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 March, 2011
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.
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.
First impression of Source, the brand new vegetarian “multi-dimensional” restaurant that opened in the Design District.
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.
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.
Megan Gordon discusses how she goes about adapting a dessert recipe and why it even matters.
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.
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!