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