Summer Squash “Pasta” Salad

By Katie Barreira

No matter your level of cookery skill or cooking equipment, you can turn summer squash into delectable ribbons of vegetable pasta…all you need is a vegetable peeler and a strainer! Salting softens the squash strands, making them tender and pliable, while also seasoning them from the inside out and removing some of the excess moisture, so that the sauce won’t get watery.

Try these low-cal, no-cook “noodles” tossed with your favorite vinaigrette, pesto, or creamy dressing. I was totally taken with the paper-thin slices of serrano chile that Chef Vincent Muraco adds to his summer vegetable salad at The Shop at Andaz. Here’s an adaptation of his recipe to try at home; most of the ingredients are probably already in your pantry!

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Simple Tips for Summer Food Safety

By Sandy Hu

The other day, I told my optometrist I was working on a blog post about summertime food safety and immediately she chimed in with, “Don’t leave the potato salad in the car!” Like my optometrist, we’ve all learned a few food safety tips along the way.

But for an in-depth look, I turned to an expert, my friend Laura Brainin-Rodriguez, who has a Master’s Degree in public health, a Master’s Degree in nutritional sciences and is a registered dietitian. Here’s an astounding statistic Laura shared with me: The Centers for Disease Control (CDC) noted that in 2010, one in six Americans got sick from foodborne illnesses, and most frequently during the summer.

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Caramel Sauce – it’s Easy!

By Sandy Hu

There’s nothing like a bowl of frosty ice cream to cool down on a warm day and nothing more decadent than adding a drizzle of warm caramel sauce on top.

Caramel sauce is surprisingly easy to make and much more delicious than store bought. Try Katie’s recipe from her blog post early this year. I’ll walk you through the steps in today’s Video Friday demo.

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The More Things Change…

By Marilyn Hunter

In this ever-changing world of food, ingredients and philosophies about how we eat, very few recipes withstand the test of time. But old-school garlic bread, in my opinion, should stay the same forever.

One of my favorite stories is about Rose Pistola, a beloved icon of San Francisco’s North Beach Italian food culture. Rose is said to have passed away peacefully with a wedge of good Parmesan and a cup of olive oil on her bedside table. She was a master of “red gravy” and San Franciscans loved dipping crusty Italian garlic bread in her tomato sauce.

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A Meal from Mushrooms

By Lori Powell

My fridge is a bit empty due to my being out all last week on a location photo shoot. But if you have a pantry stocked with some good grub that includes some condiments, you’re well on your way to creating a delicious meal for one.

This week I’m going meatless and turning to some meaty portobello mushrooms. I am generally not a fan of these oversized fungi but when roasted, broiled or grilled whole they deliver a different world of flavor. You see, when roasted or broiled, the outside edges and gills get a bit crispy. On the grill over high heat, they get pretty much the same effect, with the added bonus of a smoky hit.

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