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…
A look at two wines from 2010, a Russian River Valley Pinot Noir and a Cabernet Sauvignon from Napa Valley.
This year’s annual John Madden BBQ boasted all kinds of delicious summertime food, but an instant favorite was Virginia Madden’s bread pudding.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53 a.m., […]
There are so many things you can do with lamb in the spring. Even leg of lamb can be easier to cook than most people realize.
BERKELEY (KCBS) – William Sitwell’s History Of Food In 100 Recipes is an utterly fascinating hybrid of a cook book and a history book. Of course, no two people trying to write the history of […]
The 2011 Bonterra Chardonnay from Mendocino and the 2010 Bonterra Zinfandel from the same location are two pleasing wines at very pleasing prices.
Our food and wine expert tells us about the versatility of the Aleppo pepper and where it fits in on the Scoville chili heat scale.