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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/222-jpepinmff-skilletbroccolibits-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">To me, the stems are the best part of the broccoli. They have to be peeled to remove the fibrous, tough outer skin, but they are firm, nutty, and buttery inside. Here both the peeled stems and the florets are cut into pieces and sautéed in a skillet. A little water is added at first and the broccoli is covered to start the cooking process. After it evaporates, the broccoli is finished uncovered. This is especially good with \u003c/span>\u003cb>Cod in Olive-Tomato Crust\u003c/b>\u003cspan style=\"font-weight: 400;\">. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 bunch broccoli (about 1 1/4 pounds)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 cup water\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon salt\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut the broccoli florets off the stems and divide the florets into 1- to 1 1/2-inch pieces. Peel the skin from the stems with a sharp knife or a vegetable peeler. Cut the peeled stems into 1-inch pieces.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Put the broccoli into a stainless-steel skillet and add the water, oil, and salt. Bring to a boil and cook, covered, over high heat for about 3 minutes. Remove the cover and cook over high heat for about 2 minutes, or until the water is gone and the broccoli is glazed and tender but still firm. Serve.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/201-jpepinmff-shellfishpaella-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Paella is arguably the national dish of Spain, and the best ones, it is said, come from Valencia in the south. Gloria and I had our best paella there in an unassuming little restaurant where the lady owner was the chef.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I have made paella with all varieties of rice, although conventionally it is made with Spanish short-grain. Italian Arborio rice, French rice from Camargue, and Asian or American rice work as well.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Although true paella is made in a shallow tin pan on an open fire and can include rabbit as well as snails or eel, I make mine with chorizo sausage and chicken thighs, adding shellfish at the last moment. I also cover the pan, which is not the traditional procedure, because this helps the mixture cook more evenly. The chicken, chorizo, mushrooms, onion, and garlic can be browned a couple of hours ahead.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I like to use commercial \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">alcaparrado\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, a mixture of olives, red pimientos, and capers that my wife uses in her Caribbean cooking, and hot salsa, both of which are available in markets. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 chorizo sausage (about 1/4 pound), skinned and cut into 12 slices\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 small skinless chicken thighs (about 1 pound total)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup diced (1/2-inch) white mushrooms\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup coarsely chopped onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon coarsely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 cups short-grain rice (Spanish, Italian, French, Asian, or American)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">alcaparrado\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, drained and rinsed under cold water, or a mixture of equal parts diced green olives, red pimiento, capers, and garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup canned diced tomatoes in sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 1 1/2 teaspoons saffron pistils\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup hot salsa\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 cups chicken stock, homemade, or low-salt canned chicken broth\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 teaspoons salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">20 mussels (about 14 ounces total), washed and debearded\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">5 large sea scallops (about 6 ounces total), rinsed under cold water to remove any sand\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 uncooked large shrimp (about 1/2 pound total), with shells left on\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup frozen petite peas\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Heat the oil in a large saucepan. Add the chorizo and chicken and brown over high to medium heat for 5 minutes, turning to brown on all sides. Add the mushrooms, onion, and garlic, and cook for 1 minute. (The recipe can be prepared to this point a couple of hours ahead.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">About 30 minutes before serving time, reheat the mixture until it sizzles. Add the rice to the pan and mix well. Stir in the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">alcaparrado\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, tomatoes, saffron, hot salsa, chicken stock, and salt. Mix well and bring to a boil. Cover, reduce the heat to low, and cook for about 12 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Add the mussels, scallops, and shrimp to the pan, placing them on top of the rice without stirring them in. Cover, increase the heat to medium, and cook for an additional 8 minutes. Add the peas, cover, and cook for 3 minutes longer. Stir well and divide among four warm plates. