With the stone fruit season in full swing, food and wine expert Narsai David opts to bypass nectarines, pluots, and plums to make his peach chutney.
Our food and wine expert Narsai David has two wine recommendations that should find their way on your dinner table this summer.
With Cinco de Mayo just on the horizon, I’ve been thinking about chicken mole, one of my favorite Mexican dishes. It’s a complex dish to make, but there are some fairly simple adaptations.
The first fava beans of the season are turning up in markets and onto plates. Narsai David says they’re amazing and advises the bigger the better for picking as long as the color is right.
Local James Beard Award-winning author, Alice Medrich’s 10th cookbook brings out the full flavor of baking with a variety of grains and nuts.
“The Food of Taiwan” is a beautiful new cookbook written by Cathy Erway. With so many delicious treats to make, its hard to pick one. But Narsi David says don’t miss the pork buns.
California asparagus hits the market. What should you know to enjoy this spring treat?
Narsai David heads to the Russian River Valley for the Merry Edwards winery to try out a Pinot Noir and a Sauvingon Blanc you shouldn’t rush into drinking.
Narsai David tries out San Rafael’s Genuine Grub, which pickles more than just cucumbers and Napa Valley’s Wallaby Organic Sour Cream.
Potter Valley, California’s McFadden Farm Wines has three beautiful selections from their Mendocino County vineyard that includes organic grapes at a low cost. Narsai David has a full review.