Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Here are five foods that support the body while cleansing.
In honor of its 20th anniversary, Bay Area Bites looks back on how the Ferry Plaza Farmers’ Market has become a San Francisco institution for chefs, home cooks, and curious eaters from around the world.
Mary Ladd interviews Chef David Lawrence about his restaurant “1300 on Fillmore” which is known for fabulous grits, fried chicken and a lively Sunday Gospel brunch.
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.
Cailtlin Freeman’s new book details the drama and recipes behind her self-made dream job: responding to SFMOMA’s art through food.
In the Longevity Kitchen, Rebecca Katz has created a cookbook focused on optimizing health in combination with making delicious food. This books is a hidden treasure for people with allergies or food sensitivities.
Chef Dennis Leary explains his culinary style and is opening two new spots: a bar and a restaurant in San Francisco. The chef is also working with a Capay Valley farm, and will use produce from Gauchito Hill Farm at his sandwich shops and restaurants this summer.
Chef Matt Grandin, of Berkeley’s Mexican restaurant Comal, shares his recipe for Caldo de Pollo with Cilantro-Jalapeno Matzo Balls, while Firefly’s chef-owner Brad Levy offers a colorful Kugel recipe.
So sorry to hear about the fire at Chez Panisse early this morning. Listen to this moving interview from Alice Waters on the scene. My heart goes out to her and the entire Chez Panisse family.