Sugar Editorial Picks
Jan 02, 2009 -
To foil or to plastic wrap: that is the age-old question that's been around longer than I've known how to cook. So which keeps food fresher longer? The answer is that it all depends on what you're aiming to preserve.
- 19 Comments
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Oct 19, 2009 -
Good-quality cheese is expensive and if I'm going to purchase a wedge of imported Italian Parmesan cheese, I like to use the entire chunk — including the rind. Luckily, I learned a long time ago that the rinds can be used to season soups and stews. Once you've grated all the cheese off, wrap the rind tightly in plastic wrap and throw in the freezer.
- 8 Comments
Jun 08, 2009 -
Thanks to Say Cheese!, my weekly series featuring different types of cheese, the charcuterie drawer in my refrigerator is full of cheese. However, when the packaging is removed and the cheese is partially grated, many of them look the same. To ensure that I don't confuse the pecorino with the parmesan, I've started labeling them.
- 7 Comments
Aug 06, 2009 -
On a recent trip to my favorite local farmers market, the Ferry Plaza Farmers Market, I bought way too many vegetables — including a few bunches of elegant French breakfast radishes from Petaluma-based Marin Roots Farm.
Although radishes are available in Northern California year-round, it's during warm Summer months when one can truly appreciate them for their crisp texture and spicy-juicy bite. These root vegetables are related to the turnip and horseradish families, and come in a myriad of varieties, from my dainty, fine-textured breakfast radishes, with their fuschia-hued base and white tips, to fiery red globes, trippy-looking watermelon radishes, and large, sweet daikons.
- 2 Comments
Jul 24, 2009 -
With a few simple touches, you can turn a grassy knoll at an outdoor concert into a welcoming party space. Cover the ground with a plaid picnic blanket. Unpack the picnic basket and use this as a small table to set out the food.
- 2 Comments
May 18, 2009 -
It's de rigueur for newlyweds to save the top tier of their wedding cake to enjoy on the first anniversary. The idea behind this tradition, which dates back as far as the late 19th century, is for couples to savor the cake once again — as well as the memories of the big day and the first year of marriage.
Enjoying a well-preserved piece of wedding cake should be a pleasant reminder of your big day, so make sure it isn't ruined by a dry, smelly cake wrought with freezer burn.
- 24 Comments
Jun 23, 2009 -
Dolores Park is San Francisco's see-and-be-seen picnic spot. On warm weekends, the park fills up with everyone from families to hipsters looking to soak up the sun. Since the weather here is unpredictable, rarely do I plan a picnic in advance.
- 3 Comments
May 25, 2009 -
While burgers are a beloved backyard, picnic, and barbecue staple, enjoyed all Summer long, they aren't necessarily the easiest food to transport. However, it can be done. I recently made 16 burgers and successfully carried them to a remote location in Golden Gate Park.
- 3 Comments
May 12, 2009 -
Asparagus isn't the only stalk in season: rhubarb is also having a moment. Rhubarb resembles celery but has a vibrant pink color. Although many people mistake it for being a fruit, rhubarb is actually a vegetable.
- 4 Comments
Mar 06, 2009 -
Not only am I packing up a delicious spread of food to pair with the fresh oysters of Hog Island, but I'm also bringing a few simple decorations to transform the farm picnic area into a fabulous party zone. For example, a fabric tablecloth in a vibrant print incorporates a touch of elegance to the outdoor location. A single bouquet of tulips adds to the natural oceanside landscape.
- 2 Comments