New Year’s Breakfast Galettes

The American microbrew revolution of the 1970s began in the Pacific Northwest, but it’s flourishing in San Diego, where the oldest craft-breweries sprung up as recently as the late 1980s. Such a short history encourages adventurousness among brewers and drinkers. In San Diego County alone,…

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Umami is recognized as the ‘fifth taste’; sweet, sour, salty, bitter and umami. Just as it is difficult to describe bitter or sour, umami is not easily explained, but here goes… Umami is a depth of flavor, it is savoriness (but not necessarily salty), it makes flavors more flavorful– like a…

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Long ago, the average Blackfeet man ate 3-7 pounds of bison meat each day. That was back in an age of plentiful game, when up to 60 million buffalo thundered across the open plains. “There was no want, no hunger,” says Woody Kipp, a Blackfeet teacher and journalist. His people supplemented…

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It’s hot as a mutha down south these days. Hot, as in hovering close to 100F.

I am currently working on recipes for a magazine’s October issue which translates into autumnal inspired, afternoon-long, slow roasting of meats and nauseating, baked rice and cheese casseroles. Bleck…

All…

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It’s almost party time, and if you’re like a lot of food-minded folks I know, you’ve already frittered away a few working hours thinking about that menu. Come 4^th of July, we Americans tend to emphasize the burgers and brats, chicken and ribs (or tofu). But don’t forget the relish.

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No matter how skilled some of us may be at eating while driving while Bluetoothing and babysitting, there’s no cheating this fact: we all face 1440 minutes in a day.  Any time invested in one activity demands a decrease of time in another.  For researchers, time offers a lens for exploring…

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Beneath the broiler, no oil, is the best way to brown meat. It eliminates the splatter of grease and the possibility of fire, and gives you more control over the browning process than does browning in a pan on the stovetop. Browning is the first step in buck au Franz, my… KEEP READING »

It’s almost impossible to eff up this soup;  You can do pretty much anything to it. Try it with whichever vegetables tickle your fancy at the farmer’s market or grocery store this weekend. Use vegetable broth or chicken broth. Water would be okay, too– just possibly amp up the salt and…

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