Go for Sophistication for your Super Bowl Party

By Sandy Hu

So you’re having friends over this Sunday and everyone is expecting guacamole. Well, of course you don’t want to disappoint.

But for the white wine crowd, why not paté too? And Pomegranate Yogurt Dip? Not typical, I admit. Maybe because we live in San Francisco…it’s not so strange, is it?

This delicious pomegranate dip is super-easy – you just throw a few ingredients together. It goes great with kettle potato chips, pita wedges or veggies like sliced cucumber and jicama.

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Super Bowl Sunday Guacamole

By Andrew Hunter

The countdown to the Super Bowl has officially started. My brother-in-law, Eddie, who is a 5th generation Texan, is staying home through the weekend to avoid the crazy crowds. He typically also stays away from the kitchen, but on this most sacred game day, Eddie ties on his annual apron strings and makes his signature guacamole.

He’s not alone in his love for avocados, though he calls them “gator pears.” Did you know that 53.5 million pounds of avocados will be consumed on Super Bowl Sunday? That’s nearly 6 ounces for every man, woman and child in the United States. It’s the avocado industry’s biggest day of the year. That said, it’s time to talk guacamole.

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Quick Take - Chicken Noodle Soup

By Lori Powell

Sooo…I’m sitting here once again in the kitchen, writing to you all, waiting for the next layer of ice to form outside. Yes, yet another storm and you all know what I’m talking about since it’s covering half the U.S.

I slipped and slid my way down what I have now learned is not 1/3 of a mile but a ½-mile driveway. It may not seem like much of a difference but when you are skidding on ice, it might as well be another 100 miles down the road.

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Five Fabulous Reci-Tips for Tasso

By Katie Barreira

Eating out is great inspiration for home cooks. I’m forever ordering the dish with an unfamiliar ingredient or curious preparation in the hopes that it will serve as both sustenance and culinary education.

I never imagined that my latest food obsession would come from the good old pizza delivery menu, but it was there, buried in the topping selections that I came upon tasso. The parenthetical, “Cajun ham,” gave me enough of a clue to ring in an order for a cheese pizza with tasso and red onion. Since then, I have enjoyed the combination with such regularity that the pizza establishment knows me by name, that is, “Ms. Tasso and Red Onion.”

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Easy Chinese New Year Dish Starts with a Bottled Sauce

By Sandy Hu

Special Fork food editor Linda Lau Anusasananan found herself in the Chinese sauce business quite by accident. She happened to sit at a food professionals’ meeting next to a food manufacturer who produced food products for other company’s brands.

Linda, an accomplished Chinese cook and a long-time member of the Sunset magazine food editorial staff, reflected, “I used to cook mostly Asian food at home and I found making the sauces took most of my time. In 1983 there weren’t many sauces available that were very good.” So she and her husband Terry took the plunge.

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