A popular topic at Bay Area Bites, East Oakland’s Lao cuisine has been featured in previous coverage. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany.
Green strawberries are trending. Stephanie Rosenbaum shares two recipes using this ingredient of the moment: Quick Pickled Green Strawberries and Green Strawberry and Mango Salsa.
Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you’re after. Both briquettes and lump charcoal — aka “natural” hardwood charcoal — have their advantages and disadvantages.
See how a dripping blob of bacteria and yeast makes fizzy, homemade kombucha and bonds a mother and daughter. Liberally illustrated with drawings of Kombucha Killers, Vessel Guide, Friendly Add-Ins, Dangers Signs and Brewing Steps.
In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon.
You think clovers and hearts are impressive? Wait till you get a load of these Japanese latte drawings. A culture that values the beauty of the ephemeral has brought us a new level of art in foam.
The days of made-to-order ice cream are far from over in San Francisco. A small shop that operates out of an old shipping container uses liquid nitrogen to freeze ingredients together in about a minute for an ultra-fresh, ultra-smooth treat.
It’s delicious, it’s nutritious and it’s basically rotten. Fermentation is the hot culinary trend, and as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.
In NPR’s new community cooking series, share your strange and surplus foods with each other — and more importantly: Get and give advice!
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.
Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine’s tradition of making and eating uni pasta. The two talk about what it is like to live and work together.
Lisa Li shows us where to buy live fish in Oakland’s Chinatown to prepare a traditional Chinese New Year feast.