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KCBS Food and Wine Editor Narsai David offers recipes, wine reviews, critiques on the latest kitchen products, cookbooks and more!
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Merry Edwards Wines
Narsai reviews some Pinot Noirs from Sonoma and Russian River Valley. (11/17; 1:28)
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Dungeness Crab
Narsai's favorite season is here and he shares some important advice on how to cook crabs. (11/16; 1:32)
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Consuming Too Much Sugar
An interesting article in the U.C. Berkeley Wellness Letter talks about the dangers of sugar. (11/15; 1:31)
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Dungeness Crab Cake
Narsai shares a delicious recipe (that's also gluten-free) from One Market. (11/11; 1:34)
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Mussels
Narsai talks about the most wonderful appetizer! (11/8; 1:27)
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Spice Blends
Narsai introduces you to a delicious blend of spices. (11/7; 1:32)
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Celiac Event
Narsai talks about an upcoming event at Treasure Island. (11/5; 1:31)
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Marimar Wines
Narsai reviews a 2007 Syrah and 2008 Chardonnay. (11/4; 1:32)
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Dried Fruits
Narsai talks about all the different types of dried fruit. (11/1; 1:34)
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Talisman Wines
Narsai reviews the a couple of Pinot Noirs from 2006. (10/31; 1:29)
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Vegetarian Pasta
Narsai shares a recipe for a veggie dish with lentils. (10/28; 1:31)
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Variety of Pumpkins
Narsai talks about the various sizes and ideas for cooking them. (10/24; 1:29)
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Get Cooking
Narsai reviews this new book by a bestselling author. (10/20; 1:31)
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Winter Squash
Narsai talks about some varieties of squash. (10/18; 1:34)
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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)
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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)
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Pumpkin Time
Narsai on the variety of pumpkins in season. (10/13; 1:31)
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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)
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Celebrating Fall
Narsai previews the legendary Half Moon Bay Pumpkin Festival (10/11; 1:30)
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"Bake Deliciously"
Narsai says this gluten free cookbook offers great recipes for those with dietary restrictions. (10/10; 1:35)
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New Honest Fruit Syrups
Narsai raves over Berkeley's Small Hand Foods and their mixed drink flavorings including pomegranite syrup. (10/9; 1:31)
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Summer Berry Pudding
Narsai describes Bay Wolf's delicious dessert recipe involving creme fraiche and summer berries. (10/8; 1:28)
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Artevino Wines
Narsai reviews a 2006 Arteviono Chardonnay and a Pinot Noir. (10/7; 1:32)
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"My Bread"
Narsai reviews this new cookbook by Jim Lahey. (10/5; 1:34)
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Fennel
Narsai describes this herb/vegetable. (10/4; 1:27)
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Melon Ripeness
Narsai gives you some tips on finding the best melon. (10/2; 1:34)
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Smart Teakettle
Narsai reviews this new product from Chef's Choice that promises the perfect brew. (9/29; 1:31)
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Rape Seed Oil
Narsai talks about this popular cooking oil that you probably know as another name. (9/28; 1:30)
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Pear Varieties
Narsai tells you which one is the sweetest. (9/27; 1:34)
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13 Tomato Varieties
Narsai describes a variety of tomatoes from the yellow pear to the Indian Moon. (9/22; 1:33)
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Beet Pesto
Narsai shares a recipe for a very attractive appetizer. (9/15; 1:34)
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Braising Meat
Narsai has some suggestions for this particular cooking process. (9/14; 1:32)
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Herbs and Spice
Narsai tells you how to distinguish fresh herbs from old ones. (9/13; 1:29)
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Cake vs Bread
Narsai describes the difference in tenderness of different types of bread. (9/11; 1:32)
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New Zealand Pinot Noirs
2007 Spy Valley Marlborough; '07 Pencarow, Martinborough; and '07 Mt. Difficulty, Roaring Meg from Central Otago. (9/9; 1:34)
