Your source for news and information in the Colusa County area.
Food
Packaged perfection
Cooking en papillote creates dishes that are delectable and dramatic. Easy to prepare, too. It's the classic French technique that bakes ingredients sealed in a parchment-paper pouch. Each parcel contains one serving, and as it bakes, the food inside...
Uncorked: In hard times, Bodega Norton excels
After years of drinking more wine, and more expensive wine every year, Americans are reacting to the economic downturn by drinking at least as much, but cheaper wine, shop owners say. But that doesn't have to mean drinking worse wine. As I've said many...
Dinner Tonight: Salsa soups up soup during spring's last cold snap
Every spring it happens. You think you're ready to venture into salad entrees, but Mother Nature — at least the Midwestern Mama version — decides otherwise. In some places, baby, it's (still) cold outside. Because salsa and avocado evoke warm,...
There's history in Peru's olives
On my first trip to Peru many years ago, I was captivated by the country's black olives. Juicy, meaty and flavorful, they were a far cry from the rubbery California black olives of U.S. salad bars and a welcome change from the sharp, briny green Manzanilla...
Rethinking breakfast
Gail Frank's voice, soft and Southern, made its way through a sea of scientific data. I met her for breakfast at a cozy coffee shop, and while we consumed our eggs (hers an egg-white spinach omelet, mine two eggs over medium) we discussed what Frank considers...
Uncorked: Nature takes its course in Chapoutier vineyard
To hear Michel Chapoutier talk, you might think he's a maverick. "I'm not trying to make the best wine possible," he says. "I'm trying to create the best expression of the soil." It's nothing new. As far back as 1988, when he took over the M....
Dinner Tonight: A more healthful alterative to Bearnaise sauce
One of the classic bistro combinations is steak with Bearnaise sauce. But in this day of low-fat, low-calorie emphasis, how can you get some of that great Bearnaise flavor without the richness of eggs and lots of butter? Here's one solution. Take the...
Help! What went wrong with my recipe?
Everyone does it sometime. You're following a recipe to the letter. And yet ... something goes wrong. The fudge fails. The roast is tough. The sauce breaks. "What did I do?" you moan — and thus begins the search for the cause of the mess. We asked...
Shortcuts to make quick work of rich chowder
I once heard Glory Foods founder, the late Bill Williams, justify cooking with his company's Southern-inspired canned greens in a way that made me forever stop apologizing for shortcuts: "These won't be as good as the 'Sunday best' greens you remember...
Cheap & easy
If you buy groceries, you know that food prices are on the rise. You know that milk costs more. Eggs cost more. Oranges, apples and beans cost more, along with meat and poultry. Increased energy and transportation costs have contributed to higher food...
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