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Narsai David: Spring Is Asparagus Season

BERKELEY (KCBS) – A reference to asparagus on an Egyptian panel dating to 3000 B.C. attests to this vegetable’s lengthy history. In ancient times, asparagus was known in Syria and Spain; Greeks and Romans ate it fresh in season and dried it for use in winter. 354 more words

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Narsai David: Rhubarb Ginger Crisp Recipe

SAN FRANCISCO (KCBS)— We just had our first field-grown rhubarb of the season from Oregon and it was delicious. Truly it’s a vegetable, but believe it or not, back in 1947 a New York court decided that it counted as a fruit for duty purposes and who knows what else. 382 more words

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Narsai David Wine Report: Russian River Valley's 2011 Pinot Noirs

SAN FRANCISCO (KCBS) — The 2011 vintage in California was a trying one for wine growers. Luckily, however, there are still some beautiful 2011 Pinot Noirs available from the Russian River Valley, like this year’s selection Gary Farrell selection and Gary Farrell. 246 more words

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Narsai David Cookbook Review: “The Complete Cooking For Two Cookbook”

SAN FRANCISCO (KCBS) — There’s a marvelous new cookbook from the editors of America’s Test Kitchen that’s just been published called “The Complete Cooking For Two Cookbook” that’s a notable and worthy alternative to most recipes that serve four to six. 293 more words

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Narsai David: Mixing Wines, Cooking Wines

BERKELEY (KCBS) – Here’s why you shouldn’t be afraid to add a little splash to a wine that’s lacking, or cook with a wine that’s past its prime. 389 more words

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Narsai David: Baking Bread At Home

BERKELEY (KCBS) – There’s so much variability in the different recipes for bread dough that I’ve encountered over the years, enough that anyone interested in experimenting with baking bread at home should not be afraid to try. 352 more words

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