As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
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.