Summer Sips, Part II

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Not all Prosecco is bubbly. This one is a still wine.
Not all Prosecco is bubbly. This one is a still wine.

Voga Italia Prosecco Still

A Prosecco that has no bubbles. And it’s intended to be that way.

Wait. What?

Nope, this isn’t Prosecco that lost its fizz after being opened for a couple of days. Instead, Voga Italia Prosecco Still is just that — a still wine.

It’s made by Voga Italia, part of Enovation Brands. CEO Giovanni Pecora explains that Prosecco can be made in three styles: Spumante (fully sparkling), Frizzante (semi-sparkling), and Tranquillo (still).

I had a chance to try a sample, which comes in a trendy contemporary bottle that looks very much like the a Voss water bottle. Unscrew the plastic cap and there’s a cork underneath.

This wine is made from the Glera grape from the Veneto region of Italy. With plenty of acid and minerality, this refreshing wine tastes of green apple, lemon, lime, and a touch of kiwi.

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Rice Goes Fancy

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Rice gets dressed up with fresh shiso and sesame-inflected gomasio.
Rice gets dressed up with fresh shiso and sesame-inflected gomasio.

Rice is like that little white (er, black) dress. Simple and basic. Yet add a few thoughtful flourishes and it commands a lingering attention.

That’s what “Dressed Rice with Shiso and Summer Gomasio” embodies.

Think of it almost as an open-face, deconstructed onigiri featuring Japanese pickled plums. Only even prettier.

The recipe is from “Bright Cooking” (Chronicle Books), of which I received a review copy.

The cookbook was written by Camille Becerra, who has been the executive chef of five restaurants in New York, including As You Are in the Ace Hotel Brooklyn.

It’s a collection of more than 140 fresh tasting, vegetable-forward recipes. Learn how to make her fundamentals to enjoy on their own or in her suggested recipes.

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Double the Deals on Tuesdays at Puesto

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Huge chicken flautas that are half off at Puesto during "Happy Hour.''
Huge chicken flautas that are half off at Puesto during “Happy Hour.”

Take a close look at all the food in these photos from my meal at Puesto in Santa Clara.

We’re talking a creamy horchata, a tall glass of hefeweizen, tortilla chips with spicy salsa, three sizeable chicken flautas, and six bountiful tacos.

That spread — enough to completely stuff myself and my husband, plus have enough leftovers for one lunch the next day — was $98 before tip.

But I got it all for $58.38.

How?

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The Curated Board, Part II: A Cobb Salad For Sharing

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"A Cobb Salad for Sharing'' with "Smoky Blue Cheese Dressing,'' and homemade "Herbes de Provence Grissini'' make for an impressive spread.
“A Cobb Salad for Sharing” with “Smoky Blue Cheese Dressing,” and homemade “Herbes de Provence Grissini” make for an impressive spread.

Along the lines of Elaine in that classic “Seinfeld” episode, “The Big Salad,” a friend once queried a restaurant server with the immortal words: “Are your salads of size?”

Yes, it was a male friend. And nope, he’s never lived it down.

Now, if he ever set eyes on “A Cobb Salad For Sharing,” he’d never have to wonder about that.

That’s because this Cobb salad generously fills an entire sheet pan, making it large enough to easily serve four. With its components arranged just so, it makes for an enticing presentation that draws your eye as well as your appetite.

The recipe is from “The Curated Board” (Abrams), of which I received a review copy.

If you’ve found yourself mesmerized by all those beautifully arrayed platters and boards of food that are popping up all over social media these days, this book will show you how to make your own.

It was written by Bebe Black Carminito, a San Francisco food stylist, recipe developer, and professional makeup artist whose Instagram handle is @champagneandcookies.

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The Curated Board, Part I: Herbes de Provence Grissini

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Try your hand at making your own delicious breadsticks.
Try your hand at making your own delicious breadsticks.

Am I the only one who as a kid turned breadsticks into chopsticks?

I bet not.

These days, though, I prefer just happily crunching down on them — wrapped in prosciutto, dunked into a creamy dip or just on their own.

If you’ve never tried making your own, you ought to give “Herbes de Provence Grissini” a whirl.

It’s a simple recipe that provides the pleasure of hand-rolling skinny logs of dough with your hands just like you did as a tot with Play-Doh.

The recipe is from “The Curated Board” (Abrams), of which I received a review copy. It’s by Bebe Black Carminito, a San Francisco food stylist, recipe developer, and professional makeup artist whose Instagram handle is the delightful @champagneandcookies.

Board food is having a big moment, thanks in part to how beautifully they photograph for Instagram likes.

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