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.
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…