Every fall, as the sugar content of the grapes at Rocky Hill Farm in Sonoma becomes ideal, a group of old friends gathers for the harvest -- not to make wine, but to make balsamic. Our leader, Paul Bertolli, assembles his equipment to crush the grapes. He sets up the...

I adore fennel and cook with it often. I grind the seeds of wild fennel (Foeniculum vulgare) for olive oil-fennel bread and pastries. The fronds and tender shoots make an excellent pesto and can be formed into little patties that get sauteed in olive oil until golden brown. I slice...

The other day I was looking in the window of one of my favorite stores in San Francisco -- Belle'occhio at 20 Brady Street across Market Street from The Zuni Café. The display in the window only hinted at the humor and delight of the curiosities within. I had to...