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Chocolate
Narsai comments on the current state of chocolate. (9/7; 1:33)
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Gazpacho
Narsai shares a recipe for this delicious recipe served cold. (9/6; 1:30)
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Beans
Narsai talks about various beans, plus those that are naturally degassed. (9/5; 1:32)
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Rodney Strong Vineyards
2008 Charlotte's Home Sauvignon Blanc and 2006 Alexander Valley Cabernet Sauvignon. (9/3; 1:30)
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V Wine Cellar
Narsai reviews a place that boasts 3500 wines in their inventory! (9/1; 1:30)
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Pomegranate Juice
Read the ingredient list because a certain brand was not what it claimed. (8/27; 1:33)
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Lake Sonoma Winery
2008 Russian River Valley Pinot Gris and 2008 Russian River Valley Chardonnay. (8/26; 1:32)
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Assyrian Festival
The 17th annual Assyrian Festival in San Jose is coming up this weekend. (8/25; 1:30)
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Peach Crumble
The difference between a cobbler, crisp, and crumble; plus a delicious recipe! (8/24; 1:31)
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Fresh Herbs
Narsai describes the many varieties and how you can use them. (8/23; 1:34)
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Spareribs
A summertime bbq isn't complete without these. Learn about the St. Louis cut and some others. (8/22; 1:33)
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Peach Cobbler
Narsai's recipe for an all-time favorite summer dessert. (8/20; 1:32)
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Kenwood Vineyards
2008 Chardonnay from Sonoma County and Pinot Noir Rose from Russian River Valley. (8/19; 1:34)
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Zucchini "Apple Pie"
Narsai uses this vegetable to make his own variation of a baked treat. (8/17; 1:32)
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Coterie Cellars
2007 Saralee's Vineyard Roussanne and 2007 Saralee's Vineyard Pinot Noir. (8/16; 1:34)
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"The Terrified Baker"
Narsai continues his conversation with pastry chef Emily Luchetti who recently wrote a book and started a new blog. (8/13; 1:32)
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Path of a Pastry Chef
Narsai talks to pastry chef Emily Luchetti who studied in New York and worked locally at Stars. (8/12; 1:27)
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Caffe 817
Narsai reviews an Oakland restaurant with a great lunch menu. (8/11; 1:33)
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Almond Cake
Narsai shares a winning recipe that's easy to make. (8/9; 1:31)
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Adesso Restaurant
Narsai checks out the varieties of salumi at this Italian restaurant. (8/8; 1:32)
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More with Yan
Narsai continues his discussion with Chef Martin Yan. (8/7; 1:34)
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Martin Yan in SF
Narsai talks to the celebrity chef who's in town for the SF Chefs' Festival. (8/6; 1:31)
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Sprouted Grains
Narsai talks about the nutritional claims of these grain products. (8/5; 1:33)
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Peach Chutney
Try this delicious recipe from Narsai's kitchen. (8/1; 1:32)
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Knife Sharpener
Narsai shares a new discovery from Chef's Choice. (7/31; 1:31)
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Watermelons
Narsai talks about this big, summer treat. (7/30; 1:34)
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Goldeneye Pinot Noirs
2007 Migration Anderson Valley Pinot Noir and 2006 Goldeneye Anderson Valley Pinot Noir. (7/29; 1:31)
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Garlic
Narsai describes the many varieties of garlic and offers a tip on how to keep them handy. (7/27; 1:30)
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Cloud Biscuits
Narsai shares a recipe he got from Charlie Meyers at Harbor Winery. (7/25; 1:32)
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Summer Veggies
Narsai shares useful info from the "Market Thymes." (7/23; 1:33)
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Starmont Wines
2008 Sauvignon Blanc and 2006 Cabernet Sauvignon. (7/22; 1:32)
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Fresh Herbs
Narsai says it's easy to grow your own. (7/19; 1:33)
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Rodney Strong
Narsai reviews a 2007 Chardonnay and Zinfandel from this Sonoma County winery. (7/18; 1:33)
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Tomatoes
Narsai talks about the variety of tomatoes and how to enjoy them. (7/16; 1:33)
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Fresh Corn
Narsai offers tips to avoid overcooking corn. (7/15; 1:33)
