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Food & Spirituality: Fall Feast with Armenians in San Francisco

Food & Spirituality: Fall Feast with Armenians in San Francisco

| October 16, 2013 | 8 Comments

“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.

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Frighteningly Easy Halloween Bentos: Tips and Tricks for Healthy Treats

Frighteningly Easy Halloween Bentos: Tips and Tricks for Healthy Treats

| October 15, 2013 | 0 Comments

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.

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Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video

Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video

| September 28, 2013 | 0 Comments

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.

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Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite

Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite

| September 27, 2013 | 0 Comments

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.

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Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates

Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates

| September 24, 2013 | 0 Comments

On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves – Classic Chocolate Truffle. Find out how to participate!

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Julia Child Was Wrong: Don’t Wash Your Raw Chicken, Folks

Julia Child Was Wrong: Don’t Wash Your Raw Chicken, Folks

| August 23, 2013 | 2 Comments

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.

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Getting Past Pesto to Re-Imagine Basil

Getting Past Pesto to Re-Imagine Basil

| August 21, 2013 | 1 Comment

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.

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The Whole Grain Revolution: What Does 100% Whole Wheat Mean?

The Whole Grain Revolution: What Does 100% Whole Wheat Mean?

| August 16, 2013 | 0 Comments

Grains are about to get their own food revolution with big names leading the charge to redefine what we consider whole wheat.

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In Iraq, Laying Claim to the Kebab

In Iraq, Laying Claim to the Kebab

| August 14, 2013 | 0 Comments

The Iraqis, among many other Middle Easterners, believe they invented the kebab. The skewered meat dish appears as early as the 9th century in a book from the southern city of Basra called The Book of Misers.

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In Maine, Lobster Comes Out of Its Shell

In Maine, Lobster Comes Out of Its Shell

| August 14, 2013 | 1 Comment

It’s a rite of passage to cook live lobster, a way to make peace with where your food comes from. But buying shelled meat is an efficient treat. Now you can even cook with raw whole meat separated from the shell by centrifuge.

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Three Ways Cooking Has Changed Over the Last 300 Years

Three Ways Cooking Has Changed Over the Last 300 Years

| August 12, 2013 | 0 Comments

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.

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Don’t Let the Price of Pine Nuts Keep You from Pesto

Don’t Let the Price of Pine Nuts Keep You from Pesto

| August 8, 2013 | 2 Comments

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.

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Conversation with Michele Anna Jordan, Author of ‘Vinaigrettes and Other Dressings’

Conversation with Michele Anna Jordan, Author of ‘Vinaigrettes and Other Dressings’

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).

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‘America’s Test Kitchen’ On Grilling Peaches, Tofu And Burgers

‘America’s Test Kitchen’ On Grilling Peaches, Tofu And Burgers

| August 1, 2013 | 0 Comments

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.

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