The amazing dishes Steve and John speak about on The Good Food Hour aren’t trapped in your radio- you can make them at home! Elevate your dinner table with the delicious dishes below.
JAMES BEARD’S PERSIMMON BREAD Makes two 9-inch Loaves Using the higher amount of sugar will produce a moister and, of course, sweeter bread. Adapted from…
REALLY CREAMY HUMMUS Makes 4 cups or so Chickpeas have a hard skin that needs to be broken down to achieve an ethereal creamy result.…
Merguez Sausage with Harissa Sauce Ingredients 1 package Lamb Merguez Sausage ½ cup labne or Greek yogurt 2 teaspoons harissa 1 teaspoon fresh lemon juice…
KOREAN FRIED CHICKEN WINGS Serves 4 depending on your appetite Gojujang chile paste is one of the indispensable condiments in the Korean kitchen. It is…
Join us this Saturday..September 26 on the KSRO GOOD FOOD HOUR as we salute the SWEEPSTAKES winners. Although the Sonoma County Harvest Fair was cancelled…
MAGICAL MUSHROOMS (The edible ones) John Ash (c) 2020 Mushrooms are one of the most interesting foods that we consume. Delicious, deadly, mysterious, intoxicating, enigmatic.…
MUSHROOM PATE Makes enough to fill a 3-cup mold or dish The simplicity of this recipe belies its great taste. Traditionally served in a small…
CHAWAN MUSHI WITH BLACK TRUMPET MUSHROOMS Serves 4 Chawan mushi is Japanese comfort food that combines eggs and dashi (the basic stock of Japan) to…
LIME LICUADO Makes about 3 cups Licuados (“blendeds” or “liquifieds” in Spanish) are part of the larger universe of fruit drinks made with fruit juice…
COFFEE POACHED PEARS WITH CINNAMON TWISTS The idea for this recipe came from my grandmother, who, being a frugal Scotch-German woman, never wasted anything. …
SWORDFISH WITH GREEN OLIVES AND ORANGES Serves 4 A couple of decades ago swordfish were severely over fished and we almost lost them as a…
PICKLED CORN Makes about 4 cups A delicious little accompaniment to anything fried or grilled. 1 cup white wine vinegar 3/4 cup water 1/3 cup…
GINGER, FIG AND CRANBERRY SEMIFREDDO WITH BLACKBERRY SAUCE Yields one 8 cup terrine serving 8 – 10 This is a simple but lovely dessert which…
“FIRE AND ICE” PEACH SALAD WITH FETA, FIGS AND PROSCUITTO Serves 8 This is a perfect summertime dish. The “fire” comes from heat of the…
Heirloom Tomato & Burrata Salad Heirloom Tomatoes – Basil Emulsion – Bacon Powder Recipe Courtesy of Chef Dustin Valette of Valette in Healdsburg, CA Yield:…
GREEN PAPAYA SALAD (SOM TUM) “Som” translates to sour and “Tum” refers to the pounding sound from crushing the ingredients in a mortar and pestle.…
APPLE-HERB VICHYSSOISE One of the first “serious” cookbooks I remember buying was Albert Stockli’s cookbook published after he had retired from Restaurant 21 in New…
Recipe courtesy of Michele Wimborough of Restaurant Hazel in Occidental GRAVENSTEIN APPLE PIE WITH CIDER CARAMEL CIDER CARAMEL: 4 cups apple cider ½ cup brown…