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E-Mail Story Print Story Text Size:   A   A   A Email Story Narsai's Reports - Archive

KCBS Food and Wine Editor Narsai David offers recipes, wine reviews, critiques on the latest kitchen products, cookbooks and more! Clos La Chance Narsai reviews a Sauvignon Blanc and Chardonnay. (3/14; 1:30) Sukhi's Indian Cuisine Narsai talks about tasty and fast Indian food. (3/13; 1:32) No Salt "Seasoned Salt" Narsai gives you a recipe if you want to cut down on sodium. (3/12; 1:33) Marmalade Narsai talks about the many variations of marmalade. (3/11; 1:34) Hummous Narsai talks all about this Middle Eastern dip. (3/10; 1:34) Wedemeyer Sourdough Bread Narsai talks about the delicious offerings of this local bakery. (3/9; 1:35) Blood Oranges Narsai talks about these oranges that are actually red. (3/8; 1:34) Current American Diet Narsai talks about how our diet has changed. (3/7; 1:34) Moldy Food Narsai tells you what the difference between the good and bad. (3/6; 1:32) Lentil and Barley Casserole A filling and satisfying meal! (3/5; 1:26) Testing Pots Narsai gets some useful info from Cook's Illustrated Magazine. (3/4; 1:34) Midsummer Cellars Narsai reviews a Cabernet from this small winery that produces great wines. (3/3; 1:32) No Salt "Seasoned Salt" Narsai says you can cut down on sodium but still get plenty of flavor. (3/2; 1:32) Vanilla Narsai talks about this popular spice. (3/1; 1:34) "Daisy: Morning Noon and Night" Narsai reviews a new cookbook by Daisy Martinez. (2/28; 1:31) Galician Ham and Bean Soup Narsai shares a nutritious and filling soup recipe. (2/27; 1:34) Deep Fried Fish Narsai gives you some deep frying tips. (2/26; 1:33) Mr. Espresso Coffee Roaster Narsai talks about his recent tasting experience at this East Bay roaster. (2/25; 1:31) Gluten Free Almond Flour Cookbook Narsai says this is a useful book to have especially if you are sensitive to glutens. (2/24; 1:33) Pickled Jerusalem Artichokes Narsai shares a recipe from his mom. (2/23; 1:33) Saag's Products Narsai talks about these high quality hams and sausages. (2/22; 1:32) Barley Reduces Cholesterol Narsai talks about the latest health claim along with some other advice. (2/21; 1:34) Decanters Narsai gives you tips on cleaning mineral deposits in decanters. (2/20; 1:32) Boston Baked Beans Narsai gives you a recipe for an old time favorite. (2/19; 1:32) Dijon Mustard Most "dijon" mustard is only "dijon" by name. (2/18; 1:31) Beans Narsai shares some tips on degassing and prepping beans. (2/17; 1:33) Chinese New Year's Food Narsai shares a salad recipe that he enjoyed over the holiday weekend. (2/16; 1:32) Artichokes Narsai talks about something that's wonderful and plentiful this season! (2/15; 1:35) The Everything Books Narsai reviews "Grow Your Own Vegetables Book" and "Cooking for Kids Cookbook." (2/14; 1:30) Butterscotch Pie Narsai shares a recipe that reminds him of his childhood. (2/13; 1:31) Chinese New Year's Food Narsai talks about traditional foods for the holiday that have special meanings. (2/12; 1:30) Gluten Free Bread Mix Narsai talks about a delicious bread mix made by Breads from Anna. (2/11; 1:35) Cook's Country Magazine Narsai flips through a magazine that offers simple recipes. (2/10; 1:35) Torn Ranch Mashuga Nuts Narsai talks about a local company that offers some interesting snacks. (2/9; 1:30) Savory Breakfast Bread Pudding Narsai shares a recipe you could use for a yummy Valentine's day breakfast. (2/8; 1:30) Glazed Pork Chops Narsai shares a tested recipe from America's Test Kitchen. (2/7; 1:34) Unwashed Greens Some experts are saying greens that aren't washed thoroughly can be very dangerous. (2/6; 1:34) Cheese Grater Narsai