Spring Onion Tart with Figs and Goat Cheese

I really like figs and goat cheese (very stinky and aged even better), and arugula. I’d gotten a bunch of spring onions at the farmer’s market and wanted to do something a little different. This tart, with an almond crust sounded fun so with alterations, it became a light dinner. I used my last jar […]

Using the Harvest: Baby Bok Choy

No, they are not aliens from outer space! Subdued and mellow, it plays well with other ingredients. It has a slight celery taste but is much more exciting. When cooked, it absorbs flavors from pan partners. These characteristics make it simple to cook and result in palate pleasing dishes. I would be remiss if I […]

Coconut Tapioca with Mint Syrup

Local authors Dina Guillen and Michelle Lowrey–authors of The Plank Grilling Cookbook–have just written a new book with perfect timing. Cooking Club: Great Ideas and Delicious Recipes for Fabulous Get-Togethers was released just in time for the outdoor eating season. The Folsom residents write about their years of fun as members of a dining club–a […]

Riesling at the Rail Bridge

A casual symposium is coming our way on Monday, May 18th! Located at Sacramento’s own Rail Bridge Cellars, this workshop is brought to you by wine merchant Donal Smith of Corti Bros., and features three wonderfully talented winemakers; Scott Harvey of Scott Harvey Wines in Napa (Scott also spent several years making wine in Germany), […]

Have You Tried?: Lemon Grass Kitchen Sauces

What: Mai Pham, chef of Lemon Grass restaurant and local cookbook author, has just released three Lemon Grass Kitchen sauces in a jar. There are two Thai versions: Green Curry and Yellow Curry, and a Vietnamese version: Lemongrass Ginger. They’re all 8-ounce jars that make 6 servings using the recipe on each label. Why: I […]