A quick history: Iced sweets such as ice cream, sherbets, granitas, snow cones, frozen drinks and the like have been around a long time, since at least 4000 B.C. Nobles along the Euphrates River built
Dutch Babies with blueberries, maple syrup and lemon from chef John Ash. (Photo by John Burgess/The Press Democrat) The origins of brunch are a bit hazy. Some think that the meal has its
According to Robin Williams: Spring is nature's way of saying, 'Let's party!' Everything jumps back to life. It is nature’s rebirth and special ingredients that we haven’t seen for a while become available. There are
For Women’s History Month, we look at three cooks ― and their recipes ― who had a big impact on Wine Country cooking.Christine Gustafson2021-03-17T21:24:06-07:00
THREE WINE COUNTRY WOMEN WHO CHANGED THE WAY WE EAT There are 3 women who many have not heard of but who changed the way we think about food. We owe them so much.
The idea of midnight spaghetti is not a new one. Known in Italy as Spaghettata di Mezzanote its preparation occurs after a night of drinking and partying or maybe you’ve forgotten to eat during the
For those of a certain age we remember the grand foods of the 60's and 70's which the television series Mad Men epitomized. Dishes like these appeared on fancy restaurant menus all around the country.
Authored by Jean Doppenberg Chefs reveal tricks and tips for food-and-wine pairings and cooking like a pro When they aren’t working hard in restaurant kitchens, Wine Country chefs are developing new recipes, conducting virtual cooking
The COVID-19 virus has changed how most of us think about Thanksgiving, my favorite holiday by the way. We are told that we shouldn’t gather in large, non-familial groups, should avoid the classic buffet, use
(Photo credit: John Burgess/The Press Democrat) Today chicken has become so much a part of our menu that we don’t tend to think much at all about these noble little birds. In the '90s, chicken
Each season has its unique ingredients and flavors, but summer provides the most abundant, I think you’d agree. It’s hard to keep up with the delicious “glut” that we are presented with. That Grande Dame