tells you about this tool that really works! (2/5; 1:34) Fennel and Dill Pollen Narsai talks about a Pollen Ranch in California. (2/4; 1:31) "Divine" Chocolate Bars Narsai reports on an interesting co-op. (2/3; 1:30) Irish Soda Bread Narsai gives you an easy recipe very similar to yeast leaven bread. (2/2; 1:35) Spaghetti Squash How bout a pasta with no carbs? (2/1; 1:33) Wild Mushrooms The recent rains brought out a bunch of wild mushrooms. (1/31; 1:31) Chicken Cassoulet Narsai shares a quick and easy recipe for this meal. (1/30; 1:34) J Vineyards Narsai reviews a Pinot Gris and Pinot Noir from the Russian River Valley. (1/29; 1:35) All American Comforts What's the difference between a cobbler, grunt, crisp and crumble? (1/28; 1:34) Spiced Oranges These fruits are good for more than just juice! (1/27; 1:33) Avocados Narsai shares some insight on this fruit. (1/26; 1:27) Haggis Narsai describes this traditional Scottish dish. (1/25; 1:34) Greg Norman Estates Wines Narsai reviews a Chardonnay and Petite Sirah. (1/24; 1:35) Chicken and Dumplings A good old-fashioned recipe! (1/23; 1:27) Dry Cured Spanish Ham Narsai talks about the most delicate and sweet flavor of Jamon Iberico. (1/22; 1:35) Saffron Narsai talks about this expensive spice. (1/21; 1:34) Roasting Coffee at Home Narsai gives some tips on making the perfect cup of coffee. (1/20; 1:31) Souverian Wines Narsai reviews a Chardonnay and Cab from the Alexander Valley. (1/19; 1:31) SF Fancy Food Show Narsai talks about the latest trends in chocolates and teas. (1/18; 1:34) Bergamot Narsai talks about an unusual fruit. (1/17; 1:33) Marmalade Narsai gives you a recipe for some easy marmalade. (1/16; 1:35) Pots and Pans How do you choose the right one for you? (1/15; 1:30) Winter Greens Get some tips on cooking these veggies! (1/14; 1:35) America's Test Kitchen Narsai talks about this show that is seriously designed for the home cook. (1/13; 1:33) Moist Apple Cake Narsai shares a recipe perfect for dessert or a coffee break. (1/12; 1:29) Coffee Narsai talks about the history of coffee. (1/11; 1:34) Ginger Narsai explains some new findings with ginger. (1/10; 1:35) Oils for Frying Narsai shares some useful tips on which oils to use for frying. (1/9; 1:33) Cinncinnati Chili Narsai shares a recipe from Stan Schwartz. (1/8; 1:33) Nigella Spice Narsai talks about an unusual spice. (1/7; 1:33) Cranberry Whiskey Chutney Narsai shares a delicious post-holiday recipe. (1/6; 1:32) Marketing of Chocolate Narsai says chocolate makers are touting different characteristics and origins. (1/5; 1:31) Oranges This is the season for oranges! (1/4; 1:32) Making Vinegar Narsai says vinegar is easy to make at home. (1/3; 1:33) Fighting Kitchen Fires Narsai talks about some helpful tips on safety. (1/2; 1:32) Using Leftovers Narsai gives you some tips in giving your old dinner a second life. (1/1; 1:34) Oysters This shellfish has many nutritional benefits. (12/31; 1:35) Caviar At one time this delicacy was plentiful. (12/30; 1:34) Sausages Narsai talks about the many varieties of pork sausage. (12/29; 1:35) Chestnuts Narsai talks about the history and his own memories with this roasted treat. (12/28; 1:34) Oven Baked Chips Narsai says you can enjoy your favorite snack without all the oil! (12/27; 1:32) Chicken in a Pot Narsai shares a very simple recipe that's perfect for this cold weather! (12/26; 1:29) Cumberland Rum Butter Get the recipe for the perfect accompaniment for the holidays. (12/25; 1:28) Truffles Narsai talks about these expensive fungi. (12/24; 1:34) Roasting Meat Narsai gives some tips on roasting meat. (12/23; 1:34) Tropical Marinades Narsai says tropical fruits can add a remarkable complexity to meats. (12/22; 