Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it’s the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.
Grilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.
Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.
Grilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.
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.