Resurrect the romance of Old California cuisine
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fish stuffed with cinnamon-spiced ground nuts, fresh fava beans cooked with lettuce and ham, corn pudding and, for dessert, tuberose ice cream.
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By Melanie Cleveland, The Tribune, San Luis Obispo, Calif.  Dec.
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It's the Roman Empire revived in the  Big Apple, if some new restaurants are any indication.
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Diners often face the unknown when looking for a good dining experiences. But there are techniques that can help.
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Who says food fads can't last? Thousands of years before the advent of Tex-Mex, ancient Americans were spicing up stew with red hot chili peppers. New fossil evidence shows prehistoric people from southern Peru up to the Bahamas were cultivating varieties of chilies millennia before Columbus' arrival brought the spice to world cuisine.
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Spoons are so old school. And so slow. Harried Americans searching for ways to shave precious seconds from their dining routines have seized on a slew of new foods designed to keep them on the go - no utensils needed.
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The Salton Sea, once known as Californiaâs Riviera, is dying. Inside a new plan to save it.
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By John Simerman, Contra Costa Times, Walnut Creek, Calif.  Jun.
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Life & style: Pioneer of local, seasonal food, Jane Grigson was years ahead of her time, as her classic cookbook shows. Nigel Slater salutes a trailblazer.
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California is to get hotter and drier by the end of the century, threatening its valuable wine industry.
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By David Pollak, San Jose Mercury News, Calif.  Feb.
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Ancient Americans were making elaborate meals with chilis thousands of years ago&#8212;sometimes even before the development of pottery&#8212;scientists say.
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Locke, California, was built almost a century ago, by and for Chinese immigrants. Can its legacy save it from extinction?
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Travel: From a recently refurbished farmhouse in rolling Cornwall countryside to the Vegetarian Society's top restaurant, in Bristol.
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Tapas _ the Spanish finger-food that is delighting palates around the world _ have a complex new champion: a delicacy of roast peppers, pickled eggplant, horse mackerel and dried leeks.Comment
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By Bruce Gerstman, Contra Costa Times, Walnut Creek, Calif.  Sep.
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SANTA ANA, Calif. _ Spanish super-chef Ferran Adria is part chemist, part inventor and part avant-garde artist. He has influenced menus around the world, shaking up the foundation of how many chefs create dishes. He has reconstructed food, changing the way it looks and feels in the mouth.