Search

For mycophiles, when it rains, it pours mushrooms. [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]

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

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

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 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]

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]

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]

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]

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]

The plant-based revolution continues. [ABSTRACT FROM PUBLISHER]

The plant-based revolution continues. [ABSTRACT FROM PUBLISHER]

Faux meat innovation is booming, with the Bay Area serving as its creative hub. But beyond vegetarian burgers that bleed, more chefs are experimenting with cooking applications traditionally reserved for meat and applying those methods to fruits and vegetables. [ABSTRACT FROM PUBLISHER]

Matcha is nothing new. The Japanese-grown green tea has been enjoyed for centuries. [ABSTRACT FROM PUBLISHER]

If the sold-out crowds that have extended the run of San Francisco's highly Instagrammable Museum of Ice Cream are any indication, the Bay Area can't get enough of ice cream. [ABSTRACT FROM PUBLISHER]

Flaky croissants, morning buns and layered cakes - these are the artful and elegant desserts that helped launch a baking and pastry empire. However, our latest sweet obsession from Tartine's Elisabeth Prueitt is of the frozen variety. [ABSTRACT FROM PUBLISHER]

While the Coffee Crunch Cake may be the most requested and beloved recipe from the late, great soda fountain chain, Blum's produced dozens of other memorably delightful desserts, including this pie, which was described in a 1991 Chronicle story as a "candy bar in a crust." According to culinary lore, the classic pie is also the inspiration for the popular British dessert banoffee pie - made with bananas, sweetened condensed milk and whipped cream - which was invented in the early 1970s at the Hungry Monk Restaurant in East Sussex. [ABSTRACT FROM PUBLISHER]

Serves 12 [ABSTRACT FROM PUBLISHER]

At her bygone Post Street cafe, the late Barbara Tropp was best known for her takes on Chinese cooking, including dishes like her pot-browned noodle pillows and this signature dessert, which a 1993 Chronicle review declared "one of the city's best desserts." For this recipe, adapted from Tropp's 1992 "China Moon Cookbook," fresh ginger is infused in a sugar syrup as the ice cream's base. The added touch of a simple, bittersweet chocolate sauce is nothing short of genius. [ABSTRACT FROM PUBLISHER]

Essentially a breaded and deep-fried custard, fried cream was a dessert staple with Italian roots that was common throughout the city at restaurants like Jack's, Amelio's and La Felce. However, the most famous version - and certainly the most requested by our readers - was the one at Alfred's Steakhouse. It's a dessert that screams of a bygone restaurant era, when it was served table side with a dramatic flambe of rum or brandy drizzled over the top. However, when we tested the recipe, we found the addition of flamed booze made the perfectly crisp exteriors of the lovely warm custard soggy and distracting, so we suggest serving without. (Note: Alfred's has been temporarily closed since early June. No word on when, or if, the restaurant will reopen.) [ABSTRACT FROM PUBLISHER]

Since opening Fremont Diner in a former Highway 21 burger shack in 2009, Chad Harris has earned a loyal following of both Wine Country locals and tourists alike with the restaurant's folksy decor and high-quality ranch-style grub. [ABSTRACT FROM PUBLISHER]

From Kokkari Estiatorio chef-partner Erik Cosselman. Manouri cheese can be found at some markets and specialty stores such as 22nd and Irving Market in San Francisco's Sunset District and Greek Imports Inc. in Daly City. If you can't find manouri, you can substitute saltier, but more readily available, feta. [ABSTRACT FROM PUBLISHER]

Baby Iceberg Wedge Salad With Chilled Shrimp, Mint & Green Goddess [ABSTRACT FROM PUBLISHER]

Summer is here. Some folks might be busting out the grill or heading to their neighborhood ice cream shop, but in the Bay Area we think it's the perfect time for creative salads. [ABSTRACT FROM PUBLISHER]

