Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
The Mangalitsa pig was born out of a 19th-century Austro-Hungarian experiment in cross breeding, with a wild boar and a lard pig. In the past few years the succulent pork has gained devotees in the U.S., too.
A fresh study looks at what happens after people change their meat-eating habits. Those who upped their intake — about 3.5 servings more per week — saw their risk of developing Type 2 diabetes during four years of follow-up increase by almost 50 percent.
In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon.
These Smoky Bean, Bacon and California Avocado Tostadas have it all. They are crunchy and creamy, salty and acidic, smoky, tangy, fresh, and just plain satisfying.
For the longest time, I never really knew what to think of cherry tomatoes. Or what to do with them. Though I might have regarded them as more interesting and Barbie-sized than the usual, boring (and most often flavorless) Beefsteak tomatoes I’d normally encountered, I left them where I felt they rightly belonged– at the Sizzler salad bar, carelessly splashed by a variety of commercial salad dressings.
Do Canadians eat anything that is distinctly Canadian? What, if anything, defines Canadian cuisine, let alone Canadian breakfast? Poutine? No, that’s Quebecois, which simply won’t do since, Olympically speaking, it smacks of Montreal and is therefore too 1976 for my tastes. I cornered a Vancouverite the other evening at work, asking her if she could help me think of anything that was distinctly Canadian and, more specifically, British Columbian I could prepare. All she could come up with were Nanaimo bars. At least it was something. I decided to stop asking questions when her boyfriend suggested Hawai’ian pizza might do, since it had Canadian bacon on it.
These fancy little walnut date cups are the perfect savory-sweet treat for a special holiday brunch or cocktail party. It’s a prettier take on one of my favorite easy appetizers, a nut and blue cheese-stuffed date wrapped in bacon and broiled until crispy and caramelized.
I’ve had chowder on the brain ever since I attended a rally a couple of weeks ago at which I mistook the crowd’s chant of “Louder! Louder!” as– thanks to people blowing horns into my ears– “Chowder! Chowder!” I was teased about it by a friend of mine (the proud owner of two hearing aids, no less) who leaned over to me afterward to say, “All this heat and talk of marriage is making me crave a hot, milk-based soup.”
Happy Thanksgiving! This is my favorite holiday of the year (ok, I love Christmas too) because it’s a time when I get together with my friends and prepare a delicious feast (always a good thing in my book), and look back over the past year and think about how lucky and grateful I am for […]