Archive for March, 2011

Google’s New Recipe Search: A Food Blogger’s Dilemma

Google’s New Recipe Search: A Food Blogger’s Dilemma

| March 17, 2011 | 7 Comments

Google is out to tame the Wild West of the food world, and I’m not really sure how I feel about this. A couple of weeks ago, Google introduced Recipe View, a search function Bing had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to create a recipe search tool specifically for cooks, but then I saw the search results and my hopes deflated.

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Irish Soda Bread for St. Patrick’s Day

Irish Soda Bread for St. Patrick’s Day

| March 16, 2011 | 0 Comments

I’m not a big drinker, or a big fan of fratastic crowds, so when it comes to St. Patty’s Day, the thing I most look forward to isn’t all the block parties, or the cry for “Carbombs!” at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm Irish Soda Bread, inordinately slathered with sweet butter.

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McDonald’s – A European Oasis of Style? Really?

McDonald’s – A European Oasis of Style? Really?

| March 15, 2011 | 3 Comments

In Europe, McDonald’s has tailored the eating experience to be something very different than what we’re used to here in the United States.

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Oakland’s Southie Converts a Sandwich Skeptic

Oakland’s Southie Converts a Sandwich Skeptic

| March 14, 2011 | 0 Comments

Megan Gordon details how she turned one sandwich skeptic into a believer at Oakland’s Southie.

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Green as Grass: Asparagus Salad for Spring

Green as Grass: Asparagus Salad for Spring

The grass is here! The first crop of California-grown asparagus has arrived. Find out how to choose, cook, and enjoy these succulent spears, with a recipe for Spring Asparagus Salad.

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Food Secrets of Chef/Restaurateur Staffan Terje

Food Secrets of Chef/Restaurateur Staffan Terje

| March 11, 2011 | 0 Comments

Chef and Restaurateur Staffan Terje likes it fresh at his Perbacco and barbacco eno trattoria “authentic Italian” restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from “la cucina Piemontese?” Terje explained, “Italian food is the food that talks to me. You don’t choose who you fall in love with. It just happens.” Terje shares his favorite Bay Area food spots on BAB.

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Source: A First Impression of the New Vegetarian Restaurant

Source: A First Impression of the New Vegetarian Restaurant

| March 11, 2011 | 0 Comments

First impression of Source, the brand new vegetarian “multi-dimensional” restaurant that opened in the Design District.

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Food + Tech: A Popular Pairing

Food + Tech: A Popular Pairing

| March 10, 2011 | 1 Comment

Food geeks and tech geeks have joined forces in bringing eating and drinking to an unprecedented pinnacle of convenience and enjoyment. Here’s a rundown of our favorite food apps.

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Performance Piece “Our Daily Bread” Focuses on Food Traditions

Performance Piece “Our Daily Bread” Focuses on Food Traditions

| March 10, 2011 | 0 Comments

Dancer and choreographer Amara Tabor-Smith explores her cultural roots and identity through food events over the past year, culminating in the upcoming performance “Our Daily Bread” at CounterPULSE in San Francisco in April.

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Source: Vegetarian + Vegan-friendly Restaurant Opens Today

Source: Vegetarian + Vegan-friendly Restaurant Opens Today

| March 9, 2011 | 0 Comments

Source, opening March 9th for dinner, is a vegetarian (and vegan-friendly) restaurant offering an extensive organic menu, as well as a host of mood-enhancing and body-healing atmospheric elements.

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Mardi Gras!

Mardi Gras!

Tracing the roots of Mardi Gras and Ash Wednesday, with tips on finding the best recipes and restaurants for celebrating.

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Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie

Adapting Recipes to Keep Up With the Times + Dark Chocolate Pecan Pie

| March 7, 2011 | 2 Comments

Megan Gordon discusses how she goes about adapting a dessert recipe and why it even matters.

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Lights, Camera, Cook: Making Apricot-Lemon Scones at the Farmers’ Market

Lights, Camera, Cook: Making Apricot-Lemon Scones at the Farmers’ Market

Secrets of a cooking demonstrator revealed! Cookbook author Stephanie Rosenbaum discusses tips and tricks for cooking in public, with a recipe for Apricot-Lemon Scones.

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Vegan Beignets for Mardi Gras

Vegan Beignets for Mardi Gras

| March 5, 2011 | 5 Comments

Mardi Gras is just around the corner, and if you can’t be in New Orleans, you may as well celebrate at home with these delicious treats. Beignets’ ingredients have simple substitutes, making for a very easily veganizable recipe. Enjoy them with a coconut milk café au lait!

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