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">3 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 chorizo sausage (about 1/4 pound), skinned and cut into 12 slices\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 small skinless chicken thighs (about 1 pound total)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup diced (1/2-inch) white mushrooms\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup coarsely chopped onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon coarsely chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 cups short-grain rice (Spanish, Italian, French, Asian, or American)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">alcaparrado\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, drained and rinsed under cold water, or a mixture of equal parts diced green olives, red pimiento, capers, and garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup canned diced tomatoes in sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 1 1/2 teaspoons saffron pistils\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup hot salsa\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 cups chicken stock, homemade, or low-salt canned chicken broth\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/4 teaspoons salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">20 mussels (about 14 ounces total), washed and debearded\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">5 large sea scallops (about 6 ounces total), rinsed under cold water to remove any sand\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 uncooked large shrimp (about 1/2 pound total), with shells left on\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup frozen petite peas\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Heat the oil in a large saucepan. Add the chorizo and chicken and brown over high to medium heat for 5 minutes, turning to brown on all sides. Add the mushrooms, onion, and garlic, and cook for 1 minute. (The recipe can be prepared to this point a couple of hours ahead.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">About 30 minutes before serving time, reheat the mixture until it sizzles. Add the rice to the pan and mix well. Stir in the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">alcaparrado\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, tomatoes, saffron, hot salsa, chicken stock, and salt. Mix well and bring to a boil. Cover, reduce the heat to low, and cook for about 12 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Add the mussels, scallops, and shrimp to the pan, placing them on top of the rice without stirring them in. Cover, increase the heat to medium, and cook for an additional 8 minutes. Add the peas, cover, and cook for 3 minutes longer. Stir well and divide among four warm plates. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/212-jpepinmff-scalloppancakessalad-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This unusual first course is always received well. It can be made with shrimp or fish as well as scallops, and the batter also can be cooked in teaspoon-size morsels, perfect for enjoying with drinks. Although these pancakes are delicious eaten right out of the skillet when the edges are crunchy and the centers soft, they are also tasty prepared ahead and reheated at serving time in a 450-degree oven for 4 to 5 minutes. The edges will be softer, but the pancakes are just as good. I serve them on a Boston lettuce salad as a first course for dinner or as a main dish for lunch.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 first-course servings (about 12 pancakes)\u003c/b>\u003c/p>\n\u003ch3>\u003cb>Pancakes\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 pound scallops, rinsed under cold water to remove any sand\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/3 cups club soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon minced fresh chives\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 3 tablespoons peanut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cb>Boston Lettuce Salad\u003c/b>\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2–3 cups torn Boston lettuce, washed and dried\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon extra-virgin olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 1/2 teaspoons fresh lemon juice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Dash each salt and freshly ground black pepper\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the pancakes:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Put the scallops, flour, baking powder, club soda, salt, and pepper in a blender or food processor and process until smooth. Stir in the chives.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Heat about 1 1/2 tablespoons of the peanut oil in a large nonstick skillet over medium-high heat. Spoon about 1 1/2 tablespoons batter per pancake into the pan. It will spread to form a disk about 3 1/2 inches in diameter. Cook about 6 pancakes at a time over medium heat for a total of about 5 minutes, turning them after about 2 1/2 minutes. Repeat with the remaining 1 1/2 tablespoons oil and the remaining batter to make about 12 pancakes total. Transfer to a wire rack to cool for a few minutes before serving.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>For the salad:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Toss the lettuce with the olive oil, lemon juice, and salt and pepper in a medium bowl. To serve, divide the salad among four plates, arrange 3 pancakes alongside or on top of the greens, and serve.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/223-jpepinmff-icebergcups-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I fill everything from tortillas to wonton skins to phyllo with cheese, ham, salad, olives, sausage, or meatballs. For a light, crunchy, delicate, low-calorie wrap, I sometimes use the center leaves of iceberg lettuce, which are shaped like cups and are easy to fill, wrap, and eat.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">From 1 head iceberg lettuce, remove 8 center leaves, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">each\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> about the size of your cupped hands held together. Arrange them side by side on a platter. In a bowl, mix together 1 cup crumbled (1/2-inch pieces) feta cheese, 1 cup (1/2-inch pieces) drained oil-packed sun-dried tomatoes, 1 cup (1/2-inch pieces) chopped red bell pepper or pimiento, 1 cup pitted spicy green olives, whole if small or cut into 1/2-inch pieces, and 1 teaspoon chopped garlic. Add 2 tablespoons fresh lemon juice, 1/4 cup olive oil, 1 tablespoon chopped fresh tarragon, and 3/4 teaspoon each salt and freshly ground black pepper and mix well. Divide among the iceberg lettuce cups. Wrap the cups to enclose the filling, if you like, or serve as is.