Don’t listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay.
Archive for November 24th, 2009
Exempting those that kill you or make you crazy for six hours, wild mushrooms can, as most readers are very aware, be extremely delicious. Chanterelles are buttery and subtle; fresh porcini are robust and nutty, excellent roasted, or in salads with Parmigiano-Reggiano shavings and pine nuts; lion’s mane mushrooms are furry and high-strung, delicate, with a mild, almost seafood-like taste — especially nice folded into an omelette. The possibilities are nearly limitless, and most dedicated eaters and chefs prize their special qualities and bountiful culinary applications.