When we fire up the barbecue, the grill is often tricked out with a variety of meats. Steak, chicken, seafood, burgers, hot dogs, ribs, chops and sausages, all just waiting for the perfect companion side dish.
Asparagus is one of the first vegetables to herald spring. As soon as the ground defrosts, this flowering perennial emerges. The strength of the root system allows the spears to be pushed up several inches per day.
Chef Cristian Borchi would put the Energizer Bunny to shame. In addition to being the maestro-chef and instructor for the guests of my “Let’s Go Cook Italian” tours, he is the owner of Ristorante Locanda L’Antica Porta Levante in Vicchio, Tuscany and the Passaguai Cibo 3 Vino wine and snack …
I first became acquainted with persimmons when I purchased the Ink House B & B back in the ‘90s. I’d seen them, of course, but have to admit I’d never tasted one until well into my adult years.
This year marks the 100th birthday of a guy most of us know and some of us love — Mr. Peanut. Although only 1.48 ounces at a height of 2.87 inches, he is a giant among men in the peanut world.
The Prunus persica, a deciduous tree native to Northwest China, was first domesticated and cultivated in the 10th century. These trees bear one of the incredible lush fruits of summer, the peach.
Crispy, crunchy, chilled and with a kaleidoscope of color to charm your guests or simply pretty up your al fresco picnic table, Italian-inspired summer salads are easy and fresh.
The Winter Fancy Food Show 2016 boasted record-breaking attendance with nearly 20,000 attendees, 1,500 exhibitors, and more than 1,000 new products. Held in San Francisco, this is the largest specialty food trade show on the West Coast.
Chips are my guilty pleasure. If I had to create a “last meal” they would be included on the menu. Yes, with all the glorious foods I’m privileged to savor, the alluring chip holds a special place in my pantry.
Truth be told, not all holiday traditions are ones we look forward to. For many of us the season includes the annual family tradition of heading south on I-5 to visit loved ones.
I hate change, especially when it comes to favorite restaurants. So, when I heard a personal local favorite, Ca’Momi, was moving the main part of their restaurant out of Oxbow Marketplace, I was not happy.
Enjoy ‘em while they last. It will be here before we know it, the end of peak tomato season. Local growers are telling me that we have about a month left for pick-of-the crop tomatoes.
There’s something reassuring about holding a hot cup of coffee and just taking a moment. The biochemical results of even smelling this hot, dark, satiny and magical potion results in the release of dopamine and specific levels of pleasure. No wonder I’ve been experimenting with different coffees.
Dinner kits, snack packs, fresh produce all delivered to your home are now trending. What a concept. Younger readers may think this is the latest and greatest of ideas. We baby boomers remember that home deliveries were once something we all enjoyed as part of daily life.
Some call it infusion, some call it inspired, some may say it’s “esque.” No matter how you say it, Italian foods are often the inspiration for unique twists on old favorites. Italian flavors may be infused into an entirely new genre of cuisine and when we hear Italianesque we know exactly wh…
Back in the day, turkey was assigned to specific categories. Other than the foundation for a Thanksgiving meal or the base of a great deli sandwich, turkey was not regular fare.
Amazing summer cherries are a fleeting treat, but we still have time to savor and create. In some areas cherries began to appear piled high in roadside stands and farmers markets as early as May. Many of us have to wait until the height of the season, which is June to early August.
Every January, the International Winter Fancy Food Show comes to San Francisco. As a foodie, this show has been an annual adventure for me. This year’s show offered the opportunity to discover more than 80,000 products, most of which will be released to the general public in early spring. Yo…