total posts: 387
A wine-tasting in the Napa Valley like no other -- complete with gourmet smoked salmon-chevre canapes and other gourmet eats.
Would you believe you can turn Pillsbury refrigerated biscuit dough into pillowy, steamed Chinese buns? You can!
Blondies with the irresistible combination of maple syrup, rum, butterscotch chips and cocoa nibs. Bet you can't have just one.
Celebrate Pi Day with a slice of Key Lime pie.
My love affair with Chinese pork buns.
Celebrate asparagus, strawberries and other bountiful pleasures of spring at the Ferry Building in San Francisco.
Peet's introduces its first new coffee blend in years. Who wants to try some?
It took awhile, but it was worth it -- making all 50 pork buns by hand using David Chang's "Momofuku'' recipe.
Creamy clam chowder in a crusty sourdough bowl. Perfect for -- what else -- National Clam Chowder Day.
My ode to jarred black bean sauce. Yes, the stuff in the jar. Use it on pork, shiitakes and Brussels sprouts for this amazingly easy dish.
A Hmong dish of tomatoes, chicken and oyster sauce demonstrates just how something so very simple can taste so spectacular.
It's time for Dungeness Crab Fest in the Bay Area with dishes such as crispy crab tacos.
An updated, healthier version of the classic Chinese sweet & sour pork -- this one done on the grill. My first Coastal Living Magazine published recipe.
Braised crispy chicken with lemon, fennel and olives -- from Thomas Keller's "Ad Hoc at Home.''
Boldly flavored and ever so versatile, these spreads are loaded with flaxseed, making them good for you, too.
Satisfying muffins made with an heirloom apple that's widely available in stores now for the first time.
A gnarly looking fruit with the most intoxicating fragrance.
These warm, crispy potato chips were made in the microwave. Seriously!
The easiest, tastiest bowl of soup noodles ever that brings back so many wonderful childhood memories for me.
Chocolate in tortilla chips?? You bet!
Martini Madness invades Sonoma.
Searching for the absolute perfect lemon bar? Look no further than Pastry Chef Emily Luchetti's version.
At 15 years old, it might be a mere teen-ager in your eyes. But it's really the oldest, priciest cheddar in the country.
Chef Bruce Hill painstakingly practices the art of Japanese persimmon preserving.
A visit to the oldest continually operating winery in the Napa Valley. And yes, it actually still made wine legally even during Prohibition.
Traditional little cakes from Alsace for the holidays.
A mini version of the famous salmon tartare cornet, along with scenes from the French Laundry's holiday party.
Sea scallops with celery root-Yukon Gold puree at the elegant new Meritage restaurant.
Organic, grass-fed lamb that helps preserve open-space in Idaho.
Candy cane truffles from New Orleans to celebrate the season in refreshing good taste.
Cream of cauliflower soup, from the "Ad Hoc at Home'' cookbook as served at the Ad Hoc book-signing at -- where else -- Ad Hoc.
Burger Bar's Angus burger -- one of three burgers I ate in three hours in one scrumptious day.
The Gentleman Jack Frost -- a new winter cocktail at Fleming's.
David Lebovitz's glorious cocoa-marzipan pound cake is just what the holidays ordered.