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Simply Sam
By Peter Rowe
Here's the thing about Sam Zien: He fails.
As business manager for a San Diego biotech firm, he failed to adopt a corporate image: "I was always the guy who wanted to be more funny than serious."
In the summer of 2001, he …Read more.
Redemption in the Kitchen
By Keli Dailey
Trembling and near tears are the last things you'd expect from such a tough-looking guy.
"It brings me such joy to see a little kid tasting something and describing the basic flavors: sweet, bitter, salty," Ricardo Heredia …Read more.
Shortcake Is a Showcase for Ripe Strawberries
By Chris Ross
This time of year, I get the urge to make an old-fashioned strawberry shortcake. It's a dessert that showcases our luscious local berries.
Here's a no-frills version, courtesy of the California Strawberry Commission. For other ideas on …Read more.
A Healthy Frozen Treat
By Chris Ross
Camp Pocono Trails in Reeders, Pa., is a 350-acre summer camp for children where losing weight is the emphasis and camp activities range from tennis, drama and boating to fitness training and cooking instruction.
Nicole Selinsky, …Read more.
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A Winning Potato DishBy Chris Ross This rich potato dish won first prize in the Idaho Potato Side Dish challenge, one of the events at the 2011 South Beach Wine & Food Festival earlier this year in Miami. Baked Idaho Potato Salad 4 large potatoes, washed 1 (16-ounce) container sour cream 5 scallions, sliced 2 cups shredded cheddar cheese 1/4 cup (1/2 stick) butter, softened 1 teaspoon salt 1/2 teaspoon black pepper 5 strips bacon, cooked and crumbled (optional) Makes 8 servings Preheat oven to 350 degrees. Bake potatoes for about 1 hour or until fork-tender. Cool potatoes at room temperature for 15 minutes.
Coat a 3-quart casserole dish with cooking spray. Cut potatoes into 1/2-inch cubes and place in large bowl. Add remaining ingredients and toss gently until mixed well. Place in casserole dish. Bake 30 to 35 minutes or until warm in center. Suggestions: Top each portion with a little more sour cream and scallion slices before serving. Note: To lighten up the recipe, you can substitute the sour cream and cheese for lower-fat varieties and use turkey bacon in place of traditional bacon. Recipe from Carlos Barillas, chef of the Burger & Beer Joint, Miami Beach. Chris Ross writes for The San Diego Union-Tribune. COPYRIGHT 2011 THE SAN DIEGO UNION-TRIBUNE. DISTRIBUTED BY CREATORS.COM 
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