Volume 1 Issue 3 
Why does this diminutive relative of the chicken intimidate so many people? I almost never see it on menus and when I say I am cooking them for dinner, people will look at me as if I’m making something exotic or extravagant. But, come on, they are just like little chickens, albeit much more tender and flavorful than their bigger cousins. And if you watch for them on sale at your local
I have finally discovered the perfect tongs. For too long I had suffered in silence using inadequate ones. I had many complaints — too flimsy, sharp edges that tear the food, awkward feel in my hand or too wide to get my hand around. But my number one complaint is that I couldn’t open them with one hand — I had to pull out that little lever at the end. Well Rösle has solved that problem. To open, just turn them downward and give them a slight squeeze. Turn them upward, squeeze, and they are locked close again. 
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Using a blender or a spice grinder, chop the mushrooms, place in bowl and add the five spice, hoisin sauce, ginger, soy sauce, and sherry. Mix well. Split the hens in half, add to bowl and marinate for at least two hours. I prefer to make this the night before and marinate overnight. Prepare a low fire and grill the hens, skin side up for 25 minutes, turn over and grill for approximately 20 minutes more. To prepare in the oven, preheat to 350 degrees. Place hens in baking dish skin side up and cook without turning for 40 minutes. For a tasty gravy, heat remaining marinade in a saucepan over medium heat until reduced by a third. Lower heat and simmer. Combine the cornstarch or flour with a tablespoon of water until smooth. Stir into gravy to thicken. Serve with the hens and mashed potatoes.For more of Bill's recipes, visit http://www.northsidesf.com/kitchenlesscook.html
— B. Knutson
 Home Recipes from GraceAnn Walden Many years ago, when dinosaurs ruled the world, I started a business called Dial-A-Cook. Since I didn’t drive, yet, and I didn’t have a legal kitchen, I went to peoples’ homes, brought my knives and cooked a slew of home-cooked meals, most of which they could freeze. I was reminded of it recently when a young woman who works at my veterinarian’s office recognized me and told me that when she was little, she looked forward to my cooking, especially my enchiladas and spaghetti sauce. Although, I never had children, it warmed my heart to think of the Bay Area kids who grew up on my food. My customers could have anything they wanted from my extensive menus: meat, poultry and seafood, spa or low-calorie choices, vegetarian, and desserts. The client paid for the food — either they shopped or I did — and they paid me by the hour. Here is one of my popular recipes from the spa choices:
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