Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
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.
Want to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear.
Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.
A group of men in New York are challenging the stereotype that eating meat signifies manliness. Instead, they say that manhood can be proven by caring for the planet, not dominating it.
This cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?
This is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.