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DIY Thanksgivukkah: Pumpkin Latkes Two Ways

DIY Thanksgivukkah: Pumpkin Latkes Two Ways

| November 20, 2013 | 0 Comments

Celebrate Thanksgiving and Hanukkah on this year’s super-holiday, Thanksgivukkah, with two recipes for pumpkin latkes—savory and sweet. Kate Williams shows you how.

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A Healthy Holiday Recipe: A Zillion Ways with Winter Greens

A Healthy Holiday Recipe: A Zillion Ways with Winter Greens

| November 19, 2013 | 0 Comments

Here’s a basic recipe for greens that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.

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Yes, It’s Worth It To Make Your Own Yogurt

Yes, It’s Worth It To Make Your Own Yogurt

| November 16, 2013 | 0 Comments

It’s easy to make your own yogurt, and when you do, you’re in control. Your homemade cultured milk can be worked into a variety of sweet and savory dishes.

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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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Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze

Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze

| October 31, 2013 | 0 Comments

The food mash-up craze — combining two (or more) items into one — has very nearly run its course. Here are some of the most popular food mash-ups.

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<em>Melt: The Art of Macaroni and Cheese</em> Elevates the Classic Comfort Food to a New Level

Melt: The Art of Macaroni and Cheese Elevates the Classic Comfort Food to a New Level

| October 24, 2013 | 0 Comments

A new book from Bay Area Bites contributors Stephanie Stiavetti and Garrett McCord takes mac and cheese to new levels using artisanal cheeses and complementary local ingredients and wine. Find out more about Melt and get the recipe for pumpkin stuffed with Fontina, Italian sausage, and macaroni.

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Alembic’s Danny Louie Talks Cocktails, Creativity and Shares a Seasonal Drink Recipe

Alembic’s Danny Louie Talks Cocktails, Creativity and Shares a Seasonal Drink Recipe

| October 22, 2013 | 1 Comment

What’s hot in the world of craft cocktails? We talk to Danny Louie, the head bartender at The Alembic. Louie has also worked to start-up food trucks and pop-ups and he shares his recipe for Vasco da gama, an enticing drink for the fall weather.

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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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DIY: Concord Grape Jelly

DIY: Concord Grape Jelly

| October 11, 2013 | 2 Comments

All too often, grape jelly gets the short stick. Jars from the grocery store are nothing to treasure, but a homemade version made at the peak of the grape season is another story—take it from a vocal critic of Welch’s. Make it yourself with this step-by-step DIY recipe.

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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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Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video

Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video

| September 28, 2013 | 0 Comments

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.

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Gravenstein Apples: The End of Summer in a Fruit

Gravenstein Apples: The End of Summer in a Fruit

| September 27, 2013 | 2 Comments

As summer turns to fall, finding new ways to use up abundant apples is a great way to mark the arrival of autumn. And for one food writer, there’s one apple in particular that spells the end of summer: Gravenstein apples, which are grown in her native Sebastopol, Calif.

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