A prized recipe, reluctantly shared because it is just that good!
Citrus juice quickly “cooks” sushi-grade tuna for this light, fresh, colorful first course.
A pork and cabbage kielbasa was the perfect solution for the bag of cabbage that wouldn't go away.
A grilled cheese that is not fancy in the least but it is most definitely delicious.
A sweet pickle that will win over even those who say they don't like pickles.
Nothing beats a warm blueberry muffin for breakfast.
Crisp cabbage, with oil toasted garlic, mustard seeds, and curry leaves. Nutty with toasted coconut.
Do we actually want to eat tomato and basil salad three or four times a week?
Think of them as a cross between a chewy oatmeal cookie and a slice of carrot cake.
The term napoleon means anything, sweet or savory, that is layered. Grilled summer vegetables make a wonderful napoleon when paired with fresh tomato, basil, and mozzarella.
Simple, sweet, and straightforward. Gifts of jars of jam make good neighbors, too.
Grilled chicken breasts get a flavor boost with a simple, jam-based sauce.
The near-perfect summer salad that stays crunchy for days.
A brownie with an Oreo crust and a thin layer of caramel.
Resting on a cedar bed, cushioned with fresh dill and green onions, this maple mustard glazed salmon was my most memorable summer meal yet.
A butter cookie with an apricot jam center.
A slaw with a vinegar base that will hold its form inside a cooler or on a picnic table.
Southern fried chicken is delicious hot or cold.
Try serving chilled peach soup as a first course for brunch with small side salad.
Michael Bauer, a food critic, keeps San Francisco chefs on their toes.