Microwave speeds up potato gratin prep (Star-Gazette)
It is common to make potato gratin by boiling sliced potatoes in milk or broth, draining them, then layering them with cream and cheese and baking them in the oven.
WHAT'S NEW (San Francisco Chronicle)
OPENING: Peruvian at Piqueo's With its lively combination of European, Asian, African and indigenous flavors, Peruvian food strikes a chord among Bay Area diners. Piqueo's, a new restaurant in Bernal Heights, aims to ride the wave of the cuisine's popularity...
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