If we can cook it, you can cook it!

Category: San Francisco

Tartine’s Fruit Galettes with thanks to Elisabeth Prueitt and Chad Robertson of Tartine Bakery, San Francisco

  If ever there was a moment for making these free-form rustic pastries, it’s right now.  The markets are bursting at the seams with the most beautiful stone fruits and berries of every description.  The peaches, nectarines and cherries are irresistible and this recipe is…

Almond Crusted Chicken Breasts

        Last winter, at a Food Writer’s boot camp, I met a woman named Leitha who was contemplating writing a blog devoted entirely to boneless, skinless chicken breasts.  After a very preliminary discussion with her boyfriend, she abandoned the project.  Apparently he told her point…


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