Photographs by John Burgess Santa Rosa Press Democrat A little history about burgers. According to Alan Davidson in his wonderful encyclopedic book The Oxford Companion to Food (Oxford University Press 1999), the word “hamburger” first
Photographs by John Burgess Santa Rosa Press Democrat THE TASTE OF SPRING AND BEGINNING OF SUMMER I’m always reminded of that quote from Robin Williams when spring comes: "Spring is nature's way of saying, 'Let's
There is still time to RSVP for our virtual cooking event hosted by Chef John Ash, two-time James Beard award winner and the “Father of Wine Country Cuisine”. For those that have already RSVP'd,
Classic Smoked Salmon Eggs Benedict from chef John Ash on Wednesday, April 13, 2022. (John Burgess/The Press Democrat) I love Spring and always look forward to the commercial salmon season. Salmonids are a
Published in North Bay Biz April 1, 2022 For many home cooks (including me!), after a busy day the task of doing more than some simple cooking is about all we
This is about cooked greens as opposed to “salad” greens. Cooked greens are not easily classified under one roof. The biggest group is the brassica or cabbage family, which includes kale, collards, broccoli rabe and
EGGS POACHED IN SPICY TOMATO SAUCE Shakshuka Serves 4 to 6 Also known as Shakshouka in the Middle East it is a staple throughout Israel, Libya, Algeria and Morocco. It is often served at breakfast
John Burgess Santa Rosa Press Democrat Cheese fondue, the version most of us are familiar with, is believed to have started during the 18th century in Switzerland. It was purportedly a way to use
OK . . . here’s your culinary quiz for today: What is a stew? If you look in culinary dictionaries, stews are defined as using a cooking technique called braising. In fact, the words
