Whether or not you’re trying to lose weight, here’s a hearty but superhealthy one pot dish that’s perfect on a cold night: Skinny San Francisco Cioppino.
An iconic seafood stew that evolved in the late 19th century when Italian and Portuguese fisherman ruled the bays of San Francisco and Monterrey, some say its name originated from “Ciuppin,” the Genoese word for fish stew. Other folklore holds that it came from the heavily accented fishermen who called out to one another to “chip in” to the communal stew pot any leftover scraps from the day’s catch.
But wherever the name came from, the basic recipe is always the same: any combination of fresh fish and shellfish–like calamari, cod, halibut, sardines, crabs, clams, mussels and/or shrimp–cooked in a flavorful broth made of fish heads, herbs, onions, tomatoes, fennel and wine, sherry or vermouth.
In this version, all the flavorful veggies, herbs, spices and vermouth are there…but since no one (sadly) boils their own fish heads anymore, I’ve called for good quality seafood broth or chicken broth mixed with anchovy paste, instead. And by bumping up the ratio of vegetables to seafood, the result is lower in calories but just as satisfying as the original…which means you can afford to have a slender slice of toasted sourdough bread with it as well.
So if you’re looking for a taste of the bay area without making a trip, pour a glass of red wine, put on a little Tony Bennett and try this!
This weekend in the United States we celebrate Labor Day. A holiday that originated in the 1880's to give the working citizens of America a day of rest. 
It wasn't until I moved to the West Coast, that I realized how many
people had been deprived of one of my favorite childhood treats - Whoopie
Pies. A New England favorite, Whoopie Pies were always part
of bake sales, school lunches, and family gatherings. And, they were
quite often the confection upon which many mother's were judged. The
variations in the pie (which is actually cake) and the sweetness and
texture of the filling can differ greatly with each recipe. My Aunt
Mary would often lament about the pies turning out too flat, or the
filling too runny. Our next door neighbor, Mrs. Ekberg, made a
memorable Whoopie Pie, with a completely unique cooked
cream filling, a recipe that she never shared, but I later discovered
the method while researching frostings for Red Velvet Cake. At home, my
sister has become the family champion of Whoopie Pies, and has a blue
ribbon from the county fair to prove it.
A Monte Cristo consists of ham, turkey or chicken, and Swiss cheese sandwiched between two slices of white or challah bread that is dipped in an egg batter, then grilled or fried in butter until golden brown. It is often dusted with confectioners’ sugar and served with a side of red currant jelly.
When I lived in Fargo, I used to love going to 