Good Together

Good Together

Spring wine pairings

(May 21, 2015) A new season is a wonderful opportunity to pay closer attention to what's on our plates and in our glasses. Politics aside, the impetus to eat local can simply be...

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Smoke it if You've Got it

Homemade bacon ain't that complicated

(May 14, 2015) Store-bought bacon, especially the high-end stuff, is so delicious that there's little point in making it at home, except that homemade bacon is even better. I know it's hard to...

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Humboldt on Tap

When weak wins

(May 7, 2015) Great relationships can benefit from a little time apart. No matter how smooth, how satisfying the partnership, stepping away can be a revelation. If you've been drinking India pale ales,...

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Hum Plate Roundup

The food of our forefathers

(April 30, 2015) Eat America First The standard sub at Z & J Asian Subs (2336 Third St., Eureka) isn't so much a Vietnamese bánh mì as an American barbecue sandwich that spent...

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No Shame in Cans

Quick and dirty black bean stew

(April 23, 2015) Has cooking always been so complicated? When I look at recipes in magazines like Cooking Light and Bon Appetit, the pages themselves seem weighed down with all the ingredients to...

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A Sustainable Fish Fry

The underappreciated little smelt

(April 16, 2015) It was still dark at 6 am, but the street light shining into the custom aluminum bed of the pickup parked on the Englund Marine dock revealed a mass of...

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Socca It to Me

Savory Mediterranean chickpea pancakes

(April 9, 2015) I absolutely love love love socca, or farinata as it's known in Italy, or faina in Uruguay. My pop calls it socca, which is the French word. The fried flatbread...

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Easter Egg Bread

For any day of the year

(April 2, 2015) I used to go egg hunting as a child. When visiting friends with chickens, I would go into the henhouse to look for an egg for myself. I was wary...

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Down to Bidness

Working lunches that work

(March 26, 2015) Not every business lunch calls for the classic steak and Martinis, and not all of us can return to work after that sort of thing. Choosing where to break bread...

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Just Searing Some Duck

With citrus and ginger. No big deal.

(March 19, 2015) One of the wonderful things about duck is how baroque it sounds on the menu. Casually telling friends you're cooking duck breasts on a Tuesday night usually provokes raised eyebrows...

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Make It Green

Vegi-centric caldo verde

(March 12, 2015) March is a difficult month. No longer winter and not yet spring, it is a kind of limbo in which the promise of spring may be curbed suddenly by bites...

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