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Holiday thoughts and pots that simmer

I remember my grandmother scraping every last bit of turkey meat from the carcass, then heaving the bones into a big pot to simmer. Mostly, it was another chance to experience the warm aroma of turkey cooking even after Thanksgiving was over. I try to ...

From TARA DUGGAN, San Francisco Chronicle,  22 Nov 2009

Salsa verde peps up steak now and leftover

Home cooks who throw dinner parties can appreciate the phenomenon, since one of the most satisfying parts of a meal is often the next day, when you're removed from the frenzy of entertaining and get to really appreciate whatever roast or steak or whole ...

From TARA DUGGAN, San Francisco Chronicle,  8 Nov 2009

Substitutions can keep recipes simple

I faced that dilemma while shopping for the two recipes in this column. One is a version of a traditional Roman pasta, bucatini all'amatriciana, an alluring spaghetti-type hollow pasta served with a bacon and tomato sauce. The other is a fish poached ...

From TARA DUGGAN, San Francisco Chronicle,  18 Oct 2009

Despite the bite of recession, bargains thrive

A lot has changed in the local dining scene since last year's edition. Last September, the true depth of the recession was just becoming clear. Since then, countless local restaurants have closed, including several that were regulars in this issue. The ...

From TARA DUGGAN, San Francisco Chronicle,  1 Oct 2009

Anderson Valley Brewing Co.

The Frisbee golf, which visitors are welcome to play, is a good symbol of the fun-loving atmosphere at this beloved Anderson Valley brewery. With a strong environmental focus and creative brewing methods, it draws devotees from all over Northern ...

From TARA DUGGAN, San Francisco Chronicle,  27 Sep 2009

Related Topics: Kenneth Allen,  John Montgomery

Getting creative with what's in arm's reach

A couple of doctor visits and an MRI later, I found out I had a herniated disk. Though it has certainly been painful, what's been almost as hard is not being able to do much of anything, including cooking. Since being injured, I've cooked a few times ...

From TARA DUGGAN, San Francisco Chronicle,  25 Sep 2009

It pays to read recipe to end before starting

I planned to make ratatouille because I had eggplant, tomatoes, summer squash and bell peppers. To do the rosé and the salmon justice, I wanted to make a traditional ratatouille, where each vegetable calls out with its own flavor but is tender and ...

From TARA DUGGAN, San Francisco Chronicle,  20 Sep 2009

Time is ripe for end-of-summer fruits

Those honey-juiced melons are in their prime but won't be around forever, so wedge them up for breakfast or dice them for salads now, maybe with a sprinkle of feta and thinly sliced herbs. Many types of stone fruit are gone for the year, but they've ...

From TARA DUGGAN, San Francisco Chronicle,  6 Sep 2009

Related Topics: Culinary Institute of America

Breggo Cellars' tasting room turns on the charm

The plan was to turn the grassy hillside to vines, but that process is going slower than expected, with planting begun just last year. However, the winery's current releases are all made from Anderson Valley grapes, with the exception of the rosé, ...

From TARA DUGGAN, San Francisco Chronicle,  30 Aug 2009

Related Topics: Hanzell Vineyards

Big weekend for Eat Real in Oakland

Last September, when Fernald resigned from Slow Food Nation after wrapping up the event, she got to thinking about a new food festival concept. She saw so much interest in the traditional cooking methods and sustainable food that were celebrated at ...

From TARA DUGGAN, San Francisco Chronicle,  26 Aug 2009

Related Topics: Jack London

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