Julie Hoskins

The subject for this column came from the overwhelming enthusiasm generated from my weekly "Culinary View" radio program on KPFZ 88.1 FM. My co-host, Richard Adams, and I were covering...

A year ago I wrote about a fool-proof way of hard boiling eggs. The technique was something I picked up from another chef. That''s how it works in a professional...

The onion is an ingredient that unifies all the other parts of a dish. It is amazing how its many forms (raw, saut?ed, caramelized, etc.) make the dish. Imagine a...

I really wanted to name this column "It''s soup weather," but if you are in California right now, that falls a little flat. The days are in the high 70s...

Culinary trends are fickle, or should I say we are, the consumers. We are in an age of becoming the deciding vote on what''s hot and what''s not. When it...

As a chef I have my nose in cookbooks all the time, so finding time to read a novel has been elusive. It has actually been a few years since...

Everyone has some date in the year they mark as a special one. Mine is the day I make my first tomato sandwich of the year. This is just not...