BarBersQ
You cannot imagine my pleasure in discovering BarBersQ restaurant! I miss really good Southern-style barbeque, and I absolutely love the food at BarBersQ! On my first visit, I tried the Vande Rose...
View ArticleEl Dorado Kitchen in Sonoma
I recently had lunch at El Dorado Kitchen. El Dorado Kitchen is located inside El Dorado Hotel on the plaza in Sonoma. This restaurant is casual but elegant, and the food is exquisitely prepared and...
View ArticleZuppa
I recently met my friend Norm for lunch at Zuppa Restaurant in San Francisco. I loved the atmosphere of this place from the time I opened the door. The rustic walls, the gorgeous windows, the wood...
View ArticleNapa Valley Wine Radio
Have you ever wanted to know more about wine and food topics such as: why wines have sulfites, what makes wines balanced, what does it take to plant a vineyard and get it into production, what is...
View ArticleLa Tur
I was offered a taste of this cheese when I walked up to the Whole Foods cheese counter in San Francisco last week. I really loved its smooth, silky texture and the slightly acidic flavor. I just...
View ArticleGarrotxa
This is a lovely goat’s milk cheese made in the gouda style. It is produced from pasteurized goat’s milk in the Pyrenees region of Spain (in Catalonia). It is surrounded by a natural mold rind....
View ArticleSaenkanter Aged Gouda
This cheese has a very complex, rich flavor. It comes from northern Holland and is made from pasteurized cow’s milk. It is aged for more than three years and has a rich, butterscotch flavor. You will...
View ArticleFiscalini Farms Bandaged Cheddar
This is a raw cow’s milk cheese that has been made in the tradition of an English cheddar. It comes from Fiscalini Farms in Modesto and has been aged for 30 months. It has a rich, sharp flavor. This...
View ArticleColston Basset Stilton
This is a Colston Basset Dairy pasteurized cow’s milk blue cheese. The Colston Basset Dairy, located in Nottinghamshire, England, was built specifically to make Stilton cheese. This cheese has been...
View ArticleQuick Breakfast Apples
I love the floral fragrance of warm apples. This is a very simple recipe that combines a little honey and cinnamon (if desired) with the apples. It is a great side dish for breakfast. Ingredients 2...
View ArticleClik here to view.
Choosing and Preparing Fava Beans
Fava beans are appearing now in our local Bay Area farmers markets. They are so fresh-tasting and delicious. You do have to shell them, cook them and peel them before serving. However, they are so...
View ArticleClik here to view.
Baby Radish Appetizers
Marin Roots Farm brought baby radishes and radish flowers to the market this week. They were exceptionally fresh and flavorful. So flavorful, in fact, that I didn’t want to waste one single bite of...
View ArticleClik here to view.
Slow-Roasted Tomatoes
This is one of my favorite ways to bring out even more flavor in vine-ripened tomatoes. You can either peel the tomatoes first, or leave the skin on – it depends on how you would like to use them. We...
View ArticleClik here to view.
Pan-Fried Pasta with Asparagus and Meyer Lemon
Fresh asparagus is such a treat – I can hardly wait until the first spears appear in our local farmers markets. This recipe is super-easy and delicious. It can be made in about 30 minutes using your...
View ArticleClik here to view.
Farro “Risotto” with Mushrooms and Fresh Asparagus
Tender asparagus is such a treat. I can’t resist buying a few bunches when it first shows up for the season in our local farmers markets. It is delicious alone but also pairs well with so many...
View ArticleClik here to view.
Sungold Tomato and Bread Salad
This dish features some of nature’s best produce – super sweet Sungold tomatoes, sweet red onions and arugula. These fresh ingredients, combined with your favorite toasted bread cubes and a sweet-tart...
View ArticleClik here to view.
Sunny Meyer Lemon Marmalade
Meyer lemons are abundant year-round on my trees in Sausalito. I try not to waste a single lemon. I give a lot of them away as gifts to friends and neighbors, and I look for new ways in which to...
View ArticleClik here to view.
Roasted Artichokes with Roasted Meyer Lemons
Artichokes and Meyer lemons are a great pairing. And I love them both roasted. I first had a similar dish at Cindy’s Backstreet Kitchen in St. Helena, California. I went home, picked some Meyer...
View ArticleClik here to view.
Spring Onion, Roasted Pepper, Mushroom and Corn Galette
A galette (rustic tart) is so easy to make and is sure to become one of your “go to” dishes. I make both sweet and savory galettes (such as this Nectarine Galette), depending upon the season and the...
View ArticleClik here to view.
Seasonal Mini Frittatas
These mini frittatas use the season’s last corn, along with roasted peppers and onions. Of course, you can use your own combination of ingredients. Sauteed mushrooms, herbs, potatoes, roasted...
View Article
