New Year’s Eve 2010
Despite many tempting invitations to friends’ parties and enticing menus at some of our favorite restaurants, Will and I have decided to stay home for New Year’s Eve. I thought of doing something that makes sense to me not only from the practical point of view, but also from the sort of spiritual. With all […]Read More ›
Thanksgiving with a spin
Thanksgiving is perhaps the most characteristic of all holidays in the United States, as I know no other culture that celebrates it. I hated it for years after spending every single one cooking the previously unknown fare at Threadgill’s (“what the hell is cornbread stuffing????”), but I have learned to love it not necessarily for […]Read More ›
Grilled seafood at Paggi House
Last night I was invited to Paggi House for a preview of Executive Chef Shane Stark’s new patio night dinner series, Grillin’ & Chillin’. The idea is genius: taking advantage of undoubtedly one of the best patios in the city, chef Shane will step out of the kitchen and fire up the grill instead. Diners […]Read More ›
A sagra at Sagra in honor of pork!
A sagra is a local fair, usually a celebration of food, as in a preparation (sagra dei gnocci) or a raw ingredient (sagra del pesce [fish]). Local customs, dancing, music, sporting events, and children’s activities are usually included as well. Think about our Wurstfest, or even the Chronicle’s Hot Sauce Festival, as a sagra. Last […]Read More ›
Great summer food from the garden!
This weekend I caved in to the urge and bought some Texas peaches. On Saturday I made a fresh peach cake for our friend’s birthday which turned out incredible. I adapted this recipe from a strawberry cake that my friend Dana sent: Fresh peach cake 1/2 cup butter, softened 1 1/4 cups turbinado sugar 2 […]Read More ›
Wow, what a day. Sunday turned out to be everything I love about the World Cup, and then some. Unlike in 2006, the team I was cheering for won the final. And not just any team, but Spain, who had been fighting the curse of never making it to the final for as long as […]Read More ›