It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Today is World Vegetarian Day, but every day is reason to go meatless at Hiltl’s, the world’s oldest continually operating vegetarian restaurant. This pioneering place opened more than a century ago in meat-loving Zurich.
Consumers are demanding “natural” food dyes, and scientists say purple sweet potato is the most promising source of pigments to make them. But it may be a while before your red Popsicle is made with this kind of vegetable-based dye.
Five suggestions for eliciting summertime romance over comfort food and a full belly.
Vegetarians aren’t the only ones buying products like tempeh, tofu and seitan, a survey finds. Sales of meat alternatives climbed 8 percent between 2010 and 2012, thanks in part to meat eaters looking for a break from meat.
There’s a promising newcomer entering the East Bay ice cream scene. Curbside Creamery plans to start scooping from its new space in Oakland’s Temescal Alley this fall.
Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.
Too many zucchini? Get the jump on summer’s abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa.
British homesteader and meat-lover Hugh Fearnley-Whittingstall comes to San Francisco to spread the gospel of greens with his new book, River Cottage Veg. With a recipe for River Cottage Summer Garden Soup.
Fresh research finds that men who ate vegetarian diets were less likely to die from heart disease and other heart conditions. But if you’re looking for the definitive study that might convince meat-lovers to become vegetarian, this may not be it.
In the Longevity Kitchen, Rebecca Katz has created a cookbook focused on optimizing health in combination with making delicious food. This books is a hidden treasure for people with allergies or food sensitivities.
Bay Area native Steve Sando will soon open a shop in the Ferry Building for Rancho Gordo, his “New World” heirloom bean company.