I see a huge change in the local landscapes recently blackened and charred by fire. Once scars, these burned patches now hold the brightest and greenest tufts.
This recipe riffs on the rice pilaf my mother made when I was a kid. She caramelized onions and garlic, then added water with chicken bouillon to basmati rice and let it simmer away, covered until the magic moment when the lid could be removed.
The inspiration for this dish comes via Sicily, where something similar was traditionally made for San Giuseppe’s Day; the crumbs are meant to represent sawdust from the ancient carpenter’s workshop.
This old-fashioned baked dessert uses up a lot of bread crumbs, but it’s fine to mix and match types of bread.
Making use of stale bread is easy—people have been developing ways to do this for centuries—but it can get a little boring if all that occurs to you is bread pudding or French toast. If you have a food processor, one of the easiest things to do is make bread … Read More
Did you know that plants form alliances? Like humans, plants do better when they associate with other plants for mutual benefit, such as to procreate, grow strong, and ward off threats. … Read More
co-author: Candace Byrne
When Paul Lema, the original “Italian Guy” behind Italian Guy Catering in Chico, learned from Mom’s Restauant owner Steve Vickery … Read More
During the natural emergency of the Camp Fire, much of Chico closed until the chaos subsided and the smoke cleared. Although California State University, Chico, was shuttered for two weeks after the fire, the emergency centers were open immediately for assistance, among them the Chico State Hungry Wildcat Food Pantry.… Read More
When Samantha Zangrilli and … Read More
