Maria Zizka
Maria Zizka is a Berkeley-born food writer who has worked on "The A.O.C. Cookbook," "Where Chefs Eat," and "This Is Camino." She is currently writing the Sqirl cookbook.
Support Provided By
One way to sample a few different kinds of nori is to quickly turn the dry sheets into chips.
This crisp, flaky-bottomed galette is best served straight out of the oven.
Here are a few tips and tricks that will help you make the kind of peanut butter that you like best.
Japanese Americans began settling in this Westside neighborhood in the early 1900s.
The neighborhood has been changing so muchover the past few year, but some old classics have stuck around.
When cooking with raisins, it's always best to first soak them in hot liquid. You could use water, apple cider vinegar, port, brandy, or, as in the following recipe, rum.
Instead of buying dried herbs at the supermarket and letting them languish in your pantry, why not dry your own? It's cheaper and takes little effort.
Wiener schnitzel is quick and simple to make, though there are a few key moments in the cooking process to focus on.
This three-in-one recipe can easily be reshuffled into an ice cream sundae or a banana split.
I like to season each component of this salad individually. Tomatoes need a generous amount of salt, not just a pinch. Olives don't need any.
This cocktail is a mixed-up, delicious concoction, ideal for riffing on and serving all summer long.
Lemon and orange are classic flavors, though granita can be made from all sorts of ingredients. Here's one flavor I've never seen: kombucha granita.