RSSholidays and traditions

Thanksgiving Side Dish: The Sweet-Tart Tang of Braised Red Cabbage

Thanksgiving Side Dish: The Sweet-Tart Tang of Braised Red Cabbage

| November 15, 2013 | 0 Comments

Kim Laidlaw shares her special holiday version of braised red cabbage which is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint.

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Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy

Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy

| November 14, 2013 | 0 Comments

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.

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Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic

Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic

| November 13, 2013 | 1 Comment

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.

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Hauntingly Beautiful Photos from San Francisco’s Celebration of Día de los Muertos (Day of the Dead)

Hauntingly Beautiful Photos from San Francisco’s Celebration of Día de los Muertos (Day of the Dead)

| November 4, 2013 | 0 Comments

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.

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Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas

Food & Spirituality: Using Plants as Medicine In San Francisco Botanicas

| November 1, 2013 | 1 Comment

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.

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DIY Your Halloween with Homemade Candy Corn

DIY Your Halloween with Homemade Candy Corn

| October 25, 2013 | 1 Comment

Candy corn doesn’t have to come from the store. Homemade candy corn, flavored with honey and vanilla, is easy to make and is far better than the waxy grocery store candies. Learn how to DIY your Halloween with a recipe by Kate Williams.

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Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland

Food & Spirituality: Celebrating Meskel With Ethiopians in Oakland

| October 23, 2013 | 1 Comment

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.

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Talking Turkey: How to Choose Your Thanksgiving Bird

Talking Turkey: How to Choose Your Thanksgiving Bird

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.

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Holiday Spirit: The Coping Mechanism

Holiday Spirit: The Coping Mechanism

| October 18, 2013 | 0 Comments

Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers.

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Food & Spirituality: Fall Feast with Armenians in San Francisco

Food & Spirituality: Fall Feast with Armenians in San Francisco

| October 16, 2013 | 7 Comments

“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.

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Frighteningly Easy Halloween Bentos: Tips and Tricks for Healthy Treats

Frighteningly Easy Halloween Bentos: Tips and Tricks for Healthy Treats

| October 15, 2013 | 0 Comments

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.

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Is It Time To Cool It On Kale Already?

Is It Time To Cool It On Kale Already?

| October 2, 2013 | 2 Comments

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.

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These Folks Went Vegetarian Back When It Was Way Uncool

These Folks Went Vegetarian Back When It Was Way Uncool

| October 1, 2013 | 0 Comments

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.

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Icy or Spicy?  Cooling Foods Across Cultures

Icy or Spicy? Cooling Foods Across Cultures

| October 1, 2013 | 1 Comment

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.

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