Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
Green strawberries are trending. Stephanie Rosenbaum shares two recipes using this ingredient of the moment: Quick Pickled Green Strawberries and Green Strawberry and Mango Salsa.
Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. Bay Area Bites writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more.
And scheduled to open in January, FuseBox, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.
My original recipe for this, passed down from my mom on a handwritten 3×5 card, is named “Ice Box Pickles” for the days when large blocks of ice were cut during the winter, buried in straw through the summer, and delivered house to house on a horse-drawn wagon. A modern-day, electric-powered freezer works just as well, though, for one my favorite ways of highlighting the season’s crisp cucumbers.