Search

Morning fuel [ABSTRACT FROM PUBLISHER]

For mycophiles, when it rains, it pours mushrooms. [ABSTRACT FROM PUBLISHER]

San Francisco meal-delivery service Munchery shut down last month, a move that left employees suing for back wages, business partners owed thousands of dollars and customers holding on to now-useless gift certificates. [ABSTRACT FROM PUBLISHER]

According to London author Yasmin Khan ("The Saffron Tales: Recipes From the Persian Kitchen"), Oakland chef Reem Assil has been an inspiration, an example of an Arab American woman who not only celebrates heritage, but makes a social and political statement with her work. [ABSTRACT FROM PUBLISHER]

With the possible exception of State Bird Provisions' eponymous fried quail, there's probably no other poultry dish as inextricably linked with San Francisco dining as Zuni Cafe's roast chicken and bread salad. [ABSTRACT FROM PUBLISHER]

There's nothing quite as beautiful as a warm, plump dumpling. [ABSTRACT FROM PUBLISHER]

As January nears its conclusion, how are you doing with your New Year's health resolutions? How's your willpower holding up on that keto diet? Are those probiotic supplements making your gut happy? [ABSTRACT FROM PUBLISHER]

Super Bowl Sunday is approaching, which means it's time to start thinking about game-day snacks. [ABSTRACT FROM PUBLISHER]

Fresh from a four-year face-lift, Moscone Center played host last week once again to the annual Specialty Food Association's (SFA) Winter Fancy Food Show. The three-day food convention serves as the largest marketplace devoted to specialty foods and beverages on the West Coast. [ABSTRACT FROM PUBLISHER]

The damp and dreary days of winter have set in. [ABSTRACT FROM PUBLISHER]

The Good Food Awards announced the 2019 winners for the country's best makers and artisans on Friday evening at the San Francisco War Memorial & Performing Arts Center. [ABSTRACT FROM PUBLISHER]

Fresh from a four-year face lift, Moscone Center played host this week once again to the annual Specialty Food Association's (SFA) Winter Fancy Food Show. The three-day annual food convention, which takes place in January, serves as the largest marketplace devoted to specialty foods and beverages on the West Coast. [ABSTRACT FROM PUBLISHER]

January is here, which means it's time to prognosticate about the new year - and specifically, how we in the Bay Area will be eating over the next 12 months and beyond. We don't need to look into a crystal ball to see the future. All it takes is a long look at local market shelves - and maybe a little bit of analysis from the pros - to realize what we will be seeing in the coming year. [ABSTRACT FROM PUBLISHER]

With the imminent opening of the latest Gus's Community Market in San Francisco, brothers Dimitri and Bobby Vardakastanis have much to appreciate this year, such as a thriving company with four beloved grocery stores in the city. [ABSTRACT FROM PUBLISHER]

Named after the North of the Panhandle neighborhood in which it resides, Nopa gave rise to a modern dining boom. [ABSTRACT FROM PUBLISHER]

The Market is in the midst of an ambitious expansion that will increase the Market Street grocery store and food hall's space by 50 percent while doubling - maybe even tripling - the number of food vendors. Though partner Chris Foley is staying mum on specifics, he teases that eight to 15 new tenants will feature ramen, Korean food and burgers, and there might even be a vegan deli. When they open, the newcomers will join the lineup of poke, pizza, a juice bar, Blue Bottle Coffee and organic fried chicken sandwiches at the San Francisco site. [ABSTRACT FROM PUBLISHER]

Rustic American fare is the star at Buckeye Roadhouse, which has been feeding Marin since 1937. [ABSTRACT FROM PUBLISHER]

When former Tante Marie's Cooking School teacher Jodi Liano launched her own professional education program, she wanted to create a different type of culinary school. Six years later, it's fair to say she's succeeded. [ABSTRACT FROM PUBLISHER]

When it opened two decades ago, Tony Gulisano's Castro eatery Chow was declared "the ultimate neighborhood restaurant" by then-Examiner critic Patricia Unterman. [ABSTRACT FROM PUBLISHER]

