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.
Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.
Perhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.
Hauntingly Beautiful Photos from San Francisco’s Celebration of Día de los Muertos (Day of the Dead)
One of the most revered local celebrations, San Francisco’s Día de los Muertos (Day of the Dead), took place on Saturday, November 2 in the Mission District. Naomi Fiss’ photos reveal the beauty of the San Francisco community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.
This story steps inside San Francisco botanicas to meet healers who use local and imported herbs to helping clients make a mind-body connection. KQED’s Shuka Kalantari reports the centuries-old traditions of healing is rooted in using medicinal plants that can be gathered and grown.
Meskel is one of the biggest holidays on the Ethiopian Orthodox calendar. As with many religious congregations, the numbers of “casual” visitors swell on days like these, and the Medhani Alem Ethiopian Orthodox Church is ready to throw a big welcoming party.
Sure, the thermometer might read 75 degrees, but before you know it, turkey time will be upon us. Wondering about heritage breeds? Pasture-raised? Or just how big a bird you’ll need feed your clan? Take the guesswork out of buying your holiday turkey with Bay Area Bites’ guide to sourcing the best birds around the Bay.
“As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes — and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.
Eerie, severed fingers made of chicken sausages, a Frankenstein avocado sandwich, a cheese-wrapped mummy — it must be Halloween and you can make these quick, creepy food creations to fill lunch boxes in the Japanese bento tradition.
It’s National Kale Day, folks. That prompts the question: Has the kale love gone too far? As we make kale the health halo food du jour, we risk turning it into the Gwyneth Paltrow of the vegetable world — a perceived goody two-shoes that, deservedly or not, everyone loves to hate on.
Today is World Vegetarian Day, but every day is reason to go meatless at Hiltl’s, the world’s oldest continually operating vegetarian restaurant. This pioneering place opened more than a century ago in meat-loving Zurich.
While the Bay Area doesn’t get the swoon-inducing heat and humidity of Japan, Peru, India or the Philippines, we can still partake of their edible solutions for cooling relief. Some like it cold and icy with mounds of shaved ice doused with syrups, while others turn to peppers and spice to induce a natural cooling response.
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.