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.
WEDNESDAY, JANUARY 14, 2009 On Food: A cook's course on better eating
On Food: Mark Bittman answers all your food questions for you -- and he's coming to town Wednesday for a free lecture.
TUESDAY, JANUARY 13, 2009 Drinks: Papaya and Banana Smoothie
Papayas and bananas won't juice effectively -- their pulp is too dense -- but are definitely candidates for the blender treatment.
Jeff Woodruff, director of operations for Pagliacci Pizza, explains how the pros toss a perfect pizza crust.; Eric Donnelly, executive chef at The Oceanaire Seafood Room, demonstrates how the pros do it.; How to prepare soba noodles with tofu, vegetables and peanut sauce.; Cooking techniques demonstrated by the pros.
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Best Cheap Eats
Where prices are low, but the chow's top of the line