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Narsai David

Narsai David Cookbook Review: “The Complete Cooking For Two Cookbook”

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.

03/21/2014

A man tastes a glass of a wine.

Narsai David: Mixing Wines, Cooking Wines

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.

03/14/2014

Oranges (credit: ODD ANDERSEN/AFP/Getty Images)

Narsai David On The Varieties Of Citrus + Making Marmalade

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.

03/07/2014

Narsai David: Baking Bread At Home

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.

02/28/2014

Narsai David Wine Review: Best Maine Lobster

Narsai David: Lobster Sauce On Valentine’s Day

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.

02/14/2014

Heirloom Tomatoes (credit: Abdullah Pope/AFP/Getty Images)

Narsai David Food Report: Colorful And Healthy Heirloom Vegetables

Recently, I saw a menu item in a restaurant called “heirloom cauliflower” and I chuckled to myself, what do they mean by ‘heirloom’?

02/01/2014

Dessert (credit: Imeh Akpanudosen/Getty Images)

Narsai David At San Francisco’s Fancy Food Show

What did Narsai find during his visit at the Fancy Food Show in San Francisco?

01/25/2014

Take A Trip To A Winery

Narsai David: Reviewing Two Sonoma Wines

One is a 2009 Syrah from Trione Vineyards and Winery and the other, a 2011 Pinot Noir from Merry Edwards Winery.

12/30/2013

Food Generic (CBS)

Narsai David: Is San Francisco Too Expensive For Cooks?

Many are having to move to other rising culinary markets to work on their craft, due to the high cost-of-living and low pay here in the Bay Area.

12/26/2013

DEMANDE SPECIALE POUR LE QUOTIDIEN DE DU

Narsai David: Four Ways To Thicken Sauces

There are so many ways to thicken sauces, whether you’re dealing with a roast meat, or any kind of broth. Here’s a couple of traditional ways to thicken a broth once it’s boiled down.

12/20/2013

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