Mace and nutmeg are more than relatives, they are basically fraternal twins. Mace is the red, lace-like covering of nutmeg.
Brussels sprouts, you either love or hate them ... I’m a fan.
No brine, no buttermilk soak or seasoned coating, just down home, basic fried chicken that, if I do say so myself, tastes great.
I figure cookies are a safe bet this year, after all they are baked. And if packaged with love and rubber gloves, should be sanitary.
With the cooler climate nothing is homier than a hot pot of something stewing on the stove.
"This week I’m sharing another trial run in the quest for my ice cream utopia. It calls for buttermilk and whipping cream, as well as powdered…
Elaine Revelle - Years ago, way, way back in the '70s, a longtime friend and I enjoyed date nights at an Orcutt restaurant named Alexander’s H…
From my daughter Tina’s mother-in-law, the late Donna Anderson, this is so good it earned my 2005 Golden Spoon award.
An outcome of our self isolation has been an increase in my television consumption and, no surprise here, I’m close to OD-ing on cooking shows…
A colorful red and blueberry crumble combined with a delicious, creamy homemade ice cream makes a flag-colored dessert.
While those kids didn’t step out of high school as their parents did, you can be sure it’s a graduation they won’t forget — and I have a coupl…
Found an interesting Korean beef ribs recipe that sounded right up my alley.
Refrigerate to macerate, which softens berries slightly and draws out enough juices to make a lovely light syrup.
Since I always have onions, garlic, cheese and tortillas on hand I immediately thought of my all-time favorite, chili verde.
Basically it’s a clean-out-the-refrigerator dish.
If you are old enough to remember the polio epidemic of the 1950s, there are a lot of similarities. Movie theaters closed and that was a big b…
With Easter this Sunday and shopping restricted, I say make a science lesson out of dying eggs. Natural dyes are all around us.
It’s back to basics at my house and I’m mining the contents of my pantry/freezer, cooking an old family favorite.
"I take a little guff from my family for this, but who’s laughing now?"
The Irish have a long history, bordering on a love affair, with potatoes and it all started with the Spanish Conquistadores and Peru.
Here we are, again, the time of the year when social media, news reports, curmudgeons, etc., are full of the prospect of dreadful daylight sav…
WOODEN SPOON Spring says “lamb” to me and I have a delicious dish calling for one of my favorite cuts — shanks.
Tomorrow is Valentine’s Day, a day for lovers, candy, gifts and sentiment. But wait, this year it’s double-time for lovers — Leap Year.
Food columnist Elaine Revelle digs into gelatin dishes from the ‘20s.
It was my grandmother who sparked the foodie in me. A great cook and Valley native, she saw to it that we all ate local and healthy.
"...All you need is some rice and Spam, some soy and fish sauce for an Asian flair, and anything you can find in the refrigerator."
Here we are on the dawn of a new decade, the 20s.
This Christmas season has been full of tradition and I’ve enjoyed it all. From parties to programs and my girls’ birthdays, the days have been busy.