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.
If you’re giving nonperishables to a food pantry this year, skip the sodium-packed soups and focus on nutrient-dense foods, hunger advocates say. Some of them may be cheaper, too.
Light up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.
We journey into the kitchen of Charles Phan, Vietnamese-American chef of The Slanted Door Group, to cook a dish served during Tet.
My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.
Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don’t throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.