As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Thanksgiving is fast approaching. Bay Area Bites talks turkey with Local Butcher Shop’s Monica Rocchino, collects some tips from favorite cookbooks, and finds a great recipe for Smoked Turkey on the Grill from the newest cookbook from the wine country’s John Ash.
Perhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.
Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can’t be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.
“As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes — and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.
Eerie, severed fingers made of chicken sausages, a Frankenstein avocado sandwich, a cheese-wrapped mummy — it must be Halloween and you can make these quick, creepy food creations to fill lunch boxes in the Japanese bento tradition.
Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home.
Find out the story behind thought leader Shakirah Simley. She is the Community Coordinator and Canner-in-Residence for Bi-Rite and rocks a canning and jamming background that is both personal and professional.
The doyenne of TV chefs imparted much wisdom to American cooks, but one piece of Child’s advice you should ignore is to wash your raw poultry before cooking. It spreads germs. Everywhere. Yet studies suggest 90 percent of Americans do it, so food safety researchers are launching a campaign to squash the habit.
Basil is a mega-celebrity of the herb world. But if it had a choice, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.
Grains are about to get their own food revolution with big names leading the charge to redefine what we consider whole wheat.