As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.
At Christmastime in Hungary, THE holiday dessert that’s made in every household is Beigli, a rolled pastry, filled with either poppy seed or walnut filling. Here is a vegan version that’s tastes just as delicious as it’s non-vegan counterpart!
There are a lot of reasons that we love Italy here in San Francisco. The heritage of our city, caught in the hiss of a thousand espresso machines every morning and the beckoning scent of chopped garlic sizzling in olive oil at night, is a melting pot, to be sure, but a fine portion of the pot can be traced back to Genoa and Liguria, Venice and Rome, Sicily and Sardinia.
The way I felt about my Ovaltine ice cream was precisely the way I feel about Christmas– what was initially a simple, delightful, and comforting idea had transformed into something complicated, annoying, and stress-inducing. This little exercise in making a malted ice cream became, in it’s own way, an unexpected gift– I realized that it wasn’t Christmas (or my ice cream, for that matter) that I had grown to loathe, it was all the the other stuff– the irritating marshmallowy fluff– that gets in the way.