Editor’s note: this is a best-of A News Cafe column originally published on November 22, 2008. Thanksgiving is full of family traditions, food memories, and of course hours of fantastic kitchen fun for the dedicated foodies. Thanksgiving is one of… Continue Reading
Doni’s note: This is a Thanksgiving encore column with some of my favorite recipes. Different year, but we’re doing another Thanksgiving potluck, which makes me very happy. I’m bringing gravy, the cranberry relish and yeast rolls. I may have mentioned… Continue Reading
Here I am, talking about food again. I’ve talked before about how we learn to make whatever it is we eat. In this piece, I’d like to talk about what we choose to eat, which especially interesting at Thanksgiving. Have… Continue Reading
Suddenly, I noticed the scent of garlic and clams were filling the air. Could it be? Is Chef Husband making chowder? It has been a really long time since I’ve had clam chowder. Back when we owned our last restaurant,… Continue Reading
[s2If !current_user_can(access_s2member_level1)] Only paid subscribers have access to our site’s lead stories, as well as the Convo Cafe. When you become a recurring subscriber, you will have full access to all lead stories as well as the entire website. Plus,… Continue Reading
You may recall when son (and ANC webmaster) Joe Domke and I accepted the grand challenge last year to bake a five-tier wedding cake for my nephew and his lovely bride. First I wrote about our process; with Joe in… Continue Reading
I simply couldn’t believe it, it was exactly two weeks to the day. This last Thursday, Chef Husband and I were on our way to Fall River to cater a four-day weekend retreat for a small group, about an hour… Continue Reading
World Central Kitchen sees a need, packs up and arrives to deliver nutritious, homemade meals to victims of disaster and first responders aiding those affected. World Central Kitchen has re-activated #ChefsForCalifornia (which responded to the Thomas Fire in 2017) to provide… Continue Reading
On the menu, carrot cake, made from scratch, with locally grown English walnuts and a homemade vanilla cream cheese frosting! Yummmm. Though, as I was prepping my Mise en Place, yet another teachable moment presents itself…how to peel a carrot.… Continue Reading
Part 1 – Chicken and Sausage Although I may not be in front of the stove for our next adventure, I am in full swing as sous chef for our dinner. Our little band of six –Â known to ourselves… Continue Reading
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