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Your source for news and information in the Colusa County area.
Food
- Super in bowls
- For the big game, line up these self-serve dishes on one side, your guests on the other and let them go at it
- Super Bowl Sunday is a day of indulgence, a smorgasbord of appetizers, snacks and chili. The food is the focal point for many party-goers, the game only an amusing backdrop. Game-day gatherings are so darn much fun. And that joviality can extend to ... Full story
- Uncorked: Grapes: The more the merrier in white blends
- Ask any good cook: When you make a complex dish such as curry chicken, you're blending a dozen or more flavors — cardamom, turmeric, cumin, chilies, ginger, cloves, nutmeg, coriander, mustard, garlic, fennel, black pepper and others. Oh, and ch... Full story
- Seafood dish has good Karma
- Holly Woods of Karma Café shares recipe
- It's always exciting when a new restaurant moves into the area, especially when its menu has an interesting variety of tasty dishes. And if all Karma Café's dishes are as tasty as one owner Holly Woods shared on the day I visited, hers will be... Full story
- Uncorked: Zinfandel is comfort wine for cold weather
- Snow and cold weather blanket the Midwest and Northeast, and Miami is having its version of a cold snap, with daily highs barely in the mid-70s. It's time for comfort foods — beef stews, macaroni and cheese, tuna casserole, chili. With comfort... Full story
- An upper crust
- Prize-winning baker shares her secrets for perfectly rich pie. Hint: It's not the filling.
- It was worth a little bad blood. Judging the Retro Baking Contest gave me the luscious task of shoveling down spoonfuls of glorious homemade pies. Who can resist pie? It's such a happy dessert, innocent and nostalgic. But my annual physical was a fe... Full story
- Uncorked: New blending makes for the perfect mix
- It used to be that when winemakers blended two or more grapes into a wine, it was so the strengths of one could make up for the weaknesses of the others. France's Bordeaux red had cabernet sauvignon for flavor and structure, malbec for its inky color... Full story
- Uncorked: In Sicily, old wines are new again
- It's not easy being Alessio Planeta, traveling the world to sell the wines of his native Sicily. First he has to overcome the island's reputation as the searing desert it was portrayed to be in Clint Eastwood's 1960s spaghetti Westerns and a couple ... Full story
- Old grain, new take
- Farro, an ancient staple, gets fresh treatment as a healthful entree or side
- One night recently, I turned coarsely chopped spinach and collard and turnip greens into a delectable dish. How? I cooked the greens in just enough broth to make them tender-crisp, then tossed in some cooked farro. The semi-pearled farro made the con... Full story
- Uncorked: Best wines of 2011
- Two thousand eleven was a fabulous year for wine. Fans of the grape, whether Tea Party types or Occupy Wall Streeters, revolted and demanded cheaper wines. Sellers cut $90 wines to $50. Readers went further and found wines for less than $10. Sweet w... Full story
- The debate: White or dark?
- When it comes to chicken, the choice is lower-fat-and-calories breasts versus greater-flavor-and-economy thighs
- There's a longstanding debate when it comes to chicken: Breasts or thighs, light or dark? We know that white meat has less fat and calories, but it also has less flavor pizazz. A hundred grams of skinless (roasted) chicken thigh, about 3-1⁄2 o... Full story
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