We’re heading into prime BBQ season and I can’t wait to blend up some frosty drinks, fire up the grill, and enjoy the feel of fresh cut grass under my toesies. While Banana Boats are still my go-to s...
Remember when I had the best mac-n-cheese of my life?Let me take you back. The place was Cochon Butcher. The town, New Orleans.It was everything I ever wanted in macaroni and cheese…and more. It insa...
Lately, Ive had Spring Cleansing and fitness on the brain.I mean, when eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. Ruth Reichl ...
I never thought I’d be one of those girls who juiced. I’ve never believed in dieting, certainly never did a regimented cleanse before…they seemed gimmicky, rigid, and not very healthy. So why would I...
When Hua and I got married we decided to forgo the traditional bridal registry. Between his addiction to trolling Craigslist for restaurant going-out-of-business sales and my habit of goading him on,...
We hurried along in the cloak of darkness, skirting the lamp posts, our footsteps echoing on the wet cobblestone. We reached our destination, threw a quick look over our shoulders to make sure we wer...
We are now entering the cheese portion of this eating excursion. Get excited. Because you’ll notice on your drive up through Marin County that this is indeed cow country.The Point Reyes peninsula has...
One of my favorite things about living in SF is the infinite number of weekend excursions we have at our fingertips. If we’re feeling the need to get out of the city, we have our pick of beach, mount...
When it comes to challenges in the kitchen, I tend to get a bit fixated. If a recipe fails (sad face) I go straight into problem-solving mode until I have exhausted.every.single.possibi lity. I guess ...
Arancini, one of the best food inventions ever in my opinion, are traditionally made with creamy risotto. They are typically stuffed with some sort of ground meat and cheese, breaded, and fried. I ha...
Green beer and Shamrock Shakes are just a few of the questionable ways to go green this St. Patty’s Day. Here’s another option that is festively shamrock-hued yet delicious and easy enough to become ...
Michelin three-star chef Masayoshi Takayama – or, simply “Masa” – is a true artist. Like Madonna, Prince, Gaga…he’s such a big deal he doesn’t even need a last name. Check the chef’s jacket. Truth.I ...
When I visited Italy this past summer, I stayed with my darling friend Mariangela. Mari cooks like the free spirit she is. No recipes. No rules. Her style is beautifully Italian. Some fresh produce f...
NOLA fare is not light. Things like butter, cream, and duck fat are used with joyful abandon. The deep fryer has a special place of honor in any given kitchen. And that French bread, sweet heaven on ...
New Orleans is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians just seem to eat life up with gusto. And I love that that the...
I was thrilled when I found out that pastry chef Jessica Scott of Craigie On Main in Boston, is one of 50 contenders in FOOD & WINE magazines first ever The People’s Best New Pastry Chefs award....
Prather Ranch Meat Co., well known in the Bay Area for their quality meats humanely-raised on small ranches, has opened their first takeout eatery in the Ferry Building. Located right next to the Pra...
I learned how to make this beautiful Blood Orange Marmalade Tart from Joyce Goldstein, who adapted it from a recipe she learned from the Trappist nuns at the Vineria Cozzi in Bergamo Alta, Italy. Ori...
Last week I shared my favorite sweet treats from the Fancy Food Show. Well, we can’t very well have the sweet without the savory, now can we? I thought not.Let’s start with cheese, where all things g...
When the Fancy Food Show rolls around, my husband inevitably starts humming It’s the Most Wonderful Time of the Year. This year, the three-day foodie extravaganza was bigger than ever, with the exhib...
There are times for luxurious butternut squash soup laced with brown butter…and then there are times for a more austere version that doesn’t involve homemade stock, a gaggle of aromatics, bouquet gar...
When I first moved to New York as a fresh grad, all bright-eyed and dirt poor, I saved my pennies for pretty shoes and sushi takeout. I would read through my Zagat as religiously as my Vogue and Glam...
RoliRoti is a gourmet rotisserie truck that travels around to different farmers markets in the Bay Area every day of the week. They make a fine Roast Chicken (free range from Fulton Valley Farms), Ro...
I bet you thought you’d see a healthy, cleansing, post-holiday detoxifying recipe here today. Sorry, I’m just not ready for that yet. Don’t worry, it will come in due time. But first, pie. Because 20...
It seems like time is on turbo mode…but yes, it’s true, another year has come and gone. 2011 was full of change. It brought us back to the East coast, to a new city. DC welcomed us with a blistering ...
I have a confession to make. These were really supposed to be amazing chewy pumpkin toffee cookies. Apparently chewy and pumpkin cookies are notorious nemeses. Had I consulted the internet before att...
Eeeep! Christmas is in five days?! Seriously? Where did December go? You know those people who have all their holiday shopping done by Dec 1? Yeah, I don’t get those people. No matter how hard I try,...
Chef Stephanie Izard, of Chicago’s Girl & the Goat made San Francisco the 13th stop on her Goat Tour. Her debut cookbook, Girl in the Kitchen - How a Top Chef Cooks, Thinks, Shops, Eats & D...
In the DIY (and cost-saving) spirit of this holiday season, I’ve put together an ultimate list of delicious holiday food gifts.When it comes to gift-giving, it all comes down to thoughtfulness. What ...
It’s funny how certain smells work their way into your subconscious where they develop into permanent little memory bombs.For me, this time of year, I crave the scent of Nuts 4 Nuts. Nuts 4 Nuts = Ch...
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