What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
Archive for March, 2011
From SF Weekly to the Wall Street Journal, the JapaCurry food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.
But one question hasn’t been asked much through it all…How’s the food?
New York Times food scribe Kim Severson talks with Bay Area artisans Sue Conley of Cowgirl Creamery and Chad Robertson of Tartine Bakery about their award-winning bread and cheese — and their epic culinary failures too.
Here’s my Half-the-Meat Tamale Pie recipe. Unlike other similar casseroles, this one uses only a half-pound of meat (either beef or turkey is fine) plus two cups of whole beans. This makes it not only more heart healthy, but also incredibly inexpensive. The entire dinner for four to six people costs about $10 to make and includes fresh vegetables like Anaheim peppers and whole kernels of corn. It’s also a dish my children love, and I have to say that although I wouldn’t have made this dish in my 20s, I am rather fond of it now.
Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at Gather in Berkeley. And that’s just the way Esquire Magazine’s 2010 Chef of the Year, and Gather’s Executive Chef, Sean Baker, likes it.
Gabrielle Hamilton, chef-owner of Prune in New York City, gives Anthony Bourdain a run for his money with her gritty, swaggering new memoir, Blood, Bones, and Butter.