Archive for Maret 2004

What Makes A Good Cook?

A recent entry from Craigslist Food Forum with names removed to protect the identity of the posters: What makes a good cook? . . . passion ...

Small plate restaurants may seem like something new and trendy. But that's not necessarily the case. Many cultures have a tradition of s...

Condiments. I can't get enough of them. In our fridge we have no fewer than five mustards, six jams, seven Asian sauces, and various chu...

For a number of years now there has been a migration of sorts. Sweet, fresh and fruity flavors found in the kitchen have made it into bath a...

I am very pleased to announce that I have just begun writing for SF Station . SF Station has been bookmarked on my computer since it launche...

Paul is the proprieter of one of the top specialty food stores in San Francisco, Yum (sadly Yum closed, you can find Paul at Boccalone at ...

In Berkeley there are two famous Alices. One is Alice Waters, executive chef and owner of Chez Panisse, the great proponent of organic and s...

Every once in a while I gain possession of some kitchen gadget or device that has fallen out of favor. Often despite my best intentions it j...

An Italian blogger , living in Germany came up with a unique virtual blog event, a blog cooking day called "Is my blog burning?" ...

How many cookbooks do you own? At last count I had 75. My sister really started me off with "The Joy of Cooking" circa 1984 for wh...

When friends come in from out of town, it can be challenging to pick a restaurant. Not because there aren't any good ones, but rather be...

Waking up is hard to do. Really hard. For some, a strong cup of coffee or tea helps. Not for me. I wake up slowly and after being up for at ...