Zimmern & Cosentino: Offal street-eats in SF
Gut-kings take over a food truck on Saturday
Category: BiteClub
Foods for breast health
Booby-friendly foods to celebrate Breast Cancer Awareness Month
Wingstop, Penzey’s Spices coming
Tsunami of franchises head to SoCo
How far will Duskie make it on The Next Iron Chef?
Will the spunky Zazu chef take it all the way?
Tov Tofu coming
Korean restaurant to open in Santa Rosa
Cooking For Kids with Just Three Ingredients
About a month ago, lacking my hoped-for, fleeting, and frustratingly oft-absent daily quotient of inspiration and incisiveness, I decided to try something new and, I admit, sort of gimmicky: I decided to find out out how many distinct, complete dishes I could compose using just three ingredients. And, importantly for our household, nowhere does the fewer-ingredients/simpler-technique approach bear sweeter fruit than in response to my frustration of cooking for kids.
A Fondolicious Slice
If you live in Sonoma County, either you rode your bike with Levi Leipheimer in the Gran Fondo this past Saturday, and it’s still all you want to talk about; or you didn’t, and you’re ready to cave in the skull of the next person who regales you with his or her war stories from […]
Luma | Petaluma
Neighborhood eatery in Petaluma's warehouse district boasts a wood-oven, SF chef and creative winelist
Meat, Braise, Love
Producing a braise in your own kitchen is a bit like making porn in your own bed: It rewards practice, because when you get it just right, it's the best you'll ever see, and all the times you don't, it's still a very long way from sucking. Similarly, there is just so much to love about the braise: Purely from a gastronomic perspective, no other cooking technique so easily employed by the home cook comes close to creating the depth and concentration of flavor than does the properly executed braise.
The Caffeine Addict: Hooked, Locally
Suffice it to say that the taste and smell of a food (for the avoidance of doubt, coffee is closer to the bottom than the top of the Food Pyramid, at least in my kitchen) changes by virtue of the food's contact with the air we breathe, and most of these changes are not for the better.