Grilling isn’t strictly a guy thing. Let’s give a boot to the “women cook, men grill” stereotype. After all, as chef Claudette Zepeda-Wilkins told me, the women she knows in Mexico routinely cook with fire — and it’s not because it’s hip. It’s out of necessity. I interviewed Zepeda-Wilkins, who was full of fab grilling tips and presented three beautiful dishes that showed her prowess as a grill mistress and how accessible grilling a full meal, including dessert, can be. So, head over to my story in the San Diego Union-Tribune for Zepeda-Wilkin's tips and recipes and get your grill on.
San Diego Foodstuff, the food blog I launched back in 2007, has been included in Feedspot's list of Top 15 San Diego Blogs and Websites to follow in 2018. This comes after SDF was awarded Best of Show for website entries by the San Diego Press Club last October and Feedspot's previous naming of San Diego Foodstuff to the Top 50 San Diego Blogs to follow in 2018.
Feedspot explained that winners were ranked based on the following criteria:
- Google reputation and Google search ranking
- Influence and popularity on Facebook, twitter and other social media sites
- Quality and consistency of posts.
- Feedspot’s editorial team and expert review
Thank you to all my readers! And I hope you'll encourage friends to read and subscribe to both the blog and this weekly newsletter. And, if you have a business you want to advertise, please consider San Diego Foodstuff to help support my work!
I got to spend time with chef Flor Franco of Franco on Fifth to learn her techniques for making jam. People who haven't tried jamming can be intimidated by the process but, as Franco explained, even a five-year-old can do it: her then five-year-old son Sebastian. Franco shared three recipes: Strawberry; Caramelized Bacon and Onion; and Pineapple, Tomatillo, and Serrano. Making jam and other preserves are one of the great traditional means of preserving seasonal produce at the peak of their ripeness so they can be enjoyed the rest of the year. Read about how the process unfolds, get Franco's recipes and tips, and discover new ways to enjoy jams in this story in The San Diego Union-Tribune's food section.
I was so lucky to meet David Berens of ReFind Kitchens while walking around Hillcrest during an interview with Mia Vaughnes of Good Neighbor Gardens last year. Berens and his mom, Juliann, launched what is essentially a sustainable social enterprise in June 2016. They find used or showroom kitchen cabinets, sinks, countertops, bathroom vanities, and other kitchen and bath materials, deconstruct them from their source, spruce them up if necessary, and resell them to homeowners. It's a model of sustainable design and I couldn't get over what a great idea it is. So, of course, I wrote about it. The story is in the current issue of Edible San Diego.
Years ago I volunteered as a cooking instructor at Olivewood Gardens in National City, teaching young kids how to cook. So, when I decided to write a story for the San Diego Union-Tribune's food section recently on teaching cooking to children, I turned to Olivewood Gardens for resources and the reasons why parents should encourage their kids to participate in preparing family meals. I got a lot of great tips--and recipes--which I've shared in this new piece, which was published on March 13, 2018.
This week my story on preparing curries from around the world was published by the San Diego Union-Tribune's food section. I got a chance to share the story of Bruce Jackson and Momoko Jackson of Pacific Beach's World Curry--and share three of Bruce's recipes: Bali Beef, Tikka Masala, and Mussaman. He also offered some insightful tips for getting the most flavor from the ingredients. All of this was captured by Eduardo Contreras' magnificent photos.