Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
What’s the first rule of Meat Club? Never make meat alone, not when you can measure, mix, grind, and stuff together with friends. Stephanie Rosenbaum hangs out with a group of sociable DIY’ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc.
Smitten Ice Cream started out of a red Radio Flyer wagon in San Francisco and now has outposts in Hayes Valley and Los Altos with more Bay Area spots on the way. Mary Ladd interviews Smitten’s founder, Robin Sue Fisher, about using liquid nitrogen to make fresh and smooth ice cream and what’s coming next from this dessert scientist.
The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters.
The Sriracha shortage may be over, but there’s no reason to rely on the factory-made sauce when it can be fermented and bottled at home. Even better—DIY Sriracha is easily adaptable to suit varied tastes in heat, sweetness, and potency. Kate Williams runs through the steps.
Have no fear, newcomers: now’s the time to learn how to cook and eat crab like a local. Yes, it’s winter, and that means Dungeness crab season is in full swing. Bay Area Bites takes you through a photographic step-by-step for cooking, cleaning, and serving whole live crab.
How to match this season’s best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area’s favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart.
It’s not Thanksgiving without apple pie. Stephanie Rosenbaum Klassen shares step-by-step instructions for this holiday classic, better than you’ve ever made before.
Jack Bishop and Brigid Lancaster of the public TV series share tips for buying, seasoning and cooking a turkey (hint: bigger isn’t necessarily better, keep lots of salt around and give the bird a break before carving.) They also give advice on how to make some of their favorite side dishes.
Fight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust.