Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
As urban chicken farms grow in popularity, many people are bringing the birds into their homes. They need the right equipment to keep them clean. So several business have popped up online, offering everything from custom-sized diapers and leash-ready saddles to chicken caviar.
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.
Apples, oranges and … squirrel? A new interactive map pinpoints more than a half-million locations around the world open to foraging for typical and not-so-typical free foods.
How are you getting dirty this Earth Day? Stephanie Rosenbaum offers tips for starting an edible spring garden this weekend.
The Lee brothers, Matt and Ted, have written two cookbooks about Southern cuisine, but now they’ve turned their attention to a more specific region: Charleston, the city they grew up in. Their new book contains recipes and stories from a seafood-centric community with a rich culinary history.
Salted and aged, the fruit develops mellow yet intensely lemony flavor, with none of the nose-tickling bright, high notes of the fresh version. Though they do take some time, preserved lemons are easy to make, keep practically forever, and make everything around them seem a little sweeter.
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.
The renowned chef may be famous for his Michelin-star-winning restaurants, but he also runs a string of gourmet bakeries. He shares some favorite confections for Easter, with recipes for hot cross buns, marshmallow eggs and carrot muffins.
Backyard chickens have become a hot trend, loved as a source of healthy local food and fluffy wonderfulness. But backyard birds have also sparked outbreaks of salmonella, the CDC warns.
An incredible diversity of grains, herbs and fruits goes into the world’s alcoholic drinks, as writer Amy Stewart explains. Her new book describes the plants behind cocktails and other boozy beverages and features drink recipes and growing instructions.