Carla Hall's Soul Food: Everyday and Special Occasion, by Carla Hall with Genevieve Ko (Harper Wave; 326 pages; $29.99). In her third cookbook, Hall shares her modern take on classic soul food dishes. Recipes like Mixed Bitter Greens with Smoked Trout Potlikker and Pineapple-Habanero Honey Fried Chicken are tempting, but what makes this book so remarkable is Hall's refusal to gloss over the complicated foundations of soul food. [ABSTRACT FROM PUBLISHER]

Starbucks' juniper-flavor holiday latte has been a controversial addition to the seasonal menu. The drink, which also has notes of sage and a dusting of Douglas fir citrus sugar, has brought comparisons to everything from getting hit in the face with a Christmas tree to drinking a gin martini, but we weren't going to take other people's word for it. Determined to find what on the Starbucks menu made us hear the silver bells of the holidays the most strongly, we conducted a taste test of the juniper latte and the company's other holiday lattes, least sweet to most sweet: juniper, gingerbread, eggnog, chestnut praline and creme brulee. We snuck in a peppermint mocha last since it's a non-latte. [ABSTRACT FROM PUBLISHER]

Given Evan and Sarah Rich's fine-dining pedigree - the couple met while cooking together in New York and boast a San Francisco resume that includes Coi, Michael Mina and Quince - no one would have batted an eye if they'd gone upscale when they busted out on their own six years ago. Instead, they opted to go casual. [ABSTRACT FROM PUBLISHER]

Mike and Jenny Yu opened Great China in Berkeley in 1985. In 2012, the restaurant suffered a crippling fire that prompted the Yu family to reopen in a new location (2190 Bancroft Way) just a few blocks from its Kittredge Street spot. [ABSTRACT FROM PUBLISHER]

Whether you're looking for the latest Ottolenghi title or a vintage copy of Madame De Lyon's "The Art of Cooking Omelettes," Bay Area culinary professionals and home cooking fanatics know there's one person to call: Celia Sack of Omnivore Books. [ABSTRACT FROM PUBLISHER]

It's been a really, really good year for cookbooks. Such a glorious abundance turned the process of whittling the list into quite the conundrum. [ABSTRACT FROM PUBLISHER]

Move over, matcha. Take a hike, coconut water. Catch ya later, kale chips. [ABSTRACT FROM PUBLISHER]

Move over, matcha. Take a hike, coconut water. Catch ya later, kale chips. [ABSTRACT FROM PUBLISHER]

Rose Levy Beranbaum's 11th book, "Rose's Baking Basics" (Houghton Mifflin Harcourt; $35), shares 100 recipes that every home baker should know. With pie season upon us, Levy Beranbaum, dropped by The Chronicle to share more crucial tips for foolproof holiday pies. [ABSTRACT FROM PUBLISHER]

2018 has been a rough year. Everywhere you look - from natural disasters to increasingly divisive political landscape - there's plenty to be stressed out about. And, don't forget, the holidays are right around the corner. [ABSTRACT FROM PUBLISHER]

There are some folks who find great satisfaction and pleasure in making their Thanksgiving pies from scratch. For others? Not so much. For those of you looking to outsource your pies this holiday season, these Bay Area bakeries have got you covered. [ABSTRACT FROM PUBLISHER]

Unlike dense, heavy Thanksgiving stuffings, this salad from Lord Stanley's Carrie Blease is a bright and refreshing counterpoint to the rich foods typically found on the holiday table. While not hard to make, the salad does contain multiple components that require a fair amount of prep work, including dehydrating the grains for several hours. Fortunately, much of the work can be done in advance. You'll also need a deep-fry thermometer. [ABSTRACT FROM PUBLISHER]

Pumpkin and apple pies may be more traditional, but this elegant - and super easy - dessert showcases another beloved fall fruit: Fuyu persimmons. For those who prefer larger slices (or seconds), note that the recipe for the galette can easily be doubled. Also, the ice cream base needs to be chilled overnight. [ABSTRACT FROM PUBLISHER]

