In the Bay Area, springtime is when fresh, local asparagus–a vegetable with an ancient history–comes on the market. It’s usually in season from mid-April until mid-June. So, which to choose, the skinny stuff or the fat stalks?
Narsai David enjoyed his first field-grown rhubarb of the season and has concocted a delicious dessert recipe involving ginger and baked crispiness.
The 2011 vintage in California was a trying one for wine growers, Luckily, however, there are still some beautiful 2011 Pinot Noirs available from the Russian River Valley, like this year’s selection Gary Farrell selection and Dutton-Goldfield.
There’s a marvelous new cookbook from the editors of America’s Test Kitchen that’s just been published called “The Complete Cooking For Two Cookbook” that’s a notable and worthy alternative to most recipes that serve four to six.
Here’s why you shouldn’t be afraid to add a little splash to a wine that’s lacking, or cook with a wine that’s past its prime.
Narsai gives some historical tidbits on how citrus fruits played into California’s Gold Rush, before sharing his marmalade recipe that can use grapefruit, limes, lemons or oranges.
There’s so much variability in the different recipes for bread dough that I’ve encountered over the years, enough that anyone interested in experimenting with baking bread at home should not be afraid to try.
Narsai David was able to get a recipe for for a lobster sauce made with tarragon leaves perfect for a chilled salad, also perfect for Valentine’s Day.
Recently, I saw a menu item in a restaurant called “heirloom cauliflower” and I chuckled to myself, what do they mean by ‘heirloom’?
What did Narsai find during his visit at the Fancy Food Show in San Francisco?