Friday, September 24, 2010 at 4:00AM 
By David Hu
Everybody loves pizza so we’ve found a quick, elegant pizza recipe: Pizzettas with California Dried Plums & Caramelized Onions. This pizza merges the concentrated sweetness of dried plums with the tangy flavor of goat cheese. Since the pizza base is naan (Indian flatbread), there’s no dough to make, saving you time, and adding a nice twist on the traditional pizza.
Thursday, September 23, 2010 at 4:00AM 
Sometimes Marilyn and I sit at the dinner table and watch in amazement as our two boys eat. Or rather while Benny eats and Nicky twists, turns and falls off his chair; pulls a Lego airplane from his pocket to crash into his otherwise untouched green beans; and pokes his brother in the ribs before proclaiming he’s "all full". Without skipping a beat, Benny reaches over and steals Nicky’s potatoes. How can two children come from the same place and be so different?
Tuesday, September 21, 2010 at 4:00AM 
Picture it, Italy, 1860. Gaspare Campari comes home from a long day in the fields, feeling downright haggard. Good thing his wife has spent the afternoon steeping her secret recipe of herbs, spices and citrus peel.
Just a glug of the health tonic, sends the worn Gaspare straight to bed and in the morning he awakes, refreshed and fortified by the medicinal brew. Over the milk pails Gaspare extols the virtues of the Campari family restorative and the rest is history…Ok, so everything past Gaspare Campari is my fanciful and entirely concocted, version of Campari’s mysterious inception, but you get the idea!
Katie Barreira | Post a Comment | Share Article tagged Campari, Katie Barreira, Negroni, Pom-Pom, Special Fork, cocktail, granita, poppers, recipe, ribs in Cooking Newbie Monday, September 20, 2010 at 4:00AM 
By Sandy Hu
I’m posting late today, after a marathon 24 hours of air travel from Ireland, via Heathrow and LAX. I just returned from a five-day trip, meeting Ireland’s top food stars and sampling their outstanding fare.
If you’re imagining boiled dinners or corned beef and cabbage, think again. Today, the best of Irish cooking is sophisticated and vibrant, and easily holds its own on the world stage.
Friday, September 17, 2010 at 4:00AM 
By Sandy Hu
It used to be that “salad,” meant iceberg lettuce. Today, with so many sophisticated and more intensely-flavored varieties of baby greens, iceberg lettuce has been consigned to the role of leaf backdrop in burger buns.
Iceberg is enjoying a mini-comeback. Its mild taste and its ability to get totally crisp (we’ll show you how), makes it the prefect foil for rich and pungent blue cheese.