[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
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 – known to ourselves… Continue Reading
Chef Husband pulled together a quick breakfast this morning by making scrambled eggs. As I watched, I learned a few techniques. Take the pan off the burner: I noticed the pan full of liquid eggs, whisked with a bit of… Continue Reading
What do you do with a 2-pound box of mixed cherry and grape tomatoes? Well, you can eat them raw, or garnish (several) salads with them …or you can cook them in butter! Just like bacon, everything tastes better with… Continue Reading
Join me in welcoming Christa DeMercurio and her blog and column, Culinarily Yours, to aNewsCafe.com. Many of you may recognize the name of Cal DeMercurio, her husband, as a well-known, award-winning north state chef. Now’s a chance to meet the… Continue Reading
Praise spring! Gone are winter’s high-calorie comfort foods. Not that I ate them, but I’m glad their temptation is behind me, and by behind me, I mean far away, not on me. When it comes to healthy food, here in… Continue Reading
Happy 2017! I like that it’s 2017, because I like sevens (my birthday’s in July). And this is the year that I turn 61, and six plus one equals seven. Come on! This year was made for me! (OK, and… Continue Reading
Today I talk with Randy Plummer, someone I respect as an excellent cook and retired caterer, but also someone whose specialty is prime rib, a meat that intimidates the heck out of me. I’m honored to learn from someone I… Continue Reading
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