SAN FRANCISCO (KCBS)—This week there are three appealing wines that I have recently tasted and want to share. The first is the 2010 Reata Carneros Chardonnay which has a fruity flavored aroma that conjures up papayas and pineapples. It has a great mouth feel and nice acidity. This is one of those wines that doesn’t […]
Our food and wine expert has a pear cider and a Moscato from Napa Valley he says you’re sure to enjoy.
Chicken in a pot is a real favorite around our house after the holidays after all that rich food we’ve been eating, and overeating…
Narsai’s original Chocolate Decadence recipe is easy to make and one of the few desserts that can stand up to a rich port wine, served with raspberry puree.
Panna cotta is a long-time favorite desert that seems to be making a comeback. Originally Italian, panna cotta literally means “cooked cream.”
Here’s a few inexpensive Sonoma Pinot Noir suggestions for around $20.
This a straight-forward, fun recipe for an item that’s once again a must-have on many restaurant menus. Honestly, butterscotch is so easy to make that it’s almost embarrassing…
BERKELEY (KCBS) – Genuto proves that it’s possible to take the dairy out of gelato without sacrificing the rich, creamy texture that makes ice cream such a delicious treat. The secret is using nuts to provide the richness that normally comes from butter fat, rather than more common dairy substitutes such as soy and rice. […]
It’s fascinating to see how rosé is making a comeback. Once upon a time, these were some of the most popular of all wines, only to suffer because rosé was neither white nor red.
Few wines go well with raw oysters because of the combination of minerals, sweetness and the flavor of the sea. That’s what makes the Pacific Coast Oyster Wine Competition…