On the Road: A Spring Visit to Boston and New York City
On a spring trip, I had one night in Boston, three nights in New York. Here’s where and what I ate in Beantown and The Big Apple.
Best Bites: 6 Places to Eat Now
Here are just a few restaurants in the San Francisco Bay Area I visited in April. A mind-blowing Korean steak and banchan experience at AB Steak, plus delightful small bites in Union Square at Starlite, squid ink casarecce at Tony’s Seafood in Marin, and more…
6 Ways California Restaurants Are Embracing Sustainable Takeout Solutions
No polystyrene? No problem. California restaurants are embracing sustainable takeout solutions, reusable containers like tiffins, and more. For Marin Magazine, I explored ways restaurants in NorCal are utilizing new – and ancient – takeout containers.
Chef Scott Clark’s Umami-Packed Coastal Cookbook
Scott Clark, a chef with Michelin cred (Benu, Saison) ditches the high life for something quieter on California’s Central Coast. Coastal, a cookbook packed with soulful, spirited flavor – and plenty of umami – is the result. Good Food is Intuitive. And Takes Time. What type of stories do you like? The Journey is […]
What to Eat at Park Tavern
Do you ever walk into a restaurant and a memory of a previous visit there snaps into focus? When I stepped into the blue-washed 2025 iteration of Park Tavern, I did not recognize it, at first. The dark walnut paneling of yore is gone (I remember them from a networking […]
Easy-breezy Healthful Eating in So Easy, So Good Cookbook
A Master of Science and Registered Dietician, Kylie Sakaida brings an easy-breezy healthful eating approach to her cookbook, “So Easy, So Good.”
Thoughts on Packaged Food Trends After Natural Products Expo West
Expo West, the enormous consumer packaged goods show at the Anaheim Convention Center, is a chance to see, in real-time, the future of food and drink. If my data set is accurate, these are packaged food trends that maybe, just maybe, you’ll find on a store shelf near you “soon.”
Guerrerense Cuisine Steps Into the Light
For Authentic Food, I wrote about Guerrerense cuisine, a seafood-forward region in Mexico. My experiences in Zihuatanejo and Playa Blanca were so elemental, so refreshing. And chatting with chefs in Spanish was a hoot and a half. (I did alright but thank goodness for digital transcription tools.)
About the Coffee at Tiburon’s Malibu Farm (Hint: It’s Good)
I had never heard of Caffe Luxxe before a recent dinner at Tiburon’s Malibu Farm. A Malibu-based brand with coffee shops around SoCal and elsewhere, the coffee roaster also sells coffee to fellow Malibu-based brand, Malibu Farm (not Malibu Farms). After a full meal, I still managed to drink three cups, the coffee whispering sweet […]
I Cannot Be Objective About “Classic German Cooking”
If you had to pick a cookbook to conjure up your childhood, which cookbook would you choose? For me, the child of German-Czech immigrants, Luisa Weiss’s “Classic German Cooking” was a flavor-driven journey down memory lane.