The feature story this week is on the Bay Area's small-batch coffee roasters.Spring-time calls for salads made of young greens. Recipes are for: Parsley Salad with Green Onions, Cherry Tomatoes & Spicy Lime Dressing, Truffley Salad of Arugula, Buffalo Mozzarella, and Salad with the Herbs of Spring.
The Working Cook turns to cous cous, coming up with two recipes with three kinds of cous cous: Warm Salad with Couscous & Grilled Coriander Chicken and Sea Bass with Seared Asparagus, Little Pasta & "Beurre Blanc".
East to West lets out the seaweed secret with a recipe for Wakame Cucumber Salad.
On a Chef's Night In, Jamaican is comfort food: Jamaican Curry Chicken and Jamaican Rice & Peas
Taster's Choice this week tests multi-grain waffles, and Van's eggless, dairy-free waffles come out on top.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
