Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
A handful of chefs and food companies are experimenting with fish-like alternatives to seafood. But the market is still a few steps behind plant-based products for meat and dairy.
Bold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.
Fluffy, supple, and feather-light, these versatile pull-apart rolls deserve a place at your next celebration.
Forget store-bought Cheez-Its. The best savory, cheese-filled nibbles are made at home with plenty of real cheese. Homemade crackers seem intimidating, but they’re basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays. Kate Williams will show you how.
Kale’s days as the superfood-du-jour may be numbered. Next up: Kalettes? It’s a cross between kale and Brussels sprouts, and it’s one of a few bewitching hybrid vegetables that could go big in 2015.
The Butcher’s Son will offer specialty vegan cheeses and meats, sausages, salami, fresh mozzarella, salads, sides, and sandwiches. The deli will have a pizza oven, making baked thin-crust pizza and a raw deep-dish pizza will also be on the menu.
Cold pressed juices continue to gain popularity because of their potential health benefits, but there are pros and cons to adding them to your daily diet.
Kale and Aubry Walch plan to open the country’s first vegan butcher shop. Their goal: to free vegans from enduring yet another tofurkey holiday.
Both vegans and non-vegans alike are pretty much in agreement that most vegan cheeses on the market are a poor substitute for the real thing. But two Bay Area companies, Kite Hill and Miyoko’s Kitchen, are crafting artisanal plant-based cheeses that might indeed surprise even the most discerning cheese-lover.
After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.
As a follow-up guide to “5 Bites: Excellent Vegan Eats in Oakland,” here’s our recommendations for wonderful vegan fare in Berkeley (and one in Albany).
Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving
Even if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.
Forget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.
In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country’s artisan cheeses so tasty.