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A Press Democrat Blog

Eat this now

Seasonal Pantry at your fingertips

Blueberry Recipes: Chutney, Salsa, Risotto & More

Blueberry season calls for blueberry recipes. … Read More »

January is Tonic Time, with recipes

The virus that is sweeping through the North Bay this month is tenacious and enduring. I’ve been under its thrall, so to speak, since Jan. 2 and I’m still not back to normal. When I feel up to cooking, I poach a chicken and then use the carcass and breast meat to make a rich stock, when I turn into soup or jook (aka congee, rice porridge; read about it here). These dishes may not heal you but they will… Read More »

Update: Eggplant

  2014 Update: Today’s Seasonal Pantry features recipes for Baba Ghanoush and a simple ratatouille. You can read that column here. Eggplant is the topic of today’s Seasonal Pantry, which you can read here. In the column, I feature recipes for a delicious eggplant sandwich and Roasted Eggplant & Tomato Soup, along with a promise to post links to favorite eggplant recipes from the Seasonal Pantry archives, which you’ll find here. What’s your favorite way–or ways–to enjoy eggplant? If you… Read More »

Moroccan-Inspired Soup and More Mediterranean: North Africa & the Middle East

In today’s Seasonal Pantry, I explore the Mediterranean diet, which is enjoying a resurgence of popularity. You can read that article here. As promised in that column, here are links to some Mediterranean-inspired recipes from the Pantry’s archives. This post focuses on flavors of North Africa and the Middle East and is the second of several posts. There will be more soon. Chickpeas with Toasted Bread & Yogurt Harissa Homemade Hummus bi Tahini Chickpeas with Cilantro & Mint Making and… Read More »

The Stag Cookbook & a Tribute To a Friend

In today’s Seasonal Pantry, I talk about my friend, John Kramer, who died late last month, and his love of artichokes. You can read that column here. In the article, I promise to post a feature story I wrote in the late 1990s, before the paper had a web presence. It is long, nearly 3000 words–ahhh, those were the days–and I’ve edited it considerably, taking out the parts about two other local men and their home cooking and removing John’s… Read More »