The 2016 Napa Harvest is underway. At home, I hand-harvested my own single-vineyard, dry-farmed Zinfandel grapes last week and wanted to make a jelly with a little more distinction and less sugar than most. So I thought like a winemaker. I fermented them.
With Burgundy’s rich and strongly flavored dishes, it’s easy to see why tangy Dijon mustard would be a specialty here. At a Moutarderie tour at Edmond Fallot, I learned the difference between Dijon and Burgundy mustard.
At a lovely Wine Country lunch this past week in Sonoma, I was transported to Chile with very unique dishes paired with …
Photos by Huge Galdones As much as I love living off the bounty of sweet vegetables from my garden in the summer, I could …
Our tiny valley has some of the best restaurants on the entire West Coast, but what jump starts our days of touring …
As Americans become more ‘green’ and support local food, we honor those on this Earth Day weekend who help farmers, nurserymen, chefs …
At the Gambero Rosso Tre Bicchieri tasting in San Francisco last week, I was so pleased to meet the charming Dario Pieropan, …
What to do when a neighbor leaves a bag of Fuyu persimmons on your porch? When firm, they’re great sliced in salads, …
A great way to use a lot of fresh shiso leaves is to make a pesto, Asian style. I was inspired by …
Shiso, aka perilla frutescens, is part of the mint family that grows abundantly during the summer. The green variety is pungeant, with citrusy, floral and …
