For this rotating collection, I have selected a few articles—most of them written by me—that I hope will be of broad interest. Please check back often for updates.
With celebrity TV chef Sara Moulton, I guide you through some do's and dont's when entertaining with wine and cheese.
With KGO-TV hosts Spencer and Janelle, I make Asparagus with a Fried Farm Egg and Truffle Salt. And it briefly gets very warm in the kitchen.
From Saveur, August/September 2008
In rural Calabria, shepherds still make ricotta the traditional way. Learn how one shepherd does it, then make your own version. A primer with recipes.
From Better Homes & Gardens, November 2008
A fondue party at my house, with my favorite fondue recipe.
From San Francisco Chronicle, October 31, 2007
If you want to know how to make good chicken stock, ask a chef. Just don’t ask two.
From Specialty Food, January-February 2009
Everyone knows that tree-ripened peaches have a season. But did you know that cheeses are seasonal, too?
From Specialty Food, July 2009
Understanding how and why cheese rinds develop is a key step in appreciating cheese.
From Culture, Winter 2008
The world’s best blue cheeses range from creamy to crumbly, and from mellow to fierce. Here’s a guide.
From Napa Valley Register, June 29, 2010
An interview with me about my book, Eating Local, and the locavore movement; with recipes