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.
Grilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.
School food service administrators once supported new healthy food requirements on the nation’s school lunch program. But now, they want the rules delayed. And they’re getting swept up in politics.
If you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.
Classic deviled eggs are always scrumptious, but this updated version kicks the pickle relish to the curb and replaces it with lemon zest and fresh herbs.
A new study argues that taxing sodas and sugary drinks by the calorie would spur consumers to cut back. A 6-cent tax per 12-ounce can would lead to 5,800 fewer calories consumed per year, it found.
A House committee Thursday approved a measure that would give schools a way to opt out of new, federal healthy school lunch standards. But advocates say kids’ health should take precedence.
Last year, about 1 in 7 people in the U.S. were getting food stamps, or SNAP benefits. But the numbers have started to drop as more people find work and better-paying jobs, analysts say.
Some in Congress want to give schools more time to comply with a new law to limit calories and fat and add more veggies to meals. But nutrition advocates say it would roll back healthy gains for kids.
A new documentary argues that the food industry and government policies have pushed too much sugar on children and caused the childhood obesity epidemic. But the industry says society is to blame.
A new kids’ cooking camp with a farming twist comes to the Bay Area. Stephanie Rosenbaum Klassen talks to former CUESA market chef Elianna Friedman about the launch of Bay Leaf Kitchen at the Ferry Building this summer.
This Mother’s Day menu, which weighs heavily on springtime produce, has something for everyone: a fruity cocktail, a yummy vegetarian frittata, a hearty savory bread pudding, some little muffins, a glammed-up potato dish (everyone loves potatoes), and a fruit component that can act like dessert.
Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.
Crispy-creamy fingerlings with homemade ranch dressing will take your brunch potato offering up a few notches.