What to Cook

Sondra Bernstein to ‘step back’ from Girl & Fig operations - Santa Rosa Press Democrat Sondra Bernstein to ‘step back’ from Girl & Fig operations - Santa Rosa Press Democrat Posted: 01 Mar 2021 12:00 AM PST Sonoma restaurateur Sondra Bernstein announced on Monday that she has "taken a step back from all operations" in the Girl & the Fig restaurant group. Bernstein made the announcement March 1 in a newsletter to customers. Bernstein said she will retain her ownership stake in the company and continue in an advisory position, while John Toulze, current president of the restaurant group, has taken over the reins as the company's new managing partner and will continue to handle day-to-day operations. "We've been talking about this for a few years," said Toulze, 46. "And there was never going to be a great time to make that transition, but we haven't run as a normal company for a while now so th...

Desert sun can burn plants in summer - Las Vegas Review-Journal Desert sun can burn plants in summer - Las Vegas Review-Journal Posted: 25 Jun 2016 12:00 AM PDT This week, temperatures are projected to reach 117 degrees. Most landscape plants can handle these temperatures, so don't panic. Lawns, vegetables and annual flowers will require daily irrigations. Trees and shrubs should have at least one day of rest between irrigations. Our light intensity is very strong in the desert. Some thin-barked trees and shrubs get sunburned if they don't have enough protection from strong sunlight. The natural way to protect plants from sunburn is to allow these plants to shade their own trunks and stems with leaves. Not providing enough water can thin out the canopy of trees and shrubs and encourage sunburn. Plants that typically sunburn include many of our fruit trees, mostly peach and apples. Ornamental trees and shrubs also get sunburn. P...

Honey & Co’s chicken roasted in fig leaves, with figs and tomatoes recipe - Financial Times Honey & Co’s chicken roasted in fig leaves, with figs and tomatoes recipe - Financial Times Posted: 19 Sep 2018 12:00 AM PDT As promised, here is the second instalment of our figgy feast. Last week, we suggested a salad starter; this time, we have a show-stopping main that makes use of the fruit and leaves of the generous fig tree. There are many fig trees growing in the UK and chances are you are not far from one — once you know the unmistakable shape of their foliage, you start to see them everywhere. Even if the fruit doesn't ripen in the British sun, the trees carry a flavour bomb in their leaves, with the most exciting fragrance: exotic yet somehow familiar, smelling of figs, yes, but also of resin, basil and something else that's a bit like coconut but not quite. Do not eat them! Wash them well and use them like bay leaves — t...

Book Review: Killing Sydney - The Fight for a City's Soul - Architecture and Design Book Review: Killing Sydney - The Fight for a City's Soul - Architecture and Design The Simple Joys of Tamarind - The New York Times The Fruit Yotam Ottolenghi Longs to Cook With - The New York Times Book Review: Killing Sydney - The Fight for a City's Soul - Architecture and Design Posted: 24 Mar 2021 06:46 PM PDT Elizabeth Farrelly's controversial new book Killing Sydney: The Fight for a City's Soul has made a splash in development, planning and design circles. We asked Dick Clarke,  to review it for A&D, but he said the book is too important for a notional review of a few hundred words, instead producing this short essay. "When asked who is buying these high-rise apartments, Mr Eltakchi responds: "No one that I bloody know of. Ever since these monstrosities were built, especially in Gr...

MOUNT PLEASANT — A golf outing and cigar dinner to benefit Big Brothers Big Sisters will be held Thursday, June 3 at Meadowbrook Country Club, 2149 N. Green Bay Road. A shot gun start begins at 3 p.m. Cocktails begin at 5:30 p.m. and dinner is at 6 p.m. The dinner menu is a salad, 16-ounce prime rib, asparagus, baked potato and chocolate cake. The cost is $100 for golf and dinner, or $65 for dinner only. Tickets are available at Timer’s Beverage Center, 3800 Northwestern Ave. Ticket sales end May 28. 0 comments Get local news delivered to your inbox!

If you’re a swamp cabbage fan get ready because one of your fav events of the year is on the way! It’s the Kenansville Swamp Cabbage Festival… and it’s sure to be Positively Delicious! On Saturday, March 27th beginning at 10 am the Swamp Cabbage festival will kick off and feature great food, great fun, and great music, including Keith Bass & the Florida Bluegrass Express. There will be a positively delicious barbecue, raffles, and of course, the annual Kenansville Swamp Cabbage Festival Parade, which starts at 10 am.  Admission is free and Positively Osceola will be there enjoying the most delicious swamp cabbage in all of Florida! For more information call David Palmer at 407.908.4510. or Stoney Vickers at 407.552.2407.

Here comes Costco delivery, hopping down the bunny trail. Hippity, hoppity, ham is on its way! Who else feels like this year is flying — er, hopping — by? It's like 2021 just arrived and suddenly it's spring. And now Easter? Many home cooks spent the last year baking and breaking bread by themselves or with their families over and over (and over and over and over). Naturally, some may be a bit tuckered out in the "let's celebrate Easter Sunday in the kitchen making slow-roasted lamb and a myriad of sides" department. Luckily, the oh-so convenient big box store known as Costco is sending out a two-course Easter dinner fit for eight people just in time for the holiday. Schwan's Spiral Ham Dinner comes with all the items precooked (they just need to be reheated before it's time to sit down). Enjoy all the springtime fixings with Costco's two-course ham dinner. It's enough to serve at least eight hungry people. Costco It includes one 8½-pound ...

What to Cook This Weekend - The New York Times What to Cook This Weekend - The New York Times Posted: 22 Mar 2021 12:00 AM PDT Good morning. Nowruz, the Persian New Year, is tomorrow, and, if the feasting and exchanging of presents will be muted this year because of the pandemic, we've still got loads of recipes appropriate to the holiday. Take a look at Samin Nosrat's khoresh-e fesenjoon, for instance, a Persian chicken stew with pomegranate molasses and walnuts (above). You could serve that with salad-e shirazi, a salad of cucumber, tomatoes and onion. That would be a very nice meal. (And it would yield tremendous leftovers, too.) Passover, meanwhile, doesn't start until the 27th, but my inbox is already filling with requests for recipes to use for the smaller gatherings required by this pandemic year. Susan Spungen to the rescue! She's got an ace lineup prepared, recipes you could bookmark for later or make right awa...

What to cook outdoors for a party of six at Easter? - The Guardian What to cook outdoors for a party of six at Easter? - The Guardian Posted: 23 Mar 2021 07:00 AM PDT I'm excited for a meal out doors with friends at Easter, but don't know what to make, given that we could be in our coats and hats . Martha, Lancashire "Alfresco eating is a state of mind," says Ravinder Bhogal, chef-patron of Jikoni in London. "Whether you're eating on a sun-dappled, Italian terrace or grazing in your back garden in bracing, early spring temperatures, it's all about bringing the right spirit." In short: grab your thermals and embrace those warming, sociable dishes. If you're lucky enough to have a garden, channel après ski with a fondue. You can buy individual sets but a pan for the whole household is hygenic if you follow fondue etiquette. While hunks of bread are always welcome, it's worth considering spud...

Sancocho Recipe - NYT Cooking - The New York Times Sancocho Recipe - NYT Cooking - The New York Times Posted: 22 Mar 2021 04:32 PM PDT Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I've rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes the resilience of Puerto Rican people, as it is often prepared in times of crisis — such as after a hurricane — and made with whatever you have on hand. Featured in: Von Diaz's Essential Puerto Rican ...