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes 8 hors d'oeuvre wraps\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/218-jpepinmff-sauteedfigs-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I like dried figs and use them liberally in stews and enjoy them as snacks. In Portugal, figs are dried, split open, stuffed with almonds, and hung in the open markets, where they are sold. I stuff the opened figs with walnut halves and cook them in butter, honey, and white wine in a skillet to create a sauce, then sprinkle them with blueberries. Choose soft, moist figs that are as large as possible. The blueberries add color and texture to the dish, but you can omit them or substitute raisins or pomegranate seeds.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 dried figs (7–8 ounces total)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">12 walnut halves\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup dry fruity white wine\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup honey\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup blueberries\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut the figs into halves and arrange them flesh side up on a platter. Press 1 walnut half into each fig half and press on the nut to embed it well.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Melt the butter in a medium nonstick saucepan and add the wine and honey. Arrange the figs, walnut side up, in the pan and bring to a boil. Cover and boil gently for about 2 minutes, or until the mixture is syrupy and the figs are glazed.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Let the figs cool to room temperature. Arrange them, walnut side up, on a platter. Pour the sauce over the figs and sprinkle the blueberries on top. Serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/219-jpepinmff-salmonmousse-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Smoked salmon is available freshly cut at the supermarket deli counter or prepackaged from Scotland, Alaska, Canada, or Nova Scotia. Any of these are good for this recipe. I use salmon ends or other trimmings if I can find them at a lower price, because the flesh is pureed for the mousse.\u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In a food processor, process 1 cup (4 to 5 ounces) smoked salmon tidbits, ends, or trimmings with 1/2 cup ricotta or farmer cheese, 1 teaspoon fresh lemon juice, and a good dash \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">each\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> of salt and freshly ground black pepper for about 45 seconds, or until smooth. Transfer to a gratin dish or deep platter. Using plastic wrap, press the mousse into the dish to create a smooth layer between 1/2 and 1 inch deep. Scatter 2 tablespoons finely chopped red onion, 2 teaspoons drained capers, and 1 teaspoon chopped fresh chives on top. Sprinkle with about 2 teaspoons extra-virgin olive oil. Serve with breadsticks, crostini, or pretzel crackers.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes 20 to 30 appetizers\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/204-jpepinmff-roastedsplitchicken-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I often make this recipe at home when I am in a hurry, because splitting and flattening the chicken and cutting between the joints of the leg and the shoulder reduce the cooking time by half. I use kitchen shears to split the chicken open at the back and to cut the cooked bird into serving pieces and a knife to cut between the joints.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The mustard crust can be made ahead and even spread on the chicken a day ahead, if you like. I pour the cooked chicken juices into a fat separator with a spout and serve over Fluffy Mashed Potatoes, leaving the fat behind. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cp>\u003cb>Mustard Crust\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons Dijon mustard\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons dry white wine\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon soy sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon Tabasco hot pepper sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon herbes de Provence\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 chicken (about 3 1/2 pounds)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Fluffy Mashed Potatoes\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the crust:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Mix all the ingredients in a small bowl.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/204-jpepinmff-roastedsplitchicken-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I often make this recipe at home when I am in a hurry, because splitting and flattening the chicken and cutting between the joints of the leg and the shoulder reduce the cooking time by half. I use kitchen shears to split the chicken open at the back and to cut the cooked bird into serving pieces and a knife to cut between the joints.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The mustard crust can be made ahead and even spread on the chicken a day ahead, if you like. I pour the cooked chicken juices into a fat separator with a spout and serve over Fluffy Mashed Potatoes, leaving the fat behind. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cp>\u003cb>Mustard Crust\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons chopped garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons Dijon mustard\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons dry white wine\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon soy sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon Tabasco hot pepper sauce\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 teaspoon herbes de Provence\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 chicken (about 3 1/2 pounds)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Fluffy Mashed Potatoes\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the crust:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Mix all the ingredients in a small bowl.