As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
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.
Crisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip.
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.
Apricots are the finest of summer’s fruits, with dense, juicy flesh and delicate, velvety skins. That’s why it is so disheartening when you bite into one, only to find it is mealy and flavorless. To find the best ones, head to your local farmers market.
Too many zucchini? Get the jump on summer’s abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa.
A vegetable that often masquerades as a fruit in sweet dishes, rhubarb is a true harbinger of the season, appearing in April and, if we’re lucky, lasting until July. You can save some for an off-season fix, too, because it freezes and thaws beautifully.
Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you’re after. Both briquettes and lump charcoal — aka “natural” hardwood charcoal — have their advantages and disadvantages.
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.
Make the most of late summer’s bounty with Bay Area Bites’ round-up of delicious, easy recipes for tomatoes, melon, and corn.
Sean Timberlake of Hedonia and Punk Domestics takes you on a culinary tour of San Francisco.