Advertisement

Russ Parsons: The California Cook

  • California Cook
You say chilaquiles, I say migas. Either way, it's a tradition

Breakfast cooking: He calls them migas, his daughter thinks they're chilaquiles. Either way, this egg dish is good year-round.

Despite its looks, don't chintz on the quince

The California Cook: With quince, appearances can be deceiving. With a little attention, the fall fruit can add its sweet, spicy flavor to many dishes.

The California Cook: Dungeness crab purist gives grilling it a go

A Dungeness crab purist gives grilling it a go after tasting grilled Dungeness crab at Russell Moore's Camino restaurant in Oakland.

The California Cook: Zucchini is a versatile star of summer

Zucchini can be used in a variety of tasty summertime dishes. Here are some quick ideas.

California Cook: Finally — it's bean season

With fall in the air, at least one chef's thoughts turn to a warm and satisfying meal of this low-fat, high-fiber food. And he's got a soaking tip too.

The California Cook: Seasonal vegetable stew is easy, delicious

The simplest, seasonal ingredients create a heavenly stew.

The California Cook: An author's instructive fishing expedition

In 'Four Fish,' Paul Greenberg examines the creatures as food source and part of the ecosystem.

Advertisement
Advertisement