1:32) Halo Truffles Narsai talks about a culinary program and product of Homeward Bound of Marin. (12/21; 1:33) Safe Eggnog Try out the world's best egg nog! (12/20; 1:32) Persimmon Pudding Narsai shares a recipe for persimmon pudding with cumberland rum butter. (12/19; 1:31) Iron Horse Vinyards Narsai reviews aged sparkling wines. (12/16; 1:32) Winter Salads Salads without lettuce? Narsai introduces some unique salads for the season. (12/15; 1:35) Wild Mushrooms Narsai goes through several different types of mushrooms that he likes to pick in the wild. (12/14; 1:33) A California Cookbook Narsai reviews an old book originally published in 1916. (12/13; 1:33) Caramel Pears Narsai says everyone loves this dessert and he shares the recipe with you. (12/12; 1:29) Persimmons Narsai talks about the different varieties of persimmons and the many ways you can enjoy them. (12/11; 1:32) "The Naked Pint" Narsai reviews a new book about beer. (12/10; 1:29) Baked Brisket Narsai shares a simple recipe by Ruth Dorman. (12/9; 1:35) Morgan and Paraduxx Wines Narsai reviews a Chardonnay and a red wine. (12/8; 1:34) Baked Apples A nice warm dessert perfect for these cold days. (12/7; 1:35) Bugs in the Kitchen Little annoyances that comes in your packaged foods. (12/6; 1:34) Pork Narsai talks about the most popular meat in the world. (12/5; 1:32) New American Table Narsai reviews a new cookbook by Marcus Samuelsson. (12/4; 1:28) Varieties of Salt Narsai explains the many different types of salt. (12/3; 1:34) Pear and Cranberry Cobbler Narsai shares the perfect dessert for the season. (12/2; 1:33) Tempra-Tantrum Wines Narsai reviews some wines from Spain. (12/1; 1:35) Price of Organic Produce Narsai talks about costs and the use of pesticides on organic produce. (11/30; 1:33) Granola or Muesli Narsai answers a listener's question about the difference between granola and muesli. (11/29; 1:29) Jerusalem Artichokes Narsai talks about this little known vegetable. (11/28; 1:31) Morgan and En Route Wines Narsai reviews a Syrah and Pinot Noir from these two wineries. (11/27; 1:34) Turkey Leftovers The holiday feast doesn't end on Thursday! (11/26; 1:33) Roasting the Turkey Do's and Don'ts of defrosting and roasting a turkey. (11/25; 1:34) Turkey Dinner for 2 Don't need a 20-pound turkey? Narsai says it's possible to cook a feast for 2. (11/24; 1:35) Thanksgiving Menu Narsai offers some interesting tips for your holiday meal. (11/23; 1:31) Cocktail Pecans Narsai gives you a recipe for a little something to munch no. (11/22; 1:31) Chess Pie Narsai shares a recipe for a delicious dessert that's also low fat! (11/21; 1:32) Panettone and Canned Salmon and Tuna Narsai talks about some unusual offerings from the Corti Brothers. (11/20; 1:32) Sweet and Sour Beets Narsai shares a nice addition to your turkey dinner. (11/19; 1:35) Cranberry Pear Relish Try Narsai's recipe that will go nicely with your holiday turkey. (11/18; 1:32) Merry Edwards Wines Narsai reviews some Pinot Noirs from Sonoma and Russian River Valley. (11/17; 1:28) Dungeness Crab Narsai's favorite season is here and he shares some important advice on how to cook crabs. (11/16; 1:32) Consuming Too Much Sugar An interesting article in the U.C. Berkeley Wellness Letter talks about the dangers of sugar. (11/15; 1:31) Chocolate for Breakfast Narsai reviews an interesting book by Barbara Passino. (11/14; 1:33) Cranberry Almond Tart Learn a new recipe for the holidays! (11/13; 1:33) Been Doon So Long Narsai reviews a new wine book by Randall Grahm. (11/12; 1:34) Dungeness Crab Cake Narsai shares a delicious recipe (that's also gluten-free) from One Market. (11/11; 1:34) Quady North Wines Narsai reviews a few selections from Oregon. (11/10; 