Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
Is it possible that pasta originated in China and traveled west to Italy? Author Jen Lin-Liu travels the historic Silk Road from Beijing to Rome, tracing the evolution of pasta and sampling the offerings along the way.
Many Americans have encountered sake as that hot, cloudy beverage served in sushi bars. But now, the good stuff is coming. High-end imports from Japan are up, and many bars now focus on sake. Best of all, perhaps, are the microbreweries popping up across the country.
Chef Alex Ong is leaving Betelnut Restaurant (also briefly known as Hutong) after twelve years of cooking there. The East Bay resident may not be cooking the famed Betelnut shredded chicken lettuce cup dish during his time off (just yet), but says he looks forward to being a dad and relaxing with his family. And yes, pizza is on his mind.
Worried about the impact on U.S. consumers, farmers and even taxpayers, some senators expressed qualms about the intentions of Shuanghui International Holdings, a Chinese firm that is buying Smithfield Foods.
It’s not easy to set up a tandoor oven in the backyard. But chef and writer Madhur Jaffrey says cooking at high heat does something magical to meat, which makes it worthwhile to adapt her tandoor recipes for gas or charcoal grills.
Want to carve a rearing horse out of taro, tropical fish from carrots or a roaring dragon out of giant radishes? Watch Chef Jimmy Zhang, Master of the Chinese Art of Fruit and Vegetable carving in this video as he fashions an exquisite watermelon rose and shares the secrets of this ancient craft.
Feast your eyes on the images in Sip. Savor. Share!, a local food-filled photography show sponsored by the urban art collective Femme Cartel. The show opens May 9 and runs through May 26 at the Mission’s Roll Up Gallery.
Edward Lee’s culinary education spans the multi-ethnic immigrant neighborhood of Brooklyn where he grew up to his Korean grandmother’s kitchen. His cookbook showcases recipes like lamb braised with soy sauce served over grits and Korean fried chicken.
You think clovers and hearts are impressive? Wait till you get a load of these Japanese latte drawings. A culture that values the beauty of the ephemeral has brought us a new level of art in foam.