Food Favorite

I am deep into recipe development right now, sometimes creating up to 4 or 5 recipes in one day. My first step was making the scary decision to take my laptop into the kitchen. I was talked into it by my friend Pam of Project Foodie. Of course, Pam has a more modern kitchen than...

Last week I went through a box of recipes I had clipped from the San Francisco Chronicle. I found recipes dating back to the late 90's! I wish I was as good at organizing as I am at hoarding. Reviewing all those clippings, I can safely say I had saved more recipes written by Marlena...

In addition to being an absolute pasta freak, I am passionate about potatoes. I could eat pasta everyday and potatoes, probably every other day. I love them every which way. A number of years ago Oprah's personal chef at the time wrote a cookbook called In the Kitchen with Rosie....

My review of a relatively new Italian restaurant in the Mission district, called Farina is up over at SF Station. Aside from a few rough spots, I liked the place and will go again. I had a good meal of mostly Ligurian style focaccia and pastas with Lee and my friend Alton. It was...

I don't think you can ever have enough vegetable recipes. Growing up I ate vegetables steamed and served plain. Frankly I found them pretty boring served that way and I still do. Vegetables should be savored. Of course drenching them in hollandaise sauce or butter makes them taste...

Do you know panko? It's a Japanese style of bread crumbs used to coat fried food. The crumbs are large and very flaky. It's made from yeast-raised bread dough that is baked in a special oven so it does not form a crust. The crumbs start out very pale colored but cook up golden brown....

I'm a sucker for great looking packaging. If it's cute and retro that just clinches it. While I was a little confused at first as to why the brand name is Route 29 Napa and the company is located in Minneapolis, I like their candy nonetheless. Made in small batches it's fresh and...

Recently I've been having some fun in the kitchen creating recipes using products from Dulcet Cuisine including my favorite, the Madras Curry Mustard. I'm not the only one to have fallen in love with it, it was chosen the grand champion at the 2006 Napa Valley Mustard Festival Worldwide...

I am going to be a very busy gal for the next couple of months! The past week or so I have been developing some recipes for Dulcet Cuisine, mainly because I just love the sauces and mustards Pam crafts and enjoy playing with them. I'll share some of my creations here soon. I'm also...

Finally! We have some winners of Morimoto The New Art of Japanese Cooking. Congratulations to Tim, Shiree, Arlene, Julie and Melinda. Most of the answers were in an article in the September 2004 issue of Food & Wine magazine.Here are the answers1. According to Morimoto, in order...

Looks like my quiz has really stumped you! No one got all the answers right, and only one person was even close.But I really do want to give away copies of Morimoto The New Art of Japanese Cooking. So I'm giving the answers to two of the questions and here is a huge hint. Most of...

How well do you know Iron Chef and restaurateur Morimoto? If you know him well enough, you might just win a copy of his latest book, Morimoto The New Art of Japanese Cooking. It's a book I reviewed about a week or so ago.I have five copies of this book to give away. Only one entry...

I know what you're thinking. What kind of still life is that? In addition to being a study in ingredients that start with the letter "P"; pear, potatoes, pecorino and pepper are also the main ingredients in a most delicious soup.You don't have to look hard to find a number of recipes...