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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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Spicy Version of a Comfort ClassicBy Chris Ross A good mac and cheese recipe is always a crowd pleaser, and Fleming's Prime Steakhouse and Wine Bar has a rich version with a hint of chipotle pepper. Christopher Gardner and Matt Renstrom, chef partners of the steakhouses downtown and in La Jolla, Calif., offered to share their recipe for this classic comfort food with us. FLEMING'S CHIPOTLE CHEDDAR MACARONI & CHEESE 1 gallon water 2 teaspoons kosher salt 16 ounces Cavatappi (S-shaped) pasta 2 tablespoons corn oil, divided use 3/4 cup onions, chopped into half-inch dice 4 ounces (1 stick) butter, lightly salted 3 tablespoons flour 2 cups heavy cream 3 cups half-and-half 2 teaspoons kosher salt 1 teaspoon white pepper, fine grind 12 ounces smoked cheddar cheese, grated 4 ounces Cheddar cheese, grated 1 teaspoon chipotle chili powder 3/4 cup Panko breadcrumbs Serves five Preheat oven to 350 degrees. In a large stockpot, bring water and salt to a boil.
Melt butter in a large saucepot set on medium-high heat. Add diced onions, and saute for four to five minutes. Add flour, and cook for one to two more minutes. Do not brown. Add cream, half-and-half, salt and pepper, and bring to a simmer. Cook until thick, about five to six minutes. Blend both grated cheeses into the sauce. Add cooked pasta, and place in individual baking crocks or a 12-by-9-inch baking dish. In a saute pan set on medium-high heat, add 1 tablespoon of corn oil and the chipotle chili powder. Heat for 30 seconds, until it starts to smoke. Remove from stove and quickly stir in the breadcrumbs. Spread the crumbs over the pasta, and bake in 350-degree oven for 15 to 20 minutes, until slightly golden brown and crisp on top. Chris Ross writes for The San Diego Union-Tribune. COPYRIGHT 2011 THE SAN DIEGO UNION-TRIBUNE. DISTRIBUTED BY CREATORS.COM 
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