What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.
Legend has it that an innkeeper caught a glimpse of the goddess of love in her bedroom and then rushed to his kitchen to create an egg pasta inspired by Venus’ belly button. Today the art of making tortellini is endangered, but several groups are devising creative ways to preserve the tradition.
Desco, run by Chef Donato Scotti, opens in Old Oakland, offering delicious regional Italian and an inviting atmosphere.
Among the many culinary treats Italy has given the world is gelato, a frozen dessert with roots in ancient Mesopotamia. Gelato lovers from all over the world are flocking to a university outside Bologna, Italy, to master the art of gelato-making. Here’s a free lesson: Don’t call it ice cream.
In Ms. Basitanich’s new book “Lidia’s Italy in America,” which she wrote with her daughter Tanya Bastianich Manuali, the focus is on the unique ways Italian American immigrants interpreted dishes from their homeland throughout the United States. Watch “Lidia Celebrates America — Holiday Tables & Traditions” on KQED TV.
Check, Please! Bay Area Season 6: episode 3 airs Thursday July 21 at 7:30pm on KQED TV 9. The third episode of the season features these restaurants: Grand Oaks Restaurant and Sports Lounge (Oakland), Risibisi Italian Restaurant (Petaluma) and The Elite Cafe (San Francisco).
Osteria Coppa in San Mateo is owned by the folks who run Sam’s Chowder House in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.
If you are a fan of Parmigiano Reggiano cheese, you probably buy chunks of it. You grate them and devour them. Eventually you are left with rinds that are too small to grate, but too precious to throw away.
If you are like me, these rinds pile up in the cheese bin of the fridge. At $16 a pound or more, how could you possibly throw them away?
Then the time comes to utilize these rinds. I am sharing a method I learned from a line chef at Oliveto, after I asked him about pasta recipes for a dinner party.
Sometimes it’s best not to tell your dinner guests what you are about to serve them.
Sometimes you should just watch their eyes light up as they try that first bite, and then reveal what you’ve prepared.
This is one of those dishes.
If you stepped into Donato Enoteca in Redwood City on opening night, you might have thought you were in Italy. It seemed just about every Italian in the Bay Area was there. Not only that, as a guest of honor, in attendance was the chef’s mother, who flew in from Italy on a whim.
Next Monday May 5th you can join the Cinco de Mayo crush at local Mexican restaurants, or you can meet the authors of celebrated Italian and French book on food, instead. We suggest the latter, besides, the best community celebrations will take place on the weekend, such as San Francisco Cinco de Mayo San Francisco […]
Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well. Like many other Italian-American families, my mother made Gravy — a rich tomato-based sauce with numerous […]