Kendall-Jackson’s Caponata

Caponata by Chef Eric Frischkorn serves four (with leftovers) Ingredients  1 large eggplant, peeled and sliced 1/3-inch thick 2 red bell peppers, seeded, cored, and cut into 4 wedges 1/2 red onion, cut in half with root intact 4 Roma tomatoes, quartered, seeds removed 1/4 cup olive oil 1 Tbsp kosher salt 1/4 cup pine nuts, toasted 12 dried figs, quartered ... Read More »

Kendall-Jackon’s Grilled Flatiron Steak

Grilled Flatiron Steak by Chef Eric Frischkorn serves four Pair with: Kendall-Jackson Vintner’s Reserve Zinfandel Ingredients  1 (2-lb) flatiron steak, halved and fascia removed kosher salt freshly ground black pepper Sea salt Method Remove steaks from refrigerator and allow to sit at room temperature for 30 minutes. Preheat grill to high heat. Pat steaks dry with a paper towel and season ... Read More »

Remembering Charlie Trotter (1959 – 2013)

DiningOut memorializes the great Chicago chef

By Maya Silver | Editor Many aspiring chefs pay their dues (literally) by attending culinary school to lay down a proper educational foundation. What did Charlie Trotter do to prepare for a culinary career? The self-taught chef took a year off from college to read as many books as possible, many of which were cookbooks. This led to the launch ... Read More »

Christopher Kimball Illustrated

The Isaac Newton of the kitchen talks dining in, dining out, and mock turtle soup

By Maya Silver | Editor There has long raged a debate as to whether cooking is, at its heart, a science or an art. For Christopher Kimball, founding father of the Cook’s Illustrated kingdom, the answer is clear as clarified butter. Kimball has devoted himself to using scientific analysis to perfect recipes, techniques, and even product selection. Kimball’s vision is ... Read More »

Four Score and Seven Meals Ago …

The dish on President Lincoln

 By Maya Silver | Editor  “My childhood’s home I see again, And sadden with the view … The very spot where grew the bread That formed my bones, I see. How strange, old field, on thee to tread, And feel I’m part of thee!” —Abraham Lincoln, 1846 It all began in a one-room cabin in Indiana that served as a ... Read More »

Chef Roundtable

It’s your turn to host the family holiday shindig. What do you make and why?

Kevin Webber, Executive Chef at The Cliff House I would do a cioppino. It’s such a traditional fall dish, especially here in the Bay Area. At Thanksgiving, the season for Dungeness crab has just started, and that’s when the meat is the fullest and heaviest. It’s a hearty meal, and as elegant as it looks, cioppino is very easy to ... Read More »