LuckyRice San Francisco Feast takes place at the Bently Reserve this Friday night. LUCKYRICE Feast takes place in San Francisco this Friday, June 24, from 8 to 10 p.m. for the general public ($88 per person) and 7 to 10 p.m. for VIP ticket holders ($150 per person). The [...]
Lynn's Lavender, nestled in the gentle hills above Graton off Harrison Grade Road, is hosting its annual lavender harvest and luncheon on July 2.
In today's Seasonal Pantry, which you can read here, I talk about the importance of pairing lavender with something sweet--a bit of sugar or honey, even a splash of balsamic vinegar--so that its slightly resinous flavor doesn't remind us of soap. This is the crucial element when it comes to using [...]
Apricot season is upon us and the time to enjoy them is now I write in today's Seasonal Pantry, which you can read here. In the column, I feature a fairly formal recipe, Over-Roasted Pork Tenderloin with Apricot Risotto, that is ideal for a special evening.
If you've read my columns over the years, you know I love traditional tacos. The simplicity of tender corn tortillas holding delicious morsels of perfectly seasoned foods cannot be improved. They are also remarkable simply to make at home, especially if you keep tortillas, cilantro and hot sauce on hand.
Because artichokes are bountiful in the spring, it is easy to assume they are a spring crop. But in California, which supplies 100 percent of commercial artichokes in the US, artichokes are harvested year round, with crops peaking in the spring and again in the fall.
You can buy Asian Salt Eggs in Asian markets but why, when we have such outstanding eggs in Sonoma County? Making your own, which is easy to do, has the added benefit of knowing where your eggs are from. Asian Salt Eggs are delicious and easy to make [...]
As rain came down in torrents here in Sebastopol, I made potato, bacon and cabbage soup. Because I had all of the ingredients on hand and also had homemade chicken stock in the freezer, it was so easy, with barely 10 minutes of hands-on work.
In December 16's Seasonal Pantry, I haul out my slow-cooker to prepare a Sonoma-style boiled dinner, which takes inspiration from the boiled dinners of New England as well as parallel traditions in Italy and France. In that column, I promise to post links to several recipes from Pantry's archives and so here you go.
At heart, I'm pretty much of a traditionalist when it comes to turkey dressing. Here's my favorite way to stuff a turkey.