|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||3260|
|Posts / Week:||6.7|
|Archived Since:||August 10, 2008|
Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.
The sugar industry pulled the plug on an animal study it funded in the 1960s. Initial results pointed to a link between sugar consumption and elevated triglycerides, which raises heart disease risk.
A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.
Leslie Sbrocco, host of Taste This, shares a selection of her favorite rye whiskeys. Starting with a brief lesson about the beverage that reaches back to our Founding Fathers, she ends with recommendations of a few lesser-known distilleries from around the country.
For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.
Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!
Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!
The best wines from Northern California's wine country often sound irresistible in descriptions from wine critics but actually locating and buying these wines can be a challenge. Understanding how the gray market works is the best strategy for finding many great wines today.
Even if you're staying sober, sometimes you might just miss the taste of a really good beer. But the market for high-end booze-free brews has gone largely untapped. That's starting to change.
Wine writer Jon Bonné says that the traditional ways of thinking about wine no longer fit today's diversity of flavors and cultural influences — and that drinking it should be mainly about pleasure.
Leaders in the anti-hunger movement in California gathered in San Francisco on November 9 for a discussion, co-hosted by the Food & Environment Reporting Network and the Center for Urban Education about Sustainable Agriculture, of what it takes to fight hunger in the age of Trump.
The Japanese beef is considered a luxury, with plenty of fat and its super-soft texture. New evidence could explain what's behind its sweet smell.
Congress is once again considering a federal ban on shark fins, used in soup. But scientists are divided about whether a ban is the best way to protect the creatures, which are imperiled worldwide.
Tim Page, the cofounder of F.E.E.D. Sonoma, donated valuable infrastructure to emergency food efforts in Sonoma County after the fires hit.
The North Bay Fires have decimated homes and businesses throughout Napa, Sonoma and Mendocino. Taste This host and Petaluma resident, Leslie Sbrocco, joins with others in her community to assist and feed firefighters and the families who have lost everything. The message now is that the need for food and support must be sustained through the coming weeks, months and even years.
As the fires burned, these restaurant owners helped others as they grappled with uncertainty and loss. Now, as they start to move forward, many share the same worry: will their industry be able to recover?
Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted.
Adherents of The Paleo Diet, AIP, GAPS, vegetarians and vegans and others avoiding gluten and dairy, rejoice! Kitava Kitchen has opened in a former McDonald's in San Francisco's Mission district, replacing fast food with clean food.
These ingredients appear in the nutrition labels of all kinds of foods. But what, exactly, is the difference between them? It turns out the biggest distinction may be in the marketing.
The protest movement Luther launched 500 years ago revamped not only how Europe worshipped but how it drank. We'd call him the patron saint of beer except, well, he wouldn't like the "saint" part.