Anthony Bourdain said, “An ounce of sauce covers a multitude of sins." Diane De Filipi provides recipes for her own favorites.
Fresh fruit in winter? Absolutely! Actually, one of my favorite fruits is only available when it’s cold outside. Winter pears.
When locals tell me that I have to check out something food-related, I listen.
I love carbs, but they don’t like me very much. For anyone watching their carbs, here is something to remember: Italian food is more than just pizza and pasta.
“Farm to table.” Once upon a time, this was not a familiar phrase. What comes next?
‘The Princess and the Pea,” written Hans Christian Andersen, is one of most famous references to peas. Maybe you remember Carol Burnett starring in the television musical interpretation of this children’s story? The younger among us may better recall the 1996 musical revival starring Sarah J…
Dried cranberries, dried apricots, dried mango, dried plums. One of these things is an impostor.
Here we are in the depths of winter. Sometimes it feels like 10 p.m. but we look at the clock and it only 5:30 p.m. Let’s bring some zest and brightness into the kitchen with the plentiful tangy and colorful citrus that’s abundant this time of year. The fragrance alone of citrus fruits is li…
So, I’m watching one of my favorite TV shows and the main character opts to pass on the donuts in the meeting room and instead shares that she’ll “just have some baby carrots.”
Soon crisp leaves will lay beneath our feet, leaving the trees to expose their spindly twigs. Days will get shorter and the colorfully tinged leaves of the vineyards will fade. Fall will announce its arrival.
I have to admit that even though I am a foodie and write about foodie things regularly, it’s often long stretches of time between my visits to local restaurants. So many wonderful choices here in the valley, and just not enough time.
I learned a long time ago that, for me, red wine loves chocolate. It’s not only just a piece of chocolate or a chocolate truffle, however.
The composition of a classic Italian meal, especially for celebrations, has many moving parts.
“Eating My Way Through Italy.” Yes, this could be me talking about my “Let’s Go Cook Italian” adventures. In this case, it’s about “Heading Off the Main Roads to Discover the Hidden Treasure of the Italian Table.” Again, sounds like what I love doing on my travels.
Living in the Napa Valley, we often hear the word “veraison” (ver-ay-zuhn), especially in July when there are breathtaking changes in the vineyards that surround us. The word veraison comes from the French, and is defined as “change of color of the grape berries”. From green to yellow, red a…
When I hit the road to Italy with my “Let’s Go Cook Italian” groups, I know the joyful moments that will greet me on the other end. The special moments and memories that come from these culinary adventures are due in no small part to our chef instructor, and my friend of many years, Chef Cri…
Make way for the winemakers of the future — young and natural winemakers who will be the next generation to build on the foundation of wine world trailblazers.
I’m constantly on the lookout for something truly new, interesting, innovative and just plain fun, but for mostly products that the average family might actually use.
You’d think that with the plethora of restaurants in our valley that I’d be wanting for nothing as a foodie. Not so. My restaurant wish list is really very simple, however.
Italy is a country rich with rituals. Customs and beliefs have been handed down generation to generation for centuries.
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One of the things on my “makes me crazy” list is when labeling is misleading or incorrect.
Word of the day: “unctuous.” From the Latin word “unctus,” which means “anointed with oil.”
During the last two months, have you found yourself drawn to nibbling cookie dough, craving Cheetos or sitting with a spoon and a jar of Skippy? Me, too.
The ties between food and film run deep, whether it’s Lady and the Tramp sharing spaghetti and meatballs, a food fight in “Animal House” or dinner with Andre. The Napa Valley Film Festival, opening this week on Nov. 8 and running through Nov. 12 builds on this connection with parties, culina…
Finding myself temporarily in a new neighborhood during the current local challenges — I, like many, had to flee my home during the fires — I am discovering new things.
In the Italian culinary universe, there is a rule that dates to ancient times: Don’t waste food by discarding what may have another use.
Eating pine nuts dates back to ancient Greek and Roman times, when they were preserved in honey.
A pearl is the oldest acknowledged gem and for centuries was thought to be the most valuable.
Movies inspire food, or does the food inspire the movie?
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.
The cuisine of Piemonte is sumptuous and zesty, much like the renowned wines of the region, Barolo, Barbaresco and Barbera.
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.
There seems to be something special for prospective retirees about the 83-acre ranch located in the southern reaches of Napa Valley.
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 …
Joe, brew, cuppa, morning jolt, leaded, unleaded or just java. No matter what you call it, coffee is a staple in most homes, regardless of where you live.
What do the following movies have in common? The Marx Brothers’ “Night At The Opera”, “Goodfellas” and Walt Disney’s “Lady And The Tramp”?
Have you ever wondered why we give chocolates on Valentines Day? I was curious, so did a bit of research and this is what I discovered.
“My grandma used to make that” is what we often hear when a cozy casserole arrives at the table. I absolutely love casseroles.
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.
Opening day of Dungeness crab season of Nov. 15 held good news for folks hoping for their annual crab during the upcoming holidays.
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