Willy Blackmore

Latest Stories

  • I've been planning to make my own pickles the past few years, wanting to go the fermentation route (because I tend towards the slowest, most basic ways of doing things), letting the cukes sit in a salt brine at room temperature for a week or more ...

  • Despite the unseasonably cool weather we've been having, tomatoes are hitting their stride as August moves on and the temperatures finally hit some higher marks. With a huge variety of shapes, sizes and colors available at local farmers markets, t...

  • Distilling liquor at home, on the sly, is seriously risky business--blindness, explosions, jail time, etc, all being possible outcomes--but that doesn't mean you can't add a personal touch to a few bottles in your stock. Infusing an unassuming hig...

  • 6 years ago | Dueling Dishes

    Much has been made of the recent study from UC Davis about so-called "extra-virgin" olive oil sold in California. Chemical analysis of a number of brands, both local and imported, showed that the labels often lied. And lied a lot. Liberties were t...

  • When summer fruit season is at its peak, as it is now, and the temperatures outside or rising, as they were last week, baking can be a uncomfortable task to face. Why sweat while the oven preheats when the fruit is so good to eat out-of-hand? But ...

  • 6 years ago | Dueling Dishes

    Pink alcohol has long had a bad rap. From cosmos to white zin to Wasilla-distilled smoked salmon vodka, a glass of pink often points to a drinker with little taste, class or sanity. Or all three. We've done our share of salmon vodka bashing here o...

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send:

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >