By Kathryn Reed I’m guessing the last time I had a French dip sandwich was when I lived under the roof of my parents’ house. That’s what happens when you become a vegetarian. It’s amazing how portabella mushrooms can be such a wonderful substitute for beef. I’m not sure why it took so long to […]
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By Jeffrey Miller, The Conversation In less than a decade, worldwide sales of tequila have doubled, while sales of premium and ultra-premium brands have shot up by 292 percent and 706 percent, respectively. In recent years, you may have heard of tequila tastings and walked by a new mezcal bar – and wondered about the […]
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By Kathryn Reed Fresh corn is something I could probably eat every day. It has seemed so incredibly sweet this summer. Eating it right off the cob is my first choice, but sometimes I like to cut off the kernels and transform into something more. The recipe below is quite simple and satisfying. I used […]
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By Jen Trew Each year, the typical American family tosses out $2,275 worth of food and beverages. About 15 to 20 percent of the produce we buy is wasted. But as we all know, eating a diet full of fruits and veggies is good for your health and longevity. A few simple tasks can help […]
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By Kathryn Reed Salads are often an entrée in the summer, but sometimes I want something other than lettuce and fruit. That’s when the barbecue gets fired up. With how warm it has been lately, the last thing I want to do is get the kitchen even hotter. Again, the barbecue is the answer. This […]
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By Mike Dunne, Sacramento Bee Just east of Placerville, where narrow and windy Carson Road starts to scale Apple Hill, a vista not of orchards but of vineyards suddenly opens to the north. It’s a landscape that could have been painted by Grandma Moses, or maybe Thomas Kinkade, all light, color and order – rows […]
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By Kathryn Reed For some reason I had not thought of putting quinoa in enchiladas. Thank goodness Denise enlightened me. And these were no ordinary enchiladas. For one, they weren’t wrapped in tortillas and then they weren’t baked. The concoction was cooked in a slow cooker. Crockpots are such great alternatives because they allow for […]
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By Jeffrey Miller, The Conversation This summer, 45 million pounds of marshmallows will be toasted over a fire in America. Many will be used as an ingredient in the quintessential summer snack: the s’more. Huddling around a campfire and eating gooey marshmallows and warm chocolate sandwiched between two graham crackers may feel like primeval traditions. […]
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By Kathryn Reed All paprika is not the same. There is hot, smoked and sweet. But what about that Hungarian paprika that is in stores? Hungarian, as far as what is sold most places in the United States, is the hot variety. I started doing a little research on paprika after my friend Carolyn brought […]
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By Jen Skerritt, Bloomberg There’s a new craft beer in town, and this one offers a different kind of buzz. San Diego-based Cannabiniers will introduce what it says are the first line of de-alcoholized craft beers infused with tetrahydrocannabinol, or THC, marijuana’s psychoactive ingredient. The Two Roots Brewing Co. products will launch in Nevada in […]
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