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Paul Franson's

Food Page

 June 1, 2014


Finding the new Caribbean cuisine

Editor and writer Paul Franson.


Italian food




The Italian love affair with arugula

The other Italian sauce

Spring vegetables, Italian style

Springtime eating in the Veneto

La Cucina del Castello  A "vegetarian" cooking experience in Tuscany Napa Valley Register 

Risotto with Bitter Greens and Goat Cheese

Garbanzos, Italian style

Beyond Salads, Felafel or Hummus  Using garbanzos in Italian pancakes, pizzas, polenta and panelle

Pasta Patterns, a month's worth of recipes based on an oil and garlic base

Four uses for left-over risotto

Pasta with bottarga

Mastering the Italian meal 

A Culinary Cruise to Italian Islands
San Francisco Chronicle

Fast Food from Italian islands

Imposter in your cupboard: True 'balsamico' is a rare treasure

Tochi "castle," site of the cooking school








Here and there
Food from the Republic of Georgia
Napa ValleyRegister

A Southern summer barbecue

Savoring culinary specialties on the Riviera

 A New Year’s Day menu with a Southern touch

 Turn summer produce into Spanish dishes

 A real Irish dinner for St. Patrick’s Day

Finding the new Caribbean cuisine


Rotis, the burritos of the Caribbean

Caribbean secrets

Australia’s winter truffles are turning up on summer menus

It’s the crab bowl: San Francisco Dungeness vs. Baltimore blue

Fajitas for the Fourth

Summer and ceviche: Peruvian cuisine in the spotlight

Turn a salad into a sandwich

A taste of New Mexico

La Crêpe brings a touch of France to Oxbow Public Market

The local market in Iles des Saintes
Wine Country Cuisine
Tarte Tatin

Baking pizzas in the backyard begins with an oven

A New England clambake, Napa Valley style

A guide to home pickling

Menu to celebrate the return of spring

Abalone farmers make a rare treat available. Napa Valley Register.

 Bouchon baker shares tips for making macarons

A fish story . Napa Valley Register.

Local chefs share their favorite pumpkin recipes

Simple Wok-Smoked Salmon Napa Valley Register.


 Cauliflower: The new kale


No Kids Allowed Adult Recipes Using Goat Cheese


Goats go mainstream: Cheese, kefir and yogurt all offer benefits — and flavor

Meet the MilkMaid: Reid Family Vineyards hosts cheese-making classes

A field of greens

 Victor Scargle offers a chef’s touch for Thanksgiving feasts


 Transforming ‘Cinderella vegetables’– roots –  into good eats


Flipping pizza with a pro at Cantinetta Piero

A Tuscan dinner feast at Long Meadow Ranch Napa Valley Register

Great Grains -- Napa Valley's historic Bale Mill turns again  Napa Valley Register

 More Than You Probably Want To Know About Wild Mustard

 It came from beyond the produce section!
Napa Valley Register 

A romantic dinner for St. Valentine’s Day

Necessity created both a hobby and a new career for a local writer


The view from Long Meadow Ranch




Paul Franson's Travel Tastes