Archive for February, 2011

Kings of Pastry: Determination, Persistence, and Spun Sugar

Kings of Pastry: Determination, Persistence, and Spun Sugar

| February 28, 2011 | 0 Comments

Megan Gordon reviews Chris Hegedus and D.A. Pennebaker’s documentary Kings of Pastry.

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Oscar Tribute: (Irene Irene) Cara Cara Granita

Oscar Tribute: (Irene Irene) Cara Cara Granita

| February 27, 2011 | 3 Comments

I thought long and hard about which singer to single out and pay tribute to. Judy Garland? Too obvious. And the only thing I could think of doing for her was making a meal comprised entirely of pills, which is beyond my scope as a home cook. Bing Crosby? I suppose I could have taken some young, tender chicken, beaten it mercilessly, and marinated it in Minute Maid orange juice, but I didn’t have the stomach for it.

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Will Write For Food, Payment Preferable

Will Write For Food, Payment Preferable

| February 26, 2011 | 44 Comments

Food for thought: Many online outlets offer writers no or token compensation for their time and talents, including many websites that run food coverage. Find out why you should care.

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Food Secrets of Chef Jennifer Biesty

Food Secrets of Chef Jennifer Biesty

| February 25, 2011 | 1 Comment

Chef Jennifer Biesty rocketed to national fame when she was a cheftestant on Season 4 of Top Chef and a Star Chefs Rising Star in 2007. She is currently the Executive Chef of Scala’s Bistro and the Sir Francis Drake Hotel in San Francisco. Bay Area Bites caught up with Biesty to talk about her favorite food and drink spots.

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Classic Roast Beef

Classic Roast Beef

| February 24, 2011 | 4 Comments

Other than a holiday standing rib roast, most people now forgo the once archetypal Sunday supper of roast beef, including me. Eating copious amounts of beef is no longer fashionable, with the good reason that it’s simply not healthy for you. But when I was confronted with an eye of round roast recently, I just couldn’t help myself. Nutrition and food fads took a back seat for the night: I had to make a traditional roast beef with gravy.

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Cooking for One, With Humor

Cooking for One, With Humor

| February 23, 2011 | 2 Comments

Megan Gordon shares a few links that will make any single cook or diner chuckle.

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Shrooms, Chokes, Fruits: Bay Area Chefs on How To Pick Winter Produce, Pt. 3

Shrooms, Chokes, Fruits: Bay Area Chefs on How To Pick Winter Produce, Pt. 3

| February 23, 2011 | 0 Comments

Tamara Palmer gets some expert winter produce advice from Jen Biesty of Scala’s Bistro, Eric Tucker of Millennium Restaurant and Aaron London of Ubuntu.

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Bay Area Foraging with Hank Shaw

Bay Area Foraging with Hank Shaw

| February 22, 2011 | 1 Comment

I’m excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for Fennel and Tomato Pasta Sauce.

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President’s Day Picks: Food Facts From the White House Archives

President’s Day Picks: Food Facts From the White House Archives

| February 21, 2011 | 7 Comments

On President’s Day a reflection on the food policies and palate preferences of past presidents, with a side on the current commander-in-chief’s culinary choices.

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Cheese in Temescal: Sacred Wheel and Homeroom

Cheese in Temescal: Sacred Wheel and Homeroom

| February 20, 2011 | 0 Comments

Oakland’s Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant.

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Vegan Ramen for a Rainy Day

Vegan Ramen for a Rainy Day

| February 18, 2011 | 0 Comments

A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn’t get much better than that.

Unfortunately traditional ramen is not vegan; the broth contains fish (bonito), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.

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A Consumer’s Guide to Buying Sustainable Fish

A Consumer’s Guide to Buying Sustainable Fish

| February 17, 2011 | 1 Comment

You wouldn’t think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it’s something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.

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KQED’s Forum: Shark Finning Legislation

KQED’s Forum: Shark Finning Legislation

| February 16, 2011 | 1 Comment

A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture.

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Superfood Kale

Superfood Kale

| February 16, 2011 | 4 Comments

Inspired ways to work this insanely nutritious vegetable into your diet…like this Tuscan Kale Caesar Salad.

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