Category: BiteClub

Bibimbap at Tov Tofu

Tov Tofu | Santa Rosa

Authentic Korean soft tofu soup and bibimbap hits the mark

Cold Food for Hot Mamas

As most any mom will tell you, there is a world of difference between "cooking for moms" and "cooking for moms": The noun implies more of her time spent over a cooktop, while the verb at least suggests the possibility that she might end up on the receiving end of the culinary goodie bag for a change. To wit: My wife recently put in a special request for the Moms' Night Out she was hosting for a small cadre of mamacitas sans kids and husbands, a professional dance instructor, and a trunk full of pink bubbly...

My Big, Fat, Alexander Valley Chardonnay (Part 3 of 3)

For a brief and ill-advised moment, I considered describing the luscious and outrageously good Chardonnays being crafted over in the Alexander Valley as phat rather than fat, mainly because pretty hot and tasty summarily describes the better ones, but also because I'm hopelessly ignorant when it comes to the etymology and demographic appropriateness of modern slang.

Another 3-Ingredient Dinner (Stovetop Rib Eye w/ Mac-n-Cheese & Onion Marmalade)

A clear violation of the spirit if not the letter of The Rules for cooking with just three ingredients, using leftovers like this, but one of the principal advantages of blogging, and self-imposed rules generally, lies rooted in the simple fact that one may ultimately do whatever one wishes. Of course, your readers may kvetch, and they'd have a point, but that's part of the game; the most important bit, as ever, remains the food.

Cooking for Date Night, Naughty ‘n Nice

Whipped cream for dinner, because Saturday night, with any luck at all, means date night. Date night - at least around our house - is at least as likely to mean a raid on the wine cellar and a bag of tricks from the farmer's market as a babysitter and a night out on the town, because we live in a sleepy wine country town where most of the bars shutter their doors around the same time my kids shut their eyes...

Giants Win, Garlic Fries Fail.

Anthony Bourdain once wrote - I believe I'm paraphrasing Kitchen Confidential, but I can't find the citation - that anyone who cooks with pre-minced garlic should be sentenced never to taste fresh garlic again, and I have to agree: I adore garlic, but the stuff in the jar is just plain nasty and, unfortunately, it is all over the inexplicably famous Garlic Fries at AT&T Park.