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.
Classic deviled eggs are always scrumptious, but this updated version kicks the pickle relish to the curb and replaces it with lemon zest and fresh herbs.
My brother and I were enthralled with American junk food, as McDonald’s, potato chips and doughnuts seemed “exotic” to our childhood palates. And while we’d indulge in ice cream and hamburgers like our friends, we also grew up eating other foods that reflected our Korean-American heritage.
Eggs can be a problem when serving brunch for lots of people. Enter the versatile, amazing, and delicious frittata, all gussied up for springtime.
A small but growing number of people are discovering the joys of raising ducks. They say the nutritional and agricultural benefits of the eggs outweigh the cost of feeding the birds.
This new kitchen tool promises to scramble egg whites and the yolk to create delicious culinary creations, and save you from washing a whisk. A soft cradle keeps the egg from breaking.
Food writer Michael Ruhlman has a new cookbook that’s an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.
America’s farmers aren’t growing enough organic corn and soybeans for our organic animals. Farmers in China, India and Argentina are filling the gap, but tight supplies have led to shortages.
Want to treat your burger, your grilled salmon, your potato salad, even your carrot sticks and asparagus spears right? In less than 10 minutes, you can whip up some lush and golden homemade mayonnaise perfect for slathering, dipping, and dunking.