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Hanford Gourmet: The taste of laughter

Hanford Gourmet: The taste of laughter

In her book, “1,000 Foods To Eat Before You Die,” Mimi Sheraton has included Yunnan ham. The Yunnan Province is located in the southern part of China that borders Vietnam, Laos, Myanmar and Tibet. This region is famous for its ham, its flavor is revered by cooks around the world.

Jun 30, 2015 | 6:00 am | (0) Comments

Hanford Gourmet: Mindfulness

Hanford Gourmet: Mindfulness

The word “wok” comes from the Cantonese pronunciation for “cooking vessel.” When most people hear the word “wok,” a stir-fry comes to mind. But this cooking vessel serves as an all-purpose cooking pan, as the wok can be used not only for stir-frying, but for deep-frying, stewing, braising…

Jun 16, 2015 | 6:00 am | (0) Comments

Hormel agrees to buy organic and natural meat maker Applegate Farms

MINNEAPOLIS — Hormel Foods has agreed to buy Applegate Farms, a leading organic and natural meat maker, for $775 million, its largest acquisition and a big play in the hot organic food market.

Jun 02, 2015 | 6:00 am | (0) Comments

Hanford Gourmet: Ho Tai

Hanford Gourmet: Ho Tai

This is not at all what I planned to write for this week’s column. My day was filled with such anger and dismay that when I sat down intending to write about wok cooking techniques, nothing would spill onto the page. All I could think about was the damage that had occurred in China Alley.

Jun 02, 2015 | 6:00 am | (0) Comments

Flavorful beets

Flavorful beets

In many cultures, the beet root is considered an aphrodisiac. But how should a beet be prepared? Here's an idea from Chef Bessy Acosta from Peeve's Pub in Fresno's Fulton Mall: A beet and tomato tart using goat cheese, herbs and a puffed pastry.

Jun 02, 2015 | 6:00 am | (0) Comments

Making a strawberry statement

Making a strawberry statement

There is absolutely nothing wrong with most strawberry ice creams. Except that they probably would more accurately be described as ice creams with strawberries (not that there’s anything wrong with that).

Jun 02, 2015 | 6:00 am | (0) Comments

Easy and delicious ways to dress up your salad

Easy and delicious ways to dress up your salad

Salad greens are plentiful in grocery stores year-round, but if you ask us, big-box produce never seems to taste as good as the leafy greens that pop up in local farmers’ gardens come spring.

Jun 02, 2015 | 6:00 am | (0) Comments

Hanford Gourmet: Defining moments

Hanford Gourmet: Defining moments

When I was a child, I liked to stand near the back door entryway to the Imperial Dynasty and Chinese Pagoda kitchens. It was one of my favorite places. As I entered, on my left was the kitchen for the Imperial Dynasty and on my right, the Chinese Pagoda’s kitchen. Each kitchen had its own…

May 19, 2015 | 6:00 am | (0) Comments

Mediterranean cuisine back in town

Mediterranean cuisine back in town

A kaleidoscope of sit-down restaurants has come and gone at 129 W. Seventh St. in recent years: Daisy Rey’s, Vida’s Italian Steakhouse, Giannola Steak House, etc.

May 07, 2015 | 6:00 am | (0) Comments

Hanford Gourmet: Tunnels of time

Hanford Gourmet: Tunnels of time

A couple of days ago Steve posted on Facebook one of the two pictures we have of Wing’s Market. It was located where United Market exists today. My family opened Wing’s Market during the early 1950s and closed it in the late 1960s. Before the market was built, my parents remember the prop…

May 05, 2015 | 6:00 am | (0) Comments

Hanford Gourmet: Black Dragon

Hanford Gourmet: Black Dragon

He was flipping and folding pieces of paper in such rapid succession that it reminded me of the times I sat on table #10 in my family’s Chinese Pagoda restaurant and flipped and folded wonton. However, instead of a tray of stuffed dumplings on the table, Ray Thomas had several cranes, a f…

Apr 07, 2015 | 6:00 am | (0) Comments

Hanford Gourmet: Reflections from a good day

Hanford Gourmet: Reflections from a good day

If a picture is worth a thousand words, I was hoping this particular one would also unlock a memory or two. The painting “East Seventh St.” was donated by Hilda Pires to the Kings Art Center and belongs to the Art Center’s permanent collection. The artist? Auntie Harriet.

Mar 24, 2015 | 6:00 am | (0) Comments

The comfort of global cuisine

The comfort of global cuisine

Most of us think of "comfort food" as food that brings us back to childhood and our family's home cooking. It is a term first coined in 1977 and attributed to Phyllis Richman, then a restaurant critic for The Washington Post. She used it to describe a plate of the Southern classic, shrimp…

Mar 17, 2015 | 6:00 am | (0) Comments

Artisanal chocolatiers focus on purity, quality

Artisanal chocolatiers focus on purity, quality

REDLANDS — Ryan Berk makes his chocolate from scratch. That means flying to Central America four times a year, hiking over Maya ruins to remote jungle villages and meeting face-to-face with the farmers who supply his cocoa beans.

Mar 10, 2015 | 6:00 am | (0) Comments

Hanford Gourmet: Kowtow to the past, present and future

Hanford Gourmet: Kowtow to the past, present and future

When the tea is being poured in a Chinese restaurant or tea house, you may notice a diner softly tapping the table with three fingers each time his or her tea cup is refilled. Chinese are known to have many superstitious rituals, but this isn't one of them. According Chinese lore, this ge…

Mar 10, 2015 | 6:00 am | (0) Comments

Lemongrass makes carne asada extra tasty

Lemongrass makes carne asada extra tasty

Editor's note: This story is part of a partnership between The Sentinel and KSEE 24 to showcase local food recipes. Today's recipe features lemongrass from Sarabian Farms in Sanger and walnuts from Poindexter Nut Company in Selma.

Mar 03, 2015 | 6:00 am | (0) Comments

Hanford Gourmet: Finding my idiom

Hanford Gourmet: Finding my idiom

“Find your idiom and work with it.”

Feb 24, 2015 | 6:00 am | (0) Comments

Meatless dinners to make during Lent

Meatless dinners to make during Lent

These vegetarian and seafood main dishes may be meatless, but they’re still hearty. Whether or not you abstain from meat, try these recipes for a satisfying winter meal.

Feb 24, 2015 | 6:00 am | (0) Comments

XO sauce adds luxurious flavor to Chinese New Year

XO sauce adds luxurious flavor to Chinese New Year

The name is something of a fake — XO sauce. The Asian condiment contains no cognac, which is what the XO (“extra old”) term famously applies to. Nor is it a sauce in the traditional, smooth sense but more of a chunky relish.

Feb 17, 2015 | 6:00 am | (0) Comments

Maple: It’s not just for syrup

Maple: It’s not just for syrup

In coffee, tea and barbecue sauce, with duck, turkey and salads, it’s become a go-to flavor.

Feb 17, 2015 | 6:00 am | (0) Comments

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