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Your source for news and information in the Tri-County area.
Food
- Catching up with omegas
- Dietitian aims to school consumers on the key nutrients found in fatty fish
- I always feel decades younger when I'm with Evelyn Tribole. Her positive energy and well-researched advice make me feel like I could climb Mount Everest. Tribole is a nutrition consultant, award-winning registered dietitian and author. She tackles o... Full story
- Uncorked: Get to know viognier
- Classic French grape makes itself at home on American soil
- Wine is a worldwide phenomenon: Sauvignon blanc thrives in New Zealand; French carmenere is equally at home in Chile and Italy; and that "all-American" grape, zinfandel, has Croatian roots. So, while it may sound a little funny at first, it makes tot... Full story
- Yuba City griller to show off skills on Food Network
- You won't find store-brand hot dogs and deli-counter coleslaw on Drew Berlfein's tailgate. A slow-roasted 80-pound hog, Cuban-espresso pulled pork and five-cheese macaroni dish are among dishes the Yuba City grillmaster will showcase this weekend wh... Full story
- Garden harvest
- When the backyard crops are overflowing, it's time to think outside the box
- The best part of growing tomatoes are the juicy, sweet and thick-sliced sandwiches slathered in mayonnaise you can make any time of the day or night. But what do you do with the rest of them sitting on your kitchen counter? The possibilities are end... Full story
- Uncorked: A wine for more seasons
- Rose deserves a spot on the table in autumn, too
- Shadows are growing longer and days are growing shorter, but don't for a second think summer is over — even if the kids are heading back to school. There are plenty of sultry days in store. Warm weather can extend well beyond Labor Day; just as... Full story
- Prickly delicacy
- Putting cactus in your mouth isn't the worst idea ever. Nopales – the shoots or pads found on the prickly pear cactus – are a common ingredient in Mexican cuisine
- If cactus doesn't jump to mind when thinking about your next meal, you probably haven't spent much time dining in the desert Southwest — home of the prickly pear cactus. The use of nopales in the Mexican culinary tradition predates the arrival... Full story
- Uncorked: Italian vintner says 'no' to intervention
- Soave is so-so at best: That's the line you often hear from people disappointed (and fed up) with Italy's most popular white wine. But Soave, named for a town/area in the Veneto region, can be quite good, minerally crisp and food-friendly. Some of th... Full story
- Stir-fry goes global
- Cooking expert details diverse recipes dreamed up by Chinese immigrants who were far away from the native ingredients of their homeland
- Grace Young and I joke about being sisters separated at birth. The award-winning author and I share the same maiden name, Young, plus a passion for great cooking and laughter. Oh, and an over-the-edge adoration of our pets. Our link has nothing to ... Full story
- Uncorked: Time is ripe for verdejo
- Crisp Spanish white pairs well with summer meals
- Verdejo just may be the Cinderella grape of the wine world. Long made into a sherry-like wine, verdejo got a new lease on life beginning in the 1970s when Spanish winemakers in the Rueda region began making fresh, lively white wines out of it. Today... Full story
- Salads fit the season
- Arranged by time of year, book has recipes for starters and meals for summer
- The musical charm of Linda Steidel's voice wins you over before her tempting dishes steal your heart. Her soft Southern drawl is songlike, pleasingly rhythmic as a gentle rain. Steidel, a cookbook author and cooking teacher, grew up in Lubbock, Texa... Full story
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