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Recipes for before, after that big meal

But clothes are easier to avoid than food, so it's a conundrum during the holiday week - especially if the relatives are in town. After all, we still need to eat. On Thanksgiving Day in particular, traditions vary. Some sit down for the meal in the ...

From AMANDA GOLD, San Francisco Chronicle,  15 Nov 2009

Safeway tops cranberry sauces

On Thanksgiving Day, most cooks agree that the cranberry sauce is by far the simplest part of the meal to prepare. Dump a bag of whole cranberries in a pot with some sugar and spices, and you can turn your back on the stove - in less than 10 minutes, ...

From AMANDA GOLD, San Francisco Chronicle,  15 Nov 2009

Related Topics: Safeway Inc.

Home-baked bread rising

Yet, recently, there's been a turn toward home-baked bread, as witnessed by the more than half a dozen bread cookbooks that have landed on Food & Wine department desks. Perhaps it's a reflection of a return to home cooking, a need for comfort food or ...

From AMANDA GOLD, San Francisco Chronicle,  8 Nov 2009

Related Topics: Food & Wine Magazine

New clay pot cookbook from Paula Wolfert

Most cooks collect gadgets or knives. Some focus on inspirational books. Mediterranean food expert and author Paula Wolfert fills her kitchen with various styles of clay pots, accumulated over decades of travel and exploration. In her latest book, ...

From AMANDA GOLD, San Francisco Chronicle,  8 Nov 2009

One brand of frozen green beans pleases

Though we've tested cut green beans in the past (the ones that normally go into that infamous green bean casserole with canned onions and mushroom soup), we decided to focus this time on the whole green beans, both regular-sized and the imported tiny ...

From AMANDA GOLD, San Francisco Chronicle,  8 Nov 2009

Taster's Choice: Well-seasoned appetizer

Whether or not you're preparing a freeze-ahead holiday party this year (see today's cover story), frozen appetizers are a quick and easy way to supplement a meal. They come in all shapes, flavors and sizes, from traditional pigs in a blanket to fancier ...

From AMANDA GOLD, San Francisco Chronicle,  1 Nov 2009

Comfort food from Thomas Keller

But when he opened Ad Hoc - a "temporary" restaurant - just down the street from his famed French Laundry in Yountville, this sort of comfort food was his focus. Three years later, that story - along with recipes to accompany it - have found a ...

From AMANDA GOLD, San Francisco Chronicle,  1 Nov 2009

Related Topics: Thomas Keller

Holiday party straight from the freezer

But the biggest marker of all is the planning of our annual holiday party, held in early December and prepared largely by our staffers. But let's face it: We've all had a long year. Like everyone else, the recession has hit us hard. In years past, ...

From AMANDA GOLD, San Francisco Chronicle,  1 Nov 2009

Kappou Gomi cuts out the sushi, hibachi

But at Kappou Gomi in San Francisco's Richmond District, a sign plastered to the window reading "No sushi, no combination plates" is the first clue that this is an entirely different experience. Harumi and Masahako Gomi opened the 33-seat restaurant ...

From AMANDA GOLD, San Francisco Chronicle,  28 Oct 2009

King Kelly marmalade - sweet yet tart

Choosing items for Taster's Choice can be a tricky business. On the one hand, we want to find enough for a proper tasting (usually four or five products at the very least). But if there are too many in one category, it's hard for the panelists to work ...

From AMANDA GOLD, San Francisco Chronicle,  23 Oct 2009

Related Topics: Safeway Inc.

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