Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights ten South Bay restaurants worth visiting for their South of the border specialties.
Two major doughnut chains have bowed to consumer pressure to better police their palm oil purchases. Environmentalists say it’s a win for consumers, trees and animals.
Chocoholics of the Bay Area, rejoice! A new tasting tour from Edible Excursions takes you behind the scenes of 5 Mission District chocolate hot spots, shares the neighborhood’s history, plus samples of drinking chocolate, chicken in mole, a cacao smoothie and exquisite hand-molded confections.
Samuel Fromartz Explores the World of Bread in his New Book “In Search of the Perfect Loaf: A Home Baker’s Odyssey”
In Search of a Perfect Loaf is not a cookbook, although it does contain a handful of recipes. It’s first and foremost a tale of one man’s journey, both personal and investigative, into figuring out what goes into creating a really good loaf of bread. Lucky for us, he happily shares his discoveries and tells a good tale along the way.
Homemade ice cream cones and sprinkles are fun enough to transport even Outer Sunset dwellers to a place with fog-free summers. Kate Williams will show you how.
Crispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.
Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade “Lara Bars.” Kate Williams will show you how.
Making your own burger buns is much easier than you might think, just start the dough in the morning and by midday your whole house will smell like fresh, buttery bread.
Love The Mill’s fabulous toast? Learn how to make Josey Baker’s sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf.
Many people who don’t have celiac disease claim they feel better on a gluten-free diet. But scientists say some gut troubles may come from eating fructans and other FODMAP carbs rather than gluten.
This Mother’s Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert.
Bacteria can make a bread rise and give it a cheesy flavor. That’s the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn’t have yeast on hand.
Think you’ve outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.