Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Here are five foods that support the body while cleansing.
Megan Gordon talks to Black Jet Bakery’s Gillian Shaw and Pietisserie’s Jaynelle St. Jean about finding a true place for their small businesses in the Bay Area.
Megan Gordon gives her review of the new The Beekman 1802 Heirloom Cookbook along with their incredible recipe for Sweet Potato Pie.
It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment.
Megan Gordon discusses how she goes about adapting a dessert recipe and why it even matters.
Karen Heisler and Krystin Rubin first worked together to start Mission Pie, which is a for-profit business that serves sustainable food including sweet and savory pie. Heisler is also a co-founder of Pie Ranch in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Here are Rubin & Heisler’s picks for Bay Area food spots.
A pretty Southern belle of a pie, with little flair: classic golden graham cracker crust coated with dark chocolate ganache, sweet bananas, thick vanilla-specked pastry cream, and pillows of soft whipped cream swirled with salted caramel.