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.
BAB goes around the Bay to find out which scoop shop licks the competition for this favorite seasonal flavor.
Eerie, severed fingers made of chicken sausages, a Frankenstein avocado sandwich, a cheese-wrapped mummy — it must be Halloween and you can make these quick, creepy food creations to fill lunch boxes in the Japanese bento tradition.
Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don’t throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.
San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The images portrayed show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.
Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They’re scarily delicious!
Nothing quite embodies the spirit of Halloween like the Jack-o’-Lantern does. Creepy or funny, creative or classic, the carved gourd is more than just simple holiday decor. It’s also a symbol of fall harvest and that winter will soon be amongst us. But did you know, the pumpkin was not the original carved vegetable for this time of year–it was the turnip!
I left the costume in the car as I scoured the city of San Francisco for clever Halloween treats that adults can claim as their own. After wading through what seemed like dozens of boring pumpkin cookies and ratcheting my blood sugar up several notches, I came away with three stops serving grown-ups the kind of treats that keep us feeling like big kids.
In the Bay Area, the skeletons and jack o’ lanterns of Halloween are always interwoven with the sugar skulls and marigold-strewn altars of Mexico’s Day of the Dead. So why not use goat as a base for this Halloween stew baked a pumpkin? Goat is a traditional meat for Day of the Dead dishes–and, with their spooky eyes and devilish implications, a perfectly haunting choice for Halloween, too.
While sticking to an all black wardrobe might be the easiest way to hide unsightly red stains, vampires cannot live in black alone. If you do happen to spill any of your liquid refreshment on your clothes, here are some handy tips on how to deal with the blotches.
According to Rosemary Ellen Guiley’s book The Complete Vampire Companion, there is some guy named Damien Vanian who is living la vida muerte in London. Damien Vanian, aside from having a name that’s the undead equivalent of Amelia Bedelia, is supposedly “London’s most famous living vampire.” I didn’t learn a whole lot about the guy, but I did learn that he came up with a blood substitute recipe.
A few days ago, I got an email from our editor here at Bay Area Bites asking me if I would incorporate “in my own very special way” a Halloween theme into this week’s post. Rather than over think it, I decided to do the first thing that popped into my head:
A Jackie O. Lantern.