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Dinner: Thai red curry spareribs FRIDAY, JANUARY 16, 2009 THURSDAY, JANUARY 15, 2009 WEDNESDAY, JANUARY 14, 2009 Create a spread that caters to the president-elect's palate The Green Kitchen: Pasta is a plus if you're rushed Ask the Splendid Table: Plum pudding is rich in tradition Drinks: Here's what to drink with broccoli Wine Pick of the Week: 2007 Ponzi Vineyards Tavola Pinot Noir $25 TUESDAY, JANUARY 13, 2009 Dinner: Potato Chip and Pretzel Baked Chicken MONDAY, JANUARY 12, 2009 SATURDAY, JANUARY 10, 2009 FRIDAY, JANUARY 9, 2009 Dinner: Squash Soup With Peppers and Fresh Lime THURSDAY, JANUARY 8, 2009 Dinner: Strozzapreti with Sausage, Grapes and Red Wine 
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Best Cheap Eats Recently Reviewed Restaurant closures  Reader blog: Good Food and Bad Food· Confused by Soy · Eating Mud Pies · Olive Oil – Healthy or Unhealthy?  Reader blog: Fork It Over· Conservation Magazine Jumps the Shark · At the Capital Grille, There's More at Stake than Steak · Eat Local Now 2008!  Reader blog: Anticiplate· Celeriac Potato Puree with Truffle Oil · Travel: A recipe · Three Bean Chocolate Chili  Reader blog: Frantic Foodie· Casting Call For Food Network- Bobbly Flay Sidekick Needed · Food Internship · Mark Bittman on Food Matters  Reader blog: Seattle Food Geek· Red Wine Mushrooms (Great with Chicken!) · Winter Decadence on a Budget · Gingerbread Eiffel Tower  Reader blog: Cakespy - Bakery & Dessert Sleuth· Cupcake Royale's Cupcake of the Month for February: Salted Caramel · Baked Good of the Day: Cherry Cobbler Bar from Louisa's Cafe Bakery · Baked Good of the Day: Raspberry-Almond Tart from Svedala Bakery Reader blog: 1 Family. Friendly. Food.· Cookie #4: Rugelach! · Picky Eater Stories: Throw the Food from the Window · Arugula, Bacon, and Gruyère Bread Pudding  OUR AFFILIATES
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I've eaten wild salmon prepared about 100 different ways, but I'm still hungry to experiment with more. No get-together has ever felt right to me without something good to nibble, and my best conversations have always taken place over coffee and cake, but my time as the P-I's restaurant critic gave me a broad perspective on great cooking. As the paper's food writer, I'm here to bring you the ingredients, the people, the perspective, and the recipes of our region. Write me if you know something good we should be sniffing out.
Andrew Schneider writes about food safety and other public health issues. His stories run the gamut from investigations of corporate and government coverups of toxic perils, to stories about gutsy federal , medical and industry workers doing what's right, to what makes the shrimp in your refrigerator glow at night and why white truffles might be worth $4,000 a pound. 
