by Diane Boate
If you love eggs and enjoy them scrambled or in omelet form, just one extra step will produce an eye-popping dish that can easily become your favorite thing to make. Continue reading
Tag Archives: Eat
Holiday Rituals: What We Eat, Drink and Watch to Mark the Passing of a Year
by Cari Borja
Happiness is the longing for repetition.
—Milan Kundera, The Unbearable Lightness of Being
How do we measure time? From those meaningful memories of the rituals (or repetitions) that punctuate our lives, to those more novel experiences that may over time become a ritual—we are not only what we celebrate but how. Continue reading
PRUNE: The Restaurant, the Book, and the Photography of Eric Wolfinger
by Cari Borja
He wrote me: I will have spent my life trying to understand the function of remembering, which is not the opposite of forgetting, but rather its lining. We do not remember, we rewrite memory much as history is rewritten. How can one remember thirst? — Chris Marker’s Sans Soleil , 1983
Fresh Shell Bean Ragout with Cardoons and Mint, and Cornmeal Pound Cake with Rosemary Syrup, Candied Rosemary, and Poached Pear from PRUNE by Gabrielle Hamilton
From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter , comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.
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A Baker’s Dozen: A Cookie Tradition Has to Start Somewhere
by Dianne Boate
Two little plastic boxes containing leaf-shaped copper cookie cutters were a gift from years ago that sat unopened on a shelf in the kitchen for a long time. Happy was the day I finally opened the packages, and found on the back of the box my new all-time favorite recipe for Rolled Sugar Cookies. Continue reading
Greek Inspiration: Democracy and Deliciousness in Action at Souvla
by Julie Lindow
Souvla has been open for less than a year and yet it already plays a role in the culture of San Francisco that is far beyond a place for a quick bite. Continue reading
A Day in the Life, with Jam—Cooking and Visiting with Blue Chair’s Rachel Saunders
by Risa Nye
Some people think everything tastes better with jam. Since I happen to be one of those people, it’s no surprise that I dove enthusiastically into Rachel Saunders’ new cookbook Blue Chair Cooks with Jam & Marmalade , which features jam as an essential ingredient in a lavish array of recipes. Continue reading
Eat, Drink, and See Films Dec. 5-11, 2014
Here’s our guide to what to EAT, DRINK, and SEE coming this week of Friday, December 5 to Thursday, December 11, 2014.
Brussels Sprouts with Kumquats and Smoked Salt, and Swedish Glogg from BLUE CHAIR COOKS WITH JAM & MARMALADE by Rachel Saunders
Blue Chair Cooks with Jam & Marmalade is not only a comprehensive manifesto for cooking and baking with preserves, but also an exciting exploration of flavors and ingredients through 150 original recipes ranging from omelettes to ice creams. Continue reading
Potato Tacos and Jalisco-Style Red Pozole from MEXICO: THE COOKBOOK by Margarita Carrillo Arronte
The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Continue reading
The Life of Wine: The Which-and-When of a Drink That Changes Over Time
by Cari Borja
“Life can only be understood backwards; but it must be lived forwards.” —Soren Kierkegaard
Can you remember what kind of wine drinker you were when you first saw Alexander Payne’s iconic 2004 film Sideways , which takes place in Santa Barbara wine country? I do. Continue reading