This very simple recipe is not Hawaiian but it is so good as part of a luau that I almost always serve it. It is important to use the ...
This very simple recipe is not Hawaiian but it is so good as part of a luau that I almost always serve it. It is important to use the ...
Nibbles & Snacks
Provençal Reverie • Serves 4 to 6 The very best time to make this simple and simply delicious appetizer is in mid to late spring, when garlic is just being harvest but ...
Recipe
Sometimes I use a single cheese, most often Sonoma Jack or something similar, as it melts beautifully. I occasionally use all St. George (from Joe Matos,) as well. If I ...
Recipe
This is likely the easiest dressing you'll ever make. It is ...
Grains
When this recipe was first published, it accompanied my essay "How To Eat Spaghetti," which you can read here.
Grains
Sous Chef Sean Geske, right, and part-time cook Leland Garner, left. On May 23, Simi Winery celebrated its 140th anniversary with a wonderful fete. Among the dishes offered by executive chef ...
Sandwiches & Such
One of the most important elements of a perfect BLT is, of course, the bacon. There should be a lot of it and it should be fried all the way ...
Fish & Flesh
Please note that the chicken is rinsed to remove any lingering liquids that might influence the taste, not to remove bacteria from the chicken. Obviously, when a chicken is washed ...
Eggs
In this version, I make a single serving, a perfect dinner on a cool fall night. It is easily double or tripled and you can make it in either individual ...
Nibbles & Snacks
Gourmet Mushrooms, Inc., of Sebastopol is one of the world’s leading producer of specialty mushrooms, and I first made these yummy triangles using some black chanterelles and shiitakes ...
