We're just days away from the beginning of autumn on the calendar. (Even though the warm days of Indian summer that arrive with it and often stay through October can sometimes make us feel like the season hasn't changed yet.) Still, I don't usually rely on the calendar or the weather to tell me what season it is. One stroll through the farmers' ...Read more
October is merlot month. Once upon a time, the mere thought of a month dedicated to merlot would have inspired smirks all around. The hit movie "Sideways" poked fun at merlot drinkers, and for years afterward, merlot producers wrestled with the image of merlot as a mediocre wine.
That was never the case, of course. The most sought-after wine ...Read more
Big companies are good at lots of things. Managing complex supply chains. Buying in bulk to get the lowest prices from suppliers. Getting products on lots of store shelves and in front of lots of consumers.
But they're not good at everything. Like being cool.
Which is why, over the past few years, big brands have gone on a buying spree, ...Read more
While a relatively new food on this side of the Pacific, tofu has been a dietary staple in Asia for centuries. Made from boiled, curdled, and pressed soybean milk, "the cheese of Asia" first originated in China and then spread to places like Korea and Japan courtesy of...Read more
The other day my daughter asked me if I would teach her how to make scrambled eggs. She couldn't understand why hers always turned out a bit rubbery and slightly overcooked. She had watched me for many years at the stove, making her favorite dish, but hadn't been able to master it. In showing her the tricks, I was able to write down the most ...Read more
In this satisfying, on-the-go oatmeal recipe, protein-rich Greek yogurt, crunchy pecans and sweet berries make this the perfect healthy breakfast. Short on time in the morning? Try our overnight oatmeal variation.
Creamy Blueberry-Pecan Oatmeal
Serving Size: 1 1/2 cups
Active Time: 10 minutes
Total Time: 10 minutes
1 cup water
There is something eternally satisfying and soothing about buttered pasta. Toss warm strands of spaghetti with a pat of rich butter and a sprinkle of grated Parm, and you've got an ultra-comforting meal that comes together in minutes. Use that as inspiration, then up the ante with nutty ...Read more
Something hit the national news this week that really rankled me.
Major news networks reported that a researcher in the UK who has been studying Type 2 diabetes for over two decades has announced he has a cure.
This guy says he has a cure for Type 2 Diabetes. Yep.
Well, so do I, but I’m not allowed to advertise that fact because I sell a ...Read more
The Empty PulpitSandra Arrants
Fourteen year old Sherman Thompson has stumbled upon the body of his pastor. Laid out, dead, on the front lawn of the parsonage, Reverend Archibald Temple had a voice of thunder that has been rendered silent forever. Sherman and his sister Grace are determined to find out who killed him and ...
Apple pie is so synonymous with autumn that many of us automatically eat it and get burned out well before winter. Eagerness for apples is the part of the timeline we're on now. One way to both stretch and satisfy that feeling is with innovative pies that mark the change of season from summer to fall.
Choice of ingredients, like accompanying ...Read more
SAN FRANCISCO -- A federal appeals court Friday upheld a California law that bans the sale of foie gras made by the force-feeding of ducks and geese.
A three-judge panel of the 9th U.S. Circuit Court of Appeals, overturning a district judge's injunction against the law, said California is free to enforce it.
The Legislature passed the law in ...Read more
While tomato season is almost over, there is still plenty of time to enjoy them.
Today's recipe for a sliced tomato salad that is paired with a Caesar-like vinaigrette is just the ticket. You can use any variety of tomato in this salad, but if you can get your hands on some heirlooms, albeit sometimes pricey, they have great flavor.
The salad ...Read more
Q: When recipes call for wine as an ingredient what is the best to use? Is there a cooking wine?
A: When cooking with wine a quote from the late cooking master Julia Child comes to mind. "I enjoy cooking with wine, sometimes I even add it to the food..."
Wines are used in cooking to add flavor, to add acidity or to deglaze the skillet and make...Read more
Once they're famous, people love to make wine. Or at least be associated with making wine by purchasing a vineyard or two. I totally get where they are coming from, although on my budget I can barely afford the organic grapes at Whole Foods, so there are no such purchases in my future.
But can we trust celebrity-linked wine? Just about ...Read more
This tangy sweet and sour chicken over rice is an easy version of a Chinese traditional dish. And it's faster than sending out for Chinese food.
Wok cooking tips: Your wok or skillet, if using one, should be very hot so that the ingredients are crisp, not steamed. I add the ingredients in stages so that the wok stays hot while stir-frying.
I, for one, will resist our Instant Pot overlords.
This stance will alienate me from many dear and knowledgeable friends, some of whom were quoted in a recent article in The News & Observer, who proclaim that the Instant Pot changed their lives. They proselytize about perfect oatmeal, hail rice fluffy as angel wings and extol ribs so tender ...Read more
Let's face it, eggplant is weird.
It has a funny shape. It has a funny name. It has a funny taste.
It is an all-or-nothing vegetable (technically, it's a fruit, but let's not go there). You either love it or you hate it.
I happen to love it. I love its mushy texture and the disconcerting way it has of absorbing all the oil you cook it in. I ...Read more
Robin Coupar, senior brand manager for the fine whiskies portfolio at Campari America, knows how the distilleries that produced pre-Prohibition bourbons like Old Ripy and Bond & Lillard described their whiskeys. But he isn't sure how they actually tasted.
Neither is Norm Matella, Campari America's North American technical center manager. Nor is...Read more
Rice pilaf sings of hope, of heartbreak, of heedlessness. Non, it glistens, je ne regrette rien ("No, I regret nothing").
Pilaf shares much with its near namesake, Edith Piaf, the French chanteuse famous for her lack of regret. Each has a past. The innocent girl, once abandoned, grew to sing with abandon. Likewise the innocent grains -- browned...Read more
What if you had to name the best thing you've ever eaten? One favorite dish among all of the dishes you have enjoyed in your life. Think about it for a second, and pay attention to where your mind goes. Where did you even begin? A rapid-fire inventory of all the fancy restaurants you've been to? Vacation dinners? Childhood lunches? Romantic ...Read more
Achieving a good balance of sweet and savory in any dish is challenging. This recipe meets the challenge, and here are three wines -- from Greece, Italy and Spain -- that will either bridge the sweet-savory gap or call out the dish's most intriguing qualities.
FIG- AND CHEESE-STUFFED CHICKEN BREASTS
Mix together 8 fresh figs, finely...Read more