Section » Cooking
Bounty hunters: A review of two new local-foods cookbooks
As the local food movement expands and the numbers of small farms, CSA programs, and farmers markets increase, so grows the crop of cookbooks aimed at helping people make the best use of that seasonal bounty. Following in the path of Deborah
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Book review: Appreciating Elizabeth Andoh’s “Kansha”
Elizabeth Andoh is a prominent figure in my cooking consciousness. Her 2005 book, Washoku: Recipes from the Japanese Home Kitchen, opened
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For when you Karo too much: In honor of MLK, Jr. Day, my great-grandmother’s pecan pie recipe
Martin Luther King, Jr. was a big fan of pie, supposedly. (Who isn't?) A few years ago, Austin, Tex. artist Luanne Stovall was baking a buttermilk one in honor of the civil-rights activist and decided to turn sharing it into a
Two cookbooks give winter vegetables a starring role
The temperatures have plunged below the freezing point, the first major snow of the season has blanketed the ground, and winter is officially here. Baby, it’s cold outside,
Neophobia 101: When picky eaters confound Ethicureanish intentions
My four-year old ate a vegetable frittata the other day. Mind you, this hardly ranks among the most staggering of childhood achievements. It's not exactly up there with the 2-year-old
Cooking outside the zone: Agretti, paired with fregola
At last week's farmers market, one of my outside the zone choices (made in honor of National Farmers Market Week) was agretti (Salsola soda) from La
Cooking outside the comfort zone: green tomatoes
In the world of science, there's something called "publication bias," which recognizes that studies with positive results are more likely to be published than studies with negative ones. I suspect there is a similar bias
Cooking outside my comfort zone, Part 2: Fresh chickpeas
Last week, I vowed to escape my farmers market rut and cook outside my comfort zone in honor of National
Cooking outside my comfort zone, pt. 1: A remembrance of squash blossoms past
In honor of Farmers Market Week next week, I vowed here to get out of my market rut and cook outside my comfort zone. That's how I came
Cook outside your comfort zone in honor of National Farmers Market Week
It's the height of summer, and the tables of farmers markets around the country are overflowing with firm-fleshed, scarlet tomatoes; bunches of fragrant basil; and -- depending on where you live -- juicy stone fruits, avocados,
Two recipes – and lots of opinions – from ‘Farmers Market Desserts’ author Jennie Schacht
Summer fruits from the farmers market are the supermodels of the produce world. Just like Heidi Klum doesn't need makeup
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Students slice and dice for a better future in ‘Pressure Cooker’ documentary
With a supervisor who doesn't mince words and likes to yell, men and women battling over hot stoves for their big chance, and a ticking clock and other on-camera conventions, Pressure Cooker could be mistaken for a
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The Edible Schoolyard brings learning to life
The cover story of this week's East Bay Express has a provocative teaser: "Berkeley's Edible
‘Revolution’ off to contentious and hopeful start
The ABC preview of "Jamie Oliver’s Food Revolution” Sunday night has me modestly hopeful that ordinary Americans — those largely untouched by the movement to improve diet and agriculture — might watch and learn. “Revolution”
The pie’s the limit! Get baking for Pi Day, March 14
Back in my (much) younger days, I used to enjoy math class. I especially got a kick out of geometry and the formulas used to calculate area, perimeter or circumference, and volume. My mother and I used to have fun with one formula in particular: "What's the formula for the area of a circle?" she would
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