1:32) Seafood Report Narsai talks oysters, cod, and more! (11/9; 1:33) Mussels Narsai talks about the most wonderful appetizer! (11/8; 1:27) Spice Blends Narsai introduces you to a delicious blend of spices. (11/7; 1:32) Celiac Event Narsai talks about an upcoming event at Treasure Island. (11/5; 1:31) Marimar Wines Narsai reviews a 2007 Syrah and 2008 Chardonnay. (11/4; 1:32) Taste of the Mediterranean Narsai's benefit for the Assyrian Aid Society is coming up! (11/3; 1:31) To Thicken Sauces Narsai gives some tips on thickening sauces. (11/2; 1:32) Dried Fruits Narsai talks about all the different types of dried fruit. (11/1; 1:34) Talisman Wines Narsai reviews the a couple of Pinot Noirs from 2006. (10/31; 1:29) A Safe Turkey Dinner Narsai shares some safety tips for deep frying turkey. (10/30; 1:29) Rose's Heavenly Cakes Narsai reviews a new book by Rose Levy Beranbaum. (10/29; 1:29) Vegetarian Pasta Narsai shares a recipe for a veggie dish with lentils. (10/28; 1:31) Italian Sparkling Wines Narsai reviews Il Follo wines from Italy. (10/27; 1:34) Middle Eastern Breads Narsai talks about some new lavash breads. (10/26; 1:33) Variety of Pumpkins Narsai talks about the various sizes and ideas for cooking them. (10/24; 1:29) Butterscotch Pie Narsai shares a recipe for a fun dessert. (10/21; 1:30) Get Cooking Narsai reviews this new book by a bestselling author. (10/20; 1:31) Shelling Beans (10/19; 1:29) Winter Squash Narsai talks about some varieties of squash. (10/18; 1:34) Time to Bake Bread Narsai gives some tips on baking bread. (10/17; 1:32) Artisan Bistro Narsai found out why the new Lafayette restaurant was packed once the Jerusalem artichoke soup and the braised ox tail and seared fois gras terrine arrived at the table. (10/16/09; 1:35) Encyclopedia of Pasta KCBS food and wine editor Narsai David reviews an essential reference work on food that literally covers pasta from A to Z with 308 different types of noodle. (10/15/09; 1:34) Richard Grant Wines Narsai on a few more 2001 and 2006 Pinot Noir's. (10/14; 1:33) Pumpkin Time Narsai on the variety of pumpkins in season. (10/13; 1:31) Happy Anniversary, Trader Vic's As the legendary restaurant celebrates its 75th year in operation, Narsai remembers the good 'ol days of Trader Vic's. (10/12; 1:30) Celebrating Fall Narsai previews the legendary Half Moon Bay Pumpkin Festival (10/11; 1:30) "Bake Deliciously" Narsai says this gluten free cookbook offers great recipes for those with dietary restrictions. (10/10; 1:35) New Honest Fruit Syrups Narsai raves over Berkeley's Small Hand Foods and their mixed drink flavorings including pomegranite syrup. (10/9; 1:31) Summer Berry Pudding Narsai describes Bay Wolf's delicious dessert recipe involving creme fraiche and summer berries. (10/8; 1:28) Artevino Wines Narsai reviews a 2006 Arteviono Chardonnay and a Pinot Noir. (10/7; 1:32) Bitter Almond For Flavor Narsai describes how to use bitter almonds to flavor or preserve food. (10/6; 1:26) "My Bread" Narsai reviews this new cookbook by Jim Lahey. (10/5; 1:34) Fennel Narsai describes this herb/vegetable. (10/4; 1:27) Anytime Lemonade A perfect recipe for those warm days. (10/3; 1:32) Melon Ripeness Narsai gives you some tips on finding the best melon. (10/2; 1:34) The Original Cobb Salad There are so many varieties, but this one is Narsai's favorite. (10/1; 1:34) Terra Valentine Wines Narsai sips two different 2006 Cabernet Sauvignons. (9/30; 1:31) Smart Teakettle Narsai reviews this new product from Chef's Choice that promises the perfect brew. (9/29; 1:31) Rape Seed Oil Narsai talks about this popular cooking oil that you probably know as another name. (9/28; 1:30) Pear Varieties Narsai tells you which one is the