There are so many different kinds of olive oil on the market, but what exactly do phrases like virgin, and extra-virgin olive oil mean? Our food and wine expert explains.
The Corti Brothers store in Sacramento comes up with the most unusual combination of goodies from all over the world.
This year our food and wine expert is making a persimmon pudding for Thanksgiving dinner. It may not be as American as apple pie, but it is delicious and actually does have some native American roots.
BERKELEY (KCBS) – Los Angeles chef Suzanne Goin’s second cookbook, The A.O.C. Cookbook uses a fascinating, seasonal approach to explore the ingredients in each of the recipes. After the first two sections on cheese and […]
Our food and wine expert recently tried just some of the over 3,000 varieties of pears grown across the world. He says right now they’re in season and has some suggestions for which ones you should be enjoying.
Narsai David explains why pickled & fried green tomatoes traditionally only came around once a year and shares his recipe…
Narsai approves of the expanded line of flatbreads from California Lavash, which includes noor, naan and even Sangak.
String beans really should be called stringless beans. Originally they really did have a lot of strings—just take a look at the fava beans…
Hubert Keller, who opened Fleur de Lys in San Francisco in 1986, shares memories from growing up to life in the kitchen in “Souvenirs.”
Narsai David Book Review: Saving the Season – A Cook’s Guide To Home Canning, Pickling, and Preserving
A very creative book for the summer canning season, “Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving” is not just recipes…