	Karen Yencich Berkeley Cooking Examiner \| Bio My Bio Subscribe RSS Feed Favorites

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Karen Yencich is a freelance writer with 10,000 recipes and a really big stove. She cooks and eats in Berkeley, California.

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Berkeley Cooking Examiner's Articles

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The festival of leftovers - mashed potatoes

Monday, December 7th, 2009

The under-rated by product of a big holiday dinner is really good leftovers, and pretty much all-you can-eat access to the refrigerator because people...
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The festival of leftovers - sweet potato recipes

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Leftover sweet potatoes don’t always present themselves with obvious applications until you start to think of them as a puree, instead of an...
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The festival of leftovers - eggs in stuffing nests for breakfast

The complex herb-y, meaty flavors of turkey stuffing are a perfect companion to eggs. The eggs steam in their stuffing nests, while the bottom of the...
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Fig-kalamata tapenade with orange zest and walnuts recipe

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Figgy, nutty, salty, orange-y, and just a little herb-y, this chunky tapenade loves a party. The figs are rehydrated for the tapenade in...
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Old-fashioned braised red cabbage recipe

Braised red cabbage has just about everything going for it. It’s sweet and tart with rich bacon-y undertones, and it’s a really neat deep...
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Stuffed bell peppers recipe

You know the season has well and truly turned to fall when you come home to a big pot of stuffed bell peppers for dinner. They’re hearty, easy...
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Splendidly slow food - lamb shanks with farro and butternut squash

Lamb shanks can’t be rushed. But your patience will turn out a main course with rich and intricate flavors and meltingly tender meat. Lamb...
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Amish friendship bread starter -- pet, or food product?

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Amish Friendship Bread Starter looks pretty harmless in its plastic bag when you accept it from a friend. Alas, it requires feeding and grooming, you...
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How to make homemade ravioli

If you can make your own pasta, you can make your own ravioli: true or false? Could go either way. Pasta, after the first try, is pretty...
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50/50 potato latke recipe