego. This morning on our hike Jeff and I could see our breath in the ...
From the N.Y. Times
There is undeniable pleasure in a plain beef burger — juicy, tender, and ...
This is what spring looks like. Truly. So why not make a dish that takes the best of those green, ...
Sustainable. Local. Organic. They've become culinary buzz words. They've caused confusion. What ...
One cooking feat that has eluded me until now is searing fish with extra crispy skin. I've finally ...
3¾ cups all-purpose flour
1 teaspoon salt
1¼ cups cold unsalted butter (2½ sticks), cut into small ...
Use a high-quality maple syrup for the glaze. It can’t be that butter-flavored fake syrup stuff, ...
Medium-sized zucchini (2-3 per person)
Olive Oil
1/4 cup your favorite pitted olive
1/4 cup ...
1 cup bulgur
2 bunches parsley, leaves coarsely chopped, stems finely chopped
1/4 cup finely ...
1/2 cup diced pork (1 thin sliced boneless chop)
1/2 cup diced raw shrimp
1 tablespoon oyster sauce
...
Serves 6
Note: This is a vegetarian soup. If you omit the sprinkling of cheese on top, then it's ...
Mention New Orleans and anyone who's been says, "The food's so great. And the music. If you go, ...
The 3-star Michelin restaurant Mugaritz (rated 3rd in the Top Fifty Restaurants of the World) is ...
Underground dinners. Do you know about them? Probably. I'm new to this: paprika still confuses ...
It's no secret that my best friend, Missy and I love to travel. We met 25 years ago in the ...
Mother Nature couldn’t have planned a better time to blast us with heat and humidity. After all, ...
This is the first Thanksgiving that we are eating a turkey that someone else raised. That is one of ...
I’m sorry to say that my husband is much more romantic and sentimental than I am. He’s a better ...
I always get excited about cookbooks with a connection to the Bay Area. There are so many things ...
James Beard's American Cookery
Don't you just love the word cookery? It's so old-fashioned. ...
I’ve spent most of my life turning up my nose at mushrooms. That all changed last summer when I ...
Calling Vermont winters “long” is like saying I have “salt-and-pepper” hair. My hair is gray, the ...
It's almost hard to believe that winter is gone and spring is actually here. The weather has been ...
I LOVE risotto. It's one of the many things I had never eaten before I moved to California. Never ...
Three years ago, I moved my family back to the east coast. No, that’s not totally accurate. Truth ...
“The Lakes!” The children would shout from our rented Mini-Van, as we approached Waterville, Maine ...