Food

Catching up with omegas

Dietitian aims to school consumers on the key nutrients found in fatty fish

By Cathy Thomas/Freedom News Service

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

By Bill Daley/McClatchy-Tribune News Service

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

By Ashley Gebb/Appeal-Democrat

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

By Cathey Noell/Freedom News Service

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

By Bill Daley/McClatchy-Tribune News Service

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

By Travis M. Whitehead/Freedom News Service

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

By Bill Daley/McClatchy-Tribune News Service

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

By Cathy Thomas/Freedom News Service

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

By Bill Daley/McClatchy-Tribune News Service

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

By Cathy Thomas/Freedom News Service

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

Food Archives