Everyone knows what a noodle is, right? And everyone knows what pasta is, right? And they are really the same thing, right? Nope, and it’s time to have that noodle and pasta talk that your parents should have given you years ago.
What is the one item in your kitchen that you can use to cook an entire meal? No, not the Instant Pot.
A summary of restaurants that have opened -- or reopened -- in Napa Valley.
Winter shifts the cooking menu of grilling and salads to heavier foods, such as stews and long-cooked braises but in the market there is one bright spot: lemons.
Downtown favorite Anette's Chocolates has prospered despite much adversity over the years.
Here are three main courses that may add to the festivities.
Food can influence your feelings so when daylight diminishes and you have to bring out your winter coat, you know that is a good time to make that great mood enhancer: stew.
The word pesto means “pounded," and once you open yourself to all the possibilities of what you can pound, just about anything can be run through the food processor to fashion a pesto.
It's time to consider simply elegant ideas for the holidays and special occasion gatherings ahead. Like caviar.
If you write a story about hosting a big Thanksgiving, as Ken Morris did last week, you are contractually obligated to follow up with a story about Thanksgiving leftover ideas.
Tim Carl reviews the new Truss restaurant and bar at Calistoga's newest resort, 400 Silverado Trail, also known as the Four Seasons Resort and Residences Napa Valley.
Tim Carl, a long-time observer of the Napa Valley food and wine scene, asks: Has the valley lost is culinary relevance — or, in a post-COVID-19 world, is cultural relevance even relevant?
Ken Morris shares three different recipes for roasting the amazingly versatile chicken at home.
What's a new potato and how should you prepare them? Ken Morris has answers.
Commercial salmon fishing is just beginning in California, after being delayed to allow more salmon to return to rivers to reproduce.
10 Questions: Martin Rivera got his start in the food industry at age 19. He's been hooked ever since.
Freshly vaccinated, food and wine writer Jess Lander set out to dine in Napa Valley and beyond.
Vintner Jean-Charles Boisset has submitted plans for an upscale café and microbrewing operation in the historic Calistoga Depot.
Matt Dailey, Maryam Ahmed, Jenae Patrick, Josh Anderson and Sandy Sauter, have launched Playte Kitchen, offering a variety of culinary experiences for home cooks.
Emerging from the pandemic with a bang, Fleetwood has fast become a local favorite.
Fish collars? With grilling season here, Napa food journalist Deirdre Bourdet offers up an offbeat idea for fish.
The Napa Valley Distillery has pivoted back its "real" business—spirits.
Like lobster? Napa Valley Lobster Co. might be right up your alley.
The culinary video producer and host to a winemakers’ collective will strike out in a new direction, with open-air acoustic music next to its Oxbow District building.
Napa Valley chefs contributed recipes to "The Essential Napa Valley Cookbook," the profits of which will support local restaurant workers as well as the Feed Napa Now program.