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July 15, 2020

Sujie’s Chinese pancakes |The Mixing Bowl

The first day of the Chinese New Year, also called the Spring Festival, arrives on January 25. Following are fourteen days of festivities concluding with the Lantern Festival. Each day honors a different food, starting with dumplings and concluding with sweet glutinous...

Mediterranean flavors in a British casserole | The Mixing Bowl

Here’s a warm and wintry dish to fit the season. It’s a traditional English dish called, uncomfortably, Toad-in-hole, or in shorthand, but no less odd, Sausage Toad. It’s basically sausage, or other kinds of meat, cooked in a Yorkshire pudding batter and...

Party snack: Japanese-American Arare | The Mixing Bowl

Evoking winter in their name, arare are addicting sweet and salty party snacks. In Japan, they are tiny packaged crackers made from glutinous rice flavored with soy sauce. The name refers to little snow pellets, also called soft hail or graupel which...

Cashew coconut meatballs with creamy tomato sauce | The Mixing Bowl

By SARAH RINGLER Like many recipes from Christopher Kimball’s cookbook, “Milk Street Tuesday Nights,” the flavors in these meatballs are subtle and original. Ground cashews and chopped cilantro mixed with ground beef form the base of these meatballs. Indian...

Old world membrillo, spelt and poppy seed bars | The Mixing Bowl

By SARAH RINGLER Long ago when people ate whole grain foods and sweets came mostly from fruits, cakes like this one evolved and were considered a real treat at this time of year. Its sweetness comes from little jewels...

The caramel challenge | The Mixing Bowl

By SARAH RINGLER These caramel pie bars bars have a sugary pie crust base covered with a sweet, crackly, gooey caramel topping. With pecans and chocolate chips added, it resembles a chocolate pecan pie. Unlike a pie, these bars...

The Holy Grail of cornbread | The Mixing Bowl

Somewhere between cake and bread, this loaf is light, sweet and great to serve with soup or toasted for breakfast. It also could be an easy to make and portable contribution to a potluck Thanksgiving Dinner. I have been...

Big cooking holiday: Stock, stuffing, turkey and gravy

I nervously submit these recipes because so much of the Thanksgiving cooking tradition is passed on through families, as these ones are from mine. I’m just offering suggestions here and bear in mind, it is difficult to offer exact amounts or instructions...

Anime or Malaysian style Curry Buns | The Mixing Bowl

Curry buns, sometimes called kare pan, are popular street food sold across Asia from India to Japan. Like a lot of portable food, it can be eaten without utensils or plates making a nice lunch to take to work or on...

Orange cornmeal cake baked in cast iron pan | The Mixing Bowl

This is not your fancy bakery cake, but rather a homey dessert that would work following a light dinner. It resembles sweet cornbread but has orange slices embedded in the top that become caramelized and candied when baked.  Also,...
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Harvest season continues | About Town

I passed through miles of Watsonville’s agricultural fields today under gray, overcast skies. The strawberry harvest seemed to be going full blast,...
Hideout Aptos

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