Misc

Our San Francisco Store is Closing

February 17, 2017 // 15 Comments

It’s with very mixed emotions that I have to announce the closing of our San Francisco store in the Ferry Building Marketplace. It’s been an incredible experience and I wouldn’t change a minute of it. I grew up in the Bay Area – having a shop in the landmark building was a key goal of mine as a food entrepreneur. As we made the transition from a vending stall at the CUESA (Click for more)

In Which I Discover the Thrill of Chicken Wings

February 16, 2017 // 0 Comments

We were sitting around the office here at Rancho Gordo, thinking about how we’ll spend our energies over the new year. There was talk about a Valentines Day promotion but I found it weird. We don’t have to tie our product into every single holiday. Sometimes it’s nice to not be a part of the noise. I’m not so keen on team sports but a surprisingly large number of people (Click for more)

My Little Black Book: 10 Years of Dinner Parties

February 2, 2017 // 10 Comments

I’ve been writing about dinner parties lately. A lot. As these weird, scary political times continue, I feel compelled to surround myself with people I care about and feed them. It’s a sense of control, probably false, but it makes the world make sense. Something in me decided that I wanted to document these dinners. 10 years ago I bought this large Moleskin notebook and I’ve (Click for more)

2016: It Wasn’t All Sadness and Politics

December 30, 2016 // 20 Comments

There’s been so much talk of 2016 being one of the worst years in memory. I’ve had my share of heartache but there were many bright spots. I might need to wallow in my misery over the weekend but for now, I want to remember the highlights of an amazing, unusual year. The most amazing thing that happened this year was the New York Times article on our Marcella beans that came out in (Click for more)

A New Happy Addiction: Deep Fried Capers

December 6, 2016 // 0 Comments

A present of a jar of salt-packed capers from Sicily made my breakfast this morning happily insane. No Cheerios for me. My friend Lisa Minucci of Heritage Artifacts always finds the coolest things, both vintage and new, and this jar of capers was no exception. This may turn you off them but you do need to soak them for about four hours and changing the water occasionally is recommended. But you (Click for more)

My Way of Cooking: A Plea for Simplicty

December 2, 2016 // 0 Comments

There are so many ways of thinking about cooking. Our instinct with beans would be to add all kinds of flavors. Maybe vegetables and meats plus stock. Then let them all mingle together and make something much greater than the individual parts. For some things, this probably works. Actually, it might be a fine way of cooking. For me, after watching and learning from Georgeanne Brennan, often (Click for more)

Free E-Book: The New World Thanksgiving

November 15, 2016 // 1 Comment

Every year we like to share our ebooklet, Rancho Gordo Thanksgiving. Whether you go all indigenous ingredient or just use it as a source of inspiration, it’s yours and you can download it here, now. I used to think Thanksgiving was no big deal but now that I’m old and wise, I love it. No presents, good food and at my table, no politics, especially this year. I am not much of a (Click for more)

This Saturday: Diana Kennedy at Rancho Gordo in the Ferry Building

November 10, 2016 // 0 Comments

One of my fondest memories was being hired to do a staff dinner for a friend’s restaurant. I had been obsessed with cooking Mexican food and he wanted me to cook for this event, despite the fact that I had no idea what I was doing. I was reading Diana Kennedy books religiously and during the party, a young Mexican-American woman asked who the abuela was cooking all the good food. I was just (Click for more)

Bean Boys Love Their Toys: Fagioli al Fiasco

September 23, 2016 // 8 Comments

For years I’d heard of fagioli al fiasco. Small white beans like the famous Zolfini from Tuscany were placed in an empty wine bottle with olive oil and herbs and then placed in the smoldering embers of a wood fire. I finally tracked down a terra cotta pot that did this and the results were great, but the opaque clay made it hard to know what was going on inside and clean up felt a bit (Click for more)
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