Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
This large, fragrant loaf–studded with currants and zesty orange–will feed plenty, and is perfect for a St. Patrick’s Day Brunch.
PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.
Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.
ManresaBread’s retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.
No drama, no drumrolls: just twelve people baking in the middle of a field in England. So why is The Great British Baking Show the food TV success story of 2015 so far?
Who doesn’t love a bit of decadence for the holidays? And this feast brings it. Inspired by a steakhouse, this menu takes it a notch above that will leave your friends and family in awe.
These light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!
Fluffy, supple, and feather-light, these versatile pull-apart rolls deserve a place at your next celebration.
Forget store-bought Cheez-Its. The best savory, cheese-filled nibbles are made at home with plenty of real cheese. Homemade crackers seem intimidating, but they’re basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays. Kate Williams will show you how.
This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!
This is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!