In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.
Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it’s the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.
Light up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.
Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.
Grilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.
There’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.
This is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.
Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.
Throw out that store-bought salad dressing! Michele Anna Jordan, author of ‘Vinaigrettes and Other Dressings: 60 Sensational Recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad’ talks to Stephanie Rosenbaum about breaking the bottled habit, the biggest salad mistakes we make, and the most exciting discovery she made (hint: it involves chocolate).
Salad is not just a food; it’s home to a flourishing community of mostly benign microbes. A new inventory finds surprising differences in the bacteria growing on popular fruits and vegetables.
By “eat light,” I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I’ll be self-medicating with more fruits and vegetables and less bourbon.
For some reason, sometime around September, I stop eating salads. I have it in my head that they are a summer thing. Why? I do not know. So I promised myself, that this year, I would enjoy salads throughout the year. Here is my first one–I’m a little late. But that is okay, this roasted persimmon salad is worth waiting for!
I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn’t expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes.