Many of my recipes call for chicken stock. I usually indicate a low-sodium stock. And, truth be told, I often use chicken stock out of the box. If I had my druthers, I’d always use homemade stock. It’s easy to make, though it takes time on the stove. If you roast a whole chicken, make this stock. You’ll get about 3 quarts of flavorful stock from each whole chicken and will find that it imparts a subtle, yet intense flavor to your dishes.
You know the type: She/he already has a 1,000-bottle wine cellar, 65 corkscrews, a dozen too-cute wine posters (“Wine a little; you'll feel better”) and subscriptions to wine mags from seven continents. So what do you get him/her for Christmas?
I drove to Berkeley last week to attend a pre-opening event at the Torpedo Room, the new taproom/pub owned and operated by Sierra Nevada. It opened officially Tuesday.
Highlights include a fun run to benefit a food bank.
The big day is almost here. Heres what you need to know to get the turkey on the table.
Thanksgiving leftovers, not the overly choreographed midday feast, represent the finest meal of the year.
A recipe for sausage like Grandmother used to make
Mom would be pretty disappointed on Thanksgiving if we skipped the pumpkin and pecan pies.
Recipe requests from readers
Thanksgiving Day is also the first full day of Hanukkah, the Jewish Festival of Lights.
Highlights include a chili cookoff between three restaurants and food fairs.
With persimmons in the market and ripening in coworkers yards, I've been looking for new ways to use them.
Stop fussing over whether to prepare your Thanksgiving stuffing inside or alongside the turkey. Your life will be so much easier if you just embrace the wonder that is casserole dish stuffing.
This was an incredibly busy weekend for all kinds of reasons, most notably perhaps for the chefs who were hosting pop-up dinners. The other day on this page, I told you about three exciting pop-ups happening in our area.