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...
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.
Rendez Vous owner inspired by haute burger joints plans his own in Santa Rosa
Primal Cuts by SoCo's own Marissa Guggiana is a love letter to the butchery renaissance
Win Tickets to Pinot on the River 2010
Organic? Cage-free? Pasture-raised? No matter what the lingo, not all eggs are created equal.
Local chef hosts twice monthly pop-up dinners in Glen Ellen
A conundrum endemic to parenting and modern life in general, the home kitchen provides an object lesson: When preparing a recipe for the first time, particularly one from a celebrity chef like Tyler Florence, do I trust my instincts and override the recipe whenever something seems amiss? Or, do I remain humble, follow it to the letter, and hope for the best?
Gut-kings take over a food truck on Saturday
Booby-friendly foods to celebrate Breast Cancer Awareness Month
