This East Bay chef may be retired, but she’s still in the kitchenBY ALIX WALL | APRIL 13, 2023Food coverage is supported by a generous donation from Susan and Moses Libitzky. Being a chef is hard on the...
The elusive quinceMany people could not identify a quince either on a tree or in the produce aisle. Perhaps because its season is so brief or because many pr
Barley Malt and BagelsI had been to Berkeley and San Francisco before, but not for this long and certainly not long enough to explore the region’s foodways. Marke
What's in Your Garden?"Here are a few unflashy recipes celebrating the harmonious, far-reaching relationship between the tomato and the zucchini."
Casa Caponetti DaysCasa Caponetti is located in central Italy, about an hour north of Rome. Turning off Hwy SP3 after passing through the town of Tuscania (2 k
When in Rome...As we entered the studio, I was immediately drawn to a rustic table by the window where bowls of perfect vegetables; pods of fava beans, Eng
Culinary CompanionsLila is an artist, and an extraordinary illustrator and food writer for publications such as "Edible East Bay" and KQED's &quo
Why we love Meyer lemonsMeyer lemons have been around a lot longer than California Cuisine. They were identified in 1908 by none other than Frank N. Meyer and are
Heart to TableIt is my intention to choose a kind of food and preparation that is right for who is being served, that will enhance their journey and feed
A salad to wake you from the winter doldrumsI recently had a beautiful salad at Marlowe in SF that inspired me to make the salad featured here. I'm not a fan of entrée salads, or