The Fun of Grilled Sticky Rice Skewers with Peanut Sauce

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For fans of sticky rice, this is the bomb.
For fans of sticky rice, this is the bomb.

If you are a sucker for the crispy, crackly texture of Persian tahdig or the smoky, charred exterior of Japanese grilled onigiri, then you’re sure to go wild for “Grilled Sticky Rice Skewers with Peanut Sauce.”

I know I sure did.

In fact, this recipe, which supposedly feeds four, was roundly devoured in one fell swoop by just my husband and I.

Because I’m sure two regular people can — and will — easily lay waste to this dish, I changed the number of servings to reflect that in the recipe below.

It comes from “Rice Is Life” (Chronicle Books), of which I received a review copy. The cookbook is by Caryl Levine and Ken Lee, the founders of Lotus Foods, the Richmond, CA company that imports rice grown on small family farms in Asia to the United States.

In business since 1995, Lotus Foods definitely knows all things rice after pioneering its black Forbidden Rice in 1995 and introducing the first certified organic jasmine rice in the United States.

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Heat-And-Serve, Plant-Based Latin Eats

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Casa Verde's ready-to-eat Garbanzos Al Pastor (front) and Red Bean Pozole (back).
Casa Verde’s ready-to-eat Garbanzos Al Pastor (front) and Red Bean Pozole (back).

Indulging in vegan, Latin-flavored dishes just got easier with Casa Verde.

Made by Ilinel Food Co. founded by Guatemalan-born Harry Lewis, these ready-to-eat pouch entrees need only a minute in the microwave to heat before serving.

I had a chance to try samples of the made-in-Mexico products, which are now available at Raley’s, Lucky’s, Lunardi’s, Draeger’s, and Oliver’s Market.

Four varieties to choose from.
Four varieties to choose from.

Casa Verde’s line includes four products fortified with beans: Garbanzos Al Pastor, Red Bean Posole, Lentil Mole, and Coconut Chowder. Except for the chowder, which is a single serving, the rest are designed to serve two.

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Dining Outside at Ethel’s Fancy

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Mt. Lassen trout dressed up with chili crisp, salmon roe and peanuts at the new Ethel's Fancy in Palo Alto.
Mt. Lassen trout dressed up with chili crisp, salmon roe and peanuts at the new Ethel’s Fancy in Palo Alto.

Despite his restaurant being much-anticipated and long-delayed, even Chef-Owner Scott Nishiyama was flabbergasted at how quickly reservations were snapped up when first released for the Sept. 3 opening of Ethel’s Fancy.

But such was the voracious appetite from the start for this downtown Palo Alto restaurant in the former Prolific Oven.

Not only has Nishiyama waited a long time for this, but so has the dining public that’s been eager to experience the very personal fare from a chef who honed his skills at the Michelin-starred establishments of Daniel in New York City, The French Laundry in Yountville, and Chez TJ in Mountain View.

Chef-Owner Scott Nishiyama in the kitchen at his long-anticipated restaurant.
Chef-Owner Scott Nishiyama in the kitchen at his long-anticipated restaurant.

The wait was definitely worth it, as I found out last week when I dined at one of the outdoor tables the restaurant has set up right by its front doors.

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Spoil Yourself With Blackberry & White Chocolate Muffins

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Fresh blackberries, white chocolate, a little bit of yogurt, and a little bit of cream cheese star in these muffins.
Fresh blackberries, white chocolate, a little bit of yogurt, and a little bit of cream cheese star in these muffins.

The one and only time I rafted down the American River was truly memorable.

It wasn’t just the camaraderie of friends laughing and paddling together in three rafts down the relatively calm part of the river.

It was also the wild blackberry bushes our guide had us maneuver our way to near the shore as we waited for the other rafts to catch up to us.

Truth be told, we were all secretly wishing those other folks would just take their sweet time, because we were as content as can be, reaching over the side of our raft to pluck berries that we devoured voraciously.

Nowadays, I get my blackberries from the farmers market or grocery store. Maybe it’s not as adventurous. But it is convenient, especially as blackberries are abundant even through early fall.

In fact, I eagerly picked some up recently specifically to highlight in “Blackberry & White Chocolate Muffins.”

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Dining Outside at Maybeck’s

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Japanese hamachi crudo at Maybeck's.
Japanese hamachi crudo at Maybeck’s.

It’s been a long eight years since husband-and-wife Jeff Banker and Lori Baker closed their eponymous San Francisco restaurant, Baker & Banker.

Now, they’re back — in a big way — cooking and baking as partners alongside good friend and fellow pastry chef-restaurateur-owner Aaron Toensing at Maybeck’s in San Francisco’s Marina district.

It’s a reunion for the three, who first met way back when they were all working at iconic Postrio in San Francisco.

Banker and Baker, who did private chef gigs and consulting in the ensuing years, are clearly happy to be back at a restaurant, as was evident from their smiles last weekend, when I was invited in as a guest of the restaurant.

If you’re like me, and still dining primarily outdoors, you’ll be glad to know that Maybeck’s recently added a couple of outdoor tables on the sidewalk. They might look a little spartan, as they’re small high-top tables with bar stools. But they’re dressed up with a bud vase and a heater in case it gets chilly.

Maybeck's outdoor dining area may not be fancy, but it does the job and adds to the lively atmosphere in the Marina these days.
Maybeck’s outdoor dining area may not be fancy, but it does the job and adds to the lively atmosphere in the Marina these days.

Plus, if you haven’t been to the Marina lately, you’ll discover it’s really hopping post-pandemic, especially with outdoor dining. Many of the restaurants have sidewalk tables or parklets, creating a very festive street scene that can’t help but draw you in.

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