Category Archives: Great Finds

A Salute to the Small, But Mighty, Kumquat

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A quick and easy, sweet and tangy kumquat sauce dresses up salmon.
A quick and easy, sweet and tangy kumquat sauce dresses up salmon.

In the world of cookbooks, “Citrus, Illustrated” (Chronicle Books) takes up little space.

This compact cookbook, of which I received a review copy, is the size of my outstretched hands and contains all of 35 recipes.

So, in this wisp of a book that spotlights citrus of all sorts, I felt it only appropriate that I hone in on the smallest one: kumquats.

Plus, I think they’re adorable looking, and are so beguiling with their topsy-turvy flesh that’s acidic and rind that’s sweet. Frankly, I just love popping one whole into my mouth to enjoy its burst of flavor.

This fun little book is by George Geary, who was an award-winning pastry chef for a decade with the Walt Disney Company.

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Get To Know the Good Works of The Key Room

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Succulent leg of lamb served at a recent demo-dinner at The Key Room.
Succulent leg of lamb served at a recent demo-dinner at The Key Room.

In the Bay Area, there are many places to take top-notch culinary classes, both hands-on and demonstration ones.

But at The Key Room in Novato, while you learn how to make dashi, handmade pasta, or what goes into crafting Kansas City-style barbecue from acclaimed chef Darryl Bell of Napa’s Stateline Road Smokehouse, you’re also supporting a culinary job-training program that teaches skills to troubled youths, veterans, and the homeless.

Founded in 2008, the Key Room is an extension of Homeward Bound of Marin, which has been the primary provider for resources and shelters for homeless individuals and families in Marin County since 1974.

Setting up for dinner.
Setting up for dinner.

Since the culinary program was founded, more than 1,000 people have gone through it, says Paul Fordham, CEO of Homeward Bound of Marin. Five instructor chefs, two who hail from the Culinary Institute of America, teach 70 students each year in a free, 11-week training program. Half of those who graduate go on to get jobs in the hospitality industry, and the other half end up working at The Key Room in kitchen or front-of-house positions.

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Sponsored Post: Fritter-Style Pazazz Apple Pancakes with Creamy Brown Sugar-Peanut Butter Sauce

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Yeasted pancakes brimming with Pazazz apples that get finished with a velvety peanut butter sauce.
Yeasted pancakes brimming with Pazazz apples that get finished with a velvety peanut butter sauce.

What happens when pancake batter gets a lift from yeast and a boost from an eye-popping amount of diced fresh, juicy Pazazz apples?

You get a stack of irresistible “Fritter-Style Apple Pancakes.” Served with a creamy, brown sugar-peanut butter sauce, they are sure to impress for breakfast, brunch, snack or dessert.

Tender yet with wonderful lofty chew to them, these golden fritters are made with minimal sugar so that the naturally sweet and tangy taste of the Pazazz apples really shines through.

A late-season variety, Pazazz are related to the Honeycrisp. Grown by a small group of family farmers across North America, these shiny red-skinned apples with yellow-green striations are perfect for snacking out of hand or to feature in all manner of sweet or savory recipes. Pick some up now at your favorite grocery store.

Pazazz apples.
Pazazz apples.

The original recipe for these fritter-style pancakes comes from “Dobre Dobre: Baking From Poland and Beyond” (Chronicle Books, 2025), of which I received a review copy.

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Dining In At Petaluma’s Outstanding Della Fattoria

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Honeynut squash toast with herbed goat cheese at Della Fattoria.
Honeynut squash toast with herbed goat cheese at Della Fattoria.

I am no stranger to dashing into Della Fattoria bakery and cafe in downtown Petalua to grab a loaf — or two — of my favorite Rosemary-Meyer Lemon bread. In fact, I am beside myself if I ever find it already sold out, because this crusty, chewy bread strewn with sea salt is absolutely everything.

Yet despite those countless trips, I sheepishly admit that I had never sat down to eat a regular meal in its charming dining room with its tall, beamed ceiling that resembles a big ol’ family barn.

So, last week, my husband and I decided to finally remedy that. In fact, we went to Della Fattoria twice — in three hours.

The dining room set up for brunch and lunch.
The dining room set up for brunch and lunch.

Heed my reasoning here: Since its doors open at 8 a.m. and I was determined to get my bread, we arrived shortly after that hour. I not only got my hands on two loaves to take home, but a box of pastries to enjoy back at our hotel, just a short stroll away.

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Californios Is Always A Special Time

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Sope with caviar served on a volcanic rock plate at Californios.
Sope with caviar served on a volcanic rock plate at Californios.

The last time I visited San Francisco’s Californios, it was 2021, when I dined outside in its well-appointed patio as the world was still maneuvering its way out of a global pandemic.

When I returned earlier this month, it was to a table inside its splashy main dining room, with its patio now relegated to special events only.

Times may have changed, but one thing has remained constant: Californios remains the only Mexican restaurant in the country to hold two Michelin stars. Celebrating the restaurant’s 11th anniversary this year, Chef-Owner Val Cantu and his wife/co-owner Carolyn Cantu have held that honor for 8 years, too.

An evening here is every bit as exalted as that distinction demands.

Art by the bar.
Art by the bar.
The bar.
The bar.
The striking dining room.
The striking dining room.

I love introducing friends and family to this restaurant, because it’s a good bet that unless they’ve traveled to Mexico City, they will not have experienced modern Mexican cuisine as exhilarating as this.

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