What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
It’s not Thanksgiving without apple pie. Stephanie Rosenbaum shares step-by-step instructions for this holiday classic, better than you’ve ever made before.
What’s it like to start and run an artisan food business? Find out from Poco Dolce’s Kathy Wiley, who is celebrating a ten year mark this year. Wiley’s chocolate tiles, bars, brittle, toffees and other delights pair with whiskey or on their own.
Buttermilk Pie? What? It sounds weird, but apparently it has a cult-like following in the longhorn state. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Kim Laidlaw decided to take it upon herself to come up with the ultimate version for the holidays.
BAB goes around the Bay to find out which scoop shop licks the competition for this favorite seasonal flavor.
The food mash-up craze — combining two (or more) items into one — has very nearly run its course. Here are some of the most popular food mash-ups.
Whether you want fancy or no-frills, the East Bay’s got a doughnut for you. Here’s five of my favorite places where I get my fried dough fix.
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.
While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.