Karen Solomon

Karen Solomon is the author of Can It, Bottle It, Smoke It and Jam It,
Pickle It, Cure It
(Ten Speed Press), and the host of the Jam It Salon at 18 Reasons. She has been a well-published food writer for over a decade. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, Zagat Survey: San Francisco Bay Area Restaurants, and elsewhere, all of which showcase the diversity of her word-wrangling plate. Photo by Stacy Venturea

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Karen Solomon's Latest Posts

On the Plate with Wise Sons Jewish Deli

On the Plate with Wise Sons Jewish Deli

| February 24, 2012 | 1 Comment

Much ado has been made of the new permanent home of Wise Sons — the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.

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Dandelion Chocolate Raises the Bar

Dandelion Chocolate Raises the Bar

| February 10, 2012 | 0 Comments

For the chocolate lover who thinks, local burgeoning flower Dandelion Chocolate is a smart, artisan bar as only SF can temper it.

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Don’t Dehydrate Fruit in the Clothes Dryer (And Recipe for Chewy Dried Oranges)

Don’t Dehydrate Fruit in the Clothes Dryer (And Recipe for Chewy Dried Oranges)

| January 25, 2012 | 8 Comments

The Newton’s apple (orange?) that struck me with the idea was a perfectly shriveled piece of orange peel found at the bottom of the clean laundry basket. Had I been sitting on (and ignoring) the world’s best food dehydrator next to the washing machine and not taking advantage of its power?

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DIY Christmas: Homemade Candy Canes

DIY Christmas: Homemade Candy Canes

| December 22, 2011 | 2 Comments

Factory drone candy canes are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. Making candy canes is a lot of fun, and the sweat equity can’t be beat.

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FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles

FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles

| December 1, 2011 | 3 Comments

And scheduled to open in January, FuseBox, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.

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How to Eat Good Food: A Local Grocer’s Manifesto

How to Eat Good Food: A Local Grocer’s Manifesto

| October 31, 2011 | 3 Comments

For the food shopper who thinks, the positively indispensable Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf.

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