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Groom Wines
Narsai reviews a Sauvignon Blanc and Shiraz from Australia. (7/13; 1:32)
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La Folie
Narsai enjoys an exceptional meal at this restaurant in San Francisco. (7/10; 1:34)
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Romesco Sauce
Here's a recipe for a very versatile sauce! (7/9; 1:33)
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Annabella Wines
Narsai tries Pinot Noir from the Michael Pozzan Winery in Oakville. (7/8; 1:31)
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Taste of Chicago
Narsai calls in from the food festival in Grant Park. (7/3; 1:32)
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Heat Varies in Peppers
Narsai gives a quick summary of chili peppers with different levels of heat. (7/5; 1:30)
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Buying Bargain Wines
Narsai answers a listener's question about buying award-winning wines. (7/2; 1:30)
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Molasses
Narsai explains the different types of molasses and how it's made. (6/29; 1:34)
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Scala's Bistro
Narsai talks about his delicious dinner at this San Francisco restaurant. (6/26; 1:30)
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Sweet Onions in Season
Narsai talks about some varieties of onions and some tips on finding the sweetest ones. (6/23; 1:30)
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Sahale Snacks
These nut blends have real ingredients and are recommended by Men's Health. (6/20; 1:35)
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Chez Panisse Cafe
We enjoyed local halibut Carpaccio with Meyer lemon, Bob's purslane green bean and eggplant salad with mint, duck leg confit, and more at this fine restaurant. (6/16; 1:30)
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Clos La Chance
2006 Central Coast Estate Grenache and the 2006 Central Coast Estate Syrah. (6/14; 1:32)
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Cherries Jubilee
Narsai shares a simple dessert for this cherry season. (6/12; 1:29)
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Spring Onion Soup
Get the recipe for what Narsai says is one of the easiest soups to make! (6/11; 1:31)
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Tomato Salad
Narsai shares a fresh and healthy recipe. (6/5; 1:34)
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Shad in Season
Narsai talks about the sport fishing season. (6/3; 1:33)
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Meat in the Diet
Narsai talks about some wellness facts he picked up about eating red meat. (5/31; 1:30)
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"Burger Bar" Cookbook
Narsai reviews the new book by the famous chef of Fleur de Lys, Hubert Keller. (5/29; 1:33)
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Morgan Wines
Narsai reviews the 2008 Sauvignon Blanc, Monterey, and the 2007 Twelve Clones Pinot Noir. (5/23; 1:27)
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Black Rice and Pea Salad
Narsai provides a recipe on how to make black rice and pea salad, which he considers the perfect addition to a summer barbecue. (5/25; 1:28)
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California Stone Fruit
Narsai talks about California stone fruit arriving at markets now and moving thru the state. (5/22; 1:32)
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Black Garlic
Narsai talks about the latest exciting ingredient chefs are working in at restaurants all over the country. (5/21; 1:33)
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Mangoes
Narsai tells listeners where they can find mangoes at a good price in the Bay Area. (5/20; 1:34)
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Turmeric
Narsai explores the health claims involving this Indian spice. (5/17; 1:33)
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Artichokes
Narsai hearts artichokes and has some ideas so you can enjoy them, too. (5/16; 1:30)
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Oranges
A closer look at these citrus fruits. (5/15; 1:34)
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Memorial Day Menu
Narsai has some ideas for your holiday weekend barbecue. (5/14; 1:30)
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Morgan Wine
Narsai reviews the 2007 Santa Lucia Highlands Chardonnay and the 2006 Double L Vineyard Syrah, Santa Lucia Highlands. (5/11; 1:33)
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Halibut
Narsai talks about this sacred fish. (5/10; 1:28)
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2007 Port Tasting
Narsai samples vintage port including Kroft, Dow, Fonseca, Graham, Smith Woodhouse, and more. (5/9; 1:34)
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Cashews
A look at this unusual nut. (5/6; 1:29)
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Hess Collection Wines
Narsai reviews the 2007 Suskol Vineyard Chardonnay and the
2006 Allomi Vineyard Cabernet Sauvignon from Napa Valley. (5/4; 1:29)
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