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An Italian version of a flour tortilla or Indian chapati, piadine is one of the oldest hearth breads made in the world today. It hails from the Emilia-Romagna region of northern Italy on the Adriatic Sea, the site of old Etruscan cities, and the most fertile wheat-growing area in the country. This was a staple of the tenant farmer’s diet.
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Quinoa translates to “mother” in Quechua, one of the main languages of native Andean peoples and Incan descendants. It was a staple highland grain of equal importance as maize, and considered a premium food source of strength and endurance for working in the thin mountain air.
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I adore fresh pears. Next to apples, oranges, and bananas, pears are the most common winter fruit. A delicate fruit with a short harvest period, we can enjoy fresh pears from Washington and Oregon all winter due to the convenience of cold storage that slows the delicate off-the-tree ripening process. Pears are easily eaten out of hand, sliced in fruit salads, or paired fresh with cheese for dessert, but the baked desserts they make are positively ethereal, even a bit exotic.
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My mother attended a holiday potluck and on the table was a delicate, buttery, flakey pastry wrapped salmon stuffed with spinach and mushrooms; there was a warm red pepper sauce on the side for drizzling. It was a smash hit…
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Fruitcakes usually call for lots of butter to be creamed with the sugar and flour. Imagine my delight to find that just as good a fruitcake can be made without any added fat other than the nuts. In place of…
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While I was catering, over the decades, I worked for some really wonderful people who owned businesses and needed to have catered affairs as part of their PR. One of these was the now-defunct Sunbird Fine Art Gallery in Los Altos,…
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With the myriad of pumpkin recipes that get circulated this time of year, one thing is consistent–recipes call for canned pumpkin puree. Of course with the back to the local and sustainable movement, using a canned product might be passed over as too 1950s. But there is a reason canned pumpkin is so popular–its fantastic.
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Genuine fruit shortcakes are an American summer passion. It is the harmonious balance of sweet, juicy fruit in season, fluffy whipped cream, and crumby, rich biscuits that make them irresistible. No matter how many fancy desserts I make or taste, no matter how many different fruits I showcase in a shortcake, strawberry shortcake is still supreme. It will never go out of style. It is a dessert that is new fashioned as it is old fashioned.
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The other day in the check out line while perusing the scandal sheets, I realized the person in front of me and the one behind me were both buying big bags of fresh sweet cherries. Voila. Cherry season has arrived. Spring is officially here and with it, the first little stone fruit. So buy enough to eat fresh out of hand, then some for cooking a crisp or cobbler (easier than pie), muffins, and some savory dish like duck with cherries.
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In each genre of cooking, there are the celebrities, the ones who are well known by being on TV, and then there are the insider pros, the ones who the food world recognize but often are not more widely known. If you are a serious home bread baker, you know Bernard Clayton’s recipes.
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