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.
Homemade matzo isn’t complicated, but it does come with a set of rules for keeping it kosher. Want to try making it for Passover this year? Kate Williams will show you how.
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.
Chef Matt Grandin, of Berkeley’s Mexican restaurant Comal, shares his recipe for Caldo de Pollo with Cilantro-Jalapeno Matzo Balls, while Firefly’s chef-owner Brad Levy offers a colorful Kugel recipe.