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.
When you put a librarian and a historian in the kitchen with a centuries’ old cookbook, you get a lot more than recipes. You also get a sense of how much the way we eat has changed — from how we define dessert to the size of our eggs.
Hungry bugs and warmer temperatures mean pine trees aren’t producing as many seeds as they once did, driving up the cost of Italian pine nuts to $120 per pound in some cases. Cookbook author Julia della Croce found a colorful — and delicious — alternative in pistachios.
Throw out that store-bought salad dressing! Michele Anna Jordan, author of ‘Vinaigrettes and Other Dressings: 60 Sensational Recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad’ talks to Stephanie Rosenbaum about breaking the bottled habit, the biggest salad mistakes we make, and the most exciting discovery she made (hint: it involves chocolate).
Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don’t puff up like tennis balls.
Buttermilk somehow seems perpetually cool and unruffled. It evokes cream without cream’s over-the-top heft; its tanginess goes up to the threshold of yogurt and stops just shy. No matter how you cook it, a little bit of buttermilk has a thousand ways of making life taste better.
This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB’s photo gallery of the festivities!
Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.
Not sure what to serve this Fourth of July? Think oysters. We talked to resident oyster expert Kevin Sancimino from Swan Oyster Depot. He gave us his picks on the best oysters to barbecue this holiday weekend.
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.
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.
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.