I'll be doing a book signing and tasting this Sunday from 9:30 a.m. to noon at the West End Farmers Market (901 Donahue St., Santa Rosa). It's a great time to do some early holiday shopping, to treat yourself to one of my new books or to simply stop by, say hi, and sample some of my favorite artisan salts. I'll also have the world's newest olive oil--olio nuovo from DaVero--for tasting.
On Sunday, St. John's Catholic Church and the Healdsburg Museum are hosting a special $5 Lunch + Music event from 1:30 to 3 p.m. or maybe a bit later at St. John Catholic Church's Gym (208 Matheson St., Healdsburg).
The United Nations declared 2015 International Year of Soils and Shed(25 North St., Healdsburg) celebrates it this week with three events about farming, food and film.
The season's sweetest open house takes place this Saturday and Sunday, from 11 a.m. to 3 p.m. both days, when Patisserie Angelica hosts its annual tasting.
Many home cooks are afraid of homemade stock, believing that it is difficult to make. It isn't. The best stocks are cooked for quite some time but actual hands-on work is minimal.
There are two easy ways to help victims of the Valley Fire this Thursday, one in west county, another south of Sonoma.
The most important thing to understand when cooking green beans is that they need actually cooking for their full flavors to develop. Uncooked or undercooked green beans were one of Julia Child's pet peeves. Your teeth should go through a bean with just a tiny bit of resistance. If it is crunchy or bitter, it hasn't been cooked long enough.
In my Wine of the Week Pairing column for July 4, in which I write about Bogle Vineyards 2013 California Old Vine Zinfandel, I suggest that one of the best matches for this wine is venison crepinettes.
Franco Dunn makes irresistible chorizo, including Mexican-style chorizo (both verde and rojo).
I just happened to have freshly cured gravlax on hand when it came time to explore Lasseter Family Winery's 2014 Enjoué, a delightful rosé, in my Wine of the Week Pairing column. I sliced off a couple of thin pieces of silky salmon, poured a glass of well-chilled wine and [...]