San Francisco Street Food Festival

As those of you who follow this column with any regularity know, we are huge fans of Tia's Bakery, whose products were first listed locally at Scottsdale and Paradise Valley branches of Whole Foods Market in June of last year. They've been gaining popularity both locally and nationally ever since and we're thrilled to report that they are now available at the Gluten Free Country Store in Gilbert as well.

A slow cooker creme brulee is perfect for cooking meals when you will be gone for part or most of the day. The best foods are those that cook well when simmering at low temperatures for a long time, such as beans, roasts, and chicken. Less expensive and leaner cuts of meat are particularly good when prepared in a crockpot, because the slow cooking and moisture make them tender and minimize shrinking. Spaghetti sauce, soup, stew, and chili are examples of foods with high moisture contents that turn out perfectly when prepared in a crockpot. As with crockpot white chicken chili, small pieces are needed to be certain the food cooks all the way. Meat should always be defrosted before being put into the crockpot.

Also tonight get your culinary fix with new episodes of "Hell's Kitchen" on Fox and Bravo's new reality competition "Top Chef: Just desserts". Wednesday is the night for legal dramas as "Law & Order: Los Angeles" goes head to head with "The Whole Truth" on ABC and "The Defenders" on CBS.

Cooking the food in the morning and keeping it in the fridge and heating it up again often results in loss of taste. This problem can be avoided because of the food slow cooker creme brulee shall be cooked over many hours. If you come back home after two hours, you will find your food still in process.

MK: Homemade, fun and delicious. Can you remember when your mom or grandma would decide, out of the blue, to bake cookies or a cake? Remember the excitement and sense of anticipation you had knowing that you'd be able to lick the beaters once she was done? That's my style: homemade and fun.

These short ribs, marinated in hoisin, soy and duck sauces for 48 hours, are Robert's favorite dish at his restaurant, so they will probably stick around, even though the chef changes the creme brulee flan every five weeks.