Salted caramel egg creams? Fresh albacore tuna salad? Michael Siegel, formerly a chef at Betelnut, gets back to his roots, San Francisco-style, at his new FiDi deli, Shorty Goldstein’s. Stephanie Rosenbaum reports back on a pair of recent visits.
When it opened its name alone made it different, advertising the shared ownership of the family’s daughters, instead of sons. Today, the shop, which specializes in smoked fish, continues to thrive.
Dairy is the go-to ingredient for the Jewish holiday of Shavuot, celebrated this year on May 26, but Stephanie Rosenbaum explores other options, including a First Fruits Salad, barley dishes and a non-dairy cheesecake.
Much ado has been made of the new permanent home of Wise Sons — the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.
Passover recipe picks from cocktails to cupcakes, plus restaurants around the Bay Area offering Passover-inspired menus this week.
Wise Sons, a pop-up Jewish deli, arrives on Valencia Street, ready to spearhead the schmaltz revolution one Reuben at a time.
Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.
Make it a sweet year with this easy and delicious plum cake for Rosh Hashanah, the Jewish New Year.
Most Passover recipe features tend to focus almost exclusively on the Big Event of the Seder dinner, forgetting that there are eight days of breakfasts and lunches to get through after the soup and brisket. Since grains, flours, and leavening are the big no-no’s during the holiday, baking Jews like myself must get creative once the charm of the matzoh wears off around day 3.
Is the 21st century deli still your grandmother’s deli? Can pastrami love and food consciousness coexist? The owners of Saul’s held a referendum at the Jewish Community Center of the East Bay to find out.
Since I am not your mother, or your new Jewish husband’s mother, if you already love your latkes, nothing I tell you need influence you in the least. But if you’ve been relying, sadly, on those nasty frozen ones that taste like wadded-up flannel pajamas all these years, or your children have suddenly reached latke-eating age and you feel compelled to hand down a little tradition, here is everything you need to know to make a perfect latke.
Happy (post-) Purim. I should have written this post last week but, frankly, I forgot all about Purim this year. I’m not good with dates. And I’m not a Jew, though I have been told many times by Jewish friends that I am, in fact, Jew-ish.
And that makes me exceptionally happy.
Now, I bet you are wondering, “Why the photo of the lady with the enormous décolletage and the even more enormous hat? What on earth does it have to do with Purim or those delicious, Purim-related delicacies, Hamantaschen?”
Please let me explain…
Although I didn’t make it Saul’s Deli this year for their annual Neverending Latke sidewalk fest, a lingering craving for piles of crispy potato cakes convinced my husband to brave the task of grating and frying.
He more or less followed a straightforward recipe from Gourmet and managed to deliver, with his first try, a most excellent feast.
The documentary film, Chez Schwartz, enjoyed a quiet if savory U.S. premier at the Berkeley Richmond Jewish Community Center earlier this week. It has yet to be picked up for wider distribution, but keep an eye out for it. Or, if you can’t wait, order a DVD and see for yourself why this little “Charcuterie [...]
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Hot Dogs, Bacon And Red Meat Tied To Increased Diabetes Risk
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.
Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores
Incentive programs that double the value of food stamp dollars spent at farmers markets have been hailed as one of the most effective ways to encourage healthful eating and support local farmers. The flaw: Most people don’t shop at farmers markets. So a new program will soon pilot the concept at three grocery stores in Detroit.
Sorry, Dr. Oz, Green Coffee Can’t Even Slim Down Chubby Mice
An extract from raw, green coffee beans has been called a “miracle” weight-loss aid. But a study in mice casts doubt on the supplement’s fat-burning effects — and even offers preliminary evidence that it could be harmful.
Stalking The Elusive, Worthy Apricot – Summer Recipes
Apricots are the finest of summer’s fruits, with dense, juicy flesh and delicate, velvety skins. That’s why it is so disheartening when you bite into one, only to find it is mealy and flavorless. To find the best ones, head to your local farmers market.
Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa
Too many zucchini? Get the jump on summer’s abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa.
Kitchen Window: A Guide to Grilling Beyond ‘Dude Food’
As Father’s Day approaches, you can remind Dad that there’s more to Father’s Day grilling than just cheeseburgers.
Watch Master Fruit & Vegetable Carver Jimmy Zhang Make Melons Bloom and Carrots Fly
Want to carve a rearing horse out of taro, tropical fish from carrots or a roaring dragon out of giant radishes? Watch Chef Jimmy Zhang, Master of the Chinese Art of Fruit and Vegetable carving in this video as he fashions an exquisite watermelon rose and shares the secrets of this ancient craft.
Hunan Home’s Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews
Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).
Chris Hadfield: Space Chef In Chief
The Canadian astronaut didn’t just tweet and sing his heart out during his five months as commander of the International Space Station. He also took time out to show the world what it’s like to eat up there.
Watch Master Fruit & Vegetable Carver Jimmy Zhang Make Melons Bloom and Carrots Fly
Want to carve a rearing horse out of taro, tropical fish from carrots or a roaring dragon out of giant radishes? Watch Chef Jimmy Zhang, Master of the Chinese Art of Fruit and Vegetable carving in this video as he fashions an exquisite watermelon rose and shares the secrets of this ancient craft.
Sunset’s Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe
Stephanie Rosenbaum shares some highlights from Sunset’s Celebration Weekend — including a recipe for Coconut Tapioca Pudding with Papaya and Mango from Yigit Pura of Tout Sweet Patisserie.
Modern Day Food Foraging Comes to San Francisco
Gina Scialabba attended the third annual Wild Foods Dinner at the Hotel Vitale. Americano’s Executive Chef Kory Stewart and food foraging expert Connie Green, author of “The Wild Table” prepared a unique six-course meal that was shaped largely by the bounty they located in nature.
Burger Bonanza in the East Bay
Moxy Burger, The Bureau 510 and Grazzy Burgers are several of the latest arrivals to the East Bay burger scene.
Hunan Home’s Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews
Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).
First Impression: Healdsburg SHED
What would a wine country locavore’s paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg’s new SHED, a 21st-century grange, store, and sustainable-living center.
Bocanova, Willi’s Wine Bar, The Rotunda of Neiman Marcus: Check, Please! Bay Area reviews
Check, Please! Bay Area reviews these restaurants: Bocanova (Oakland), Willi’s Wine Bar (Santa Rosa), The Rotunda of Neiman Marcus (San Francisco).
Spotlight on Summer Vegetables: “River Cottage Veg” Cookbook
British homesteader and meat-lover Hugh Fearnley-Whittingstall comes to San Francisco to spread the gospel of greens with his new book, River Cottage Veg. With a recipe for River Cottage Summer Garden Soup.
Sunset’s Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe
Stephanie Rosenbaum shares some highlights from Sunset’s Celebration Weekend — including a recipe for Coconut Tapioca Pudding with Papaya and Mango from Yigit Pura of Tout Sweet Patisserie.
Cheese Books for the Curd Nerd
Every aspiring curd nerd yearns to embiggen their knowledge base about the dairy darlings they adore. Garrett McCord shares two books that help you gain a broader understanding of cheese and supply you with tasteful cheese-centric recipes.
Watch Master Fruit & Vegetable Carver Jimmy Zhang Make Melons Bloom and Carrots Fly
Want to carve a rearing horse out of taro, tropical fish from carrots or a roaring dragon out of giant radishes? Watch Chef Jimmy Zhang, Master of the Chinese Art of Fruit and Vegetable carving in this video as he fashions an exquisite watermelon rose and shares the secrets of this ancient craft.
Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations.
Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)
A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco. This video is a promo for Kim Laidlaw’s new book: Baby & Toddler On The Go: fresh, homemade foods for a busy life.
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