I made a plate of cheeses and meats last night with interesting condiments and accoutrements totally inspired by my last meal at Uva in the Haight.

Thank you, author, for the love of God, for your proper use of plural and possessive.

Bruno Paillard does one as well.

Lambrusco is a pink (dark pink) sparkler

I was just wondering if cretons (which we grew up hearing our grandmothers call it, in our child minds, gaton) were rillettes. YUMMMMMMY.

Why is it important for us to make our traditional recipes "fresh"? We "foodies" spend all this time finding real, authentic, traditional recipes for ethnic food. Do you think your polish grandmoth...

Always scallions, parsley, lemons, whole wheat pasta, feta, parmesan, eggs, milk, fruit, two or three veggies, tofu, dried mushrooms, wine, white beans.

Bacon is a good recommendation I keep it frozen wrapped accordion style in the freezer now, thanks to a suggestion from thekitchn.com. It's helped out so many times.

Last year I made roasted brussel sprouts with white beans and pecorino from epicurious.com and it was a total hit.

Avocados for sure, especially in Escondido. When I moved to San Diego in 1998 I noticed that Avocado is not only a random snack akin to my eating apples in New England, but you can barely buy a san...

I know a woman who has hers on her countertop and it's flourishing under a very hot kitchen lamp.

I don't know if it's technically an allergy, but when I eat raw onions I get an awful headache. It started in my mid-20s.

Hi - Andrea here. Thanks thanks thanks for these suggestions! I was thinking I could use it like a butter or oil but was too chicken to try. oooh bad joke. I hate throwing out food so now I don't h...

First of all how can MacIntosh not even be on that list?! Courtlands are my fave, but they don't have them in CA. So Macs have to fill in. A plague on sweet apples.

I just went to Walzwerk in San Francisco for dinner...perfect for October dinner. Pork Schnitzel and red cabbage and spaetzle and herring and tons and tons of beer!!! Delicious German beer! Go ther...

I usually just roast them with olive oil salt and pepper, but for Thanksgiving last year I made them with white beans and pecorino - a recipe from epicurious - and people devoured them.

I typically spend this amount, altho I will go out and eat sometimes, so factor that in. I buy all my food at the local produce store which carries dairy and some dry goods. Because I ...

Dutchess crab? Is this a kind of crab I'm totally ignorant of (which is highly likely) or do you mean Dungeness crab?

I can't say I've cooked extensively with either; I just know that soft shelled clams, or clams as we call them in Massachusetts, are mainly used in steamers or white clam sauce or chowder, while ha...

I disagree that there's no difference between the hard and soft shell clam. The soft shells have a large stomach that has a very distinct rich flavor that some people like or don't like. You have t...