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Food

baked-cheese-goat-salsa
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
diavolo-seafood-head-show
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
neighbor-winners-pie-bake
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
farro-napa-salad-arugula
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
farms-foster-chicken-chan
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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