Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
The recall applies to “certain lots of whole peaches (white and yellow), nectarines (white and yellow), plums and pluots” from a California packing company, the FDA says.
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.
Make the most of late summer’s luscious peaches, plums, and nectarines with these sweet and savory recipes from Bay Area Bites’ writers and chefs.
Still have too many plums? It’s time to grab the little wooden sticks and start making plum popsicles. Raw or roasted, flavored with cardamom, vanilla, or basil, these purple pops can cool off even the hottest summer afternoon, no plastic wrapper required.
Boxes of plums, bucket of plums, millions and billions and trillions of plums! What do you do when you have too many plums? Throw a pig roast and make barbecue sauce, no high-fructose corn syrup needed.
Canning for me conjures up childhood memories of being in the kitchen with my mom and her friends, usually on a hot steamy Texas summer day, and “putting up” bread and butter pickles, fresh raspberry jam (with seeds!), and ripe whole tomatoes. Even with the sweat pouring down your face, there’s no better time to […]