RECIPES FROM ANOTHER TIME THAT ARE WORTH MAKING AGAIN
My Good Food Hour co-host, Steve Garner (Saturdays on KSRO 11 to Noon) and I recently interviewed Yale professor Paul Freedman about his new book: American Cuisine and How It Got This Way. It’s
Winter Food: SMOKY SALMON CHOWDER
Soooo . . . it really is beginning to cool down. We crave more warming soups and stews. Here is a favorite of mine which can be made with any smoked fish in your neighborhood.