"There's no good outcome for the SNAP program in Washington, D.C., right now," Paul Ash, executive director of the San Francisco
Superficially speaking, of course.
I remember school cafeteria food -- with a certain amount of horror -- but not actually eating it. What I remember was our lunch lady cashier, who was huge and mustached and who scared the bejesus out of me. Once, as I paid for lunch, I dropped a coin into my spaghetti.
To celebrate National Picnic Day, Safeway markets teamed up with Open Nature foods and Nood Network Chef Tyler Florence on
SAVOR SUNSET: Sunset Magazine seems to extract Californianess from every fresh meal it features in its pages, much like juice
Celebrity chefs are respected and admired. With that respect comes a responsibility to tell people the truth. What's really behind the foods you're eating.
Tyler makes a highly seasoned steak based on the traditional Bistecca alla Fiorentina.
Skip the steakhouse and dive into Tyler's fresh, homemade take on a classic combo.
Cinnamon, cloves and sage bring warm, autumnal notes to Tyler's sumptuous duck feast.
Chef Tyler Florence shows you how to make a delicious smoked ham with bourbon brown sugar and cola glaze.
Tyler makes a melt-in-your-mouth pork shoulder with a simple herb combo and a dessert-worthy cranberry relish.
Herbed mayo brings an extra layer of lusciousness to Tyler's upgraded BLT.
Autumnal flavors are brought to the forefront in Tyler's sumptuous veggie-friendly entree.
Tyler's stick-to-your-ribs Sunday centerpiece is truly worth the extra tending time.
Chef Tyler Florence shows how to make a succulent turkey roasted with rosemary and a pomegranate glaze.
Perfect fish is a cinch with Tyler's no-fail salmon sauteeing method.