Donna Maurillo
Santa Cruz Sentinel
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Donna Maurillo, Food for Thought
Susan Karon and I once took a French cooking class from the California Culinary Academy. One of our lessons was how to make real onion soup. Much of the time was spent caramelizing the onions, but … → Read More
Donna Maurillo, Food for Thought
When I prepare meals in my kitchen, I try to ensure that nobody gets sick. That’s why cleanliness is so important to me in food prep areas. No, my kitchen hasn’t reached total germ-free status, but… → Read More
Donna Maurillo, Food for Thought
When our friends Vance and Robert invited us to dinner at their Watsonville home, we could hardly turn them down. I mean, when Ty Pearce of Busy Bees Catering is creating the meal, you change any o… → Read More
Donna Maurillo, Food for Thought
Chefs love to use mushrooms because they have an umami flavor derived from an amino acid called glutamate. It gives a dish a rich, savory flavor. You can take full advantage of that by cooking mush… → Read More
Donna Maurillo, Food for Thought
So, what did we think of Long Beach? This part, at least, was delightful. It was known as the Arts District, and it showed. Lots of wine bars, friendly cafes, galleries, street art, and even a cat … → Read More
Donna Maurillo, Food for Thought
Check the calendar. There’s only one more major holiday to celebrate in this round. Thank goodness! It seems that we get so over-worked and over-wrought with all the shopping and cooking and bakin… → Read More
Donna Maurillo, Food for Thought
Baking typically relies on specific chemical reactions in the ingredients. Changing the flours, sugars, leavenings, and other basic ingredients can totally change the finished product. So, tread ca… → Read More
Donna Maurillo, Food for Thought
The D.I.Y Cookbook features recipes for gifts from the kitchen like homemade salted caramels and dill pickles. → Read More
Donna Maurillo, Food for Thought
First, most non-stick pans last maybe three or four years. Eventually, the coating wears away, so you are stuck (no pun intended) having to replace it. You’ll just have to live with that fact. → Read More
Donna Maurillo, Food for Thought | Milk Street cookbook shows how to ‘Cook What You Have’ in kitchen
Donna Maurillo reviews Christopher Kimball’s new cookbook, “Cook What You Have,” in this week’s Food for Thought column. → Read More
Donna Maurillo, Food for Thought
Lots of so-called health foods never quite hit the mark when it comes to flavor. (Kombucha, anyone?) Or you have to do extra work to make it palatable. (I’m looking at you, tofu.) → Read More
Donna Maurillo, Food For Thought
This morning I found them marching into the garbage disposal to seek out any bits that may not have gone down the drain. They invaded my trash container under the sink. They even got into my counte… → Read More
Donna Maurillo, Food for Thought
Who doesn’t love their air fryer? I don’t see many hands in the air, so I’m assuming that you’re like me. I’ve found so many ways to use my air fryer that I hardly turn on my oven anymore. Which me… → Read More
Donna Maurillo, Food for Thought
If anyone ate shrimp like there was no tomorrow, it was people from around the Gulf coast. → Read More
Donna Maurillo, Food for Thought
Coming from a large family, our birthday gifts were more practical than frivolous. → Read More
Donna Maurillo, Food for Thought | Italian food influenced by continental neighbors
So, after finding it on a map (it’s between Milan and Genoa), we pointed our car north and took off on Autostrada 1. Our → Read More
Donna Maurillo, Food for Thought | Cooling off in Roman heatwave with Aperol spritzes
Aperol spritzes are ubiquitous in Italy, especially in summer months, when a cold drink is necessary to preserve your sanity. In fact, you may want to make one yourself. → Read More
Donna Maurillo, Food for Thought
Even more to the point, Italian food is even better when you’re in the middle of the country of origin. The tomatoes are sweeter. The fruits are more flavorful. The pasta is cooked truly al dente. … → Read More
Donna Maurillo, Food for Thought | ‘The World in a Skillet’ shines like on cooking options
“The World in a Skillet” (Voracious Pub., $35.00 hard cover) helps you take a 12-inch skillet and use it to make 125 different meals from around the globe. → Read More
Donna Maurillo, Food for Thought | A guide to make healthy choices, there’s an app for that
I want a phone app that lets me scan the UPC code on food packages. Then it would tell me immediately if my choices were good or bad for my health. → Read More