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Refreshing Spring Cocktails to Make This Weekend",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">There’s no denying that \u003c/span>\u003ca href=\"https://www.sfchronicle.com/wine/article/The-Bay-Area-is-drinking-42-more-alcohol-than-15167591.php\">\u003cspan style=\"font-weight: 400\">we’re drinking more\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> during the coronavirus shelter-in-place order. Hard liquor and other alcohol beverage sales have \u003c/span>\u003ca href=\"https://nypost.com/2020/03/31/americans-drinking-crazy-amount-of-alcohol-during-coronavirus-lockdown/\">\u003cspan style=\"font-weight: 400\">increased drastically\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> since March. Meanwhile, virtual happy hours and Facebook Live cocktail workshops have \u003ca href=\"https://www.npr.org/2020/03/15/815973389/virtual-happy-hour-anyone-working-from-home-but-keeping-connected\" target=\"_blank\" rel=\"noopener noreferrer\">blossomed\u003c/a> worldwide.\u003c/span>\u003c/p>\n\u003cp>While stuck at home, maybe you're looking to shake things up? \u003cspan style=\"font-weight: 400\">Whether you’re sticking to the classic martini or looking to explore something new, here are five cocktails to try this weekend. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg class=\"wp-image-81849 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch2>1. Fresh Rhubarb Fizz\u003c/h2>\n\u003cp>Rhubarb is in season, and this simple \u003ca href=\"https://www.kqed.org/bayareabites/81420/mothers-day-brunch-fresh-rhubarb-fizz-cocktail\">wine cocktail\u003c/a> brings together bubbly Prosecco and in-season citrus with the puckering pop of rhubarb for a light and refreshing brunch drink. Wondering what kind of Prosecco to try? If your orange and rhubarb are extremely sour, start with a dry Prosecco. The extra sweetness of that wine will balance out the tang you get from your fruit. Otherwise, reach for an extra dry. It will still give you a good balance of fruit and acidity with less sweetness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/81420/mothers-day-brunch-fresh-rhubarb-fizz-cocktail\">Make the cocktail.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_53243\" class=\"wp-caption alignnone\" style=\"max-width: 881px\">\u003cimg class=\"wp-image-53243 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"881\" height=\"1000\">\u003cfigcaption class=\"wp-caption-text\">Though this is technically a Christmas cocktail, it's refreshing enough to enjoy year-round.\u003c/figcaption>\u003c/figure>\n\u003ch2>2. Cranberry and Rosemary White Sangria\u003c/h2>\n\u003cp>Is this technically a \u003ca href=\"https://www.kqed.org/bayareabites/53213/cranberry-rosemary-white-christmas-sangria\">Christmas cocktail\u003c/a>? Yes, but it's also one that's refreshing on warm days. In the same vein as the Rhubarb Fizz, this calls for white wine. If you're not a fan of Pinot Grigio, you can also try a Riesling or Moscato. While sangria might feel intimidating to make on your own, it's a fairly straightforward drink that requires time and fridge space.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/53213/cranberry-rosemary-white-christmas-sangria\">\u003cem>Make the cocktail.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_136309\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136309\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-800x450.jpg\" alt=\"How to make a nonalcoholic version of a Tom Collins.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">How to make a nonalcoholic version of a Tom Collins. \u003ccite>(CJ Riculan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>3. Zero-Proof Botanical Water Collins\u003c/h2>\n\u003cp>Botanical water is an herb-and-fruit infusion. For those who don't drink, or are simply looking for a way to remix water, \u003ca href=\"https://www.kqed.org/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes\">this nonalcoholic recipe is a great way to experiment with different combinations\u003c/a>. Try it with sage and cucumber or rosemary and berries. This does take some planning, because infusions need at least eight hours. Keep a pitcher handy and make the water the night before, so you're ready. If you're looking to increase the ABV, you could add a little gin.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes\">\u003cem>Make the cocktail.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_44095\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-44095\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2012/06/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Lavender Splash Cocktail. \u003ccite>(Medlock Ames)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>4. Lavender Splash Cocktail\u003c/h2>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/44092/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden\">This cocktail\u003c/a> is a little bit more advanced than the rest. You'll have to either get creative or already have a well-stocked liquor cabinet. If you're looking for a substitute for creme de cassis, try a raspberry liqueur. Add some fresh lavender for a beautiful and aromatic garnish. The best way to drink this cocktail is from a martini glass.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/44092/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden\">\u003cem>Make the cocktail.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_84548\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-84548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2014/07/cocktail-ingredients1000.jpg\" alt=\"Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Cucumber-Lemon-Mint Vodka Fizz. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>5. Cucumber Lemon-Mint Vodka Fizz\u003c/h2>\n\u003cp>Spring or summer,\u003ca href=\"https://www.kqed.org/bayareabites/84432/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz\"> this is a cocktail to drink on a hot spring or summer evening.\u003c/a> It's a good make-ahead batch cocktail for your Zoom happy hour. Try adding in some slices of lemon or citrus for some visual appeal. It's a simple cocktail that you can experiment with for different versions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/84432/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz\">\u003cem>Make the cocktail.