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Get back in the dinner-party spirit with this infinitely flexible, very easy big salad Jessica Battilana FacebookTwitterEmail 2of2 If you are anything like me, dinner parties are a big deal. Or, at least, they used to be a big deal back when we had them. I’d spend a full day shopping and prepping, going to the “good” store with the “right” crackers, even if it meant a 20-minute detour. I started to lighten up when I had children no longer were guests given the choice of three different types of gin, two varieties of tonic and four types of citrus when offered a gin-and-tonic at my place. Gradually, as more friends had children, cocktail hour became “cocktail with dinner” hour; three-course meals, with appetizers to start and a glass of port to finish, went the way of the dodo. ....
You can still make tender, smoky pork ribs without a grill Jessica Battilana FacebookTwitterEmail Completely hassle-free and totally delicious Tamarind Glazed Pork Ribs.Jessica Battilana / Special to The Chronicle I have two grills: A hulking oversize charcoal one I got years ago, and a smaller gas grill. I acquired the latter because I thought it would solve the problem of the first, which is that I actually don’t really like to grill. I never plan far enough ahead to get the charcoal grill going in time to make dinner on it before we’re all wild with hunger. Or I do get it going in time but then I don’t use enough hardwood charcoal and the fire dies before whatever I’m grilling is cooked through. And after thrilling to the convenience of gas grilling, I discovered that it comes at a cost, and that cost is that the food doesn’t have the smoky tinge that makes me want to grill in the first place. ....
This juicy, zesty pan-seared steak could be your go-to Mother s Day recipe Jessica Battilana FacebookTwitterEmail For the juiciest steak, let the raw meat come to room temperature before cooking, and let it rest 10 minutes after cooking and before slicing.Jessica Battilana People often assume that I love cooking with my children. I’m afraid that’s not the case. I’m impatient, favor organization and like to call the shots, all qualities that make cooking with small, slow, messy humans an exercise in frustration. Despite my reservations, I did teach my 7-year-old to make scrambled eggs, mostly because he always requests eggs for breakfast and I got tired of making them. A couple months later, he had to make a “how to” book for his first-grade classmates, so he wrote and illustrated a step-by-step guide to scrambled eggs. I puffed with pride as he told me that he’d dedicated the book … to his older brother. Such is the thankless work of mothering. ....
Portland’s hard-won identity as a food city is here to stay An abundance of local food, eager diners and ambitious chefs built the city s restaurant scene, and they re not going anywhere. Share Bernard Cabrera of Portland warms his hands by a fire in the Oxbow beer garden in Portland on a Friday evening in early February. He and his wife, Jennifer Wolcott, were enjoying dinner at the brewery. They love Portland s food scene and are hopeful it will survive the pandemic. I have faith, seeing the entrepreneurial spirit in this town, and the creativity, and the incredible talent of the chefs here, Wolcutt said. Shawn Patrick Ouellette/Staff Photographer ....