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?
Last week’s Wine Buzz offered a rundown of Black Friday events in Amador County, including a tasting of the Easton 2011 Zinfandel Amador County at Terre Rouge/Easton (10801 Dickson Road, Plymouth).
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
Just thinking about the annual paean to consumerism that is Black Friday makes Wine Buzz want to hide from the frenzied crowds and curl up with a good glass of grape.
Mom would be pretty disappointed on Thanksgiving if we skipped the pumpkin and pecan pies.
Highlights include a chili cookoff between three restaurants and food fairs.
Recipe requests from readers