Tuesday, August 9, 2011 at 4:00AM August is the right time for a ripe tomato. As a latecomer to the joys of this fresh fruit (ketchup was as close as I came to a tomato in my youth), I do my best to make up for the lost years during tomato season.
Whether it’s grape tomatoes halved in guacamole, beefsteak slices layered with fresh mozzarella or whole sun-warmed heirlooms eaten straight off the vine, I can always find room for fresh tomatoes.
Friday, August 5, 2011 at 4:00AM 
By Joy Liao
Thai cooking is by far, one of my favorites. I love that it utilizes simple, fresh ingredients to create bold, aromatic flavors. While Thai fare is famous for lots of spice and heat, it's also celebrated for balanced flavors with components of sweet, sour and savory.
Aside from the popularized Pad Thai noodles and Thai curries, there is a slew of amazing dishes like Larb. Admittedly, the first time I ordered this dish, it was simply because I found the name interesting. To my dismay, a few of my dinner companions thought the name rather off-putting. Little did we know, Larb, really pronounced 'Laab,' would become one of the best discoveries we'd ever make.
Monday, August 1, 2011 at 4:00AM 
By Sandy Hu
When our boys were young, Steve and I used to do some home canning in the kitchen of our two-bedroom condominium in San Francisco. We did it for the cost savings.
Paying tuition at the French-American International School for our two boys and funding their extra-curricular activities meant that going home to Hawaii was a stretch for us. And, a trip home always involved taking food gifts to family and friends, following the Japanese custom of gifting, omiyage. One way we could ease the budget was to make some of the omiyage ourselves.
Friday, July 29, 2011 at 4:00AM When I’m having a busy week and need to get dinner on the table, I turn to an easy one-skillet dish, Chicken Piccata. It’s delicious and requires a few ingredients that I usually keep on hand (or on a short shopping list to pick up).
In this classic Italian recipe, a simple sauce of butter, lemon juice, parsley and capers adds a punch of flavor to chicken breasts. I serve it with a simple side of steamed vegetables or a spinach salad. Depending on my mood, I’ll sometimes add chopped artichoke hearts or green olives to the sauce.
Thursday, July 28, 2011 at 4:00AM My first taste of pepperoni bread was several years ago on a cross-country road trip. A friend’s mom baked it for our long journey so we could make better time with fewer food stops. I’ve never forgotten her generosity or the convenience of eating something so delicious on the road.