To make these creamy, smoky greens that are infused with smoked oysters, Commonwealth chef Jason Fox sources nettles from Star Route Farms and uses them throughout the year. You might be able to find nettles at some farmers' market stalls, but if you can't, spinach is a perfectly acceptable substitute. [ABSTRACT FROM PUBLISHER]

Reminiscent of a tortilla, Brandon Jew's pancakes combine chilled duck fat, bread flour and boiling water. For the filling, Jew makes his own Peking-style roast duck, but for this home version, you can simply buy a duck ready-made from your favorite Chinese restaurant or deli. (Ask the deli to carve the duck for you.) How you garnish the pancakes is up to you. At the restaurant, Jew serves his with a duck liver mousse, along with house-made peanut butter hoisin sauce, slices of lightly pickled cucumber, slivers of green onion and, of course, plenty of crispy duck skin. [ABSTRACT FROM PUBLISHER]

Essentially a mayonnaise made with salt-and-sugar-cured egg yolks, this dip is meant to be served with Rupert Blease and Jason Fox's Barbecued Dungeness Crab, but it would be equally good slathered on a turkey sandwich. [ABSTRACT FROM PUBLISHER]

For Bay Area food lovers, this time of year immediately brings to mind a certain signature protein to grace their Thanksgiving tables - no, I'm not talking about turkey, I'm talking about Dungeness crab. (Recreational season has started; commercial season is scheduled to start Thursday, Nov. 15.) For this recipe, chefs Rupert Blease and Jason Fox briefly blanch whole crabs in boiling water before finishing them on the grill and brushing with garlic butter. Serve with plenty of lemon wedges, along with a trio of sauces: Cured Egg Yolk Dip, Garlic & Nasturtium Relish and Saffron Rouille. [ABSTRACT FROM PUBLISHER]

Delfina's Spaghetti Pomodoro [ABSTRACT FROM PUBLISHER]

San Francisco has one of the country's largest populations of Italian Americans, mostly coming from northern regions like Genoa and later from Calabria and Sicily. Their restaurants and dishes help give the city its gourmet reputation, including the fisherman's stew cioppino. [ABSTRACT FROM PUBLISHER]

When Pim Techamuanvivit opened Kin Khao four years ago, she had an idea that San Francisco was ready for a different type of Thai food. [ABSTRACT FROM PUBLISHER]

There are myriad places to grab a burrito in San Francisco. La Cumbre and El Faro may lay claim as the originators of the humble handheld gut-bomb, but in recent years, 45-year-old family-run La Taqueria has evolved from a local obsession to a national one. [ABSTRACT FROM PUBLISHER]

Given the past few weeks of news, I've found very little to calm my stretched-thin feminist nerves. [ABSTRACT FROM PUBLISHER]

Gabriela C�mara first wowed diners at Contramar in Mexico City. Since opening Cala in 2015 - the chef's U.S. follow-up - Bay Area diners have been lucky enough to be able to get a taste of C�mara's cooking without having to grab their passports. [ABSTRACT FROM PUBLISHER]

Sylvan Mishima Brackett's Mission izakaya is a magical place that beautifully melds Japanese and Northern California culinary aesthetics. [ABSTRACT FROM PUBLISHER]

It has never been easier - or more delicious - to embrace a plant-based diet. [ABSTRACT FROM PUBLISHER]

Thanks to some unusual weather in the first three months of 2018, olive harvests are down by about 25 percent, according to the California Olive Oil Council, which represents 90 percent of olive oil production in California. [ABSTRACT FROM PUBLISHER]

Move over Museum of Ice Cream, there's a new sweet spot in town. [ABSTRACT FROM PUBLISHER]

Master blacksmith Angelo Garro - who is also the brains behind salt and condiment brand Omnivore - has long been known for entertaining friends with epic feasts, so it was only natural that Leslie Jonath tapped Garro to contribute a recipe for her cookbook. [ABSTRACT FROM PUBLISHER]

Summer is prime time for social gatherings like backyard barbecues and block parties. [ABSTRACT FROM PUBLISHER]