Archive for March, 2011

Life After Gourmet is Good: A Chat With Ruth Reichl

Life After Gourmet is Good: A Chat With Ruth Reichl

| March 31, 2011 | 3 Comments

Ruth Reichl was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about Ruth Bourdain.

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Online Bake Sale for Japan: Open for Bidding

Online Bake Sale for Japan: Open for Bidding

| March 30, 2011 | 0 Comments

Bid on baked goods today to help Japan! One day only. That’s today.

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Paella in Spain: A Conspiracy

Paella in Spain: A Conspiracy

| March 29, 2011 | 3 Comments

If you’re visting Spain, you’re probably going to eat Paella. Don’t get taken for a ride!

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Science on the SPOT: Secrets of Sourdough

Science on the SPOT: Secrets of Sourdough

| March 28, 2011 | 0 Comments

Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It’s more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough. Produced by Jenny Oh.

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Wise Sons Pop-Up Deli

Wise Sons Pop-Up Deli

Wise Sons, a pop-up Jewish deli, arrives on Valencia Street, ready to spearhead the schmaltz revolution one Reuben at a time.

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Mission Reinvention: Food Businesses Buck Recession

Mission Reinvention: Food Businesses Buck Recession

| March 26, 2011 | 7 Comments

Who survives the recession in the fickle food biz in the continually evolving Mission District remains to be seen. But some food folks are trying innovative approaches to make money and create community around good grub.

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Food Secrets of Fifth Floor Chef David Bazirgan

Food Secrets of Fifth Floor Chef David Bazirgan

| March 25, 2011 | 0 Comments

Don’t let David Bazirgan’s “America’s Hottest Chef” crown–from Eater readers–keep you from noticing his considerable kitchen prowess (and uni flan) as Executive Chef at Fifth Floor Restaurant in San Francisco.

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Sol Food’s La Bodega

Sol Food’s La Bodega

| March 24, 2011 | 2 Comments

Megan Gordon stakes out Sol Food’s new annex, La Bodega.

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Roasted Cauliflower with Garlic and Anchovies

Roasted Cauliflower with Garlic and Anchovies

| March 23, 2011 | 2 Comments

Cauliflower makes a simple and satisfying side dish, roasted with sweet garlic, briny anchovies, and gilded with fruity olive oil.

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Mercat de La Boqueria de Barcelona: A Temple of Gastronomy

Mercat de La Boqueria de Barcelona: A Temple of Gastronomy

| March 22, 2011 | 5 Comments

The Mercat de La Boqueria, located in Barcelona, is a wonderful place to peruse and buy some of the freshest food the Spanish coast has to offer.

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The Perennial Plate’s Real Food Road Trip: Q&A with Daniel Klein

The Perennial Plate’s Real Food Road Trip: Q&A with Daniel Klein

| March 21, 2011 | 3 Comments

The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. In Season Two, Daniel Klein and Mirra Fine will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. BAB asked Daniel about the mission, the project, the plan for the Bay Area and how people can participate.

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Honey Day at the Ferry Plaza Farmers' Market

Honey Day at the Ferry Plaza Farmers' Market

Chilly weather doesn’t stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers’ Market. With recipes for Honey Ice Cream and Strawberry Oven Jam.

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Ex-pat Brings Euro Sensibility to Vegetarian Cooking Classes

Ex-pat Brings Euro Sensibility to Vegetarian Cooking Classes

| March 19, 2011 | 10 Comments

Paris-based Theresa Murphy of La Cucina Di Terresa brings her cooking from the soil culinary class series–a celebration of seasonal vegetables–back to the Bay Area.

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Shanghainese Food: What to Get and Where to Eat

Shanghainese Food: What to Get and Where to Eat

| March 18, 2011 | 4 Comments

For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China’s a big country, and just like in the States, each region has its own specialties. The food from Shanghai is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you’ll be golden.

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