Rich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.
Thousands of restaurant workers protested Thursday in cities around the country, calling for an increase in wages to $15 an hour. Many fast-food workers make so little that they rely on public assistance to get by, even as profits at many franchises have nearly doubled in recent years. But not everyone agrees that raising the minimum wage will fix the problem.
Stuffed, a new pierogi restaurant in the Mission district, promises a uniquely Midwestern take on bar food. Can it compete with the countless other cheap eats in the neighborhood? Kate Williams investigates.
Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.
House and Senate negotiators are meeting to reconcile their two different versions of a new farm bill. If they don’t reach agreement, the nation faces going over “the dairy cliff” – a reversion to 1949 farm policy that would cause a big spike in milk prices.
The 8th Annual Supermarket Street Sweep is a charity bike race that benefits the San Francisco and Marin Food Banks. This year’s event takes place on Saturday, December 7.
It’s not Thanksgiving without apple pie. Stephanie Rosenbaum shares step-by-step instructions for this holiday classic, better than you’ve ever made before.
What’s it like to start and run an artisan food business? Find out from Poco Dolce’s Kathy Wiley, who is celebrating a ten year mark this year. Wiley’s chocolate tiles, bars, brittle, toffees and other delights pair with whiskey or on their own.
Bill Clinton went vegan as a radical attempt to reform his health. But Gore has been cutting back on meat since 2009, out of concern about the impacts of animal production on climate change.
So you know how, if someone comes by and taps the top of your open beer bottle, a volcano of brewski will explode? Well, it turns out that the physics involved are the same as what causes an atomic bomb to form a mushroom cloud. A scientist explains how it works.