A tomatillo (Physalis philadelphica) looks like a small green tomato covered with a pale green husk. The name tomatillo means “little tomato” in Spanish, and the fruit is indeed related to tomatoes, both being a
Most of us have had Tempura. It’s the name given in Japan to usually fish or vegetables deep fried in a thin batter. According to the Oxford Companion to Food it is one of the
Photographs by John Burgess Santa Rosa Press Democrat Tinned sardines, anchovies, mussels and the like are delicious, quick and versatile. All of us have some history with canned (tinned) seafood. Who can forget
Photographs by John Burgess Santa Rosa Press Democrat For some reason soufflés seem to intimidate many cooks and they really shouldn’t. For me they are “Grandma food”. I can remember my Grandmother, who I spent
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 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