This recipe is from Melissa Perello, the chef-owner of Frances and Octavia. Perello likes to use dry-farmed Early Girl tomatoes and semi-ripe stone fruit since they're less juicy and more firm. Ultimately this panzanella is a lot about having a good mix of colors and textures. Feel free to add or remove ingredients depending on what appeals or is in season at the farmers' market. (The ratio of this salad is about two-thirds bread to one-third tomatoes before adding the other ingredients. But feel free to adjust.) [ABSTRACT FROM PUBLISHER]

Tawla chef Joseph Magidow's take on the classic Arabic salad made with toasted slices of pita bread is a standout at Azhar Hashem's Valencia Street restaurant. You can find date molasses at Middle Eastern markets. Any leftover can be stored in the refrigerator for up to 1 week. [ABSTRACT FROM PUBLISHER]

For the dressing, Shed chef Perry Hoffman prefers Red Boat fish sauce, although any brand will do. Extra dressing will keep in the refrigerator for up to 2 weeks. [ABSTRACT FROM PUBLISHER]

Fort Mason's 39-year-old vegetarian destination Greens and its adjacent cafe, Greens To Go, are temporarily closed due to a kitchen fire. Both are expected to be closed through the end of July. [ABSTRACT FROM PUBLISHER]

5 Embarcadero Center. 415-321-1499. www.philzcoffee.com [ABSTRACT FROM PUBLISHER]

Nearly a decade ago, one of my very first stories as a budding food writer for The Chronicle was about the ridiculous abundance of sweets the neighborhood has to offer. In the years since, even more treats have popped up alongside the neighborhood's ubiquitous panaderias and their pan dulce - and that's not even counting the new age classics like Tartine's morning buns, Humphry Slocombe's Secret Breakfast ice cream and Foreign Cinema's house-made "pop tarts." [ABSTRACT FROM PUBLISHER]

For better or worse, San Francisco is perpetually in a state of flux. Nowhere is the push and pull of established and new more obvious than in the Mission, where outposts of burgeoning Bay Area chains like Smitten Ice Cream, Tacolicious and Souvla have cropped up alongside long-standing mom-and-pop eateries. [ABSTRACT FROM PUBLISHER]

Take a look at the crowds outside Foreign Cinema waiting for the doors to open for weekend brunch service, and there's no doubt that after nearly 20 years, the Mission District restaurant remains one of San Francisco's most popular dining destinations. [ABSTRACT FROM PUBLISHER]

Gayle Pire and John Clark's ode to the classic kids' breakfast treat is one of their Mission District restaurant's most popular dishes. At the restaurant, they rotate the fruit filling with the seasons, but for this home version, which is adapted from "The Foreign Cinema Cookbook: Recipes and Stories Under the Stars" (Abrams; $40), feel free to use your favorite fruit preserves. [ABSTRACT FROM PUBLISHER]

Anthony Bourdain, the author and television host who elevated the role of chefs in American culture and shared his passion for food with millions, was found dead in a hotel room Friday in France, where he was filming his CNN food and travel show "Parts Unknown." He was 61. [ABSTRACT FROM PUBLISHER]

Japanese pastry chain Bake Cheese Tart, which has more than 40 shops throughout Asia, has opened its first U.S. outpost on the bottom level of Westfield San Francisco Centre. [ABSTRACT FROM PUBLISHER]

Gibson is particularly fond of the Gruyere cheese toasts with tomato fondue at Presidio Social Club. The bite-size appetizers allow the strongly flavored cheese to shine, and the acid in the dipping sauce cuts right through the richness of the dish. Gibson is also a fan of the grilled cheese at Hog Island Oyster Co., which is made with Cowgirl Creamery's fromage blanc, Vella Cheese Co.'s Mezzo Secco and cave-aged Gruyere with house-made pickles. It's actually a panini, she says, "but I overlook it." [ABSTRACT FROM PUBLISHER]

This recipe, adapted from Heidi Gibson and Nate Pollak's 2016 book, "Grilled Cheese Kitchen: Bread + Cheese + Everything in Between" (Chronicle Books), is an ultra-decadent hybrid of two classic comfort foods. [ABSTRACT FROM PUBLISHER]

The San Francisco Giants' home opener has arrived. [ABSTRACT FROM PUBLISHER]