Oatmeal soda bread, a quick bread made with finely ground rolled oats, flour, buttermilk, egg, and leavened with baking soda.

Oh my, there is something magical about this bread. It’s really just … Lire la suite

Irish soda bread with flour, baking soda, buttermilk, and caraway seeds. Easy to make, no need for a mixer.

One of the things I love about making soda bread is that it is just so darn easy.

Wi… Lire la suite

A cool and refreshing Indian condiment for hot and spicy dishes, made with yogurt, cumin, cucumber, and mint.

Whenever I go out to eat at an Indian restaurant, I make sure the meal includes plent… Lire la suite

A classic German pot roast: Venison or beef marinated and then braised in a rich sauce that’s finished with crushed ginger snaps.

My father has been begging Hank Shaw for a venison recipe for mon… Lire la suite

Classic French preparation of rabbit, braised in white wine with shallots and prunes.

Have you ever made the Silver Palate 80’s classic, Chicken Marbella?

It’s chicken cooked with prunes and o… Lire la suite

Explanation of the process of classical Chinese tea ceremony, with detailed photos. I recently had the pleasure of attending a small class on Chinese tea and tea ceremony. Chinese tea ceremony is quit… Lire la suite

May Produce Guide
Hello May and welcome to month 5 of our Monthly Seasonal Produce Guides!

May means peak spring mode at the market. We are still awash in spring vegetables like asparagus, articho… Lire la suite

Bring in the new year (Chinese New Year that is) with these classic Chinese almond cookies.

Chinese almond cookies are a trademark in Chinese-American cooking. Often relegated as a second string … Lire la suite

Louisiana-style remoulade, great sauce for po boy sandwiches and crab cakes, or a dip for artichokes or fried green tomatoes!

Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the… Lire la suite

Savory buttermilk scones made with goat cheese and chives. Ever wonder what the difference is between scones and biscuits?

The light, sweet scones enjoyed in England are nothing like the heavy, s… Lire la suite

Rabbit, seared and braised with onions, celery root, and Belgian ale. Fall comes to Sacramento later than much of the country, but come it does. The winds blow and the leaves scatter and all one wants… Lire la suite

Slow-cooked, falling-off-the-bone tender goat stew in a Jamaican curry with allspice. Goat meat is the best! Please welcome Hank Shaw as he takes us through a wonderfully spicy way to prepare goat. ~E… Lire la suite