Photo of Eric Burkett

Eric S. Burkett is a San Francisco-based Kitchen manager, cook, and freelance writer. His work appears online in Delish on MSN.com, the Food Examiner in Examiner.com and Food Safety News. His work has been published in San Francisco Chronicle Magazine, Wheel of Dharma and in ViMax Publishing & Marketing Inc. publications. He is a former daily newspaper reporter, who says, “Writing and cooking are my two great loves.”

Ice. While it’s found nearly everywhere from Mars to the coils of a restaurant’s refrigerator–that is, when it’s not working properly–ice really doesn’t come into its own until now, the height of the summer season between Memorial Day and Labor Day.  Picnics, camping trips, and parties during the warm months help move 80 percent of …

While the country’s poultry producers wonder aloud whether they’re even necessary, the U.S. Department of Agriculture (USDA) has issued new compliance guidelines to reduce the levels of Salmonella and Campylobacter in chicken and turkey.  The USDA’s Food Safety and Inspection Service (FSIS) published the new standards–an update to guidelines published in 2008–last week.  

The …

Are you looking for a tasty little cheese with an image problem?

It’s delicious in enchiladas, it complements black beans beautifully, and it’s a wonderful addition to salads. Unfortunately for queso fresco–that quintessential Mexican fresh cheese–it also seems to have a knack for attracting pathogens such as Listeria.

queso-fresco1-featured.jpgIf you go through the records for…

With spring comes Easter which, counter-intuitively to some perhaps, draws my attention to the flavors of the Mediterranean and Middle East. But while others are craving hams and deviled eggs, I find myself hungering for the spicy, bright flavors of the eastern Mediterranean which, of course, is where the whole show got started. 



Beyond that, …

The Easter egg hunt went well. The kids had fun decorating the eggs the night before and even more fun hunting for them the next day.  At the end of the day you ran across a couple of eggs they hadn’t found.  What do you do with them?  Go ahead and toss them into the …

Passover began at sundown last night, an annual reminder to Jews around the world of the sacrifices their ancestors made in their quest for freedom from slavery in Egypt thousands of years ago. Passover brings yet another struggle to the forefront each year, as well: what to serve for dessert?


The ban on leavened foods …

Hamburgers used to be fun. Remember that? Barbecues, picnics, casual get-togethers: fun. 



With the most recent recall of more than five million pounds of ground beef by Huntington Meat Packing Inc. over the past couple of months, to say nothing of the numerous other recalls of ground beef over the past decade, hamburger doesn’t so …

Is anything more American than St. Patrick’s Day?

Even the Irish themselves didn’t begin really celebrating–really celebrating–St. Patrick’s Day until about 15 years ago. Beginning with a one-day observance that has since grown into a nationwide festival replete with parades, art exhibits, and–in at least one case–a nuns vs. priests beachside volleyball game, the annual…

Farmers are going to have to wait a little while longer before they know whether they’ll be able to plant this year’s crop of genetically modified sugar beets.



Federal District Judge Jeffrey White accepted arguments Friday morning in San Francisco from both sides in the case which has pitted organic sugar beet seed producers against …

Just as there is no set standard list of ingredients that must be included in jambalaya, even the dish’s origins are open to speculation. Some cookbooks–many, actually–suggest it has French roots. The French word for ham is jambon which sounds like… well, you get it. Perhaps a more likely source is that classic Spanish dish, …