Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.
Wild salmon season’s in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod.
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.
Stephanie Rosenbaum shares some highlights from Sunset’s Celebration Weekend — including a recipe for Coconut Tapioca Pudding with Papaya and Mango from Yigit Pura of Tout Sweet Patisserie.
Gina Scialabba attended the third annual Wild Foods Dinner at the Hotel Vitale. Americano’s Executive Chef Kory Stewart and food foraging expert Connie Green, author of “The Wild Table” prepared a unique six-course meal that was shaped largely by the bounty they located in nature.
Did you know that Ben Affleck is deeply involved with helping Eastern Congo farmers and works with Seattle’s Theo Chocolate? Find out more about this chocolate, as well as what to eat at the Collections Café at Chihuly Garden and Glass and other fresh Seattle spots.
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.