Cooking with Jodi Liano and the San Francisco Cooking School

Last Updated September 15, 2017
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Cooking with SF Cooking School: Seafood Chowder

seafood chowder
Fish bones or shrimp shells simmered briefly in white wine, water and some aromatics make a quick fish stock with tons of flavor. Don’t even think of buying it already made—that stuff tastes like...

Cooking with SF Cooking School: White Gazpacho

white gazpacho
Gazpacho is the ubiquitous soup of summer. Too many overripe tomatoes? Make gazpacho. Need lunch for days, but want to make it on Sunday? Make gazpacho. Too hot to cook? Make gazpacho.

Cooking with SF Cooking School: Wedge Salad

wedge salad
Let’s get real, no one is really rushing to the farmers market for a fresh head of iceberg lettuce. Don’t let that deter you from making what I call a “new-classic” wedge salad.

Cooking with San Francisco Cooking School: Shrimp on the Barbie—It’s a Gas, Gas, Gas

grilled shrimp skewers
When summer rolls in around here we dust off the grill and fill the propane tank. As a newly converted gas griller, I freely admit that I...

Cooking with San Francisco Cooking School: Curried Cauliflower Soup

curried cauliflower soup
Mastering a few basic techniques can separate a great cook from a merely good one. It’s not about the recipes, but rather knowing how to...

Cooking with San Francisco Cooking School: Escarole Salad with Concord Grapes

When the weather cools down, I’m naturally drawn to comfort foods: braised meats, roasted potatoes, creamy soups and saucy pastas. Let’s...

Cooking with San Francisco Cooking School: Fresh Tomato Soup with Basil Oil and Garlic Crouton

tomato soup
Every cook worth her salt has written something about her love and adoration for in-season, sweet, juicy tomatoes. I’ll spare you the...

Cooking with San Francisco Cooking School: Get your Deviled Egg on!

deviled eggs sf cooking school
When I was a kid, deviled eggs were a must at any family gathering or party.  I remember sneaking upstairs in my pajamas to spy on...

Cooking with San Francisco Cooking School: How to Build a Better Hummus

hummus with garbanzo beans on top
Eat less meat. Eat more grains, veggies and beans. Reasonable goals? For sure. Still tasty? If you know a few tricks, absolutely. This...

Cooking with San Francisco Cooking School: Sure-Fire Roasted Chicken Every Time

When I say “roast (blank),” what’s the first word that comes to mind? Chicken, right? I can’t think of a carnivore on the planet who doesn’t love the comfort of a perfectly roasted chicken.
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