\u003c/em>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">There’s no denying that \u003c/span>\u003ca href=\"https://www.sfchronicle.com/wine/article/The-Bay-Area-is-drinking-42-more-alcohol-than-15167591.php\">\u003cspan style=\"font-weight: 400\">we’re drinking more\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> during the coronavirus shelter-in-place order. Hard liquor and other alcohol beverage sales have \u003c/span>\u003ca href=\"https://nypost.com/2020/03/31/americans-drinking-crazy-amount-of-alcohol-during-coronavirus-lockdown/\">\u003cspan style=\"font-weight: 400\">increased drastically\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> since March. Meanwhile, virtual happy hours and Facebook Live cocktail workshops have \u003ca href=\"https://www.npr.org/2020/03/15/815973389/virtual-happy-hour-anyone-working-from-home-but-keeping-connected\" target=\"_blank\" rel=\"noopener noreferrer\">blossomed\u003c/a> worldwide.\u003c/span>\u003c/p>\n\u003cp>While stuck at home, maybe you're looking to shake things up? \u003cspan style=\"font-weight: 400\">Whether you’re sticking to the classic martini or looking to explore something new, here are five cocktails to try this weekend. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg class=\"wp-image-81849 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch2>1. Fresh Rhubarb Fizz\u003c/h2>\n\u003cp>Rhubarb is in season, and this simple \u003ca href=\"https://www.kqed.org/bayareabites/81420/mothers-day-brunch-fresh-rhubarb-fizz-cocktail\">wine cocktail\u003c/a> brings together bubbly Prosecco and in-season citrus with the puckering pop of rhubarb for a light and refreshing brunch drink. Wondering what kind of Prosecco to try? If your orange and rhubarb are extremely sour, start with a dry Prosecco. The extra sweetness of that wine will balance out the tang you get from your fruit. Otherwise, reach for an extra dry. It will still give you a good balance of fruit and acidity with less sweetness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/81420/mothers-day-brunch-fresh-rhubarb-fizz-cocktail\">Make the cocktail.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_53243\" class=\"wp-caption alignnone\" style=\"max-width: 881px\">\u003cimg class=\"wp-image-53243 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2012/12/IMG_7989.jpg\" alt=\"Rosemary Cranberry White Sangria\" width=\"881\" height=\"1000\">\u003cfigcaption class=\"wp-caption-text\">Though this is technically a Christmas cocktail, it's refreshing enough to enjoy year-round.\u003c/figcaption>\u003c/figure>\n\u003ch2>2. Cranberry and Rosemary White Sangria\u003c/h2>\n\u003cp>Is this technically a \u003ca href=\"https://www.kqed.org/bayareabites/53213/cranberry-rosemary-white-christmas-sangria\">Christmas cocktail\u003c/a>? Yes, but it's also one that's refreshing on warm days. In the same vein as the Rhubarb Fizz, this calls for white wine. If you're not a fan of Pinot Grigio, you can also try a Riesling or Moscato. While sangria might feel intimidating to make on your own, it's a fairly straightforward drink that requires time and fridge space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/53213/cranberry-rosemary-white-christmas-sangria\">\u003cem>Make the cocktail.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_136309\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136309\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-800x450.jpg\" alt=\"How to make a nonalcoholic version of a Tom Collins.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">How to make a nonalcoholic version of a Tom Collins. \u003ccite>(CJ Riculan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>3. Zero-Proof Botanical Water Collins\u003c/h2>\n\u003cp>Botanical water is an herb-and-fruit infusion. For those who don't drink, or are simply looking for a way to remix water, \u003ca href=\"https://www.kqed.org/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes\">this nonalcoholic recipe is a great way to experiment with different combinations\u003c/a>. Try it with sage and cucumber or rosemary and berries. This does take some planning, because infusions need at least eight hours. Keep a pitcher handy and make the water the night before, so you're ready. If you're looking to increase the ABV, you could add a little gin.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes\">\u003cem>Make the cocktail.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_44095\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-44095\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2012/06/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Lavender Splash Cocktail. \u003ccite>(Medlock Ames)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>4. Lavender Splash Cocktail\u003c/h2>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/44092/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden\">This cocktail\u003c/a> is a little bit more advanced than the rest. You'll have to either get creative or already have a well-stocked liquor cabinet. If you're looking for a substitute for creme de cassis, try a raspberry liqueur. Add some fresh lavender for a beautiful and aromatic garnish. The best way to drink this cocktail is from a martini glass.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/44092/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden\">\u003cem>Make the cocktail.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_84548\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-84548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2014/07/cocktail-ingredients1000.jpg\" alt=\"Ingredients for Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Cucumber-Lemon-Mint Vodka Fizz. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>5. Cucumber Lemon-Mint Vodka Fizz\u003c/h2>\n\u003cp>Spring or summer,\u003ca href=\"https://www.kqed.org/bayareabites/84432/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz\"> this is a cocktail to drink on a hot spring or summer evening.\u003c/a> It's a good make-ahead batch cocktail for your Zoom happy hour. Try adding in some slices of lemon or citrus for some visual appeal. It's a simple cocktail that you can experiment with for different versions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/84432/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz\">\u003cem>Make the cocktail.\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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