Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
Whether for philosophical or health reasons, pet owners are whipping up batches of pet food for their beloved animals. But veterinarians warn that these meals need to be nutritionally balanced.
Memorial Day signals the beginning of summer, which is the best time of year for cool, icy cocktails. The queen of all iced cocktails is the gin and tonic—but it’s so often ruined by overly sweetened, mass-produced tonic water. Making your own tonic water is much easier than you’d think and far tastier than even the fanciest artisanal brands. Kate Williams will show you how.
Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets make gorgeous pickles. Kate Williams shows you how.
This Mother’s Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert.
A small but growing number of people are discovering the joys of raising ducks. They say the nutritional and agricultural benefits of the eggs outweigh the cost of feeding the birds.
Think you’ve outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.
Homemade matzo isn’t complicated, but it does come with a set of rules for keeping it kosher. Want to try making it for Passover this year? Kate Williams will show you how.
More and more city dwellers are trying their hand at urban gardening. Most know to be wary of lead in their soil, a report finds, but they’re clueless about how to avoid other types of contaminants.
Instead of waiting in line for fresh bagels, make your own. It’s not difficult; it just takes patience. Kate Williams suggests starting the day before so you can have fresh bagels in the morning. It’ll be worth it.
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.
In a twist on the old “teach a man to fish” adage, a Vancouver group teaches inveterate alcoholics to brew their own booze. The goal? Keeping them from drinking unsafe liquids that contain alcohol.
DIY Korean kimchi pickles may sound intimidating, but the process is far simpler than it appears. Plus, kimchi is endlessly variable, and a perfect use for winter produce. Kate Williams will show you how easy it is to bring these spicy, tangy pickles into your home kitchen