All-new and extra delicious—it’s our newest cookbook! The Hog Island Book of Fish and Seafood. From James Beard Award-winning chef, author, and long-time Hog Island Oyster friend John Ash, this new cookbook features over 250
There’s a new cookbook about seafood which is just being released from the folks at Hog Island Oyster Company. In addition to delicious recipes from John Ash (a long time Board member and James Beard
Photographs by John Burgess Santa Rosa Press Democrat Kaffir lime leaves (also spelled Kieffer) are used extensively in Southeast Asian cooking where they lend the most wonderful and pungent citrus perfume and flavor to all
Photographs by Ed Aiona. I have been part of Sonoma Cutrer winery since they started more than 40 years ago. They have for many years been voted the best Chardonnay on restaurant wine lists and
Photographs by John Burgess Santa Rosa Press Democrat Crepes as we know them originated in Brittany in France. They are thin pancakes made in dishes both sweet and savory and filled or topped with all
Photographs by John Burgess Santa Rosa Press Democrat I have to confess that I love best the foods of cold weather, especially soups and stews. No doubt a holdover from growing up in the mountains
Photographs by John Burgess Santa Rosa Press Democrat The cranberry, along with blueberries and the Concord grape, has a unique place in American cuisine. They are the three North American native fruits that are grown
Photographs by John Burgess Santa Rosa Press Democrat Who doesn’t love apples? From eating raw to the myriad of products that we turn them into. You’re lucky to find a half dozen varieties in your
If you are a cheese lover like me, I’ll bet you have lots of bits and pieces of leftover cheese wrapped in plastic in your refrigerator. It’s one of the drawbacks of serving a cheese