sweetest. (9/27; 1:34) Charlie's Mother's Cloud Biscuits These are the best biscuits for shortcake! (9/26; 1:31) Fisher Farms Roadside Stand This is one stand Narsai never misses! (9/25; 1:34) The End of Overeating Narsai reviews this new book by David Kessler. (9/24; 1:31) Mayacamas Vineyards 2006 Chardonnay and the 2004 Cabernet Sauvignon. (9/23; 1:34) 13 Tomato Varieties Narsai describes a variety of tomatoes from the yellow pear to the Indian Moon. (9/22; 1:33) "Organic" Described Narsai explains the evolution of this word. (9/21; 1:32) Rice Varieties for Risotto Narsai talks about the different types of rice available to make this dish. (9/20; 1:33) "Natural Flavorings" Narsai helps define this confusing term. (9/19; 1:30) Pellegrini Family Wines Narsai tries some red from this Sonoma County winery. (9/18; 1:28) Tofu Yu Tofu Pasta Narsai learned how to make pasta out of tofu! (9/17; 1:31) Gluten Free Tastings and Demos Narsai talks about an upcoming event at a San Mateo store. (9/16; 1:32) Beet Pesto Narsai shares a recipe for a very attractive appetizer. (9/15; 1:34) Braising Meat Narsai has some suggestions for this particular cooking process. (9/14; 1:32) Herbs and Spice Narsai tells you how to distinguish fresh herbs from old ones. (9/13; 1:29) Toasting and Storing Nuts Narsai answers a listener's question about nuts. (9/12; 1:32) Cake vs Bread Narsai describes the difference in tenderness of different types of bread. (9/11; 1:32) Jams, Preserves, Conserves, etc. Narsai says this is the season to transform fresh fruits to these spreadable treats. (9/10; 1:33) New Zealand Pinot Noirs 2007 Spy Valley Marlborough; '07 Pencarow, Martinborough; and '07 Mt. Difficulty, Roaring Meg from Central Otago. (9/9; 1:34) Chef's Choice Knife Sharpener Narsai talks about the latest tool for the kitchen. (9/8; 1:33) Chocolate Narsai comments on the current state of chocolate. (9/7; 1:33) Gazpacho Narsai shares a recipe for this delicious recipe served cold. (9/6; 1:30) Beans Narsai talks about various beans, plus those that are naturally degassed. (9/5; 1:32) Tracy Dry Bean Festival Narsai previews the event coming up on September 12-13. (9/4; 1:33) Rodney Strong Vineyards 2008 Charlotte's Home Sauvignon Blanc and 2006 Alexander Valley Cabernet Sauvignon. (9/3; 1:30) Frozen Chocolate Souffle Narsai reviews a new dessert that's gluten free. (9/2; 1:32) V Wine Cellar Narsai reviews a place that boasts 3500 wines in their inventory! (9/1; 1:30) Heirloom Tomatoes Narsai talks about the different varieties. (8/31; 1:32) Noodles Around the World Narsai describes the many global varieties. (8/30; 1:33) To Thicken Sauces Narsai shares some tips to make this happen. (8/29; 1:32) "The Omnivore's Dilemma" Michael Pollan's popular book is being adapted for young readers. (8/28; 1:34) Pomegranate Juice Read the ingredient list because a certain brand was not what it claimed. (8/27; 1:33) Lake Sonoma Winery 2008 Russian River Valley Pinot Gris and 2008 Russian River Valley Chardonnay. (8/26; 1:32) Assyrian Festival The 17th annual Assyrian Festival in San Jose is coming up this weekend. (8/25; 1:30) Peach Crumble The difference between a cobbler, crisp, and crumble; plus a delicious recipe! (8/24; 1:31) Fresh Herbs Narsai describes the many varieties and how you can use them. (8/23; 1:34) Spareribs A summertime bbq isn't complete without these. Learn about the St. Louis cut and some others. (8/22; 1:33) Winesong Benefit Tasting One of Narsai's favorite wine events is coming up! (8/21; 1:35)

John Madden In the Kitchen with Narsai David Jan Wahl Larry Magid Phil Matier About the Bay Tom Stienstra Outdoors Report Dave Ross Charles Osgood

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