The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 15 top-notch gastropubs in the South Bay.
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.
Eggs can be a problem when serving brunch for lots of people. Enter the versatile, amazing, and delicious frittata, all gussied up for springtime.
Bacteria can make a bread rise and give it a cheesy flavor. That’s the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn’t have yeast on hand.
Think you’ve outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.
Food writer Michael Ruhlman has a new cookbook that’s an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.
America’s Test Kitchen knows how to make gluten-free food taste just as good as the regular stuff. They tell Fresh Air about the best packaged pasta, and the secrets of gluten-free baking.