KCBS Food and Wine Editor Narsai David
2011 was one of the toughest years in a long time for California’s vintage wine makers, mostly because of the weather conditions, but there are some Pinot Noirs that are worth looking for.
It’s the height of cherry season and cherries have been delicious this year. Our food and wine expert has a simple recipe that recalls the days and taste of fancy restaurants that used to make cherries jubilee at your table-side .
Our food and wine expert tells us about the versatility of the Aleppo pepper and where it fits in on the Scoville chili heat scale.
The strawberries this spring have been absolutely marvelous, perfect for this shortcake recipe.
Our food and wine editor says now is the time of year to enjoy Delta asparagus, but just be sure to not overcook it.
Lalime’s restaurant has been a very important part of the dining scene in Berkeley for the past 27 years, and on a recent visit I found it just keeps on getting better…
BERKELEY (KCBS) – Although barbecue season doesn’t officially start until after Memorial Day, I suspect we’re going to see an awful lot of barbecuing on Super Bowl Sunday, particularly with the spectacular weather we have […]
Baked veggies, baked veggie crackers and even veggie puffs prevailed at this year’s Fancy Food Show. Our food expert discovered some new items coming to the market.
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.
This upside-down cake is my favorite cake recipe. It comes out different every time depending on what fruit is in season, and it’s so simple…