Food

Southwest Citrus Chipotle Prawns

Sutter Surgical chef shares zesty, refreshing recipe

By John Hollis/Appeal-Democrat

"It's always been a big passion of mine. My great-grandmother owned a restaurant in Cambria called 'Anita's.' She studied (food preparation) in Germany and also attended culinary school for baking in Paris. My grandmother passed all that on to us," said... Full story

Joe Sixpack: Celebrity chefs climb aboard the beer bandwagon

By Joe Sixpack/For the Appeal-Democrat

Another celebrity chef has seen the light. This time it's Iron Chef and 2009 James Beard Award-winner Michael Symon who's embracing beer in a big way, partnering with Pilsner Urquell to promote the lager's compatibility with food. "I think beer is becoming... Full story

Cool off with homemade ice cream

It’s a breeze to make a pint or two at home

By Renie Enna/McClatchy-Tribune News Service

No question, the supermarket freezer case is chock-full of delicious ice cream. So why make your own? "Homemade ice cream is one of the easiest yet smartest desserts to serve — ready to go when you want it," noted Alex Barker, author of "500 Ice... Full story

Quick Fix: Jamaican jerk chicken is quick, spicy

By Linda Gassenheimer/McClatchy-Tribune News Service

Spicy Jamaican jerk seasoning adds zing to this quick chicken dish. "Jerking" is an old Jamaican method for preserving and cooking meat. It is thought to have been invented by the Arawac Indians. Today, the men who prepare the meat are called "jerk... Full story

Uncorked: Terra incognito

Blind tasting reveals differences in 3 sauvignon blancs

By Bill Daley/McClatchy-Tribune News Service

It's not every day a box of three bottles of wine arrives with each wrapped in black paper and marked only by a number: 1, 2 or 3. But the inventive folks at Terlato Wines International, which markets more than 50 wine brands from around the world, were... Full story

TIME for TEA

Shortcuts make hosting a tea party easier – updating classic sandwiches with bright flavors like curry, mint and arugula makes it tastier

By Jill L. Reed/Freedom News Service

So much of cooking for me is pulling old ideas out of the recipe box in my head. Things are created from experimentation, family secrets and the muscle memory of making them for years. This has always been my approach to tea sandwiches: A little of this,... Full story

Joe Sixpack: ‘Reserve’ beers test limits of palates, pocketbooks

By Joe Sixpack/For the Appeal-Democrat

As if America's 1,500 breweries don't already produce an unimaginable variety of ales and lagers, now some are expanding their portfolios with series of one-offs that are testing the limits of our palates ... and pocketbooks. The highly popular specials... Full story

Quick Fix: Soy, garlic glaze flavors grilled chicken

By Linda Gassenheimer/McClatchy-Tribune News Service

Savor the flavors of Korea with this grilled chicken coated with a garlicky soy sauce glaze that's inspired by a Seoul street-food treat. I use juicy, meaty chicken thighs for this quick meal. Look for the skinless, boneless kind. The chicken can be... Full story

Uncorked: Rias Baixas is flagship of Spanish whites

By Bill Daley/McClatchy-Tribune News Service

Albarino (ahl-bah-REEN-yoh) is a refreshing Spanish white wine with plenty of fruit, aroma and summery zing. Ground zero for albarino is Rias Baixas (REE-as bye-SHAHS), an oceanside wine region in the northwestern province of Galicia. While the region... Full story

Neighbor's Favorite: Oreo Truffles

Rich dessert is both elegant, fancy – yet surprisingly easy

By John Hollis/Appeal-Democrat

"These truffles are both elegant and fancy, but they're so easy," explained Michelle Haney as she stood in her kitchen talking about her Oreo Truffles recipe. "We just have fun making them whenever the kids have a function." Michelle, a working mom who... Full story

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