In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.
So what did I make with my first asparagus purchase of the season? Well, I decided to try something completely different — at least it was unusual for me, but after 2,000 years or more at the dinner table, I am under no illusions that I am the first to make it. I was thinking of making asparagus with pasta, but when I opened the pantry found an unopened box of risotto sitting prominently on the shelf. It had been ages since I made risotto and the idea of buttery rice with the earthy flavor of spring asparagus sounded wonderful to me.