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
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
John Burgess, Santa Rosa Press Democrat Fall is a special time of year. Summer is winding down and our circadian clocks are kicking in and yearning for more hearty and deeply flavored foods.
(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
Apparently the first use of the breakfast/lunch mash-up “Brunch” happened back in 1895. Guy Beringer, a British writer, authored a piece called “Brunch: A Plea” in Hunter’s Weekly. He wanted people to gather for a
In recent years burgers have moved up from just being fast food faire to ultra-chic and hip with top chefs creating all kinds of exotically flavored and constructed burgers including using outrageously expensive Kobe or
ASPARAGUS STORY I have fond memories of wild asparagus growing up on my Grandparents ranch in Colorado. The ranch was at about 8000 feet and winters were harsh at that altitude. Seeing wild asparagus pop
The cranberry, along with blue berries and the Concord grape, have a unique and special place in American cuisine. They are the three North American native fruits that are grown in commercial quantities. There are
Recently we (my co-host Steve Garner and I) had one of the last local producers of fresh eggs in Sonoma County on our radio show (www.ksro.com which is archived and streamed on the net). Among
