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With a little prep time and a pantry stocked with some tasty ingredients, you can make a quick dinner that’s actually nutritious, too. Story
[Times photo:
Patty Yablonski]
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Food File
Special events and food tastings
dish
A weekly serving of food news and views
You Asked For It: Batter up for sweet treats
Angelina Austin wants to learn how to make rosette cookies that are dipped in a batter with a mold, deep-fried and then dusted with confectioners' sugar. Another cookie that is deep-fried is called wandi. The dough is rolled out, cut in strips and formed into bowties before frying.
There's a Bourbon Street brouhaha over Galatoire's
NEW ORLEANS -- Galatoire's restaurant, a French Quarter institution of high dining, is in the middle of an all-out food fight.
The Nibbler: A generous helping from a patron
An appreciative diner helped make Chris Ponte the Cordon Bleu-trained chef he is today. Now the chef returns to the bay area in a new restaurant, Cafe Ponte.
Books That Cook: Fresh takes on classic favorites
The Foster's Market Cookbook by Sara Foster with Sarah Belk King (Random House, $35).
